Japanese Books - Page 11

Tsukemono: Pickled Japanese Vegetables

Kay Shimizu

List Price: $27.00 By: Japan Pubns Amazon Marketplace: 8 new & used starting at $38.39

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

An excellent source for both pictures and recipes of tsukemo 5 out of 5 stars.
5 of 5 people found this review helpful.

I've been a fan of Japanese food, especially sashimi and tsukemono, since the 70's and was delighted to find this book. It is well writted and provides historical, nutritional and equipment information, as well as pictures and recipes. Recipes include complex processes for making Umeboshi (pickled plums)and Takuan-zuke (rice bran pickled daikon) as well as quick and easy cucumber, radish, turnip and cabbage pickles. It also has a section on Pacific Rim pickles such as Vietnamese pickled bean sprouts and Korean Kim Chee. All in all a very well written and informative book about Asian pickles and the art of making them. A must for Asian food lovers and your cook book library. Thank you Kay Shimizu and might we expect another book from you soon? Now for that bowl of hot rice and some Hakusai-zuke .............

great book. 5 out of 5 stars.
2 of 5 people found this review helpful.

I am a Japanese and love pickles. This book shows me how to make many kinds of vegetable pickles which I can't get recepi in Japan.

Japanese Healthy Sprinkles: Three Chefs Shake It Up with Traditional Japanese Spices

Masaharu Morimoto, Troy N. Thompson, Roy Yamaguchi

Amazon Price: $19.71 List Price: $24.95 Usually ships in 24 hours By: DH Publishing Amazon Marketplace: 24 new & used starting at $15.71

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

A great book for health conscious, but want to try something new 4 out of 5 stars.
1 of 1 people found this review helpful.

On first opening this book, I realized how well presented the information was. This is a very interesting cookbook, showing how versatile Japanese cuisine can be when integrated with other dishes, as well as showing some original dishes. How to make "Furikake Sashimi Pizza" and "Asian Crab Cakes in Ginger Creme Fraiche" were my two particular favorites. The splendid full page photographs look daunting to make for a novice like me, as they are deliciously presented by world renowned chefs, but the ingredients and instructions were simple and easy for me to follow. The book also contains some health conscious Furikake desserts and cocktails for those with a sweet tooth! "Furikake" (which literally means "shake" or "sprinkle"), is used in most of the dishes in this book, and has been traditionally been used by the Japanese to compliment your food. As mentioned in the book it can come in many flavors, such as sesame, pickled plum, salmon, egg, nori, and many more. As for applying it to your own dishes, the only limitation is your imagination! This is a fantastic book if you want to try a healthy new diet, but want to be adventurous in the kitchen!

Editorial Review:

"Japanese Healthy Sprinkles: 3 Chefs Shake It Up with Traditional Japanese Spices".

Sushi for Kids: A Children's Introduction to Japan's Favorite Food

Kaoru Ono, Peter Howlett, Richard McNamara

List Price: $10.95 By: Tuttle Publishing Amazon Marketplace: 15 new & used starting at $4.50

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Editorial Review:

Healthy and fun, sushi is a favourite food for Japanese children. Over 40,000 copies of Sushi for Kids have been sold in Japan, and this popular children's book is now available in English. Celebrated writer and illustrator Kaoru Ono dazzles children with her watercolour illustrations as she opens their eyes to the wonderful world of sushi. Children will learn about the fish used for sushi, its history, and how to prepare it.

Fun and Fancy Sushi: Nigiri-zushi, Onigiri and Maki-zushi for Every Day and Parties

Seiko Ogawa, Ine Mizuno, Ken Kawasumi

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Sushi has entered the mainstream of American dining. It's available just about everywhere--at upscale Japanese restaurants, fast food counters, delis, even supermarkets. It's the hors d'oeuvre to serve at parties and receptions, and a quick, satisfying lunch to bring back to the office on a busy work day. The more that people enjoy sushi when they dine out, the more they want to learn to make it themselves and serve it at home. With easy-to-follow instructions and full-color photos, Fun & Fancy Sushi, Expanded Edition, is the perfect introduction for beginners and a source of innovative ideas for more experienced sushi chefs.
The book consists primarily of one of JPT's most popular titles, Fun & Fancy Sushi, with the addition of a section on nigiri-zushi (squeezed sushi) from another classic, Sushi for Parties. Fun & Fancy Sushi, Expanded Edition explains such basics as rice preparation and shaping, then goes on to cover the various types and shapes of onigiri (rice balls), as well as the myriad ingredients and garnishes that can be added, including fish, shellfish, chicken, vegetables and even fruit.
Colorful photos and clear explanations show ingredients and equipment as well as help readers master techniques such as rolling with a bamboo mat and cutting rolls and imaginative shapes. The book also illustrates how to plate and present the finished pieces. Sidebars include: A Simple Way to Make a Rice Ball and Various Simple Tools, Folk Customs of Onigiri, The Nutritional Value of Rice, and Packing of Onigiri for on-the-go eating. There's also a basic recipe for dashi stock, which is essential to Japanese cooking.
From the simplest rice ball with a dab of salmon roe, to exquisite creations for parties, like maki-zushi with tulip, butterfly, and panda bear designs, here is everything a home cook needs to make fun and fancy sushi for everyday dining or special occasions.

D.K.'s Sushi Chronicles from Hawaii: Recipes from Sansei Seafood Restaurant & Sushi Bar

Bonnie Friedman, Dave

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

offers a wealth of knowledge and local hawaiian lore 5 out of 5 stars.
11 of 11 people found this review helpful.

Loved the ease of instruction in making sushi. Not hard to follow, well done. Also like the homespun family history. It is a great guide to not only sushi but everthing else in his style. A lot of fun.

excellent even for beginners 4 out of 5 stars.
1 of 3 people found this review helpful.

For beginners, there's a nice introduction to different basic japanese foods and rolling techniques with pictures. There are recipes for sushi, and small and large entrees. I've been to one of the two Sansei restaurants on Maui and the recipes from this book definately cover some of the best things on their menu. The only minor change I could see to make it better is more information about using pre-made grocery store sauces instead of making everything from scratch.

Editorial Review:

At Sansei Seafood Restaurant & Sushi Bar in Hawaii, chef Dave D.K. Kodamas exciting culinary style wins rave reviews and attracts fans in ever-increasing numbers. In this collection of popular restaurant dishes, D.K. begins with a primer on making sushi at home, describing basic ingredients and techniques and presenting easy-to-follow instructions for delicious combinations both familiar and new. Small-plate and large-plate recipes follow.

Authentic Recipes from Japan (Authentic Recipes Series)

Takayuki Kosaki, Walter Wagner, Heinz Von Holzen

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Editorial Review:

The essence of Japan is captured in this collection of recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles and elegant and exotic presentations. This fascinating book of recipes, gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented.

70 Classic Japanese Recipes: From sushi to noodles, from miso soup to tempura--authentic dishes explained step-by-step with 250 color photographs

Masaki Ko

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Editorial Review:

This inspiring and evocative volume is a fascinating introduction to the art of Japanese cuisine for the Western cook that will delight the eye as well as exciting the palate.

At Home With Japanese Cooking

Elizabeth Andoh

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Oh, would that some smart publisher reprint this book... 5 out of 5 stars.
14 of 14 people found this review helpful.

Hands down, this is my FAVORITE Japanese cookbook. Elizabeth Andoh, an American married to a Japanese, is not only a fine cook, cooking teacher, and journalist in her own right, but is in the unique position of being an American consultant to the Japanese food industry. This is her first cookbook, published in 1980 (it was followed by "An American Taste of Japan" in 1985). It's a primer of "pure" Japanese home cooking -- like Mama used to make, if your mama happened to be Japanese. I learned to cook in the kitchens of Japanese friends, and the flavors of Ms. Andoh's recipes make me swooningly "natsukashii" (nostalgic) for Japan.

The book's 130 recipes are organized in the classic order of Japanese cuisine: soups, rice, noodles, braised and simmered foods, grilled foods, deep-fried foods, steamed foods, mixed and sauced foods, pickles, and sweet things and beverages. No photographs, but crystal clear recipes are complemented by beautiful line drawings that illustrate ingredients and techniques. A section in the front details Japanese cooking techniques and equipment, while a glossary at the back not only translates the names of unusual ingredients, but explains how to choose and store them. In all, it's a wonderful book that I can't recommend highly enough.

The Complete Idiot's Guide to Sushi and Sashimi (Complete Idiot's Guide to)

James O. Fraioli, Chef Kaz Sato

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

Hmmmm....sashimi 4 out of 5 stars.
1 of 1 people found this review helpful.

I ordered this book months ago when on a quest to find a definitive book on sashimi. My husband as I are sashimi addicts. It's so good. It's fresh. It's also expensive. A meal out can run anywhere from $65 to $150. And with dining out 6-8 times a month, that expense needed to be curbed.

I wasn't willing to give up sashimi. At the same time, I feared shopping and handling my own fish. This is where the quest for the book comes. After discovering a fantastic place to buy sashimi (Catalina Offshore Products), my focus then shifted to how preserve, prepare, and know what to look for with sashimi grade fish. I bought two other books, Sashimi: The Essential Kitchen Series by Dekura, Hideo and The Great Sushi and Sashimi Cookbook (Great Seafood Series). Neither of these were complete.
This book isn't complete either, but I like it better than the others.

Here are a few of my issues with the book:

This book does not mention giant clam (geoduck or mirugai), which I believe is sacrilege.

This book doesn't explain cleaning techniques. For toro, I get specific instructions on how to care for toro (warm salt bath) prior to consuming. It's kinda disappointing that's not mentioned in the book.

There are many ways to make spicy tuna/salmon that don't include chili sauce. It mentions there are various ways "using various spices", but then only gives a recipe for one. My favorite is combining the fish, wasabi (to taste), soy sauce, scallion, sesame seed, and roe - mix with hand and either put it in a roll or eat on slices of cucumber....yummy.

The book implicitly says that mayo is the same as Japanese mayo. Yuk. Japanese mayo is lighter. I'd never use Helmmans in place of Kewpie.
I really, really wish it had included a recipe for ginger dressing, as I've been trying for months to no avail.

Anyway, it's worth the [...]for the recipes. There are a few I hadn't seen before (Hawaiian Poke) and the pictures are delicious looking.

Editorial Review:

Restaurant quality sushi at home.

Sushi is one of America’s favorite specialty foods, yet it can be intimidating to prepare at home. This guide shows how easy it can be to prepare restaurant- quality sushi that anyone would be proud to serve. Family members and guests will be exclaiming “domo arigato!” in no time.

• Contains 75 of the best sushi recipes from a well-known master sushi chef

• Includes in-depth, step-by-step information on everything readers need to know, from buying the freshest ingredients to proper preparation techniques to appetizing presentation

• Full-color insert helps reader fully understand and visualize the proper presentation

Sushi for Parties: Maki-Sushi and Nigiri-Sushi

Ken Kawasumi

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Editorial Review:

Sushi is one of the truly Japanese dishes. It makes full use of fresh seafood and seasonal ingredients. A Japanese eating sushi exclaims that he or she is happy to be born Japanese. Along with sukiyaki and tempura, sushi is world famous as a typical Japanese dish. Traditionally, chirashi-zushi (scattered sushi) and maki-zushi (rolled sushi) have been prepared by mothers for the occasion of cherry-blossom viewing, school sports, festivals and traditional events. It is also served for guests. Like home-made pickles, each family had its own distinctive flavor.
The flavor of sushi has been handed down like this from generation to generation, but recently it has been forgotten with the increase in nuclear families. Nigiri-zushi in particular has become high-priced food available only at sushi bars.
This book is intended for beginners. TV champion Ken Kawasumi, who won the sushi contest sponsored by TV Tokyo twice, explains the techniques and methods simply and plainly. If nigiri-zushi is prepared at home, everyone can relish the intriguing recipes at a reasonable cost. Let's enjoy and fully appreciate the delicacies of hand-made sushi.