Japanese Books - Page 6

The Sushi Cookbook

Katsuji Yamamoto

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Editorial Review:

Sushi-a culinary wonder from a colorful nation. Bite-size pieces of the freshest of fish served on delicately vinegared rice. Exquisitely cut vegetables rolled in crisp seaweed paper. Balanced, minimal, and artistic, sushi is designed to provide satisfaction both to the palate and the eye, with an emphasis on quality of ingredients and perfection of form.
Until now, you had to seek out fresh sushi in exclusive sushi bars. The Sushi Cookbook unravels the secrets of the sushi bar to show you how to make perfect sushi at home. With clear and precise instructions, illustrated by full-color, step-by-step photography and beautiful shots of the finished dishes, The Sushi Cookbook presents one of the world's most inspired, delicious, and visually aesthetic cuisines for you to re-create at home.
Filled with information on traditional ingredients and equipment, buying and filleting fish, and preparing decorative garnishes, and complete with an invaluable glossary of useful Japanese words and terms, The Sushi Cookbook is all you'll ever need to make traditional sushi at home.

The Insider's Guide to Sake

Philip Harper

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

Editorial Review:

Anyone who has ever been to Japan has probably fallen under the spell of a soothing cup of sake at one time or another. An encounter with Japan's favorite libation is bound to be memorable, yet despite its growing popularity worldwide, information on this eminently drinkable beverage remains scarce.
Written by a British expatriate who has spent more than seven years brewing sake in the exacting traditional method, The Insider's Guide to Sake is the consummate introductory handbook. It unravels the history and intricacies of this exotic drink, and provides an extensive list of restaurants and retail outlets in Japan, the United States, and Europe where the beverage in all its variety can be found. In The Guide you will discover over 100 sakes for all tastes and pocketbooks, tips for beginners and connoisseurs alike, and a knowledgeable explanation of the brew-master's skills. Labels and specs for each selected sake are displayed in a concise, easy-to-follow format.
Whether you are a gourmet, a wine lover, or just enjoy the occasional thirst-quencher, The Insider's Guide to Sake offers a fascinating, broad-ranging introduction to this compelling refreshment-in a refreshingly compelling manner.
Features
* firsthand, authoritative information
* slim, portable size (to use at restaurants or retailers)
* slips easily into bag, pack, or briefcase
* handy "cheat sheet" helps you select the best sake
* all types of sake discussed
* labels deciphered
* sake-tasting tips
* regional sake map
* sake sites on the Web

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Victoria Abbott Riccardi

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Customer Reviews:
Total reviews: 16 Average rating: 4.5 of 5

Editorial Review:

Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her.

Through special introductions and personal favors, Victoria was able to attend one of Kyoto’s most prestigious tea schools, where this ago-old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline.

During her year in Kyoto, Victoria explored the mysterious and rarefied world of tea kaiseki, living a life inaccessible to most foreigners. She also discovered the beguiling realm of modern-day Japanese food—the restaurants, specialty shops, and supermarkets. She participated in many fast-disappearing culinary customs, including making mochi (chewy rice cakes) by hand, a beloved family ritual barely surviving in a mechanized age. She celebrated the annual cleansing rites of New Year’s, donning an elaborate kimono and obi for a thirty-four-course extravaganza. She includes twenty-five recipes for favorite dishes she encountered, such as Chicken and Egg Rice Bowl, Japanese Beef and Vegetable Hotpot, and Green-Tea Cooked Salmon Over Rice.

Untangling My Chopsticks is a sumptuous journey into the tastes, traditions, and exotic undercurrents of Japan. It is also a coming-of-age tale steeped in history and ancient customs, a thoughtful meditation on life, love, and learning in another land.

Teppanyaki Barbecue: Japanese Cooking on a Hotplate

Hideo Dekura

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Editorial Review:

Beautiful packaged with cloth spine and foil embossing Teppanyaki Barbecue features 80 recipes accompanied by full colour photography.

Favorite Japanese Dishes (Quick & Easy)

Yukiko Moriyama

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Japanese home cooking 4 out of 5 stars.
12 of 12 people found this review helpful.

"Favorite Japanese Dishes" is the second "Quick and Easy" cookbook that I have bought, and I remain impressed with the series. There is a good variety of dishes, and very simple instructions for cooking.

This one focuses on five fundamental styles of Japanese cooking, basically what a Japanese family would eat at home on a day-to-day basis. Shabu-shabu are generally meat dishes cooked in a metal hot pot, Sukiyaki is both meat and seafood cooked in either a metal or a ceramic nabe pot. Tempura is battered and fried...well anything, really. Teppan-yaki is thin slices of meat and vegetables cooked on a metal hot plate. Teriyaki is a slow style of cooking fish and meats that produces a distinctive taste.

Shabu-shabu, Sukiyaki and Teppan-yaki are all very social means of cooking, where everyone sits around a bubbling pot or hot plate and cooks their own meal at a table. They are really great ways to have a dinner party, even better in the winter when you can huddle around a hot dish.

Each style has a good sample of different ingredients using the same method. There is typically a beef dish, a pork dish, a chicken dish and a seafood dish. While I haven't tried everything, the Seafood sukiyaki is amazing, as is the salmon teriyaki.

"Favorite Japanese Dishes" is probably not a very good cookbook for vegetarians, as almost all of the dishes have meat or seafood of some sort. The exception is tempura, which can be cooked with pretty much anything.

Editorial Review:

This book is the 8th in a series of cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Quick & Easy Favorite Japanese Dishes brings together delicious recipes for the five most popular Japanese dishes: Shabu Shabu, Sukityaki, Tempura, Teppanyaki, and Teriyaki. It contains not only description of ingredients, preparation and instructions but also 600 illustrations, to support the step-by-step processes. One can safely say that this is the very book that embodies the motto "Quick & Easy."

Oriental Vegetables: The Complete Guide for the Gardening Cook

Joy Larkcom

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Editorial Review:

Increasingly, chefs today both professional and amateur are emphasizing fresh, seasonal ingredients, locally and organically grown. Now, in the revised edition of the book Alice Waters of Chez Panisse called indispensable, Joy Larcom presents abundant information about crops that are full of flavor, highly nutritious and easy to grow. She describes over seventy exotic vegetables that can be cultivated regardless of climate, soil type or garden size. Here are hardy leafy mustards, komatsuna, Chinese yams and cabbage, lablab beans, pak choi, the climbing spinach basella, gourds, luffas and many more. For this edition, Larkcom has added new varieties and taken out those which are no longer available. She's updated information on such topics as pest and disease control; and added to the section that offers over 50 recipes for making delicious salads (Chinese Hot Salad), salad dressings (Lemon and Green Onion Dressing), soups (Basic Western Style Greens Soup), pickles (Pickled Mushroom Stems), and other dishes using the vegetables featured in the first section (Azuki Bean Risotto with Watercress and Grilled Tofu, Creamy Artichoke Soup, Duck with Mustard Leaves and Pasta, etc.). The helpful appendices include a glossary of gardening terms, a season/month conversion chart, a growing information chart, plant names, gardening organizations and seed suppliers in the U.S.

Japanese Family-Style Recipes

Hiroko Urakami

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Editorial Review:

This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice. Dishes Westerners have come to love include that simmering cauldron of beef, tofu, and vegetables known as sukiyaki; grilled chicken kebabs (yakitori); and crispy vegetable tempura.
Sure to appeal to America's renewed interest in the virtues of plain home cooking, Japanese Family-Style Recipes presents wholesome, tasty dishes that are not only low in calories but easily prepared by the busy cook in the average kitchen. Gone are the elaborate, time-consuming food preparation and arrangement methods typically associated with Japanese cooking. Written in a clear and practical style, each recipe is accompanied by a tantalizing color photo of the completed dish. Hints for ingredient substitutions are provided, and as a special bonus to the health-conscious cook, a recipe table providing a nutritional analysis per serving.

Quick & Easy A Taste of Tofu (Quick & Easy)

Yukiko Moriyama

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Healthy, tasty, and wise--yep, you're eating tofu! 5 out of 5 stars.
20 of 38 people found this review helpful.

The only way "A Taste of Tofu" could be better is to have Yukiko Moriyama right there in the kitchen with you. Up front, I'm saying this is one of the finest cookbooks I've ever seen or used. It has everything you need to know to cook Japanese and particularly with tofu. Why cook with tofu? Because it is soybean curd, high in protein and calcium with zero cholesterol. Major health benefits.

Ms Moriyama includes lists and pictures of Tofu and Soybean products, Dried foods, Seasonings, then in the back, tips for preparation, how to make sushi rice, dashi stock, cooking tips, utensils, and longer descriptions of ingredients.

Then, best of all, the recipes! She must be an organizational queen because she provides pictures of every single step. She groups ingredients so that they don't form a long list. There is a picture of the finished product so that you know ahead of time if you are interested in that particular recipe.

Let's take a look-see. Most of the recipes are very simple to follow. One of my favorites is Sauteed Shrimp with Hoisin Sauce (yes, hoisin is Chinese but don't all nationalities borrow from each other these days?). Make the sauce, stir-fry the tofu, stir-fry the shrimp and garlic, add green onions and hoisin sauce, stir-fry, add the tofu, mix well, then serve. That's how easy it is!

How about Stir-Fried Nuts and Eggplants with ginger, crushed red pepper, green onions? One thing about Asian foods--it's low on meat and high on textures and flavors. This is a fantastic dish!

Or try the simple Spicy Grilled Tofu. Remember that tofu soaks up the flavors it's in. The marinade sauce includes soy, garlic, chili pepper, sesame oil. Grill the tofu slice in hot oil. Heat the remainder of the marinade sauce and pour over the grilled tofu.

Tofu may be prepared in many ways, including appetizers (Tofu Cheese Balls), Soups (Tofu with Wakame Seaweed), Meats (Pork and Tofu with Hot Chili Sauce), Salads (Tofu and Cucumber Salad), Eggs and Cheese (Salmon Quiche), Desserts (Tofu Cheesecake), and Shakes (Peach and Soymilk Shake).

I personally love tofu, I love to cook with my wok, serve Asian food on Asian dishes with saki or a light white wine, and, of course, use chopsticks.

If you are a health-wise adventurer, why not try tofu? It is good fo yu.

Editorial Review:

This book is the 7th in a series of Quick & Easy Cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Although tofu's popularity is steadily increasing in the West, many people still associate it with bland and uninspired dishes. Quick & Easy Taste of Tofu provides recipes from a variety of Japanese, Chinese, American and European styles that will show the reader how to turn this healthy ingredient into delicious meals. Hundreds of color photographs illustrate the step-by-step instructions and will surely enable everybody to cook tofu with ease and delight.

The Fine Art of Japanese Food Arrangement

Yoshio Tsuchiya, Masaru Yamamoto

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

Japanese cooking, it is often said, is to be eaten with the eyes. So compelling are the food arrangements that the diner experiencing a traditional meal for the first time often finds that his or her impressions of the presentation overshadow the actually taste of the food.

In Japanese haute cuisine, all the senses are involved. Taste, smell, sight, touch, and even hearing contribute to a total, subtle harmony of beauty and flavor.

It is this expert merging of food and vessel-minimalism achieved with great skill-that captivates. Each vessel is chosen for its color, shape, and compatibility, and each should be a work of art. When foods are arranged in such plates, dishes, and bowls, they come alive; the savoriness of the food is visually augmented by splashes of colorful glazes and the fluid curves of the hand-crafted tableware.
The Fine Art of Japanese Food Arrangement introduces this traditional approach for the first time in English. It explores the intimacy between the eye and the palate and opens up a way to greatly increase one's pleasure in the simple, creative, and universal act of eating.

New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts

Mutsuko Tokunaga

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

Editorial Review:

THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books
New Tastes in Green Tea is an original cookbook that ushers an underappreciated flavor into the kitchen as a beverage and a cooking ingredient. The range of recipes is startling. Green Tea Latte, Matcha Smoothie, or Iced Matcha au Lait take "the greens" in new directions. Mouthwatering recipes for gratin, quiche, pastas, and desserts will enliven the adventurous cook's culinary repertoire.
While breaking fresh ground, New Tastes in Green Tea also covers the basics. Author Mutsuko Tokunaga, vice president of the World Green Tea Association, introduces the reader to the most popular types of traditional tea, the fine art of brewing a perfect cup, and the ins and outs of tea lore. Lavish images by two top food photographers provide the perfect visual accompaniment for making green tea a part of everyday life.
This book arrives at the perfect time. With the growing awareness of the health benefits of this popular beverage, and the emergence of such innovative teas as vanilla hojicha and mango sencha, green tea is finding a place in more and more households. On the health front, the beneficial properties are almost too numerous to count. It is said to restrict the increase of blood cholesterol, control high blood pressure, lower blood sugar, refresh the body, deter food poisoning, help prevent cavities, fight viruses, and freshen skin.
Whether you are looking for a bevy of palate-pleasing drinks or savory new food recipes, New Tastes in Green Tea is a must-have for anyone seeking to appreciate the versatility and elegant flavorings of one of the world's most healthful beverages.