Japanese Books - Page 7

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.

Practical Japanese Cooking: Easy and Elegant

Shizuo Tsuji, Koichiro Hata

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

Editorial Review:

Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home.
For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home.
All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used.
From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family.

The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World

Gaku Homma

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

A true understanding of Japanese Cuisine 5 out of 5 stars.
5 of 5 people found this review helpful.

I am so glad to see this book back in print. I bought mine at Powell's here in Portland OR back in 91. Japanese food is so much more than sushi and Homma lets us look at some of foundations of this cuisine. If you want to understand the heart and sole of Japanese food culture this is a very good place to start. Gaku Homma is a living National Tresure for Japan and for the rest of us here in the USA. Buy this book!

Editorial Review:

Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.

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.

Japanese Vegetarian Cooking: From Simple Soups to Sushi (Vegetarian Cooking Series)

Patricia Richfield

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Customer Reviews:
Total reviews: 8 Average rating: 3.5 of 5

Finally, a non-fish/non-poultry Asian cookbook 4 out of 5 stars.
14 of 14 people found this review helpful.

I was pleasantly surprised to finally find an Asian vegetarian cookbook that does not contain any fish or poultry ingredients. Most that claim to be vegetarian,aren't. This book is different. Even the recipe for dashi is purely plant based. If you are vegan, the author does note what you can do to alter the recipe as egg is sometimes listed as an ingredient.

The recipes are easy to read and a delight to prepare. One of my favorites is the egg omlet. The flavor is very light, delicate, and slightly sweet. What a change from traditional Western omlets. This is great sliced and sprinkled across rice, rolled up into sushi, added to soups, or just eaten on its own.

If you are looking for a cookbook that provides more of the authentic Asian flavor, this is it. Mirin, sake, soy sauce, and rice vinegar are sauce staples. If your local grocery store does not carry these items, ask them. If they won't, then either order them online or search for an Asian market within driving distance.

It would have been nice if the book displayed the picture on the same page as the recipe itself. Even though there are a limited number of photo pages, there are multiple dishes per page, but I wasn't certain which dish represented which recipe (some were easy to figure out). More pictures would have turned this into a 5 star review.

Editorial Review:

Filled with more than 100 recipes for healthful Japanese food that can be prepared in Western kitchens with no special skills, this book also includes information on techniques as well as a glossary of Japanese ingredients and utensils. The recipes range from simple, flavorful soups, rice, tofu, and soybean dishes to drinks and elegant vegetarian sushi.

Sushi (Quick & Easy)

Andreas Furtmayr

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

Good book but.... 4 out of 5 stars.
2 of 2 people found this review helpful.

This is a nice little book and has a couple of real gems in it. However it has only 64 pages and not the 795 shown in the description. Looks like there's been a little confusion with the price...

Sushi for beginners 4 out of 5 stars.
2 of 2 people found this review helpful.

There really isn't anything bad you can write about this book. There's a short history of sushi, a primer showing you the condiments which come with sushi and how to eat it. In the rest of the book, the author shows you how to roll your own. The author shows you how to make the classical nigiri sushi (raw seafood on top of rice), maki sushi (sushi rolls), ura maki sushi (sushi rolls with the rice on the outside) and temaki sushi which looks like an ice cream cone. There are pictures which show how to present the different types of sushi. The author also suggests other ingredients which can be used such as duck breast. This book is a good value for the money, and there really isn't anything bad I can write about it.

Editorial Review:

The idea of these bite-sized delicacies comes from Japan. Classic sushi combines raw fish with rice and is eaten cold. Preparing sushi can be easy even for Westerners. Once the basic principles are understood, one can improvise with new fusion ideas (providing only the freshest fish is used). Sushi meals are great for large groups and intimate two-person occasions.

Sushi Making at Home

Yasuko Kamimura

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Customer Reviews:
Total reviews: 10 Average rating: 3.5 of 5

Reasonable But Not Great 3 out of 5 stars.
38 of 39 people found this review helpful.

I have been making sushi for about a year and bought this book in the hopes of obtaining a reference for basic techniques and a guide to new new techniques. Overall I am happy with the book, but not as happy as I had hoped. Although there are some good ideas for exotic sushi, there really isn't much included in the way of basic techniques. Techniques for preparing Nigiri-zushi aren't even discussed. Novices would be better off looking elsewhere for instruction; I would recommend The Book of Sushi. Still this can be a vaulable book for intermediate sushi chefs and does include a variety of interesting sushi ideas such as squid sushi. Aditionally, this book is written by a japanese author seemingly for a japanese audience; western readers may have trouble finding some ingredients.

Editorial Review:

Learn to make the most popular varieties of sushi: chirashi-zushi (scattered), maki-zushi (rolled), bou-zushi (bar-shaped) and fancy sushi. Basic ingredients, simple instructions and tips are detailed throughout.

Quick & Easy Japanese Cookbook

Katsuyo Kobayashi

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Customer Reviews:
Total reviews: 5 Average rating: 3.0 of 5

Editorial Review:

For nearly thirty years, Katsuyo Kobayashi has been showing people how to make good food with a minimum of fuss. She's Japan's most trusted and popular television cooking personality, and the best-selling author of 140 books.
In The Quick and Easy Japanese Cookbook, she presents foolproof recipes that anyone can make. All the ingredients are readily available outside Japan, and the cooking methods are kept simple and straightforward.
A large full-color photograph of each completed dish is shown opposite the recipe, for easy reference. Small photos of the cooking process, also in color, are in the right-hand margin, with notes from Kobayashi about points to remember or substitutions that can be made for ingredients that may be less familiar. Calories and preparation time are noted for each dish.
This is real Japanese family-style food-the kind that you won't find in restaurants but that people are really eating every day, at home. Japanese cooking today is made rich in variety by Asian and European influences, and this book reflects that diversity. Many of the great traditional recipes of Japan are here, such as Japanese Pan-Fried Chicken and Tofu with Sweet Miso Sauce, but so are recipes that came to Japan from China and were adapted to Japanese tastes, like Gyoza Pot Stickers, Steamed Shumai Dumplings, and Banbanji Chilled Sesame Chicken. There's Japanese-style curry, and the popular "Omrice"--delicious flavored rice wrapped inside a thin omelette. There are even Japanese-style hamburgers, flavored with soy sauce and sake.
Now, you can enjoy Japanese home cooking without ever leaving home.

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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Total reviews: 10 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.