Real Japanese Cooking
Traditions, Tips, Techniques and Over 600 Authentic Recipes
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- $39.99
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- $39.99
Publisher Description
"Maki Itoh has succeeded in creating a treasure trove in her exploration of Japanese recipes and culinary traditions…Perfect for the Japanese food loving home cook." —Elise Bauer, Founder, SimplyRecipes.com
The first comprehensive cookbook to fully cover all aspects of Japanese cuisine—with 600 recipes!
This book is the culmination of a lifetime steeped in two cultures. Born in Tokyo and raised in New York, Makiko Itoh grew up in the heart of her mother's acclaimed Japanese restaurant, a culinary landmark for over twenty years. Now a celebrated bilingual food writer and translator, she brings a rare perspective—uniquely equipped to bridge the gap and share the soul of Japanese cuisine with the world.
Her book provides answers to all the questions that people usually ask about one of the world's greatest cuisines, including:Why is Japanese food so unique? This book provides a full overview—from aesthetics to umamiEssential ingredients like miso, mirin, dashi, sake and kombu—how and why are they used?How to prepare and serve a Japanese meal—from cookware to tableware and etiquetteWhich recipes are right for you?—the 600 recipes in this book cover everything from sushi to ramen to donburi rice bowls, nukazuke pickles and Japanese bread!
Itoh's mission is to demystify Japanese cuisine for non-Japanese home cooks. Her book contains 400 beautiful color photos with clearly-presented recipes interspersed with fascinating essays and sidebars explaining all aspects of Japan's unique food culture. A must-read book for every Japanese food lover!
PUBLISHERS WEEKLY
This excellent compendium from Itoh (The Just Bento Cookbook) offers an encyclopedic introduction to "the complete range of modern Japanese home cooking." She breaks down Japanese food into three main styles: washoku, or traditional fare, includes sake-steamed cod, mixed rice with greens ("a favorite since the Edo period," Itoh notes), and sukiyaki (beef hotpot); chuka, or Chinese-influenced dishes, ranges from chicken and ginger soup with glass noodles to sweet and sour okara and tofu meatballs; and yoshoku, Western-style cuisine, includes cream stew, classic tempura, and Japanese milk bread. Tips abound to help readers achieve authentic flavors even when ingredients aren't accessible: boiling spaghetti in a baking soda solution, for example, helps mimic the texture of Chinese noodles. Alongside the more than 500 recipes, Itoh immerses readers in Japanese food culture, with fascinating sidebars on the science of umami and the history of cheesecake. The result is a one-stop resource that Japanese food enthusiasts will turn to time and again.
