The Global Pantry: Japan
From precise preparation to artful presentation, no aspect of Japanese cuisine gets overlooked. Flavors, textures, colors, the overall composition and presentation of food on the plate--everything is designed to appeal to the senses. Though Japan ... [... more]
All Recipes |
Teriyaki Sauce and Marinade
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 ... [... more]
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Japanese Beef Rolls
Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Dunk the asparagus into the boiling water, ... [... more]
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Mom's Sushi Rice
Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through ... [... more]
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Hiyashi Chuka Noodles
Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside. Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain ... [... more]
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Steamed Clams in Butter and Sake
Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open. Remove any scum that forms on the surface using ... [... more]
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Pumpkin Mochi
Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared ... [... more]
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Food of Japan
 The best Japanese cookbook!: I'm very passionate about Japanese cooking and have many cookbooks. This is the best, it does not only give you all the classic recipes from sushi to terriyaki and tempura, but the book also contains a lot of healthy [... more]
$24.95
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Squeamish About Sushi: And other Food Adventures in Japan
What a terrible title for a wonderful book!: Betty Reynolds, an American artist who lived in Japan for six years, is NOT squeamish about sushi-or any of the other Japanese foods she lovingly illustrates and describes in this slender but well-packed [... more]
$16.95
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The Folk Art of Japanese Country Cooking: A Traditional ...
A true understanding of Japanese Cuisine: 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 [... more]
$23.50
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The Search for Sushi: A Gastronomic Guide
Just what the Sushi Chef Ordered!: I have been looking for a book like this ever since my interest in sushi became deeper. Even though I've been eating sushi for many years now, my knowledge was vastly expanded by this book. I personally enjoyed seeing [... more]
$24.95
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The Essence of Japanese Cuisine: An Essay on Food and ...
Author: Michael Ashkenazi Author: Jeanne Jacob Binding: Hardcover Dewey Decimal Number: 641.5952 EAN: 9780812235661 ISBN: 0812235665 Number Of Pages: 288 Publication Date: 2000-10-26 [... more]
$47.50
Amazon.com |
