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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Japanese
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    How to Cook dishes from Japan


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    Japan is known throughout the world for its ancient and unique culture, and the many beautiful arts (especially visual arts) produced by the nation.

    Overseas, the best known Japanese foods include sushi and sashimi, but there are also many other excellent dishes served hot, including a wide variety of meat and seafood dishes. Japanese food is often not only a treat for your tastebuds, but a visual feast for your eyes too.

    Some popular Japanese recipes and dishes include:
    • Agedashi dofu - Cubes of tofu in a hot broth.

    • Champon - Medium yellow noodles in chicken broth.

    • Chawan mushi - Chicken, meat or seafood, with vegetables, steamed in egg custard.

    • Donburi - Steamed rice with a savory topping. There are many different varieties:
      • Gyudon - With seasoned beef.
      • Katsudon - With deep-fried breaded chicken cutlet (chickendon) or pork (tonkatsudon).
      • Oyakodon - With chicken and egg.
      • Tekkadon - With sashimi.
      • Tendon - With battered shrimp and vegetables.
      • Unadon - With eel.

    • Hayashi rice - Beef stew served on rice.

    • Kakuni - Cubes of pork belly stewed in a sauce.

    • Kayu - A rice congee (porridge).

    • Korokke - Breaded croquettes containing mashed potato or white wine sauce, with ground meat, seafood or vegetables.

      Korokke

    • Kushikatsu - Meat, seafood or vegetables bread and deep fried on a skewer.

    • Miso - A Japanese recipe for soup, made primarily from miso paste (fermented rice, barley or soy), and often containing tofu, green onions, seaweed, or even shrimp. Miso soup is served with many meals in Japan, including breakfast!

      Miso soup

    • Mochi - A glutinous rice cake.

    • Nikujaga - Beef and potato stew.

    • Omurice - Omelette filled with fried rice. Usually chicken rice (rice with chicken and ketchup) is used, and sometimes the dish is flavored with beef stock.

    • Ramen - Thin noodles in chicken or pork broth.

    • Sashimi - Very fresh raw seafood cut into thin slices.

      Sashimi

    • Shabu-shabu - Beef, vegetables and tofu cooked in stock in a hot pot. This dish is cooked at the dinner table, and pieces of the food are dipped into a soy-based or sesame-based sauce before eating.
    • Sukiyaki - Thinly sliced beef and vegetables cooked in a hot pot. Dinners cook at the table, and then dip portions of the food into raw egg before eating it.

    • Sushi - Vinegared rice topped with fish, seafood, meat or vegetables.

      Sushi

    • Takoyaki - A battered dumpling containing baby octopus inside.

    • Tempura (for example Tempura Shrimp) - Battered vegetables or seafood. Tempura is made in a very light batter and often eaten with a dipping sauce, or served over donburi (steamed rice), over soba (buckwheat needles), or on top of udon soup.

    • Teriyaki - Chicken, fish, meat or vegetables glazed with sweetened soy sauce (teriyaki sauce), then grilled, or pan-fried.

    • Tonkatsu - Deep-fried pork cutlet.

    • Udon - Noodle soup. It is sometimes topped with tempura or deep-fried tofu.

      Udon

    • Yaki soba - Fried Chinese noodles.

    • Yaki udon - Fried udon noodles.

    • Yakitori - Chicken on a skewer cooked on a barbecue grill.

    • Zaru soba - Soba (buckwheat) noodles served cold.

    • Zosui - Rice soup.


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    A Touch Of Youlin's Japanese Kitchen - Japanese Cookbook

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    How To Make Sushi At Home - The Ultimate Guide

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    High Quality Sushi Cook Book. Discover The Secrets Of Making The Ever Popular And Exotic Sushi Dishes.



    Japanese Cooking DVDs

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    Eggplant: Italian, Chinese, and Japanese

    The Great Courses
    Released: 2017-05-25
    Amazon Video (Food and Wine - Cooking Instruction)

    Eggplant: Italian, Chinese, and Japanese
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    Kids Bento Box Snack

    Directed by Ivan Nikolic

    Advance Media
    Released: 2017-08-06
    Amazon Video (Food and Wine - Baking)

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    Okonomiyaki Japanese Pancakes

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    Japanese Cookbooks

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    Momofuku

    By David Chang

    David Chang
    Released: 2009-10-27
    Hardcover (304 pages)

    Momofuku
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    • Momofuku
    Product Description:

    With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

    Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

    Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    The Just Bento Cookbook: Everyday Lunches To Go

    By Makiko Itoh

    Makiko Itoh
    Released: 2011-12-09
    Paperback (128 pages)

    The Just Bento Cookbook: Everyday Lunches To Go
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    • The Just Bento Cookbook Everyday Lunches To Go
    Product Description:
    Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.


    Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.


    In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.


    In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

    By Tadashi Ono

    Ten Speed Press
    Released: 2013-11-05
    Hardcover (256 pages)

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
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    • Ten Speed Press
    Product Description:
    A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

    Move over, sushi.

    It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.

    In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

    Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    Simply Ramen: A Complete Course in Preparing Ramen Meals at Home

    By Amy Kimoto-Kahn

    Kimoto Kahn Amy
    Hardcover (176 pages)

    Simply Ramen: A Complete Course in Preparing Ramen Meals at Home
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    • Simply Ramen A Complete Course in Preparing Ramen Meals at Home
    Product Description:

    Make delicious and healthy homemade ramen noodle recipes fast and easy!

    Whether you are cooking for one or twelve, Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides.

    Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood, vegetarian, and spicy soups--and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a quick, easy, and special midweek family meal.

    Try your hand at:

    -Cheese Ramen
    -Chicken Meatball Ramen
    -Chorizo Miso Ramen
    -California Ramen with crabmeat, avocado, and cucumber
    -Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts

    With easy-to-follow step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.

    Mastering the Art of Japanese Home Cooking

    By Masaharu Morimoto

    Morimoto Masaharu
    Released: 2016-11-08
    Hardcover (288 pages)

    Mastering the Art of Japanese Home Cooking
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    • Mastering the Art of Japanese Home Cooking
    Product Description:

    The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

    Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

    And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

    Photography by Evan Sung

    Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint

    By Ivan Orkin

    Brand: Ten Speed Press
    Released: 2013-10-29
    Hardcover (224 pages)

    Ivan Ramen: Love, Obsession, and Recipes from Tokyo s Most Unlikely Noodle Joint
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    • Used Book in Good Condition
    Product Description:
    The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.

    While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

    Sushi: The Beginner's Guide

    By Aya Imatani

    Imatani, Aya/ Cohen, Moshe (PHT)
    Released: 2009-08-01
    Hardcover (128 pages)

    Sushi: The Beginner s Guide
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    Product Description:
    Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master!

    Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

    The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.

    The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home

    By Danette St. Onge

    Rockridge Press
    Released: 2017-08-01
    Paperback (278 pages)

    The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home
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    Product Description:

    A Thai Cookbook for Making Your Favorite Thai Dishes in the Time It Takes to Order Takeout

    There are few cuisines that harness the balance of sweet, sour, salty, bitter, and spicy flavors better than Thai. Yet when it comes to enjoying Thai food at home, most think their only option is takeout. However, with only a few key ingredients and basic techniques, you can cook quick, delicious Thai meals that the whole family will love.

    From the kitchen of her family’s Thai restaurant to her mother’s homemade Thai food, Danette St. Onge knows how to make Thai food accessible to anyone with the right ingredients, a little time, and a reliable Thai cookbook (hint: it’s this one!). In The Better-Than-Takeout Thai Cookbook, Danette makes it simple to try new ingredients and learn essential techniques.

    As you work your way through this Thai cookbook, you’ll become more comfortable with the fundamentals of Thai cooking. The clear explanations and tried-and-true recipes offered in The Better-Than-Takeout Thai Cookbook make it easier than ever to create your favorite Thai dishes.

    With The Better-Than-Takeout Thai Cookbook, you’ll find:

    • More than 100 recipes that can be made in under an hour―most requiring just 30 minutes or less
    • Tons of tips for saving time with easy-to-find ingredients, plus recipes for making staples like curry pastes at home
    • Menus and instructions for how to prepare multiple dishes simultaneously―because no one orders just one dish for takeout

    You’ll enjoy the Thai dishes you love without the hassle of waiting for overpriced delivery with The Better-Than-Takeout Thai Cookbook.

    Effortless Bento: 300 Japanese Box Lunch Recipes

    Ingramcontent
    Released: 2014-05-27
    Paperback (192 pages)

    Effortless Bento: 300 Japanese Box Lunch Recipes
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    • Effortless Bento 300 Box Lunch Recipes
    Product Description:
    Bento books have been some of the more accessible and popular genres coming out of Japan over the last few years, and Effortless Bento is essentially the bento encyclopedia. Filled with hundreds of full-color photos and numerous recipes this is the essential box lunch book.

    Japanese Cooking: A Simple Art

    By Shizuo Tsuji

    Shizuo Tsuji
    Released: 2012-02-17
    Hardcover (508 pages)

    Japanese Cooking: A Simple Art
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    • Japanese Cooking A Simple Art
    Product Description:
    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.


    Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.


    The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Japanese Cookbook: Top 25 Real Home Cooking Japanese Recipes

    By Jack Johns

    CreateSpace Independent Publishing Platform
    Paperback (32 pages)

    Japanese Cookbook: Top 25 Real Home Cooking Japanese Recipes
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    Product Description:

    Japanese cuisine is perhaps one of the elegant types of cuisine out there in the world.

    Japanese foods are extremely refined as the technique of presenting them comes from centuries of practice. Not only that, they pack an amazing array of flavors that are just as pure and delicate, as the methods of preparing them.

    Their ingredients compliment the seasonal changes of Japan and the texture of flavors does a fantastic job of making you “feel” the essence of the season.

    In fact, the very deep and intimate connection to nature and Japanese cuisine is one of the very foundations that makes Japanese cuisine so special. Since Japanese put a heavy emphasis on fresh products, the health benefits from Japanese cuisine are not to be underestimated as well! In fact, Japanese people and food aficionados always speak highly of the myriad health benefits that are gained from Japanese cuisine Inside we collected only best of the best Japanese recipes for: • Breakfast • Lunch • Dinner • Desserts • Snacks

    Isn’t this great? What are you waiting for? Download your copy right away!

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

    By Tadashi Ono

    Ten Speed Press
    Released: 2013-11-05
    Hardcover (256 pages)

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
    List Price: $27.50*
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    Click Here
    • Ten Speed Press
    Product Description:
    A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

    Move over, sushi.

    It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.

    In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

    Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    Japanese Cooking: A Simple Art

    By Shizuo Tsuji

    Shizuo Tsuji
    Released: 2012-02-17
    Hardcover (508 pages)

    Japanese Cooking: A Simple Art
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    • Japanese Cooking A Simple Art
    Product Description:
    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.


    Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.


    The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

    Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More

    By Salinas Press

    Salinas Press
    Hardcover (282 pages)

    Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More
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    Product Description:
    NEW YORK TIMES BESTSELLER

    Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight.
     
    People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so.
     
    Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate.
     
    In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy. 

    Mastering the Art of Japanese Home Cooking

    By Masaharu Morimoto

    Morimoto Masaharu
    Released: 2016-11-08
    Hardcover (288 pages)

    Mastering the Art of Japanese Home Cooking
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    • Mastering the Art of Japanese Home Cooking
    Product Description:

    The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

    Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

    And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

    Photography by Evan Sung

    Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert

    By Harumi Kurihara

    Brand: HP Trade
    Released: 2006-04-04
    Hardcover (160 pages)

    Harumi s Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan s Most Popular Cooking Expert
    List Price: $32.00*
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    • Used Book in Good Condition
    Product Description:
    Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

    These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

    Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

    Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]

    By Miyoko Nishimoto Schinner

    Brand: Healthy Living Publications
    Paperback (174 pages)

    Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]
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    Product Description:
    Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan cookbook.

    Japanese Traditional Recipes Made Easy: A Step-By-Step Guide To Cooking Traditional Japanese Foods At Home (Japanese Recipes Book 1)

    By Haruto Souma

    Released: 2014-10-19
    Kindle Edition (108 pages)

    Japanese Traditional Recipes Made Easy: A Step-By-Step Guide To Cooking Traditional Japanese Foods At Home (Japanese Recipes Book 1)
     
    Product Description:

    Japanese Traditional Recipes Made Easy



    Cooking a wide variety of Japanese traditional meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here are TOP Traditional Recipes to making delicious Japanese food at home tonight.

    People love Japanese cuisine, but very few prepare it themselves. Japanese Traditional Recipes Made Easy provides the step by step guide and recipes that you will be surprised how simple is it to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so.

    Japanese Cooking Made Simple contains TOP Traditional Japanese easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Color photos will help you put a beautiful Japanese dish on the plate.


    Download your copy today, and get Japanese Traditional recipes like;



    • Niratama (Garlic Chive Scrambled Eggs)

    • Kani Salad:

    • Hiyashijiru (Chilled Cucumber Sesame Soup)

    • Matsutake Gohan (Pine Mushroom Rice)

    • Soboro Don (Chicken Rice Bowl)

    • Shiso Gyoza

    • Dashimaki Tamago

    • Japanese Ratatouille:

    • Miso Glazed Eggplant (Nasu Dengaku)

    • Goma Hiyashi Chūka (Sesame Ramen Salad)

    • Sweet Miso Chicken Wings

    • Sous Vide Chicken Teriyaki

    • Oyster Rice (Kaki Meshi)

    • Spinach Goma-ae

    • Serve Spaghetti with Soy Sauce Butter Scallops

    • Spaghetti with Soy Sauce Butter Scallops



    .......and many more

    To order, click the BUY button and download your copy right now!

    Tags: Japanese foods, Japanese cuisine, Japanese Traditional Homemade foods,Traditional Japanese recipes, Niratama (Garlic Chive Scrambled Eggs),Kani Salad:,Hiyashijiru (Chilled Cucumber Sesame Soup),Matsutake Gohan (Pine Mushroom Rice),Soboro Don (Chicken Rice Bowl),Shiso Gyoza,Dashimaki Tamago,Japanese Ratatouille:,Miso Glazed Eggplant (Nasu Dengaku),Goma Hiyashi Chūka (Sesame Ramen Salad),Sweet Miso Chicken Wings,Sous Vide Chicken Teriyaki,Oyster Rice (Kaki Meshi),Spinach Goma-ae,Serve Spaghetti with Soy Sauce Butter Scallops,Spaghetti with Soy Sauce Butter Scallops

    Donabe: Classic and Modern Japanese Clay Pot Cooking

    By Naoko Takei Moore

    imusti
    Released: 2015-10-27
    Hardcover (328 pages)

    Donabe: Classic and Modern Japanese Clay Pot Cooking
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    • Ten Speed Press
    Product Description:
    A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.

    Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

    Japanese Hot Pots: Comforting One-Pot Meals

    By Tadashi Ono

    Brand: Ten Speed Press
    Released: 2009-09-22
    Paperback (160 pages)

    Japanese Hot Pots: Comforting One-Pot Meals
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    Product Description:
    Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan.


     
     


     
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