Firefly Books Ltd Japanese Home Cooking

In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos.It omits nothing, from cooking rice to dressing a Japanese table.The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience.Features include: Japan’s approach to food; Step-by-step photographs for all recipes that require more than the most basic skills; Final dish presentation; Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; Dashi stock base, symbol of Japanese cooking; Notes on the history of Japanese regional cooking and the influence of foreigners; The Japanese table.Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions.Examples of the recipes are: Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floatingisland).For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.