Food of Japan

Overview

A Japanese culinary revolution is taking place in America: witness the explosion in the number of sushi bars, as well as the popularity of noodles, rice, and other Japanese foods, and their appearance in supermarkets across the country. Japanese cuisine is being served up in restaurants everywhere, and much has been written about the health benefits of miso, steamed fish, and green tea. Japanese foods are finally being appreciated in the West, but most of us are still unfamiliar with how they are prepared. In ...
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Overview

A Japanese culinary revolution is taking place in America: witness the explosion in the number of sushi bars, as well as the popularity of noodles, rice, and other Japanese foods, and their appearance in supermarkets across the country. Japanese cuisine is being served up in restaurants everywhere, and much has been written about the health benefits of miso, steamed fish, and green tea. Japanese foods are finally being appreciated in the West, but most of us are still unfamiliar with how they are prepared. In Food of Japan, Japanese cooking specialist and food writer Shirley Booth takes us on a fascinating step-by-step tour of the history, culture, recipes, and techniques of Japanese cuisine. Japanese cuisine is a cuisine low in saturated fats and oils, and rich in foods that are good for you -- soy, rice, fish, vegetables, and fruit. And it has been shown to prevent heart disease and other illnesses, and to lower blood pressure and cholesterol. The Japanese style of eating is also conducive to good health: lots of small portions eaten slowly and in a relaxed fashion. It is as convivial as Spanish tapas or Greek meze, especially when accompanied by sake, Japanese rice wine. But above all, it is as delicious as it is healthful.

Simplicity is one of the most surprisingly pleasant elements of Japanese cooking. Like Mediterranean cooking, it relies on fresh, seasonal ingredients, and is simply and easily prepared. In Food of Japan, author Shirley Booth reveals the intriguing history of Japanese cooking, its styles and traditions -- from Imperial cooking to Zen cooking to the food of the Yayai, or street vendors. Every aspect is explained: the ingredients, the techniques, the equipment, and the importance of color and presentation. She shares over 200 tempting recipes including soups, broths, dumplings, noodle dishes, tempura, sushi, pickles, desserts, and beverages. With or without chopsticks, classics such as Broiled Eel on a Bowl of Rice (Unagi donburi or unadon) and new dishes with a twist like Chicken Breasts with Vinegar, Mustard, and Miso Dressing (Sasami no karashi zu) make Japanese cuisine very much the food of today. Food of Japan invites us to sample these recipes and discover a whole new/old world of tantalizing tastes and textures.

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Product Details

  • ISBN-13: 9781566564007
  • Publisher: Interlink Publishing Group, Incorporated
  • Publication date: 9/28/2002
  • Series: Ethnic Cuisine Series
  • Edition description: Reprint
  • Pages: 272
  • Sales rank: 1,449,935
  • Product dimensions: 5.94 (w) x 9.40 (h) x 0.69 (d)

Table of Contents

Acknowledgements 4
Introduction 5
Essential Japanese Ingredients 12
Some Useful Japanese Utensils 30
What Is a Japanese Meal? 33
Cooking Methods 34
Cooking Techniques 35
Cutting Styles and Strokes 36
Tableware and Presentation 38
Soy--The Protean Protein 43
Miso--Gift of the Gods 46
Tofu--Meat of the Fields 57
Rice--The Sacred Grain 80
Noodles--The Nourishing Staple 106
Wheat Gluten--Monks' Meat 119
Vegetables--Fruits of the Land 125
Spring, Summer, Autumn, Winter 127
Sea Vegetables--Fruits of the Sea 167
Pickles 173
Fish--Life from the Sea 181
Sushi and Sashimi 184
Meat--Food of the Hairy Barbarians 213
Beef 214
Chicken 219
Pork 228
Desserts, Beverages, and Specialities 233
Bibliography 255
Directory of Suppliers 256
Glossary of Japanese Words 257
Picture Captions 259
Index 260
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