Japanese Cooking [25 anniversary ed.] 9781568366166, 1568363885

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking,

195 85 44MB

English Pages 508 Year 2021

Table of contents :
Contents
FOREWORD Ruth Reichl

INTRODUCTION M. F. K. Fisher

NEW PREFACE Yoshiki Tsuji

PREFACE

COLOR PLATES

Part One

The Japanese Meal

Ingredients

Utensils

Knives

Selecting and Cutting Fish, Chicken, and Vegetables

Basic Stock—Dashi

Making Soups—Suimono and Shirumono

Slicing and Serving Sashimi

Grilling and Pan-Frying—Yakimono

Steaming—Mushimono

Simmering—Nimono

Deep-Frying—Agemono

Japanese Salads—Sunomono and Aemono

One-Pot Cooking—Nabemono

Rice—Gohanmono

Sushi Varieties

Noodles—Menrui

Pickling Vegetables—Tsukemono

Sweets and Confections—Okashi

Tea and Saké

Part Two

Soups—Suimono and Shirumono

Sashimi

Grilled and Pan-Fried Dishes—Yakimono

Steamed Dishes—Mushimono

Simmered Dishes—Nimono

Deep-Fried Dishes—Agemono

Salads—Sunomono and Aemono

One-Pot Dishes—Nabemono

Rice Dishes—Gohanmono

Sushi

Noodles—Menrui

Sweets—Okashi

Miscellaneous

APPENDICES

Seasonal Japanese Fish

Fish Available in United States Markets That Can Be Used in Japanese Cooking

Calorie Table of Selected Japanese Foods

Weights and Measures—Metric Conversion Tables

INDEX

Japanese Cooking [25 anniversary ed.]
9781568366166, 1568363885

Author / Uploaded
Tsuji
Shizuo

Commentary
eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes

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