Japan! Japanese Cuisine for Beginners by Laure Kie

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Notes about this book

  • mjes on August 19, 2021

    Shabu-shabu (pg 103) with Goma-dare (pg 26). My instructor for Japanese cooking would shudder at the use of tahini rather than grinding you own sesame seeds. Yes, the texture is different but it makes the sauce so much easier to make. This recipe uses a simple kombu dashi for the broth. Suggested ingredients for diners to cook in broth: beef, carrot, leek, Chinese cabbage, mushrooms, firm tofu. This strikes me as very Westernized, so I tend to add chrysanthemum leaves, bamboo shoots. I also want additional sauce choices usually ponzu and a seasoned soy sauce .

  • mjes on August 19, 2021

    Green asparagus with ume sauce (pg 77) - steamed aspargus with a sauce of umeboshi paste, sake, and mirin. This is the sort of treatment of vegetables that make me love Japanese recipes. If making for guests, for those not familiar with umeboshi paste less is more.

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  • ISBN 10 3848007541
  • ISBN 13 9783848007547
  • Published Apr 28 2015
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries Germany
  • Publisher H. F. Ullmann Publishing
  • Imprint Ullmann Publishing

Publishers Text

In the past decades, Japanese food has become part of the global culinary scene: sushi, maki, miso soup, teriyaki, and tofu have found their way to our plates and palates. Japanese cooking not only harmoniously combines flavors and aesthetics, it is also praised for its nutritional and health benefits. This book introduces readers to the essence of Japanese cuisine: What are the basic ingredients and utensils? Which basic recipes need one know to cook Japanese style? Why is rice so important that the word "gohan" (rice) also means "meal"? More than one hundred recipes of traditional yet simple Japanese dishes are explained step-by-step with tips and variants. Beautiful photographs of soups, noodles, sushi, meat, fish, seafood, vegetables, and desserts (chocolate tofu mousse, matcha tart with almonds and lemon, to name but a few) take you on a tour of Japanese culinary culture.

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