Healthy Japanese Cooking: Simple Recipes for a Long Life, the Shoku-Iku Way by Makiko Sano

  • Basic stock (Dashi)

    from Shoku-Iku! / Healthy Japanese Cooking: Japanese Conscious Eating for a Long and Healthy Life Shoku-Iku! / Healthy Japanese Cooking by Makiko Sano

    • Categories: Stocks; Cooking ahead; Japanese
    • Ingredients: dried kelp sheets; bonito flakes
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Notes about this book

  • mjes on September 26, 2021

    Japanese pickles (pg 90) is a small plate of quick pickles - Napa cabbage, cucumber, turnips, and onion. These will keep in the refrigerator for several days, a bonus since they take very little work or time in the first place. This is worth a trip to your Japanese market for Japanese turnips.

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  • ISBN 10 1849496692
  • ISBN 13 9781849496698
  • Published Sep 01 2015
  • Format Paperback
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing

Publishers Text

Shoku-Iku is the way that Japanese people are taught about healthy food. This book reveals the secrets to how the Japanese stay so healthy in easy-to-follow principles so you, too, can learn to eat mindfully, the Shoku-Iku way. Each of the five recipe chapters centers on one cooking method: steaming (or microwaving); grilling; simmering; no-cook; and sushi. The seventy brand-new simple recipes are largely gluten and dairy free; and the clear and graphic illustrated spreads show you how to choose which vegetables, fish or grains to eat in order to optimize your health and help with specific ailments.

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