Notes about Recipes in this book

• Ginger-soy chicken rice bowl

  • meggan on January 06, 2020

    Easy and delicious

  • Charlotte_vandenberg on September 23, 2019

    Delicious! Definitely making the chicken again, one of my new favorites!

• Miso-infused meat and vegetables

  • meggan on September 15, 2021

    I used ground Impossible meat and it was good but needed slightly more liquid.

  • lizbot2000 on July 10, 2018

    This was great! A really good weeknight dinner. I cut up the vegetables ahead of time, so the actual cooking time was minimal - maybe 10 minutes. I'll be making this regularly. This cookbook is amazing!

• Miso soup with grated carrot

  • Rradishes on February 18, 2019

    Simple, nourishing and highly customizable. Carrot adds nice sweetness.

• Cabbage with hot sesame vinegar

  • Rradishes on February 18, 2019

    This was light and delicious, good with a fried dish like tempura. Keeps well as vinegar dressing continues to pickle the cabbage as the salad sits in the fridge.

• Summer vegetable tempura

  • Rradishes on February 18, 2019

    Great batter, super light and crispy. Kabocha squash, sweet potatoes and eggplant were our favorite; green beans are just ok in this treatment.

• Yakitori

  • Rradishes on February 18, 2019

    This was good, nothing mind blowing though. Nice marinade.

• Chicken and mushroom terrine

  • semaphoredm on December 17, 2018

    Easy to make. Subtly flavored.

• Grilled shiitake, citrus soy, yuzu, and oba [Martin Benn, Sepia Restaurant]

  • metacritic on November 30, 2021

    Responding to the note below, I would imagine the ponzu would take the yuzu. Most US recipes call for a combination of juices - lemon, lime, orange or yuzu. Also, the recipe sounds glorious. I'll make soon and post my notes.

  • foodgloriousfood on November 30, 2021

    Instructions for the citrus soy sauce says add the Yuzu juice but Yuzu juice is not in the ingredient list. I haven’t made this yet but will update this note when I do.

• Garlic chive soup

  • mjes on April 23, 2018

    A Japanese meal needs a soup to finish with although I treated this as the fish dish. I'm not Japanese so I'm free to cheat. Spring has finally come so I could pick the garlic chives out of my own garden. This soup is a cod-egg-garlic chives soup with a typical Japanese broth. It is a simple, delicious soup that could fit into many meals including those without a Japanese theme. I used frozen cod which didn't seem to matter.

• Pork belly with green beans

  • mjes on August 22, 2021

    Instead of country beans and bacon one can have Japanese porkbelly with green beans with the porkbelly the start. The flavors marry perfectly. This will be repeated.

• Spicy steamed carrot stems

  • mjes on April 23, 2018

    Yes, carrot top recipes are hard to come by - especially ones that use the stems and not the fronds. Given the no waste philosophy of the instructor in Japanese cooking classes that I've taken, I had to try this recipe. In Japanese vegetable serving size, this was a nice addition to the meal. But would I use it in Western serving sizes as the sole vegetable? probably not. But I will mark this as one to use when using carrots in a Japanese meal.

• Daikon peel kinpira

  • mjes on April 23, 2018

    This recipe ensures that your daikon peel does not go to waste. This is the first time I've seen the peel heated (wilted) and it works very well. Worth keeping in mind any time one uses daikon.

• Daikon with sweet miso

  • mjes on April 23, 2018

    Yes, daikon works well as a cooked vegetable and miso/shichimi togarashi are the perfect foil. This may well replace my braised daikon recipe in my active repertoire.

• Achara-style carrot pickles

  • mjes on April 23, 2018

    Where there are carrot tops, there are carrots. This is an example of the quick pickle that I find a table-top pickler useful for. A table-top pickler is simply a container with a lid that has an attached spring and a flat piece to hold the pickles under the pickling liquid. These are very simple vinegar-soy sauce-mirin-chile pickles. The recipe notes that these are related to the pickles of India. This is a solid recipe with excellent taste.

• Ginger rice

  • mjes on April 23, 2018

    I selected ginger rice to try as I didn't recall having it before and the cookbook's scattered sushi rice recipes were more complex than I wanted to tackle. I couldn't quite bring myself to actually following the recipe completely. I added a zakkoku packet of sprouted brown rice, pressed barley, hatomugi (Job's Tears), millet (uruchi hie), and white sesame seeds. The ginger rice was excellent - a nice way to add a bit of balance to the overall menu.

• Kavey Eats

  This hefty collection of over 400 recipes showcases the breadth of Japanese home-cooking today, and is a great reference book for any cook keen on the cuisine.

  Full review

• Kavey Eats

  What I particularly love is the way of eating that this book personifies – the use of plenty of vegetables, with fish and meat used to accent, rather than in the much higher volumes per meal...

  Full review

• Eat Your Books by Jenny Hartin

  Nancy Singleton Hachisu's latest and greatest explores Japanese cuisine from the 1980's to the 1990's. Beautiful photographs, fresh and approachable recipes - you will love this book.

  Full review