Japanese Home Cooking: Simple Meals, Authentic Flavors by Sonoko Sakai
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Kombu dashi (page 27)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Shojin dashi (page 30)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Basic white rice (page 46)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Basic brown rice (page 46)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Fresh mochi (page 50)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Soba noodles (page 58)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Udon noodles (page 60)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Ramen noodles (page 63)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Baked baking soda (page 64)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Dumpling wrappers (page 65)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Soy milk (page 74)
from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai
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Notes about this book
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- ISBN 10 161180616X
- ISBN 13 9781611806168
- Published Nov 19 2019
- Format Hardcover
- Page Count 304
- Language English
- Countries United States
- Publisher Roost Books
Publishers Text
The essential guide to Japanese home cooking--the ingredients, techniques, and core recipes--for seasoned cooks and beginners who are craving authentic Japanese flavors.The art of Japanese cooking lies in the twin appreciation of ingredients and process. Using high-quality, in-season ingredients in simple preparations is the way of Japanese home cooking that Sonoko Sakai promotes in this book of essential recipes. Beginning with the Japanese pantry, the key flavors of Japanese cuisine are explored alongside recipes for the fundamental building blocks of this cuisine, including dashi, pickles, soybeans, rice, and noodles. From there, the basic okazu recipes offer solid everyday recipes that explore these foundational flavors. With a gentle voice and a passion for authentic Japanese cooking, Sonoko then dives into dishes for breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; sweets; preserved fruits; and beverages. Throughout, discover lessons on traditional Japanese techniques, from working with fish to slice sashimi and make home-style sushi, making quick and fermented pickles, and cutting noodles. With stunning photos by Rick Poon, stories of food purveyors in California and Japan, and over 100 recipes, this is a generous book that will appeal to home cooks of all levels.
