The Japanese Cookbook / Japanese Food and Cooking: A Timeless Cuisine by Emi Kazuko and Yasuko Fukuoka

  • Cooking Japanese rice (page 44)

    from The Japanese Cookbook / Japanese Food and Cooking: A Timeless Cuisine The Japanese Cookbook / Japanese Food and Cooking by Emi Kazuko and Yasuko Fukuoka

    • Categories: Rice dishes; Side dish; Japanese
    • Ingredients: Japanese rice
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  • ISBN 10 0754835944
  • ISBN 13 9780754835943
  • Linked ISBNs
  • Published Jun 28 2024
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Lorenz Books

Publishers Text

Taking pleasure in the preparation, cooking and presentation of food is true of all cultures but none more so than the Japanese. This informative guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Combining flavour with beauty, the recipes range from simple miso soups to elegant raw fish sashimi. Divided into seven chapters, the selection of over 140 dishes covers all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts. Illustrated throughout with beautiful photographs, this is a wonderful book to be treasured by all who enjoy creating simple and elegant food.

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