The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

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  • Basic soup stock (Ichiban dashi)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Stocks; Cooking ahead; Japanese
    • Ingredients: kombu; katsuobushi
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  • Cooking stock for vegetables (Niban dashi)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Stocks; Cooking ahead; Japanese
    • Ingredients: kombu; katsuobushi
    show

  • Clear soup with tofu and shrimp (Sumashi wan)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: tofu; kombu; spinach; MSG; shrimp; Japanese soy sauce; sake; dashi
    show

  • Clear soup with chicken balls

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: kombu; spinach; MSG; Japanese soy sauce; sake; tofu; ground chicken; egg yolks; dashi; kona sansho
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  • Clear soup with winter melon and shrimp (Togan-to ebi)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: Japanese soy sauce; sake; MSG; winter melon gourds; shrimp; limes; dashi
    show

  • Clear soup with rolled egg, vegetables and fish (Umewan)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: eggs; MSG; dried shiitake mushrooms; Japanese soy sauce; carrots; porgy fillets; spinach; sake; dashi
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  • Clear soup with porgy (Ushio jiru)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: kombu; MSG; celery; limes; porgy head
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  • Clear soup with sea bass (Botan wan)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: sea bass fillets; sake; junsai; limes; MSG; Japanese soy sauce; dashi
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  • Miso-flavored pork-and-vegetable stew (Satsuma jiru)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: pork loin; pork neck; konnyaku gel; dried shiitake mushrooms; carrots; daikon radishes; sweet potatoes; MSG; scallions; shichimi togarashi; aka miso
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  • Nagasaki jiru

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: pork loin; pork neck; konnyaku gel; dried shiitake mushrooms; carrots; daikon radishes; sweet potatoes; MSG; scallions; soy sauce; sake; white pepper
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  • Clear clam soup with mushrooms (Hamaguri ushiojitate)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: watercress; kombu; cherrystone clams; white mushrooms; Japanese soy sauce; MSG; limes
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  • Clear soup with soybean paste (Misoshiru)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: miso; dashi
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  • Summer miso soup (Aka miso)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Summer; Japanese
    • Ingredients: MSG; dashi; aka miso
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  • Winter miso soup (Shiro miso)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Winter; Japanese
    • Ingredients: MSG; dashi; shiro miso
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  • Combination miso soup (Awase miso)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Soups; Japanese
    • Ingredients: MSG; dashi; aka miso; shiro miso
    show

  • Wakame and scallions miso soup garnishes (Misoshiru no-mi)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Japanese; Vegan; Vegetarian
    • Ingredients: wakame; scallions
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  • Tofu and scallions miso soup garnishes (Misoshiru no-mi)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Japanese; Vegan; Vegetarian
    • Ingredients: tofu; scallions
    show

  • Daikon and scallions miso soup garnishes (Misoshiru no-mi)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Japanese; Vegan; Vegetarian
    • Ingredients: scallions; daikon radishes
    show

  • Fu and mustard miso soup garnishes (Misoshiru no-mi)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Japanese; Vegan; Vegetarian
    • Ingredients: dry mustard; kohana-fu
    show

  • Sake-steamed duck (Kamo sakamushi)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Canapés / hors d'oeuvre; Appetizers / starters; Cooking ahead; Japanese
    • Ingredients: duck breasts; sake
    show

  • Sweet-cooked clams (Hamaguri shigure-ni)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Picnics & outdoors; Japanese
    • Ingredients: sake; littleneck clams; Japanese soy sauce
    show

  • Sake-seasoned clams (Hamaguri sakani)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Canapés / hors d'oeuvre; Appetizers / starters; Cooking ahead; Japanese
    • Ingredients: littleneck clams; sake; MSG
    show

  • Sweet-cooked abalone (Awabi sakani)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Picnics & outdoors; Japanese
    • Ingredients: canned abalone; sake; Japanese soy sauce
    show

  • Chestnuts cooked in green tea (Shibu kawa-ni)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Picnics & outdoors; Japanese; Vegan; Vegetarian
    • Ingredients: chestnuts; green tea; Japanese soy sauce
    show

  • Sweet-cooked snails (Shiro bai)

    from The Cooking of Japan (Foods of the World) The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

    • Categories: Canapés / hors d'oeuvre; Japanese
    • Ingredients: sake; Japanese soy sauce; MSG; fresh ginger; canned snails
    show

Notes about this book

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Notes about Recipes in this book

  • Hot noodles and chicken in broth (Tori nanban)

    • twoyolks on March 02, 2012

      The flavor is very subtle.

  • Delicate soy-based dipping sauce for sashimi (Tosa joyu)

    • rionafaith on October 08, 2016

      p. 41 -- Made this to dip homemade sushi in and it was a nice change from just plain soy. I omitted the MSG.

  • Rice in vinegar dressing (Sushi)

    • rionafaith on October 08, 2016

      p. 42 -- Good basic sushi rice recipe, we used to make maki and nigiri. The homemade vinegar dressing was very nice, good flavor but subtle so as not to compete with the fish. I used regular sake instead of mirin and omitted the MSG, but otherwise made as written and will do the same next time I make sushi.

  • Chicken omelet over rice (Oyako domburi)

    • rionafaith on October 11, 2016

      p. 50 -- I thought this was just okay -- it was a little bit one-note and I think it could use some more acid, and the omelet was a lot soupier than I expected. I made a couple substitutions because of what I had on hand: used boneless skinless thighs instead of breasts, half a yellow onion instead of scallions, and sake instead of mirin in the sauce (domburi ni shiru). I did use homemade dashi. I also sprinkled some black and white sesame seeds over the rice before putting the omelet and sauce on top, which added a nice texture (that I think was needed), and sprinkled a fair bit of togarashi over the whole thing. It came together very quickly and was a warm, filling meal on a rainy night, but not my favorite.

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  • ISBN 10 0809400405
  • ISBN 13 9780809400409
  • Linked ISBNs
  • Published Dec 01 1969
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.

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