A Little Taste of JapanA showcase of the best of Japanese cuisine, this title's emphasis is less on the traditional, highly rigid, Japanese food and more on the delicious flavours and tastes of modern Japanese foods. |
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Contents
| 6 | |
| 31 | |
fish market | 63 |
vegetable market | 105 |
homestyle cooking | 143 |
kissaten | 229 |
basics | 244 |
index | 253 |
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Common terms and phrases
beef boil over high broth cabbage carrot Chinese cabbage cold water CONDIMENTS daikon deep-frying dipping sauce dish Drain dressing dried finely chopped finely grated fresh fish flavour g 1 Ib g 7 oz garlic cloves garnish grated fresh ginger ground white pepper high heat ingredients Japanese cuisine Japanese rice Japanese rice vinegar Japanese soy sauce kanpyo katsuobushi konbu large saucepan liquid medium-high heat mitsuba mixture ml 1 cup noodles nori optional Serves peeled pickled ginger pieces ponzu pork potato starch Remove rice vinegar rinse salad salt saucepan saucepan and bring Serve immediately sesame oil sesame seeds shichimi togarashi shiitake mushrooms simmer and cook small bowl Soak soup soya beans spring onions scallions sprinkle stir stir-fry sugar tablespoon mirin tablespoons Japanese rice tablespoons sake teaspoon teaspoon Japanese teaspoon sesame oil teaspoons finely grated tempura thinly sliced tofu vegetable oil wakame wasabi wasabi paste white pepper
Popular passages
Page 37 - To make the dipping sauce, combine all the ingredients in a small bowl and stir until the sugar has dissolved.
Page 114 - Meanwhile, put the chipolatas in a saucepan and cover with cold water. Bring to the boil, remove from the heat and drain.
Page 201 - Meanwhile, to make the sauce, combine all the ingredients in a small saucepan and bring to the boil over high heat, then reduce to a simmer and cook for 20 minutes, or until glossy and thickened slightly.
Page 222 - Bring a large saucepan of salted water to the boil. Add the pasta, green beans and potatoes, stirring well to prevent the pasta from sticking together.
Page 181 - ... and bring to the boil. Reduce to a simmer and cook for 45 minutes, or until the liquid has reduced by half.
Page 40 - ... available, place the tightly closed carrying case which contains the lenses into a pan of already boiling water. Leave the closed lens case in the pan of boiling water for at least 10 minutes. (Above an altitude of 7,000 feet, boil for at least 15 minutes.) Be careful not to allow the water to boil away. Remove the pan from the heat and allow to cool for 30 minutes to complete the disinfection of the lenses. NOTE: USE OF THE HEAT DISINFECTION UNIT SHOULD BE RESUMED AS SOON AS POSSIBLE. Chemical...
Page 166 - Put in a saucepan with 750 ml (3 cupsl water. Bring to the boil, then cover with a tight-fitting lid, reduce the heat to low and simmer for 1 5 minutes. Turn off the heat but leave the pan on the hotplate. Working quickly, remove the lid, lay a clean tea towel over the top, then put the id on and allow to stand for 1 5 minutes.
Page 244 - ... sake. Bring to the boil, then remove the konbu. Cover with a tight-fitting lid, reduce the heat to low and simmer for 1 5 minutes. Turn off the heat but leave the pan on the hotplate. Working quickly, remove the lid and place a clean tea towel across the top (to absorb excess moisture), then put the lid on for a further 1 5 minutes.
Page 18 - Soak the wakame in cold water for 5 minutes, or until rehydrated and glossy but not mushy. Drain well and set aside.
Bibliographic information
| Title | A Little Taste of Japan |
| Author | Jane Lawson |
| Photographs by | Alan Benson, Gorazd Vilhar |
| author of text accompanying photos | Charlotte Anderson |
| Edition | illustrated |
| Publisher | Allen & Unwin, 2004 |
| ISBN | 1740453719, 9781740453714 |
| Length | 256 pages |
| Export Citation | BiBTeX EndNote RefMan |