Appetizers in a Japanese Mood: The Joy of Adding Japanese Dishes to Your Menus

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Kodansha International, Jul 1, 1992 - Cooking - 160 pages

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Contents

Introduction by Alice Waters
7
VINEGARED AND DRESSED DISHES Sunomono and Aemono
33
Whitebait and Egg Sushi Shirauo no KimiZushi
58
DaikonWrapped Lox Sake no Hoshomaki
64
Flounder Sashimi Karei no Koganeae
71
Dragons Head Hiryozu no Kuzuan
78
Turnip with Miso Kabu no Dengaku
85
Fresh Pea Tofu Aomame Dofu
90
Walnut Tofu Kurumi Dofu
111
ChickenStuffed Matsutake Mushrooms Matsutake no Hasamiyaki
118
This
122
Glazed Rainbow Trout Nijimasu no Uniyaki
124
PanFried Scallops Hashira no Teriyaki
130
DeepFried Matsutake Mushrooms Matsutake no Domyojiage
136
Scallop Nori Rolls Hashira no Isobeage
142
Shrimp in Noodle Basket Ebi no Tsutoage
148

Shrimp Noodles Ebi Somen
97
Tofu Custard with Thick Broth Kuyamushi
104
Sauces and Dressings
155
Copyright

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