The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World
Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.
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The Background of Country Cooking Folk Art and Custom
The Background of Japanese Staple Foods
The Background of Country Cooking Basic Preparation
Omusubi Rice Balls
Aemono side dishes dressed with various sauces 1 78
Nimono poached dishes
Yakimono grilled dishes for dinner
Index of Recipes
bamboo beans beef bite-size pieces boiling water broil burdock cabbage carrots chicken chopsticks cooking pot daikon donburi drain dried eaten eggplant excess water farmers fish fresh Garnish ginger Grilled heated skillet high heat ice water Immerse in iced individual plates ingredients irori Japan Japanese white radish jobina juice kelp kombu marinade matchstick slivers meal meat minutes mirin misoshiru mochi nabe nabemono natto niboshi nori ohitashi okayu Omusubi Peel pickled plum pork recipes Reduce heat Remove aku restaurants rice balls rinse sake salmon salt sauce saute Sauteed scallion second boil sesame oil shiitake mushrooms shoyu shrimp side dish slice Soak soba soft soup broth soy sauce soybean squeeze out excess squid strainer sugar sukikombu sukiyaki sushi taste Tbsp tempura teriyaki Today tofu Tsukemono turn off heat udon umeboshi umezuke vegetables vinegar wakame white rice yaki yam cake yam cake noodles zuke