The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World

Front Cover
North Atlantic Books, 1991 - Art - 276 pages
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
Country Meals
Omusubi Rice Balls
Aemono side dishes dressed with various sauces 1 78
Nimono poached dishes
Yakimono grilled dishes for dinner
Index of Recipes

Common terms and phrases

References to this book

Classic Asian Noodles
Lee Geok Boi
Limited preview - 2007

About the author (1991)

Gaku Homma, founder and chief instructor of Nippon Kan Aikido and Cultural Center in Denver, Colorado, is owner and head chef of Denver's highly acclaimed Domo restaurant. His experiences as Aikido instructor combined with his talents as a chef led to the creation of The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World.

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