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
Black Forest Mushroom Soup Stock shiitake dashi
The Background of Country Cooking Basic Preparation
Omusubi Rice Balls
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American amount balls beans beef bite-size boil bowl bring broil cake called carrots chicken chopped chopsticks combine completely continue cooking cooking pot cover daikon dashijiru dishes drain dried eaten enjoy excess water farmers fish flavored foods fresh Garnish ginger grated Grilled half hand heat important inches individual ingredients Japan Japanese juice keep kombu leaves living meal meat method minutes mirin miso mochi mountain mushrooms nabe noodles Peel pickled pieces plates pork prepare recipes remove restaurants rice roll sake salt sauce saute season seeds separate serve sesame shiitake shoyu side skillet skin slice slivers Soak soba soft soup soybeans squeeze sugar taste Tbsp Today tofu traditional turn off heat udon umeboshi United vegetables wash zuke