The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic RecipesJapan is a paradoxical mixture of tradition and high tech. From its snow-capped mountains and lush, green forests to its bustling cosmopolitan cities and rugged coastlines, it is a country so full of contradictions and mysteries that it never ceases to amaze even its own people, let alone the rest of the world. Until recently, Japanese cooking has remained in the shadows, but the remarkable and long-awaited upsurge in the popularity of sushi and noodle bars and, subsequently, the growth in the availability of ingredients, have put the country firmly on the culinary map. Newly inspired young chefs are pushing the boundaries of their traditional art, so that Japanese food is now as exciting, diverse, and easy to recreate at home as that of any other world cuisine. |
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Contents
Introduction 623 | 6 |
The introduction of Buddhism | 12 |
the age of feudal society | 19 |
Copyright | |
1 other sections not shown
Other editions - View all
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes Kimiko Barber No preview available - 2010 |
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes Kimiko Barber No preview available - 2004 |
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes Kimiko Barber No preview available - 2007 |
Common terms and phrases
Appearance and taste aroma beef boil bowl broiled broth see p.169 Buddhist Buying and storing century chicken China color Culinary cups daikon dashi dashi broth deep-fried tofu dipping sauce dish Drain dried eaten enokitake fillets fish fl oz flavor flour fresh garnish green Health benefits inches ingredients Japan Japanese cuisine Japanese kitchen juice kamaboko katsuo komatsuna konbu leaves light soy sauce meat medium heat minutes mirin miso paste mitsuba mixed mixture mizuna mochi myoga natto nori peeled pickled popular refrigerator rice vinegar saké salad salmon Salt and pepper scallions season seaweed Serves sesame seeds shichimi togarashi shiitake mushrooms shimeji shiso shredded daikon shrimp simmered skin soba soba noodles somen noodles soup soybeans steamed stir-fried sushi sweet tablespoons tablespoons granulated sugar tablespoons light tablespoons mirin tablespoons saké tablespoons soy sauce teaspoon salt tempura texture tofu tuna udon noodles umeboshi varieties vitamin wakame wasabi yuzu
Bibliographic information
| Title | The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes |
| Author | Kimiko Barber |
| Photographs by | Martin Brigdale |
| Publisher | Kyle Books, 2004 |
| Original from | the University of California |
| Digitized | Sep 13, 2011 |
| ISBN | 1904920020, 9781904920021 |
| Length | 240 pages |
| Subjects | › › Cooking / Regional & Ethnic / Japanese |
| Export Citation | BiBTeX EndNote RefMan |