Table of Content
I've been hoarding them like a stockpile of gold in my freezer, smiling on particularly terrible days, because I know that's when I'll use them, and just how good dinner's going to be. A whole chapter is devoted to seaweed—the role of seaweed in Japanese cuisine. The author elaborates further on the nutritional contents of seaweed not to mention vitamins like A, B1, B2, niacin, and more. She lists some edible seaweeds including dashi, Nori, Wakame, dulse, and kombu.
The island nation’s unique geology, climate, rich waters, and isolation led to a culture, a civilization, more unusual and refined than any on Earth. The back of a book has a list of places to buy specific Japanese cooking items - from cutlery to ingredients - in the USA. The author's side articles on particular people she's met who have informed her cooking philosophy are also great reads. This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season. This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.
Reviews about this book
Divide the rice among individual rice bowls and spoon the flaked salmon on top. At the table, pour about 1 cup of the hot tea over each and garnish with the surigoma or nori and sesame seeds, and scallions. Line a baking sheet with aluminum foil and brush it with the oil. Place the salmon on the baking sheet and broil for about 6 to 10 minutes, to desired doneness. I've always wanted to learn more about Japanese cuisine and this book is a great primer.
But there are many photographs so you'll always have an idea of what you are making. As an example, Soba Salad with Kabocha Squash and Toasted Pepitas has 20 ingredients and the steps/intro are 9 chunky paragraphs long. Recipes only have serving size and not dietary restriction information or carb/sugar/etc.
Japanese milk bread
I skimmed a bit on the seafood and meat recipes since I don't eat those but every other section that I looked at was full of food that I would love to eat. Japanese Home Cooking is an elaborate cookbook detailing the concept of Japanese cooking. The author shows you how to incorporate flavors and ingredients to deliver an authentic Japanese meal. And ultimately to expand the reader’s knowledge and experience of Japanese culinary culture.
"Expand a home chef's borders with Sonoko Sakai's essential guide to Japanese home cooking." Simplicity If simplicity is the guiding light of Japanese home cooking, it is also the guide for this lovely book. Ms Sakai shows us how a clear cooking philosophy is reflected in clearly realized ... Wonderful storytelling, in-depth history, accessible recipes.
Top Authors
I found the recipes detailed and well described but a little complicated. I love learning about all the different ways other cultures develop flavours and the techniques they use but I wouldn't turn to this book last minute on Friday night. The recipes need a level of detail and specialty ingredients that would require planning and forethought. This book is incredibly detailed and thoughtfully written.
Now, someone living far from Japan might have trouble getting the "right" ingredients. Keep in mind, though, that these recipes are accessible for those who are limited to the western grocery. Sakai keeps this in mind, knowing the audience won’t always have access to the traditional, local ingredients. It’s rich in culture and context, and anyone who is a fan of Japanese cuisine or culture would thoroughly enjoy this book.
The amount of information and context given is both comprehensive and overwhelming. With that said, these aren’t recipes that you can quickly whip up on a bustling weekday night, but something to enjoy and savor. Japanese cuisine is very prep-oriented, and I feel like the patience and dedication is an art in itself. If you are looking for quick and simple recipes this is not the book for you.
But you'll also find callout pages - a good example is for the recipe above which has a one-page callout on how to clean and cut a squash for cooking with 9 step-by-step images. This is sure to become a sought after item for the cookbook collector but is a must purchase for anyone who loves Japanese cuisine and wants to learn more. Sakai-san has created a masterpiece, a master class in how to cook Japanese home cuisine. Easy to follow lay out and beautiful pictures are also accompanied with excellent instructions and guest authors who talk about foodstuffs and their importance. The curry blocks alone, which I clipped from the New York Times on a flight to Arizona in August, changed my life in the fall and winter.
I'm sure it will go down as a classic in Japanese home cooking. I came away from this book knowing a great deal about Japanese cooking as well as the ingredients used in Japanese cooking. If you’re craving a nutritionally balanced meal made with fresh ingredients, without having to splurge on an elaborate dinner in some high-end restaurant, this book is for you.
Better than any curry I’ve had from a store bought roux. Enjoy a great reading experience when you buy the Kindle edition of this book. Additional details about the events, people, and places in your book, with Wikipedia integration. Features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more. Cleared payment cleared payment - opens in a new window or tab. Index this book.Your request will be added to the indexing chart.
She also does a wonderful job at making "traditional" ingredients accessible for this side of the world. Her teachings demystify the art of making soba noodles, and she transforms often ordinary-looking onigiri into beautiful rice spheres wrapped in seaweed and dried flowers. But don't worry, there's still plenty of simple dishes like chawanmushi and fresh pickles to try out first before diving into more ambitious projects."
No comments:
Post a Comment