Real Japanese cooking : the only Japanese cookbook you will ever need! : traditions, tips & techniques with over 600 authentic recipes / Makiko Itoh.

Format:

Book

Author/Creator:

Itō, Makiko (Translator), author.

Language:

English

Subjects (All):

Cooking, Japanese.

Genre:

cookbooks.

recipes.

Cookbooks.

Recipes.

Physical Description:

512 pages : color illustrations ; 24 cm

Place of Publication:

Tokyo ; Rutland, Vermont : Tuttle Publishing, [2025]

Summary:

"The first comprehensive cookbook to fully cover all aspects of Japanese cuisine - with 600 recipes! This book is the culmination of a lifetime steeped in two cultures. Born in Tokyo and raised in New York, Makiko Itoh grew up in the heart of her mother's acclaimed Japanese restaurant, a culinary landmark for over twenty years. Now a celebrated bilingual food writer and translator, she brings a rare perspective--uniquely equipped to bridge the gap and share the soul of Japanese cuisine with the world. Her book provides answers to all the questions that people usually ask about one of the world's greatest cuisines, including: Why is Japanese food so unique? This book provides a full overview - from aesthetics to umami; Essential ingredients like miso, mirin, dashi, sake and kombu - how and why are they used?; How to prepare and serve a Japanese meal - from cookware to tableware and etiquette; Which recipes are right for you? - the 600 recipes in this book cover everything from sushi to ramen to donburi rice bowls, nukazuke pickles and Japanese bread! Itoh's mission is to demystify Japanese cuisine for non-Japanese home cooks. Her book contains 400 beautiful color photos with clearly-presented recipes interspersed with fascinating essays and sidebars explaining all aspects of Japan's unique food culture. A must-read book for every Japanese food lover!" -- Provided by publisher.

Contents:

Part one. Japanese cuisine: an overview

Modern home cooking in Japan

Essential ingredients

Glossary of ingredients

Essential equipment

Dashi stock and rice

Part two. The recipes

Soups

Stews and simmered dishes

Grilled, baked and pan-fried dishes

Fried dishes

Egg dishes

Tofu dishes

Vegetable sides

Rice dishes

Sushi and sashimi

Noodles

Hot pots

Savory pancakes and dumplings

Steamed dishes

Pickling and fermentation

Breads, buns and cakes

Sweets and desserts.

Notes:

Includes index.

ISBN:

9784805316153

4805316152

OCLC:

1446261399

Publisher Number:

CIPO000245875