Product Description
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.

Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.
The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.Amazon.com Review
Japanese food was virtually unknown in many Western cities inthe 1980s, when Shizuo Tsujii wrote Japanese Cooking: A SimpleArt. M.F.K. Fisher's introduction eloquently sets the stage forTsujii's classic work. It may be the most thought-provoking piece everwritten about Japanese food for non-Asians, pointing out how food andeven the physical act of eating differ from what they are inJapan. Tsujii's writing is clear and educational. He talksspecifically to a Western, non-Asian audience, demonstrating far moreawareness of our culinary preferences and prejudices than mostWesterners have for his. Following the preface (which should not beskipped), an arrangement of color photos of key ingredients and dishessets the scene. Next, part 1 provides a thorough explanation oftechniques for Japanese cooking and instructions for making all thebasic elements of dishes. These "lessons" cover cutting vegetables,steaming, grilling, and deep frying the Japanese way, and even how tomake sushi. Recipes cover Basic Vinegar Salad Dressings, Sushi Rice,and Teriyaki. To prepare Vinegared Octopus, a complete series ofdrawings clearly demonstrates each step.

Part 2 consists solely ofrecipes. Gather together fresh ginger, soy sauce, the sweet winemirin , sake, and rice vinegar and you can make many ofthem. Beginners might start with Deep Fried Chicken Patties, SteakTeriyaki, Tortoise Shell Tofu, simply bathed in a tasty sauce, andAsparagus Rice, a light and colorful dish. Because of its combinationof background information, comprehensive recipes, and excellentinstructions, Japanese Cooking: A Simple Art will alwaysremain an important book for learning about this simple yet complexcuisine. --Dana Jacobi ... Read more

Customer Reviews (55)

Art, not artifice
I've bought (or at least paged through) dozens of other Japanese cookbooks before and after I bought "Japanese Cooking" more than 25 years ago: And this is literally the only one I use, and the only one I could ever recommend. I think that's because I prefer books that help me understand the thought behind techniques and ingredients, and provide insight into the culture that created it. There are only a handful of books that do this really well (Wolfert's "Cooking of Southwest France" springs to mind).

It's uncompromising; but while I have never once shaved a block of dried bonito to make dashi, and I doubt that you will either, it's really the idea of using great ingredients and painstaking preparation to showcase that great chunk of fish or bunch of spinach. The seasonings are limited (by most standards), and I believe that forces me to carefully consider the major component of the dish--its flavor, texture, color, presentation. How is that best done with this particular piece of whatever? And that ingredient can, I think, be an every-day, supermarket kind of ingredient, if you choose carefully from what's in season--an idea that should be common to all kinds of cooking.

There are lots of techniques explained in this book that are both easy to accomplish and easy to translate to other styles (salting techniques, for example, explained long before the Zuni cookbook arrived in our kitchens).

If you're interested in Japanese cooking, this is a great book. If you're interested in "why" as well as "how" things are done, this is a great book.

A Classic on my kitchen shelf up there with Julia
I got this book as a wedding present (I believe i have had it for over 20 years now).The hardcover copy.It is full of cultural and gastronomical information and the recipes are clear and correct.I consider this book to be one of the greatest books on cooking in general and Japanese culture/food in particular.I continue to refer to or use it every week.If you are interested in international cultures and cuisines (as I am), this is one of the "must have" books.

The one that's left
I admit it - I was a cookbook addict.I've been collecting cookbooks for 20 years.But now that the children are overtaking every square centimeter of space in the house, I had to thin out the shelf holding "immediate access" cookbooks.To my amazement, I realized that I get most of my recipes online nowadays, and was able to get rid of 90% of the books.At the end of the exercise, this book was one of 4 that remained.As a reference for ingredients, cutting techniques, etc. it is convenient and easy to understand.Recipes are very straightforward, accurate, and simple to follow.It strives for authenticity, which is the whole point of cooking Japanese food for me at least, but offers alternatives that are easier without sacrificing anything.Highly recommend for anyone who wants to add Japanese meals to their repertoire that are relaxed, nutritious, delicious.

Perfect in-depth book on Japanese cooking and culture
The perfect book if you want in depth info on japanes cooking and its culture. Full of self-explainatory diagrams that really helps with cooking techniques

Requires a little investment of time
Japanese Cooking:A Simple Art can be intimidating unless one invests a little time in reading the introductory chapters. Recipes are arranged around cooking techniques, not ingredients.There are no chapters for "meat," "poultry" and "vegetables," but instead the recipes are organized by grilled foods, fried foods, steamed foods, sashimi, sushi, etc.In addition, it is helpful to have a basic knowledge of Japanese ingredients and Western substititions, so recipes that call for burdock root, for example, do not have to be rejected if one has a carrot to substitute.Japanese meals can be complex and contain many small dishes, or can consist of a casserole served with rice and pickles.All of these items are in Japanese Cooking:A Simple Art.Start small with a single dish, and move up to a full meal.

I'm not likely to cook a casserole that involves a whole fish head (not easy to come by in Colorado), but I make "Potato Tumble" quite often in the winter, and it is a simple comforting dish, alone worth the price of the book.The term "art" in the title tends to make the book sound demanding, but it is, in reality, full of straightforward recipes that celebrate good quality ingredients, as it the goal of modern cooking. ... Read more

Product Description
Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English-language debut, Harumi's Japanese Cooking. Now she returns with a second-and more intimate- collection written specifically with the Western palate in mind.

Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi'sBaked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions ... Read more

Customer Reviews (11)

Beautiful cooking book, not that Japanese!
I like the cooking book in general and tried some recipes. It turned out fine. I do like she introduced some concepts in J cooking, but overall, her book is not that Japanese!

The book is bigger than I though. Overall, good enough for everyday cooking.

Finally, a Japanese cookbook worth buying
At last, a really good English-language Japanese cookbook.We actually eat many of her recipes on a regular basis, because my wife uses her Japanese-language cookbooks. For what it's worth, her mom cooked professionally in Japan for 40 years and she praises Kurihara's books too.Unlike the other English-language Japanese cookbooks I've seen, she doesn't write about what might be served in restaurants, or an American image of Japanese food, but the sort of things that Japanese people actually like to eat at home. Her commentary on the food and Japanese attitudes towards it is also simple and accurate (IMHO), without any grandiose sociological claims about "Japanese culture," which is refreshing.

The best part for me? Udon, those thick, chewy noodles. I love the stuff, but we can only get it after a 2 hour drive, and it's expensive here in the US. My wife believed that it takes special flour to make, which we can't get, so even though we could eat it pretty much 365 days a year, we only had it occasionally. But Kurihara has a recipe that mixes AP and Bread flour that works! It requires some bad-ass kneading (like stomping on it for 20 minutes--literally) and it isn't quick (it is cheap, though), but they taste great. Even my wife gave it the thumbs up, which says a lot.

Love it!
I love this book! I was debating between her and Morimoto and she seemed so much more simpler, thank goodness I chose her. The recipes are elegant and very simple. Everyone can cook Japanese :)

Good starter
I have made several of the recipes and love them so far.

The ingredient list is a bit daunting so getting started will likely run you 50-100 in ingredients.

The only recipe I have had an issue with is the White CHocolate Cake. The batter never rose so I ended up with a thin layer of unrisen cornbread consistency cake... back to the drawing board!

Healthy, easy-to-prepare Japanese food
Try this: recipes are simple enough that you'll actually try them. Highly recommended for any Japanese food lover or adventurous sort. ... Read more

Product Description
Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time. ... Read more

Customer Reviews (22)

Flawed Book
I have many Asian cookbooks, but this is the first one I know of that uses unfamiliar terms without explaining them. Worse, the book has no index. It has a glossary, but it is quite short. One recipe calls for an ingredient called "shokoshu", without further explanation. None of my five other reputable Japanese cookbooks refer to this ingredient, and even google had a hard time telling me that its something as simple as a form of Shaoxing wine. The same recipe called for "Chinese Soup Paste or a mix of chicken and beef stock", and I still don't know what that paste is, though at least in this case I a have a clue about how it should taste.

I think the book production team had the book translated, but then failed to do the rest of the job - make it useful to a foreign audience. I will still try the recipes, but I don't like being made to work so hard to do so.

Good Buy
I've only cooked two recipes from this book, but I've also tasted some recipes taken from her other books, and I believe this woman knows what she's doing!Each recipe has a picture, so you have an idea of what you're aiming to make, and she does a pretty good job of explaining what certain ingredients are and what good substitutions would be if that ingredient is not easily accessible.There are some instances in which she'll say, "cook" but not for how long, but I think it's pretty easy to deduct about how long something should cook for.I'm definitely planning on buying her other books at some point.

Japanese express
This the equivalent of Mario Batali for Italian cooking: there is nothing wrong with it but you are left with the feeling that there is a higher cuisine than this. Pictures are great, recipes are short but you are sufficiently informed.And it would be hard to resist the author's smile.
What I cooked was good and I found the ingredients easily despite the fact that I live in small town GA. Plus it is healthy. Plus, it does not take too much time. Almost perfect.
What more do I want? More culture, I guess, I like heavy books with an access to the culture, such as The Japanese Kitchen
And I love to find a few divine things in a cookbook.
Well deserved four stars, don't mind me.

Japanse Cooking
Its hard to follow up with this book, I don't know where to get ingredients, I prefer to buy a video next time, despite that there are many recopies in the book, but its not will organized too much text, I want something to go straight and show mew how, when I ma hungry I don't have time to read a novel

Easy to follow and recipes work!
I loved this cookbook (as an owner of over 100) as it was easy to follow with readily available ingredients! The recipes that I've tried work, and taste like the food you eat at an "homey" Japanese restaurant. ... Read more

Product Description
The last word in Japanese cookbooks from the author of the bestselling Japanese Cooking: A Simple Art, this is an easy, no-fuss guide for the ordinary American kitchen. ... Read more

Customer Reviews (4)

Level-up your Japanese Cooking
"Practical Japanese Cooking" is a sequel of sorts to Shizuo Tsuji's phenomenal cooking bible Japanese Cooking: A Simple Art.Assembled from his notes by an assistant after Tsuji's death,unlike "Japanese Cooking: A Simple Art" this is mainly a recipe book, packed with beautiful photos and all in Tsuji's authentic style.The recipes are in several categories, like "Appetizers," "Fish," "Soup," "Beef and Pork," "Tofu," "Rice" and "Noodles,"There are fourteen categories in all, and each category has between three to twenty recipes.

I loved this book, although I feel the name is somewhat misleading.Far from being "Easy and Elegant" most of the recipes in here are very complex, requiring considerable preparation and a variety of techniques. These are the kind of Japanese dishes that look so simple on the plate, but that simplicity is backed by hours of manipulation of ingredients and subtle infusions of flavor. Most of the dishes are small-plate style, like one would find in an upscale Japanese restaurant featuring several servings of a variety of dishes rather than a "main course."

These are authentic recipes, which means that the ingredients are probably not going to be available at your local supermarket.If you don't have mirin, dashi and a few varieties of soy sauce and miso already in your pantry you might want to consider doing some shopping before picking up this book.Many recipes call for "ginger juice," which was a first for me, but Tsuji doesn't leave you stranded and has a short recipe on how to juice ginger.I definitely recommend that you you pick up a few basic Japanese cook books, like Tsuji's first triumph or Japanese Kitchen Knives: Essential Techniques and Recipes before you try these recipes.

If recipes like "Sake-Simmered Lobster" and "Deep Fried and Simmered Acorn Squash" get your mouth drooling, and you don't mind cooking that requires a lot of prep work, than "Practical Japanese Cooking" is going to be a treasure trove for you.Many of the recipe titles are so deceptively simple, like "Sauteed Duck Breast with Sauce," and look so plain on the plate, you will almost feel compelled to explain how much work went into the dish when you are serving it!

Ona personal note, "Practical Japanese Cooking" gave me one of my greatest kitchen triumphs.My wife, who is Japanese, was convinced that no American could properly prepare on of her favorite dishes "Simmered Mackerel in Miso" (again, don't be deceived by the simple name of the dish) and challenged me to make it. I have cooked professionally in an izakaya in Japan, but never was faced with those kind of multiple-technique preparation dishes.After working through the recipe a few times, I have proved her wrong and she is still amazed that I can create something that tastes so authentically Japanese.Thanks Shizuo Tsuji!

Good, but not as good as Tsuji's other book
Tsuji's Japanese Cooking: A Simple Art is both monumental and seminal. This one, taken from his notes and finished by an assistant after his death, is just average. The first book doesn't have many pictures, though, and this one is full of them.

If you really like pictures, pick it up, but the pictures are the best part of the book. The recipes suffer by comparison. There are other cookbooks that teach the same things and do it better.

I bought it on the strength of his name, and have been vaguely disappointed ever since, though I do page through it for serving ideas because a lot of the pictures are gorgeous.

(Full disclosure: I've semiprofessionally taught Japanese cooking classes.)

Authentic Step-by-step Recipes with Gorgeous Pictures
Looking for authentic recipes? Yes, this is the right one and covers a wide range of Japanese cuisine like appretizers, soup, sashimi, yakitori, tempura, tofu, sushi, noodles, pot dishes, and even box meal. All recipes come with detailed and easy-to-follow instructions, large & beautiful photo pictures, and some delightful illustrations for showing the preparation steps. In addition, it covers some tips on using various ingredients like bonito stock, mirin, miso paste, wasabi, and ginger, etc. Very practical. Yet, if you're more interested in cooking methods, secrets, and techniques, you should go for one of the author's book by Shizuo Tsuji, "Japanese Cooking: A Simple Art", which is also the well-known bible in Japanese cooking.

(Reviewed by Otto Yuen, 19-Jan-2006)

P. J. C. is a nice expansion from sushi only cookbooks
P. J. C. expands the novice Japanese cooks horizons from "sushi only" to a more complete Japanese cuisine experience.The recipes are clear and ingredients listed are by and large available.While this iscertainly not a Japanese cooking "bible" it certainly serves asan excellent jumping off point for those new to Japanese cooking. ... Read more

Product Description
Yoshihiro Murata, one of the most accomplished and respected figures in Japan's culinary world, has combined his expertise and artistry with his enthusiasm for teaching Japanese cooking to create this exciting new book.Japanese Home Cooking with Master Chef Murata presents over sixty healthy home recipes, from classic to modern, ranging from popular restaurant offerings like yakitori, tempura, and shabu shabu to typical home dishes like onigiri (rice balls), miso soup, and tonkatsu fried pork cutlets.

All of the dishes can be made using Western kitchen tools and ordinary ingredients readily available from the supermarket; if a more exotic ingredient is called for, Murata suggests alternatives.And, while he strives to retain the authenticity of a recipe, he also recommends ways for the Western chef to adapt it.For example, in a number of the recipes, he suggests using high-quality store-bought chicken broth, which is also used in Japan, instead of traditional Japanese dashi stock.

Another important aspect of Chef Murata's approach to home cooking is his emphasis on presentation.With vivid color photographs, the book showcases Murata's simple and beautiful ideas for serving and plating the food.

Best known in the U.S. as the owner and chef of the fabulous Kikunoi restaurants, Murata has made it his mission to educate and enlighten food lovers everywhere about his native cuisine, in all its variety.As Chef Murata writes in the Introduction, "So let's begin cooking healthy food at home.I assure you that with this book, you can cook Japanese food quickly and easily, and develop a close feeling for the cuisine. I look forward to helping you, even if only a bit little to lead a healthier life and make yourself and your loved ones happier." ... Read more

Product Description
Yoko Arimoto, arguably Japan's most popular expert on home cooking, is famous not only for her simple, healthy recipes, but for her stylish food presentation as well. The author of over 100 best-selling cookbooks in Japanese, Arimoto travels extensively and has homes in London, the Umbria region of Italy, and in both Tokyo and Nagano, Japan.From her experiences entertaining and cooking for all kinds of people, she has gained an understanding of differences in tastes and perspectives, enabling her to add an international flair to her native cuisine.

In Simply Japanese, Arimoto presents about 60 recipes divided into several sections: seafood, meat, vegetables, tofu, deep-fried foods, rice and miso soup. The recipes are designed for the home cook -- not professional chefs -- and most don't require special ingredients or multiple steps. Rather, they are for creating casual dishes typically eaten in a contemporary Japanese home.Arimoto uses basic ingredients such as soy sauce, sake and nori, all readily available in the U.S.; and emphasizes fresh vegetables and local fish and meats. To liven things up, and to challenge the more adventurous cook, she does include some dishes with more exotic ingredients such as tarako pollock roe and yuzu citrus, found at Asian grocery stores.

Methods range from simple procedures like learning to make teriyaki salmon and cornmeal shrimp tempura, to the 20-step process of making tofu from scratch. Each finished dish is shown in a beautiful photo, styled by the author using her own, everyday tableware. The key points of each method are also illustrated in detail with color photos, along with the author's helpful comments and quick tips. Arimoto provides a full explanation of the Japanese culinary style, from how many dishes are served and the kinds of plates used in the home, to the philosophy of healthy eating. Additional sections cover such topics as essential seasonings, home kitchen equipment and cooking techniques, directions for making dashi stock, and other supplemental information. ... Read more

Customer Reviews (3)

By far the most used Japanese cookcook in my house
"Simply Japanese: Modern cooking for the Healthy Home" is definitely a keeper. Every recipe is based on honest food. I 'm not the kind of person who cooks or eats "low-fat" or fake stuff that's supposed to make you feel like you are eating something real. I'm not a vegetarian, nor am I a vegan. I LOVE MEAT. However, I like my food to be healthy in the sense that provides me with plenty of fibers, vitamins and healthy fats. I also love to treat myself to Asian cuisines once in a while. This cookbook exceeds all my desires. In Simply Japanese, every recipe focuses on flavor and high quality ingredients, and just happen to be reduced calorie!

The recipes are well organized and spread into different chapters which are,
1. Meat and Poultry
2. Seafood
3. Deep-frying
4. Vegetables
5. Tofu
6. Traditional Specialties
7. Rice and Miso Soup
8. Desserts.

My husband liked the nikijaga simmered potato and beef so much and I made it three times in two weeks. We have tried several other recipes and we were pleasantly surprised at how good and flavorful they are. The salmon teriyaki is divine, as are many of the others. I've learned to deep fry seafood. These recipes are contemporary and realistic, and most do not have exotic ingredients you have never heard of.

All the recipes are clearly written, and the author also gives plenty of useful tidbits that have come in very handy in the produce section in the supermarket. Unlike many cookbooks that just give recipes and pictures (although they are beautiful), in this book, there are lots of background writing about each of the recipes selected. The technique and equipment notes in the back of the book are very useful too.

Truly a wonderful book.

You'll be glad you bought this book
I read this book from cover to cover in one evening. Kudos to Ms. Yoko Arimoto (the author) on bringing not only wonderful, modern Japnaese dishes but a great read to all of us who are wishing to pursue a healthy life and eat well. We now have "Japanese night" once per week trying recipes along the way, and they are very healthy and delicious meals. My husband and two little girls love them.

Pleasantly simple and easy to cover.
This book is for people who are new to Japanese cooking ( not necessarily to the cuisine itself) and who wish to gain a basic understanding of the simpler flavors of the traditional Japanese fare. Arimoto Sama's book is easy to follow, ingredients are simple and effortlessly acquired in most health food stores or super markets, and are also affordable. The simplicity of the ingredients is in keeping with the genre of cuisine, also easy for the more daring palette or cook to build upon. Having lived in Japan for more than a decade there are some staples which, I had taken for granted this book brings them home - particularly the recipe for homemade tofu, which has to better than buying it in a plastic box at the supermarket! ... Read more

Product Description
Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan cookbook. ... Read more

Customer Reviews (10)

Really enjoying the recipes
I originally bought the book for my Kindle.The formatting didn't translate well at all and I had to return it.I could tell that I would really like the recipes so I sent for the hardcopy.I'm trying to limit my purchases of 'real' books (space it limited) but I wanted this and am glad I bought it.The recipes are so simple and everything I have made has been delicious.I have below average cooking ability, and really appreciate a cookbook that I can use easily.I'm still searching for a well-formatted vegan cookbook for Kindle.

Super awesome, authentic Vegan Japanese food! Woo!
I have made about 10 of the recipes so far, and every one is so delicious. Konyakku is one of my new favorite foods, and the recipe for the curry udon is super good. Japanese curry is very unique, and the flavor and sweetness of this one is just like the ones I've had in restaurants. I also never realized it, but there are really no spices in Japanese cooking, all of the flavors come from fresh ingredients and various sauces. The glossary is also excellent (and very helpful!) to have cuz it explains a lot about various Japanese cooking/food words. If you're vegan and love Japanese food, get this book!

Wonderful introduction to Japanese cooking
I have owned this cookbook for many years now, and it is one of my very favorites-- friendly and appealing.The elegant recipes are simple, unfussy, always delicious.And they lend themselves well to improvisation.I agree with those who say that these are recipes that never have you missing meat or fish.The "vegan"ness of these recipes seems completely natural, unlike other vegan cookbooks which are so often trying to create vegan versions of meat classics, to varying degrees of success.

In fact, if you like Japanese food, you might find this cookbook to be an excellent segue into going completely vegan.

My favorites are the cozy, hearty soba noodle soups, so perfect for a winter's day, and featuring any number of different vegetables.

Yum!

Japanese Cooking
My daughter does not eat meat (8 years old), so I find this book very helpful since we only eat Japanese food in our home.

Awesome little gem of a cookery book.
It's a pretty cool little book, with the theory of Japanese cooking and eating, explained earnestly and clearly. Yes, it does call for ingredients that you'll have to schlep to an Asian market to go get, but many of them (miso, nori, sushi rice, tofu) are easily found in a grocery store, and the special ingredients (for which you do need to make a trip) are explained in such a way that you'll know just how to use them. There's a couple of recipes that do call for outright omnisubs, like vegan mayo and vegan sausage, but that's only two.

So far, I'm fairly pleased, because the author has made it easy to access Japanese cooking, eating, and thinking, while showing us all how it's done in your own kitchen, with what you have around the house. That's the other part: you don't need special equipment. ... Read more

Product Description
Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. ... Read more

Customer Reviews (18)

good new ideas for small dinners
Most ingredients are available in your markets and recipes offer a new and nourishing way to feed a small family.

japanese hot pot
The item that i orderd arrived in short order.
This hot pot was bought as a gift, so i cannot comment as to how well it cooks japanese food! I WOULD ASSUME ITshould work well as was demonstrated on the Mathartha Stewart show.

slimmin hot pot
This book is excellent.I have tried 12 recipes so far easy to fallow and good to eat and it's healthy and slimming.What more could you ask for.Great for the fall and winter.

Delicious, mouthwatering and enoyable japanese recipes.
I am a huge fan of soups and stews, for breakfast or/and dinner, for winter or/and summer. Of course the problem is the length and work they take to prepare and cook. I have to confess that at first I was a little intimidated by Japanese Hot Pots because of the strenuous work I assumed it implied. Quite the contrary. The recipes are easy to follow, the process itself very concise, creative and quick. The result is a luscious stew that admits almost any thing on it, even while I am already serving it, I remember I have other ingredients in the fridge that might go well in it, and they always do! One of my favorites is the one called "strawberry" to designate balls made of shrimp and ginger, oh my G, those balls are so fine and delicious! Me and my friends keep talking about "the pink balls" and make plans to cook them again and again.

The book is also very beautifully laid out(I love the square format!) with some mouthwatering pictures on it that will not let you to wait any more to taste them. All the basics are very well-explained and illustrated and all of the ingredients are easy to find in the specialized groceries. They are also easy to remember recipes that you can keep on improvising and adding and changing. And the taste of these hot pots... once you have tasted them, you will be hooked for life. There is something quite addictive on it, and you will find yourself daydreaming for another bowl, and another...

Japanese Hot Pots
The recipes are easy, the ingredients are a little tricky to find. I've substituted
some of the ingredients for others I have on hand with out a problem.So far the recipes I've made are pretty simple and incredibly flavorful. ... Read more

Product Description
For today's busy lifestyle, Susan Fuller Slack offers the complete guide to preparing classic Japanese cuisine with American and Japanese cooking techniques, accompanied by fascinating details about the historical and cultural origins of each dish. Illustrations. ... Read more

Customer Reviews (4)

Eat well and healthier with the Japanese Cookbook
Japanese Cookbook for the American Table.


I'm a big fan of all Oriental foods. So this cookbook enticed me even though it came out several years ago. Susan Fuller Slack lived in Japan and took those experiences and put together a bountiful array of fantastic recipes to tempt your palate.


The recipes themselves are all easy to moderate in terms of ease of making them. Some of the ingredients however, are not as readily available in supermarkets and one may need to go to a specialty Oriental store for ingredients like red or white agar-agar, dried daikon radish, Dashi-no-moto powder, and taki no tane to name a few. These recipes may take longer to prepare for then to actually make, but the final outcome on them with be an incredibly detectible dish that is usually lower in fat and calories then most other ethnic foods. Recipes include Picked Quail Eggs; Stuffed Vegetable Confetti, Teapot Soup, Japanese Dumpling Soup, Sushi Canapés, Grilled Miso Chicken, Cranberry Tofu Meatballs, Steamed Buns with Miso Pork Filling, Crispy Fried Pork Cutlets, Sweet & Sour Crab, Fried Noodles, Sweet Peanut Mochi, Okinawan Sweet Fritters and Green-Tea Crepes.

The layout of the book could be improved upon. The titles of each recipe are hard to read with the dark illustration behind each one. These recipes would have looked great with some color photographs. Each recipes does include a brief tip or fact about each one and they are all kept on one or opposing pages.

Overal Rating: 3 Pots out of 5.

Japanese cookbook and more
With trips to local Asian supermarket, I am ready to try the recipes presented in this book. True, you cannot find many of the necessary ingredients for Japanese cooking in local grocery store, but well... there are things that are not substitutable.I tried about 14 recipes from the book, and I can easily make about 60% of the recipes, but the question is: do I have enough time to prepare them all.The method of cooking presented in this book are mostly straight-forward. The groupings make it easier to choose the dish, for example, deep-fried dishes, one-pot dishes, grilled-dishes, sushi, etc, even dessert! Ms. Fuller Slack also includes a comprehensive explanation about the Japanese cooking style, tradition and tips at the beginning of each chapter. I found this especially informative. Bottom line is, this is more than just a cookbook, and they are intended for Americans who are enthusiastic with Japanese cooking who are prepared to do a little bit of work.

The Only Japanese Cookbook You'll Ever Need
Whether you are mildly intrigued by Japanese cuisine or an enthusiastic aficionado, a beginning cook or a dedicated chef, Susan Slack's masterful JAPANESE COOKING is that rarely found wonder: a good read, a gracious andwelcoming guide to unfamiliar cooking techniques and ingredients and, bestof all, a compendium of delicious recipes that can be easily prepared inthe American kitchen.

Slack, who lived in Japan, guides you through theintricacies of Japanese cooking with an easy grace that makes learning newtechniques, new flavor combinations, new ingredients a pleasure rather thana daunting puzzle. Her chapter on how to make garnishes is worth the priceof the book. She also tells you how to compose a Japanese meal, how toserve and eat it. She discusses the history of chopsticks and the etiquettesurrounding them.

Slack's chapter on sashimi and sushi answered myquestions about these two dishes that often daunt us Westerners, unsureabout eating raw fish. She gives the easy secrets of making them andfollows with a wealth of recipes, not only for the expected raw and cookedfish, but for sushi made with teriyaki walnuts or avocado and a Koreanrecipe I love using beef tenderloin.With Slack's crystal clearinstructions, these recipes work every time. Typical of the fun aspect ofthis book is a little table of "Sushi Lingo" which will let yousurprise your waiter the next time you order at a sushi bar.

If you liketo entertain a bit differently, you'll love her chapter on Bento -theelegant Japanese lacquer or porcelain compartmented "lunch boxes"for imaginative picnics, luncheons or suppers. If you don't own thesecontainers, and most of us don't, she tells how to make them out ofdecorated baskets or small boxes which you cover with decorated paper orwrap in a square of soft material, a scarf or bandanna.The menus forfilling the boxes are lovely using recipes from elsewhere in the book aswell as the bento chapter.

The joy of using Slack's book is that shemakes everything so easy and doable. She discusses Japanese cookingequipment and tells you what to substitute for what you don't have or don'twant to buy. Most important of all, is her careful explanation ofingredients, important because most recipes, if they are authentic, willcall for something not commonly found in the American kitchen. Shediscusses each ingredient in detail, tells you what it looks like and howto use it, so it is no longer intimidating. Fortunately, with the rise ininterest in Japanese cooking, many Japanese ingredients are now found inthe Oriental section of supermarkets and the oriental groceries that havegrown up in urban communities. There is a list of sources for orderingingredients you cannot find.

I want to emphasize what I said in thebeginning: this is not just a cookbook, it's a wonderful read. JAPANESECOOKING is loaded with history and the author's own richly evocativememories of her days in Japan. She takes you to colorful markets, tocountry inns where food is robust and to elegant urban restaurants where itis sophisticated subtle.In addition, each chapter and recipe is precededby a bit of history, of how to, or a memory. Throughout the book aregraceful haiku written by the author. This book is all things to all cooks.You will thank me for urging you to read it and use it.

No hamburgers Japanese-style here
If you, like me, hope for a collection of Japanese recipes you couldeasily reproduce with standard staples from your local supermarket, youmight, like me, be disappointed. While amusing and informative in terms ofJapanese culinary traditions, Susan Fuller Slack's book offers recipesthat, by and large, demand scores of ingredients that don't even haveEnglish names, leave alone a place on a regular supermarket's shelves.Sure, you can order them through mail or find them in specialty or verywell-stocked health food stores, but let's face the facts: JapaneseCooking? Yes. For the American Table? Not bloody likely. ... Read more

Customer Reviews (2)

highly recommended if moving to Japan
I found this book after I got home from living in Japan.I wish I had had it then!!It does a great job of explaining history, culture, etiquette, tools and ingredients of Japanese cooking.As a representative of the Japanese Exchange & Teaching (JET) Alumni Association of Wisconsin, I highly recommend this book to all the new JETs that are moving to Japan.It will make stocking your kitchen & fridge much easier.Recipes are great.

Representative and Informative
You can get very good basic Japanese recipes from this book.I really like the miso soup recipe and the okonomiyaki recipe.The first half of the book is devoted to the concepts of Japanese cooking and does a good job of explaining the effect the different seasons and regions have on the cuisine.But I bought the book a second time (lost the first copy) for the okonimiyaki (it's sort of like a cabbage pancake) recipe.It's easy and cheap and tasty and perfect for entertaining. ... Read more

Product Description
Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home.AUTHOR BIO: Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer. ... Read more

Customer Reviews (27)

Wow!
I bought this book for my husband for his Christmas present this book is beautiful. Words can not simple describe Morimoto's book. The presentation and creativity with food is outstanding. Morimoto is simply the best chef there is for Japanese Cooking. Great buy and great gift for anyone interested in Japanese cooking. The photos are worth a 1,000 words alone.

Awesome Book
This book is just awesome..thank you for not only a great book, but for fast shipping of it.

Gorgeous and Inspiring
This is one of the finest cookbooks I have ever had the pleasure of reading.The photography is absolutely gorgeous, and Morimoto breaks down the recipes in such a way that they all seem really simple.Now if only I had his knife skills, then I'd be able to make it look just like he does!I would recommend this book to anyone interested in food, eating, photography, or just about anything else.

A wonderful book
This was a great addition to any food lover's library.not only is the photography superb,but the text is exceptionally well-written ,interesting and informative.Not,like some cookbooks,a list of recipes which the average person would have trouble duplicating,it is a fascinating,entertaining,introduction to the art of Japanese food and its preparation. Highest Rating.

cookbook
the book is beautiful and the photos perfect. Delivery was very fast but I must say the packaging was worn and the book not protected from shipping damage so it looked old and was a little dirty- as though it was lost in transit! ... Read more

Product Description
"Elizabeth Andoh's groundbreaking cookbook introduces Western audiences to the age-old concept of washoku, the art of creating nutritional and aesthetic harmony at the table, one that transforms our thinking about Japanese cuisine and culture. Composed with deep scholarship and loving craftsmanship, Washoku is filled with authentic recipes and personal stories that place the Japanese cooking and dining experience in a much needed cultural perspective only an insider could share." --Grace Young, author of The Breath of a Wok

"For American cooks, Elizabeth Andoh is THE guru of Japanese cuisine. It seems there's nothing she doesn't know, her language is clear and understandable, and her recipes work. What more could you want?"

--Mark Bittman, author of How to Cook Everything

"We cook from the heart (kokoro) and express our feelings with our dishes.In this book, Elizabeth Andoh conveys the way of the Japanese kokoro through cooking to people around the world."

-- Nobu Matsuhisa

"Elizabeth Andoh’s beautiful new book is not just a cookbook filled with enticing recipes, but a fascinating treatise explaining the philosophy behind Japanese home cooking and Japanese cuisine as a whole. Washoku confirms Elizabeth’s stellar reputation as one of the most knowledgeable authorities on Japanese food and culture."

--Nina Simonds, author of A Spoonful of Ginger

In 1975, Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world ’s most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book’s comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful.Amazon.com Review
If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.

With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.

You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle ... Read more

Customer Reviews (28)

More than a recipe book!
More than a recipe book, this is a journal or a story delightfully and personally told to us. It is also like a dictionary of ingredients and methods. This book is to Japanese cooking what The Joy of Cook is for Western cooking. If you are new to Japanese ingredients (like me) it will take you some time to familiarize with the recipes, but after your first trip to the oriental supermarket you will get into it and realize how easy will be to fallow this with the rest of the recipes. I started with a basic miso soup with mushrooms and it was way better than the one at the restaurants. Note that it is not a source of Sushi making, but Japanese home cooking!! All very healthy and spiritual

Among the best, but not beyond.
This is definitely a five-star book in theory.It's probably the only Japanese cookbook that comes close to Shizuo Tsuji's in its thoroughness and completeness.But that's also the downfall of this book, it is really too similar to Japanese Cooking: A Simple Art without offering anything that breaks through the precedent.Those of us who own and cook from the previous book a lot might find this book a little bit boring.As soon as I got this book I thumbed through the pages and I only picked out 4 recipes at first blush that I really felt like I needed to try.This is a pretty good size book, too.I've cooked more than those 4 since then, but the book didn't have the profound impact on me that it should have, probably because I've read it all before in Japanese Cooking.

I will say though, that this book can offer some things that Japanese Cooking doesn't have, mainly photography.There are pictures not only of finished dishes but of ingredients too, and even though those are artistically well done they are also quite informative.It helps to know what something looks like when you're looking for it in a store, I would suppose.But there are some steps skipped in this book that Japanese Cooking doesn't overlook.A specific example is a couple days ago when I made an asparagus and black sesame salad from Washoku to go along with lunch.Earlier today I was just perusing Japanese Cooking when it mentioned to never use wet ingredients in an aemono.Oops, nothing was mentioned about that in Washoku.I checked and sure enough, my salad, which was perfectly nutty and crisp at lunch, was now sitting in a pool of gray asparagus water.It might have gone without mentioning because no one bothered to check how it would keep as a leftover, but Japanese Cooking mentioned it, which just shows a more complete understanding of the cuisine in that book.

I would say that either this book or Japanese Cooking would probably be the best basic Japanese cookbook out of all the ones out there.You certainly don't need both though.I would browse through both of them and see which format fits your style most.If you need visual stimulation and prefer coffee-table style books, then Washoku is your seminal book on Japanese food and cooking.If you value, on the other hand, a very in-depth informative, Julia Child-type approach and format, I would have to recommend sticking with Japanese Cooking: A Simple Art by Shizuo Tsuji.

A lovely book that I rarely use
This book is quite lovely, but most of the recipes are included in "Japanese Cooking: A Simple Art" by Shizuo Tsuji.However, I do appreciate the lesson learned from reading this book:a well-planned Japanese meal should be balanced not only in flavors and cooking techniques, but in colors as well.By choosing foods of the colors suggested in "Washoku," one almost inevitably will eat a meal consisting of protein, carbohydrates, vegetables and fruits.While not lavishly illustrated, there are enough photographs to convey Andoh's message.I enjoy reading the book and admiring the recipes, but tend to use "Japanese Cooking" because I am used to the format and it is much more comprehensive.Still, I do not regret purchasing "Washoku" and I have read it cover to cover several times.

Great for the serious cook, not for a first foray into Japanese cooking
I was absolutely delighted to come across this cookbook!It's the first one I've found in English that tells you how to cook Japanese curry from scratch.All of the others I've found tell me to buy a package of Japanese curry roux.And her instructions work!

I've read the negative reviews as well as the raves, and my reading of the reviews of people unhappy with this book is that they aren't yet familiar with cooking home-style Japanese food and don't have access to the ingredients.If you are looking for a basic first Japanese cookbook, try one of the many books loaded with photos and directions for dishes that can be prepared with ingredients found in most Western supermarkets.You'll be much happier.

But if you want to know how to use various kinds of miso and get detailed instructions on how to prepare a dish, this is definitely the cookbook for you!

I guess I give it four stars instead of five because it's rather like one of Julia Child's books in which you have to shift back and forth between various parts of the book.You definitely have to read about all the ingredients and methods before you prepare to cook.And even living in Honolulu there are many ingredients I can't obtain here.There are recipes missing so that I can't toss out my other cookbooks, but teriyaki salmon is not one of them -- that's to me a typical dish in Japanese restaurants in Honolulu, not Japan.And I admit I'd like more photos and diagrams, but that's wishing for the moon.This is a great cookbook and completely different from any other I've ever found in English.Amazon's price is great too!

Deceptively Beautiful
Just a quick note:I was referred back to 5 different references/recipes from the recipe for a soup...I had carefully shopped, spending over 90 minutes in the Pacific Ocean Marketplace, FINALLY finding the Japanese aisle, FINALLY finding canned Nameko mushrooms, never finding Kombu, hopefully buying Kelp to substitute, never finding the alum soak, never finding the dandelions, nor the Japanese sweet potato but persevering and now we're making the soup only to find we don't have cornstarch.WHO doesn't have CORNSTARCH?Well, I guess we don't.Not tonight anyway.So all the time spent to prepare for this soup and we are stymied by cornstarch.And now that I look at the deceptively simple recipe that refers one back to 5 OTHER references/recipes.I give up.

This book will now be relegated to the coffee table.

Color me frustrated.

Give me Bobby Flay.

... Read more

Product Description
Filled with more than 100 recipes for healthful Japanese food that can be prepared in Western kitchens with no special skills, this book also includes information on techniques as well as a glossary of Japanese ingredients and utensils. The recipes range from simple, flavorful soups, rice, tofu, and soybean dishes to drinks and elegant vegetarian sushi. ... Read more

Customer Reviews (9)

The editor should be fired
Good for ideas but chock-full of unforgivable typos in the Japanese terms - the editor or proofreader should be fired. From one section to the next, the same term will be spelled several different ways, and as often as not some of the ways won't be structurally possible in Japanese ("inska" vs inaka (country-style) miso jumped out at me, spelled two different ways on two successive pages, when what you'll actually find in the market will most likely be called aka (red) miso; and it seems like every other page has an example like that).

I wouldn't rely on this book for beginners, because of the content errors. If you don't already know a term, don't rely on seeing it in this book, because if it's not familiar from elsewhere it's probably wrong.

That said, the recipes are useful for reference when trying to adapt regular Japanese cooking (which relies heavily on eggs and fish) for vegetarian or vegan cooking.

(Full disclosure: I've semiprofessionally taught Japanese cooking classes.)

This book never came!!!
I ordered this book in May and was really looking forward to having it. Every month they postponed my order, and then told me they couldn't get it, which is too bad because I'd really like to have it. My question is, why is it still avalible for sale if they can't get it?

Stock issues?
I ordered the book in March of 2006, and every month I was required by Amazon to approve a delay.It's July and still more delays.

I only mention this because while the experience may be unique to me, you might want to reconsider ordering it as a birthday gift or other time-sensitive occasion.

This happened to me with another cookbook, and another customer reviewer mentioned long delays in her review, and I found it helpful so I thought I'd mention it with this one.

Simply delicious vegan delights!
I picked this book up about 6 years ago. I am a vegan and enjoy making veggie sushi and other Japanese dishes. This book is really great. I make one recipe from it about twice a month -- it's called tofu and braised leeks, I think. Anyhow, it's great. My wife and son love that one! The best thing about the recipes is that they are really simple and require few ingredients. I highly recommend it!

Finally, a non-fish/non-poultry Asian cookbook
I was pleasantly surprised to finally find an Asian vegetarian cookbook that does not contain any fish or poultry ingredients. Most that claim to be vegetarian,aren't. This book is different. Even the recipe for dashi is purely plant based. If you are vegan, the author does note what you can do to alter the recipe as egg is sometimes listed as an ingredient.

The recipes are easy to read and a delight to prepare. One of my favorites is the egg omlet. The flavor is very light, delicate, and slightly sweet. What a change from traditional Western omlets. This is great sliced and sprinkled across rice, rolled up into sushi, added to soups, or just eaten on its own.

If you are looking for a cookbook that provides more of the authentic Asian flavor, this is it. Mirin, sake, soy sauce, and rice vinegar are sauce staples. If your local grocery store does not carry these items, ask them. If they won't, then either order them online or search for an Asian market within driving distance.

It would have been nice if the book displayed the picture on the same page as the recipe itself. Even though there are a limited number of photo pages, there are multiple dishes per page, but I wasn't certain which dish represented which recipe (some were easy to figure out). More pictures would have turned this into a 5 star review.
... Read more

Product Description
Easy Japanese Cooking: Bento Love features a collection of more than 60 mouth-watering, easy-to-make recipes designed to go. There are also columns on "Spices, Seasoning and Tupperware for Making Bento," "Bento I've Eaten," and "White Rice Is Good." Categories and recipes include:

One Day, I'll Reach My Dreams Meat Bento:
Beef Steak / Heavy Steak / Pork Cutlet / Salt Flavored Chicken

First off, Heating Up the Meat Side Dishes:
Pork and Cabbage / Spicy Pork / Szechwan Pork / Meat and Peppers in Oyster Sauce / Sweet and Spicy Meat and Shiitake Mushrooms / Meat with Sesame Seed Seasoning / Meat and Broccoli / Chicken and Cashew Nuts / Chicken and Eggplant

Completely Satisfied, Lots of Fish!:
Capelin Fry / Fish and Chips / Pacific Saury Fry

Bread Bento:
Hamburger / Tatar Sauce and Fish / Sausage and Avocado

Satisfaction Using Leftovers:
Croquette and Meat / Savory Chicken / Meat Balls / Stewed Vegetables / Crispy Chinese Dumplings

Main Dish in Big Volumes!:
Spaghetti / Spinach and Pork Stir-fry / Egg, Chicken and String beans / Caviar and Rice / Stir-fry / Salmon over Rice

Lots of Vegetables Hidden Inside:
Cabbage and Ground Pork Cutlet / Veggie Burger / Vegetable Spring Roll / Vegetables and Fried Oysters

Boiled Dishes to Add-On:
Peppers in Oyster Sauce / Peppers in Sesame Sauce / Miniature Shrimp and Pods / Sweetened Spinach / Sausage and Spinach / Sweet Potato and Honey / Potatoes and Cheese / Potato, Ham and Cheese / Sesame Butter Potatoes / Broccoli and Ham /
Asparagus and Bacon / Spicy Carrots / Tasty Cabbage / Chinese Chicken / Pickled Plum Flavored Chicken and Cucumber ... Read more

Customer Reviews (10)

Good book not only for bento
This is not a book for how to cook the well known Japanese dishes but how to cook the material you have or can be found easily in the way Japanese people do. You get to learn how to use soy sause, miso, mirin etc. After that, it leaves the room for your creativity. Everything in this book is for bento, so the type of food is limited to such purpose, that means no soup, no ramen.
Any of the food in the book can be cooked for the dinner and keep it in the fridge for the bento the next day, so it can be a time saver.
This may not be the first choice if you are looking for how to fix dishes use cheese, tomato, chicken broth, meat based western dishes but if you already know all that, this makes a nice change.

Great for Americans, introduces Japanese bento well
This book was a good purchase; it is clearly organized, contains good advice, easy for Americans to learn about Japanese cooking, bento and how to prepare small amounts of food for a lunch.Many are designed for a those who love large portions of meat, as many Americans do - which is great for my husband who I make bento for everyday.Also the side dishes are super easy and useful, I think I use that section the most.I use 4 bento books, most are in English (one Japanese) and I reference them all in creating fun bento for my family.This is definitely a jewel to add to any bento recipe collection.
Highly recommend! =)

nice ideas poor recipes
The book has many fine bento ideas-- how to put together a basic bento, how to match various side dishes. Unfortunately the recipes lack detail such as how many minutes to cook an item, the quantity of ingredient. As a more experienced home cook of Chinese and Japanese food, I could still use the recipes. However, most people would find the recipes to be confusing, lacking in precision and necessary detail.

Loved it
Personally, I loved this book. It's not filled with the cutesy recipes and pictures that most of us associate with bento but the recipes are great for those bento afficionados who aren't looking for bunny onigiri or Pikachu charaben. It's simple recipes that fulfill the proportion management that a lot of bento fans are looking for that look and taste delicious. I've already tried over a dozen of the recipes and haven't been disappointed by any so far.

Great cookbook! Good recipes, lots of photos, techniques shown
I had originally borrowed a copy of this book from the local library, but then enjoyed it so much that I decided to locate and purchase a copy for my very own.The author provides many tasty recipes, along with accompanying photos of the arrangement & presentation of the food in a bento box.The recipes are appealing to both adults & kids, and as such, these meals are wonderful to take to work or to school.The writing style is intelligent, fun & relaxed.Explanations of useful techniques and suggested combinations of foods to prepare a bento box meal are included.This is a beautiful, enjoyable and useful little cookbook! ... Read more

Product Description
A decade ago there were just ten Japanese restaurants in London. Now there are noodle and sushi bars in every town up and down the country, and people want to be able to recreate this exquisite cooking at home. Kimiko Barber's stunning new book demystifies Japanese food and provides an illustrated directory of 100 key ingredients, now more readily available than ever before, along with delicious recipes to showcase their flavours.

Here is a mix of traditional and easy modern-day recipes for creating Japanese food. Kimiko Barber presents 100 essential ingredients used in Japanese cooking. Every ingredient has its own separate entry that covers history, appearance, manufacture, buying, storing, culinary use and health benefits. ... Read more

Customer Reviews (4)

Being newly interested in Japanese cuisine...
I found this book a treasure.The organization is, as the title suggests, around the key ingredients that are essential to Japanese cuisine. The ingredients are grouped in sections such as noodles, vegetables, tofu and related products, fish & shellfish, herbs & spices, etc.Each major ingredient has a page or two with a description, uses, and a recipe or two that highlight that ingredient.These are classic recipes that are basic to Japanese cuisine and serve as a wonderful introduction to the simplicity and beauty of these dishes.The photos are big and brilliant and this book would do as well as a coffee table art book as a kitchen reference.There is also a short section in the beginning that introduces the reader to a brief history of Japan and how the culture has evolved with its cuisine.Taken one recipe at a time, it opens up a whole world that is Japanese cuisine.

The Japanese Kitchen Cookbook
I was thrilled to be able to purchase this book through Amazon.It was out of print in Australia and my father was desperate to have it.The book is the best collection of authentic Japanese recipes we have ever seen.

a brilliant introduction to Japanese food
The ingredients-led entries in this book make it easy to follow and I was amazed by how simple many of the recipes were. The five that I've made have all worked extremely well and been delicious. The photography is stunning and really brought alive the world that is Japanese cooking. I read about the book in Newsweek and thoroughly agree it's one of the best cookbooks I've found in the US during 2004. Just fab.

Japanese cuisine revealed
Not only do you learn about the various ingredients which are indigenous to the country, and essential to their cuisine but it is a trip thoughout the country, through pictures and text to the wonderful sights and aromas of this mysterious land.Familiar foods are prepared in totally different ways, and new ones are there to explore.With the advent of many ethnic food shops and open markets catering to many different cuisines one is now able to put a Japanese dish on your own table.Good reading without cooking as well. ... Read more

Product Description
Packed with full-color photos, simple instructions and mouth-watering recipes for easily preserving fruits and vegetables in just 24 hours or less, Japanese Pickling in Five Minutes to One Day is the perfect introduction to Japanese pickling. ... Read more

Customer Reviews (11)

I really like this book.
Really happy with this book.I enjoy Japanese pickles but not a fan of MSG or weird chemical additives in store bought pickles. So finally I decided to try out recipes.Hubby and I both love the red onions with honey apple, citron infused daikon (I've made it with lemons and limes when I ran out of yuzu), sweet vinegar lotus root, garlic miso radishes, kombu zuke cucumbers, labaicai, kimchee style bean sprouts, marinated squid, cucumber and zhacai, carrots with dried shrimp. I was so impressed with the results that I started a nukazuke pot. I used an 8 qt. enamel on steel stockpot as my container, bought 4 bags of premade nuka-doko powders, and a bottle of beer, plus the remaining amount as water.(You need to add water to the premade mix; I just used a bottle of beer as a portion instead of water).Once mixed well, you can start pickling vegetables right away!Although the first few batches can be very salty, I just take them out after 4 or 6 hours.Now they can pickle overnight and next day I have pickles with my meals. I pickle only enough to eat at 1 time.Remember to add more toasted nuka and salt (or premade nukadoko) as time goes by.

Easy Japanese Pickling in Five Minutes to One Day
This book was very interesting, I tried some of the recipes in the book with food I have accessible to me and sub others. I must say it turned pretty easy and tasted great. I'd recommend it to anyone that's not afraid of experimenting and dares to try new things.

Very good if you have a major Japanese market close
The recipes are clearly written and easy to follow and produce good to excellent results--the few I have tried.The supplemental recipes onhow to use the pickles are welcome and interesting.

Overall an excellent book.But only if you have a source for the materials at hand. Although exotic gear, techniques, and long times are not required.

Not Quite Traditional
I purchased this book because I was looking for quick tsukemono to add into bento lunches and as accompaniments to meals.I did not find traditional japanese tsukemono in this book, and I was very disappointed. The author combines french cuisine with japanese pickling techniques.

I made several of the recipes in this book and none of them were to my liking, usually too bland or too singularly flavored (too much sweet or too much salty, not enough mixing of flavors).

The pictures in the book are excellent and the author does a thorough job of explaining pickling with rice bran.If you're looking for more of a western-eastern fusion type of thing, this book would serve you well.If you're looking for "traditional" tsukemono, go elsewhere.

(corrected per comment below - thanks!)

Too short
This book is OK but I wasn't blown away.There are a decent amount of recipes that are pretty similar.I was hoping for more diversity and a lot more techniques.I don't think I would buy this book if I had seen it first. ... Read more

Product Description
The first comprehensive introduction to Japanese cooking for the U.S. market in two decades. ... Read more

Customer Reviews (20)

japanese cooking
I have dog-earred this book.One of my favorite recipes is a pork and cabbage 'stew' on page 434.I make it several times during the winter.Although I have not made it when 'under the weather' - I would imagine it to be excellent at nursing a cold as it contains fresh ginger in two forms.It's awesome!

As Advertised...how nice!!
This book shipped in condition advertised and came to Alaska well packaged.

I bought it hoping for good home style Japanese cooking with easily available ingredients and clear instructions and could not be happier with it.

The NEW Bible of Japanese Cooking!
Hiroko Shimbo has given us the English language Bible of Japanese Cookery.
With this book, she has given all readers, a new understanding into the world of Japanese cookery.
Her writing indulges many of the details that are kept fugitive by most cookbook writers.
The recipes could not be more precise, and better tested.
My only complaint - that she has not written books on other cuisines. I can imagine how her precision and exacting manner will make all cookery become better documented.
For me, Japanese cooking was always a mystery, and not much of an interest.
But after I discovered Hiroko and her books, that has happily changed, into a love affair with Japanese cooking.

Buy her two books, and you will begin affecting your life in positive ways, and you will certainly start to love Japanese cookery, and use its simple magic in all you cook.

How could one not celebrate the use of great ingredients, using simple and honest techniques and creating lasting and memorable tastes. It is what is magical about Japanese cuisine and Hiroko is by far the best translator we have. Thanks Hiroko!

Suvir Saran
[...]

Introduction to the Japanese soul
Even if you do not like Japanese food very much, you got to admit that soy, fresh ginger, sesame oil, dried mushrooms, long onions, chrysanthemum leaves can embellish any cooking.
You know a lot about a country by reading great cookbooks. There is a lot here about lost traditions. I find it rather moving that the author introduces me to some far-away farmer or wine producer who still does the real thing. I have no idea what the real thing is, but I enjoy the tale. I could tell similar tales about cooking in France: How the Beaujolais lost its character around 1970, and why the French do not appreciate the most smelly cheeses any more: it is all deodorized, refined and sanitized. I guess the author must be as old as I am.
The funny thing is that here or at the other end of the world,we evolved in the same direction: more production, more unification of products, less taste, less originality, less search for that special little difference that made the great cooks of my generation. It does interest me.
And the recipes are good. I understand them, what I cook with these recipes is very good. I suspect that sometimes it does not taste very Japanese, but that is another story. Let me recommend the use of sweet vermouth instead of mirin.

The Japanese have so far avoided to become obese: that is because instead of using more cheap pork, as we do, they have opted for a cooking of poverty:less is more. Yes they eat fish more often, but smaller portions always. They accentuate the role of a perfect taste instead of going for large quantities. I know a woman in California who eats Japanese to keep in shape. So this is not a diet, but it is a refreshing way to think about food. And because it is different, your brain is less likely to claim "I want more".

Excellent class in a book!
I purchased this book several years ago and cooked out of it almost exclusively for 6 months.It isn't like other cookbooks, this one is a class in a book.I read it from cover to cover and then taking it one section at a time tried the recipes following instructions carefully.In the process I learned more then I have from any cookbook with the exception of Sauces: Classical and Contemporary Sauce Making (James Peterson).Both come from an angle of teaching and both succeed magnificently.I would place this book on the same level as James Peterson's cookbooks as a result. My sushi rice was perfected and I learned an amazing pork sauce that my husband still raves about to this day.I even went out and bought her book "The Sushi Experience" sight unseen based solely on the quality of this book.

So it is true this isn't like other cookbooks and it is organized very differently but if you really want to learn and not just have a list of recipes to follow blindly then this is the cookbook for you. ... Read more

Product Description
This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste these delights. ... Read more

Customer Reviews (1)

authentic homestyle Japanese cooking
I received this book as a gift from my Sister-in-law, a Nisei herself.After about 10 years, she got a copy for herself and her mother, because she realized that she had never seen a better book on Japanese cooking.Her comment was that it had all the food that her family really fixed growing up, but that the recipes were in English measurements (i.e. cups, teaspoons, etc.), which made following the recipes much more convenient to actually use.Before, she and her mother used to laboriously convert the Japanese measurements to English ones, which was a pain. Besides trying all kinds of noodle recipes, I have used this book to make really good vinegared-rice sushi, which is always a huge hit at parties; everyone is just ga-ga; the presentation is just beautiful, truly artistic. The food is also very low fat and healthy, lots of fish.I think if I fed my family this cuisine for one month, we'd lose some serious weight. Japanese cooking is not really as difficult as you might think.There is a relatively simple cast of ingredients and untensils, most of which can be easily obtained at a Japanese grocery store in any good-sized US city.Also, it's quite possible to order Japanese specialty products on the Internet, for e.g at ethnicgrocer.com ... Read more

Customer Reviews (1)

unique and clear
This is the only good vegetarian Japanese cookbook I have found.The author is a British woman who lived and worked in Japan for several years, and developed vegetarian recipes with the Japanese women she lived with.She is creative and successful in the way she modifies traditional Japanese recipes to fit into a vegetarian lifestyle.She incorporates personal stories and Japanese history into her recipes, making this book fascinating as well as useful! ... Read more

Product Description
Japanese food, with its emphasis on fresh ingredients and delicate flavours, is delicious and healthy, but the unfamiliar ingredients and techniques may discourage novices from making it at home. Now, THE JOY OF JAPANESE COOKING explains how to prepare and present Japanese meals. Both novice and experienced cooks will find the carefully tested, precise, and clearly illustrated recipes simple and rewarding. ... Read more

Customer Reviews (5)

One complete Japanese cookbook to go
I purchased the 1996 hardcover publication and it has been the stalwart book of my Japanese cooking library.There are possibly better books out there, probably in Japanese, that I haven't encountered but this one is the best in my collection and in my encounters thus far.

When I say complete, this book covers:

* Basics: ingredients, seasonings, utensils, cookware, tableware.
* Techniques: making dashi (if you don't know what that is, you aren't cooking Japanese cuisine), cooking rice, preparing fish, and so on.
* A section of various main ingredients: seafood, chicken, eggs, beef, pork, tofu, vegetables.
* A section of meal sections: appetizers, soups, salads, casseroles, rice, pickles, desserts. Includes various sashimi and sushi preparations in the rice chapter.
* Above and beyond: menu planning and menus with schedules as well as sections on tea and sake.

To be clear here, when I purchased this book I had been loving Japanese cuisine for nearly ten years at sushi bars and restaurants but that was it.By this time, I was just beginning to dive deeper into Japanese culture and history.Now, after another fifteen years, I read, write, and speak some of the language, have experience in Japanese martial arts, and have a much deeper understanding of the culture and history.And yet this book still holds up and has recipes and ideas to try.

Maybe if you are Japanese and living in Japan this book doesn't relate but for the intended audience, Americans, this is the penultimate book.If someone has another that they think is better, I am always willing to try it and admit it.

Classic
I own the hardcover edition of the book, and assume the same content as soft cover. This book may have slight problems with editing, organization, but the quality of the content is top notch. The great photographs really convey the way traditional Japanese food is presented, and not trying to be "modern" and "fusion." I own many books on the subject, some costing alot more. This book has a great depth to it, And I consider it to be one of the most valuable books I own. Not as user friendly as some books but in my opinion, priceless for quality of content.

Good but some problems
I also live in Tokyo and hoped that this book would be helpful to me.In some ways it is but in others there are some problems.

The English translations of dishes are quaint, misleading and unhelpful.Nabemono as "casseroles"?Nikujaga as "Simmered beef and potatoes"? In many cases the Japanese term would be better.

The index is not helpful.If you look up "sukiyaki" in the index you will not find it under "sukiyaki".If you know the Japanese names of foods, the book is not convenient to use. You have to guess what arbitrary English name the author may have chosen.

The measurements are an inconsistent mix of metric and non metric - a good editor would have fixed that. (Why not both?)

Only a limited coverage of Japanese food is given.Many well known dishes didn't make it, but in fairness, you have to draw the line somewhere!

A few unauthentic ingredients are included and I think they should be described as such.I would rather only substitute when I can't find what I really want but the auther seems to have made a few decisions in this regard without telling us.

Coverage tends to be a little skewed toward foods presumably preferred by foreigners, which makes the book a little less appropriate for serious cooks.

The Joy of a GreatCookbook!
This is a wonderful concise Japanese cookbook by an artistic chef, Kuwako Takahashi. It has many color pictures of beautiful presentations, clearly written recipes, and a great variety of classic and and some contemporary dishes.

Having "eaten my way around" at some restaurants in Japan and at many US Japanese restaurants, it's a double pleasure to see presentations I recognize as "classics", and to have the author describe clearly, often with clearly labelled drawings, just how to cut and arrange the component items from vegetables to fish and different types of sushi, and have you proud to serve them in a well presented dish or platter!

Not sure how to serve Japanese dishes...not a problem! The author show how to make tea, serve sake, and even shows the traditional order of courses as suggestions.Nearly all of the ingredients can be obtained at a typical local Asian grocery, with the remaining ones obtainable over the internet.The inari zushi covers or "bags" even come in cans, so that shortcut takes care of a few steps, if one is so inclined.

There are over 17 simple salad dressings, 8 simple ways to prepare tasty attractive rice dishes, and beautiful photos of sukiyaki to sushi, so you know how the item should look. She even has some pages on decorative food cutting. It's petty clear which are simple recipes, and which are more complex by the list of ingredients, so work your way up, from many simple and elegant recipes, to more complex if you desire.

There's a glossary of Japanese ingredients, and their substitutes, when appropriate.

The only "fault" I found is that the classic "shabu-shabu" was not in the index as such, I had to find it under "casseroles", as nabemono (a quick stew) is translated into that in English, and udon noodles are under "noodles"...fair enough!

I have the hardbound 311 page, 1994 4th printing of the 1986 copyright, and this book is preferable over many of the more recent books with it's ease of making simple tasty meals, and overall helpfulness, with pictures and suggestions to make the meals look likeartistic gourmet meals, epecially if you have little prior food artistry experience.

easy to read!
I found this cookbook to be easy to read, with plenty of photographs and easily understood.This is not a hardcover book, but I kept it since it has so much valuable information about a cooking forum that I haven't seen much in the midwest.I'm loving trying the new recipes!They are as good as in any Metro Detroit Japanese quality restaurant - even better.I consider myself lucky to have so many markets available to me! ... Read more