Product Description
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas.As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.
A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations.At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses.
Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbequed chicken), to those offering highly innovative creations.Some of them have long histories; some are more recent players on the scene.All are quite familiar to the author, who has chosen them for the variety they represent:from the most venerated downtown pub to the new-style standing bar with French-influenced menu.Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub.Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, how-to advice on menu ordering, and much more.
For the home chef, the hungry gourmet, the food professional, this is more than a cookbook.It is a unique peek at an important and exciting dining and cultural phenomenon. ... Read more

Customer Reviews (11)

Natsukashii
This is a great book for two reasons: the stories and the recipes. I had the wonderful experience of living in Japan for eight years and reading the stories in this book really brought back great memories. I often found myself nodding my head in agreement with the author. It also really made me miss the ambience of the izakaya, which unfortunately cannot bereplicated at home no matter how well the recipes are written.I've cooked a few of the dishes and they were delicious. I would like to see the author write a cookbook on yakitori restaurants as there weren't enough yakitori recipes in this book. Buy it. Read it. Cook the recipes and enjoy with friends and family. This is Japanese food at its best!

Great book for a home cook
I tried a few of this book's recipe and it turns out really great.
Some of the ingredient which are hard to find in general store like kombu kelp can be skipped just don't skip the protein of dish.
Some of the recipe are easy to make, some of them require a few hour of a little bit of attention.

I'm still reading the story in the book. So far, It's well written and easily draw you into the cultural.

The only problem has been stated in another review that the measurement in this book is somehow incorrect.
So be careful when you read the ingredient

Fabulous Recipes - But pay attention to the measurements...
Don't get me wrong...this is a fantastic book and deserves 5 stars. It's interesting, the recipes are great, and the stories are wonderful to read.

The only problem I've noticed while testing the recipes is the U.S. measurements are somewhat off. For example, when I made the corn kakiage, the recipe stated 1 cup of flour. The kakiage was good, but kind of doughy. I read the recipe again and saw it said 1 cup (4 oz) <-- which should be half a cup. Next time I'll try the recipe at 1/2 cup of flour instead.

I also read another recipe where it referenced 1 cup of liquid at 240ml and 1 cup liquid at 180ml.

Other than that, the book is great and the corn kakiage, although doughy, was still DELICIOUS! :)

Beautifully written book
As much as the pictures are great and the recipes are easy to follow the writing on this book truly outlines the author's passion for what makes izakayas so great.

This was a great introductory book to izakaya cooking and I am very eager to try as many as I can in my lifetime now.

Many of the recipes are very good too.I've tried the pork, konyakku, daikon stew which is now a staple in my house and it's easily modifiable too!

Stories and recipes
A good book that combines the following: a guide of a few existing Tokyo Izakayas, an introduction to Izakaya traditions and culture and, of course, recipes from the actual Izakayas visited.

It has many recipes (around 100) and they are very varied so one is bound to find a few recipes they will like.

There are plenty of nice photos of the food and of the izakayas, all put together nicely in a simple layout.

Although I liked the personnal accounts made by the author, I felt he could've stayed a bit more removed.

Kanpai! ... Read more

Customer Reviews (2)

One of the few Japanese cookbooks worth looking for.
This book has numerous color photos, and includes clearly written step-by-step procedures for making many of the dishes you'll find in a Japanese restaurant.The range of recipes span from appetizers, to rice dishes, to miso soup, to sushi and dessert.There are so many photos to guide you through the cooking process, that you are left with few (if any) questions.I've looked at a lot of Japanese cookbooks written in English and this is easily one of the best that I've seen.

The title of this graphic, explicit book is appropriate.
American Lesley Downer supplies the text and reverent mood for this book.Japanese Minoru Yoneda demonstrates, in elegant color photos, the classicpreparatory and cooking procedures. Not just an authentic Japanesecookbook, but a triumph of publishing. Should be declared a JapaneseNational Treasure. ... Read more

Product Description
This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice. Dishes Westerners have come to love include that simmering cauldron of beef, tofu, and vegetables known as sukiyaki; grilled chicken kebabs (yakitori); and crispy vegetable tempura.

Sure to appeal to America's renewed interest in the virtues of plain home cooking, Japanese Family-Style Recipes presents wholesome, tasty dishes that are not only low in calories but easily prepared by the busy cook in the average kitchen. Gone are the elaborate, time-consuming food preparation and arrangement methods typically associated with Japanese cooking. Written in a clear and practical style, each recipe is accompanied by a tantalizing color photo of the completed dish. Hints for ingredient substitutions are provided, and as a special bonus to the health-conscious cook, a recipe table providing a nutritional analysis per serving. ... Read more

Customer Reviews (10)

Delicious Recipes with Awesome Photos
Japanese cooking is traditionally done with a variety of dishes, each on its own small plate. This gives a beautiful visual appeal as well as encourages healthy eating - you go slowly through your options, enjoying them at your leisure, filling up slowly and naturally. Unlike other cultures where they restrict you to courses in a certain order, in Japanese cuisine you take your own pace, eat at your own style.

Japanese Family-Style Recipes offers delicious recipes accompanied by full color, lovely photos. The book is very nicely designed so it lays out flat and gives you full access to the recipe without weights or other devices. My only real complaint about the layout is that they hide all the nutrition information elsewhere, so you have to cross-reference to find it. Also, they only show calories, protein, sodium, and fat - but not carbs or sugar. Those watching their sugar intake (diabetics) would really want that information.

That being said, the cookbook is great. The dishes are delicious. The photos are superb and help you really see what you're making. They help bring the visual beauty to the dish as well as the flavor combinations. No matter what your eating aims, you are sure to find something in here that is delicious and perfect. Want to eat more vegetables? There are many recipes which are quite tasty. Interested in soy / tofu dishes? You're all set!

Highly recommended.

Excellent and Simple Recipes
I ordered this book twice.I misplaced the first book and want to make sure I have it at home.I have made most of the recipes in it.The recipes are simple and delicious.The pictures are representative of what the food with look like.A lot of ingredients get used multiple times so you won't get stuck with something exotic that you won't use again.

I have bought other Japanese cookbooks but they tend to be more fussy and exotic.This book is fantastic for cooking leftovers.I always thought that Japanese food was difficult and very precise but not with this book.The stuffed cabbage is terrific and very different from the usual version.The donburis are great for leftover meat or chicken. Also good tofu and miso soup.It is an excellent introduction to Japanese cooking.

Excellent Quick Reference for Everyday Cooking
As a preface... this is a USA review from my perspective, some of my comments would be "very funny" if I grew up in Japan.
I've had this book for about 7 years. From my first opening of it, I realized this was a perfect match for me. I was born in the USA and am of Japanese heritage. While I did learn a lot from my mom about cooking, she died while I was away at university... I had hoped for an adult cooking relationship with her--she knew cooking was a passion of mine... but unfortunately, I was left with many "uhhh, how do I do this?"
This book helped me begin again. I admit I understand cooking, after all, I went to college to get a degree in Food Science, but knowing the "why" does not answer the knowing "how" or "OK... this really makes NO sense."
This is a very quick book. It might expect you to know some things about Japanese food (e.g., what the finished product is like--it's mouthfeel, doneness, general taste). For me it has been an "OK... you've had this before... and you've seen it prepared... this is what you do..."
I DO use other books for reference because there is a lot I was never taught. The "Joy of Japanese Cooking" and many of the JTB (Japan Tourist Bureau) books help me to understand the differences betweeen the many seaweeds, sesame seeds, greens, etc... that are not in your everyday supermarket (well... maybe if you live in Hawaii..., but I'm in Oregon).
Also, the internet is very useful... If you're using Amazon, then you're on the net... Recently, I got interested in nukamiso (sorta, pickling in fermented rice) A simple web search revealed pages of articles... Perusing a few pages and about a dozen sites allowed me to understand the concept, variations, etc.
Overall, this is one of my favorite "everyday" cookbooks.

Excellent!
This is a great book! It arrived on time and the recipes are oh-so-yummy! Every recipe has a color picture to show how it should be represented, and you don't have to read Japanese to make authentic dishes.

Delicious, fool proof recipes....
I have purchased many Japanese cookbooks on Amazon.com, but whenever I want to make Japanese food, this is the one cookbook I refer to time and time again.The measurements are perfect, and the food always turns out delicious.I make teriyaki and yakitori weekly, and it is just so good.I wish there was a sequel to this cookbook. ... Read more

Product Description
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage?Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.

In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
... Read more

Customer Reviews (18)

The best available resource currently on Amazon.
Although not a book on forging and how to, this volume is as perfect as can be given the price.It offers true insight in to the "actual" intended ususes of each design and is chock full of pictures and well written dialog.Given the price, non finer on Amazon

A knife sharpening professiona view
I bought this as a pro in the business. I have worked in 5*hotel kitchens before starting my own khife sharpening business.From a sharpening side it is important for all cooks both professional and amateur to read these books as the guide on how to maintain your knives as well as the edges. Also the description of knives and their use is important for purchasing more and different knives for your collection. I own 25 good quality cooking knives.

The cutting techniques are also inportant as there are many cooks who work in kitchens who have no idea on how to cut or even what knife is meant for what pupose. The recipes were also interesting and I have already tried a few. My personal problem is I keep repeating the same recipes over and over. The this book has helped me in opening my horizens and enlarging my repitoire of good recipes. All my "experimenting" is done im my own kitchen. I still run a catering service as one of my hobbies, and my clients love my "new" and inovative recipes. I only cater small functions of up to about 80 heads.

The guests love the presentation of salads and vegetables in different shapes and sizes. The eye is 50% of what we eat and when food is presented well it becomes more appertising. A good and sharp knife will help to achieve this.

I have made a wonderful investment by having these books in my library.

Robby Abrams
Robby's Sharp Edge Service.
Jerusalem

The Definitive Guide to Working with Japanese Kitchen Knives
Hiromitsu Nozaki's Japanese-language cookbooks are rich with classic recipes and techniques. The renowned chef's first book in English does not disappoint. This handsome work clearly demonstrates why Japanese knives are revered around the world.

Nozaki actually starts off not with knives, but with the proper cutting posture and stance, and even at what angle to face the cutting board. We tried this at home and quickly realized what a revelation this small change made in the kitchen.

While there are many varieties of Japanese knives, Nozaki focuses on the three that most chefs work with daily: usuba (for cutting vegetables), deba (filleting fish), and yanagiba (sashimi). Photos and clear directions guide readers through each step of working with these tools. Classic cutting techniques include katsuramuki for paper-thin rolls of daikon; sasagaki for thin vegetable slivers; and sanmai oroshi for filleting fish. The tutorials on cutting sashimi are worth the price of the book alone, and simple, delicious recipes let you practice your newly acquired skills. Essential information on caring for and sharpening your knives round out this book, which is certain to become a reference you'll go back to many times.

Glad I bought this book
Dining at Waketokuyama was one of the greatest experiences of my life and I will never forget it. Chef Nozaki cut salmon sashimi in front of us using a thin yanagi-ba and plated with consummate mastery. The salmon tasted unbelievably fresh and smooth.....
I was surprised by how much better the raw fish tasted when they were cut with a sharp Japanese knife.
This book is written by the real mastery chef. He provides a quick overview of the history of knife making and introduces readers to the basic knives frequently used in a Japanese kitchen. Loaded with useful information based on his experiences, it's worthwhile reading for skilled cooks and ambitious amateurs who want to enhance the texture, flavor and appearance of their food.
Numerous full-color photos make techniques simple to follow, so it's also a great self-study guide for culinary noobs like me. I read it from cover to cover when I got it and I constantly refer back to it.

Great book for traditional Japanese knives
This is the first book I have seen that shows step by step use of traditional Wa handle, single bevel Japanese kitchen knives. Traveling through Japan several years ago, we came back inspired to cook more Japanese food. I have bought several single bevel Japanese knives since then and love using them. This book has great step by step diagrams on how to fillet fish using the Debas and then Yanagiba knives that is really helpful. It even shows how to cut up fish heads for stock/soup etc so nothing is wasted afterwards.

Now westerners can purchase excellent Japanese knives from either direct from Japanese knifemakers or via a couple of websites in Japan that sell (in English!) for some of the smaller makers this book is a great addition to your kitchen library ... Read more

Product Description
Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods. ... Read more

Customer Reviews (15)

Two great books in one!

I love this cookbook, and, unlike several other cookbooks which I also love but don't use very often, I use it all the time.

The first half or third of the book is a long essay on the eating of traditional working people--farmers and fishermen--in Japan.By the time you finish it, the whole domestic economy, the nature of the simple Japanese home, and the origins of the cuisine will have become clear.There is no superficial gauziness here--we get facts, delightfully presented.

Next we get the recipes, arranged by meal.These recipes are mostly simple, and they use the same few ingredients again and again, so that once you buy the handful of staples called for you can try most of the things in the book.In fact, the recipes encourage thrifty recycling and practical use of left-overs--the dried shiitakes and kombu and fish from your dashi can themselves become side dishes for the next meal.There are a few strangely baroque recipes--one chicken dish calls for the same chicken to be successively simmered, then fried, then simmered again--but most of the recipes are such that a busy person can make most of them in a short time.This is also a cookbook for the amateur: there is none of the fussing with precise measurements, and cutting things into exactly the right shape, and simmering things for a precise amount of time, which many Japanese cookbooks involve.Remember, this is peasant cooking--the cooking of people who have a fire in the middle of their kitchen and eat sitting around that same fire.The amazing thing is that Homma makes that cooking accessible to us.And it tastes great!

Excellent cultural history and cookbook
I have had the privilege of eating many, many times at Mr. Homma's restaurant, Domo, in Denver.I bought my copy of the Fine Art of Japanese Country Cooking at the restaurant and have read it several times from cover to cover.Mr. Homma's passion for Japanese cooking and history is remarkable, as any visitor to his totally unique restaurant will discover.

The cookbook is a beautiful introduction to a cuisine that is mysterious to many.More than many societies, the Japanese draw distinct divisions between food cooked and eaten at home and that eaten at restaurants.Mr. Homma does not address restaurant food; instead, he takes us into the homes of the common country people who eat seasonal foods that they prepare themselves.So, there are no recipes for fancy sushi or tempura.Instead, we find various ways to use up all parts of vegetables and to extend their shelf life by pickling or cooking in salty soy broths.Fish is extensively featured.Meats tend to show up as minor ingredients in stews or soups.Eggs are used in many dishes.Soy products and rice are stressed.Yes, we encounter things that can't be purchased at the local supermarket, but Mr. Homma is interested in presenting a way of life through a way of eating, and Japanese foods do contain ingredients not easily available in the US.Some recipes take a bit of imagination to follow, however, careful readers will discover that most recipes can be adapted to American ingredients, as long as the basic seasonings of soy sauce, dashi and mirin can be obtained.

Some will view this cookbook as a curiosity, and in some ways it is, because Mr. Homma has recorded a cooking style that is fading in Japan.However, I value the dedication to cultural history that Mr. Homma practices.If you visit Denver, eat a meal at Domo and allow yourself a glimpse of a fast-disappearing way of life.

Beautiful book, but not what I expected
This is an impressively laid out book, with excellent photos and text about Japanese folk cooking.I find myself rarely using it, though, because to me the indexing and arrangement of the various types of dishes is a bit confusing and not so user friendly.Also, there are many ingredients that are hard to find (at least in Cincinnati).I suppose, though, that for those who are serious about authentic Japanese cooking, it is a very valuable source.It does offer many types of recipes, not just sushi, which I'm not that fond of.To me raw seafood might taste okay raw, but it's even better steamed or broiled.

INTERESTING COOKBOOK, OK RECIPES
Mr. Homma does a great job of describing traditional japanese rural cooking in his book. His style of writing is informal and friendly and gives one the impression that he really enjoys cooking. The only problem that I had with this book is that the recipes seem to be either hit or miss. Some are quite good while others don't seem to work out as well.

Practical & delicious
I've almost worn out my copy, & have recommended it to everyone I know who is interested in down-to-earth, country-style Japanese food.Not only does the author give ingredients & quantities, he explains why & how various cooking techniques evolved.You won't find the usual Japanese restaurant favorites, but there are other books for those.The breakfast ideas & recipes alone make this worth reading -- a great alternative to eggs-toast-bacon-cereal.

One minor quibble, which may have been remedied in this edition:the indexing & general organization of the book are a bit tricky.Dishes are usually listed by their Japanese names, or by their method of cooking, & the page number references in the index are not always reliable.So get a pack of Post-It notes or some bookmarks (my copy is full of them), but by all means get this book. ... Read more

Product Description
The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce compeletely new tastes.
Author and Chef Eric Gower artfully combines staple ingredients or seasonings from Japanese cooking-like edamame, shiitake, ginger, or soy sauce-with the easygoing, flexible approach of his native California. His dishes are born of passion for good home-cooked food and experimentation over 15 years spent living in Japan. He achieves his big flavors with citrus fruits, vinegars, ginger, shallots, fresh herbs, and plenty of coarsely ground black pepper.

Edamame Mint Pesto with almonds and garlic is an aromatic and satisfying departure from the usual basil. Tofu Salmon Mousse, lightly flavored with walnuts, is a smooth, rich-tasting spread for thinly-sliced toast and perfect for a Sunday brunch. Scallops with Miso, Ginger, and Ruby Grapefruit is an unforgettable blend of flavors, with citrus offsetting the deeper miso.

Many of the dishes can be made in ten minutes, and can be paired with a salad and bread to make a meal.

While incorporating Asian ingredients, the author tailors the recipes directly to American kitchens, and frequently offers suggestions for substitutions, such as fresh tarragon in place of shiso seeds. ... Read more

Customer Reviews (20)

InspirationalBreakaway Cook
The best cook book I ever bought- and believe me I have many! from all shores. Having studied cookery in Paris at the nimble age of 15, and having been interested in food since I was 8 years old. From my experience this book is far and above the BEST!.

I loved Erics compilation of tastes textures so much and so did many, many of my guests that I ended up buying 10copies andgiving them as gifts to those who are culinary inclined.

Eric's eclectic choice of flavours spur the imagination. Having bought this book four years ago, my family and friends have feasted happily and heartily on dishes such as UmeboshiShiso Chicken page 82.
Sadly having left Japan, and living on a remote island in the English channel Shiso is a commodity hard to find- what am I saying it is impossible to find- this summer I hope to have my first ever batch of it to incline my fellow Guerns with this delightful recipe. In the meantime tarragon has replaced the Vitamin E rich Shiso and has been similarly applauded.
Drunken potato has provoked similar noises of ecstasy, page 93.Edamame Mint Pesto is out of this world too- simply this cook book whilst avialable be it second hand or new -grab it whilst you can - it is mystical reading.

With my hand on my heart I say to you "To read it is to believe it"

Finally getting some flavor punch
I was getting a little tired of tiny, pretty portions of subtle food. I was starting to lose faith in ever becoming anything but a fair fried-chicken cook, when WHAM! I was hit with a cookbook that delivers flavor and elegance.I first saw one of Eric Gower's recipes in an issue of Sunset magazine - scallops with miso, ginger and ruby grapefruit. I followed the directions carefully, and I had about the best meal of my life. All of a sudden, I was a good cook! I bought the book -Breakaway Japanese Kitchen-and by now, I've made just about everything in it.I can now produce all kinds of robust, Asian-ish dishes that burst with flavor and joy and abudance. Garlic, tarragon, ginger, lemon and mint and blended here and sprinked there. And, I've learned that with these recipes, you really can make the substitutes that Grower suggests. It's all good. It's all easy. I understand Grower is publishing a new cookbook soon. I can hardly wait.

Incredible food meets easy preparation
I placed this book on my wish list based on the strength of one recipe ("Boozy Potatoes") which I'd picked up off a food blog. It was subtle, delicious, and simple -- blending japanese flavors (sake, soy) into a medium I'd only approached with a more western palate in the past.

Now, having received the book as a gift, I can see that the Boozy Potatoes recipe was just the tip of the iceberg. After reading the book cover to cover in one sitting (it's not large, but it's densely packed with goodness) I broke out 3 of the recipes the following night. Preparation was easy, and the flavors popped, there was minimal fat and salt -- and best of all each dishes flavors were incredibly well balanced. I would have been happy to be served any of them at a restaurant. Some of his simple ideas (make a sauce by carmelizing shallots/thyme, then reducing rice vinegar) led to explosive flavors.

The only 'glitch' in the whole process, as mentioned by some of the other reviewers, is sourcing ingredients. Living in Southern California I thankfully have access to some great Asian markets, but since so many of the recipes require Shiso, (which I presume must be gotten fresh) it means planning ahead if I want to prepare many of them. Also -- if you plan to buy this book, you'll need a blender or a food processor. It seems to be by far his favorite kitchen tool! (Not that I mind, the results are spectacular.)

True Fusion
Eric Gower does a great job of blending East and West. His familiarity with Japanese cuisine and his willingness to experiment with Western touches applied to traditional dishes makes for an above-average cookbook. He features a Tonkatsu recipe that calls for baking the pork chops (seasoned with jalapeno, sweet peppers and orange zest) instead of deep-frying the traditional Japanese way. Try the Curried Apple Pilaf or the Rice Vinegar Chicken Breasts recipe. This truly is a cookbook with a twist!

Tired of Sushi?Try This!!
A great, easy-to-use cookbook with super unusual and creative recipes!

As a big pasta freak, I was especially happy with the outcome of Eric's noodle dish recipes.Very easy to prepare, and awesome results!

Also, the tofu recipes are terrific!Again, not you typical Japanese fare -- really inspired by California farmer's markets as much as Eric's years of cooking in Japan.

Eric also tones down the volumes of salt found in many Japanese dishes.On the whole the recipes are very healthy -- lots of fresh veggies and fruits, limited salt and oils.

For anyone tired of the regular sushi bar grind, this is your book! ... Read more

Product Description
"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, including Tonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friends so Let's Cook Japanese Food! ... Read more

Customer Reviews (19)

Modern Japanese Cooking
This book has a lot of western influenced recipes, but still has some of the traditional Japanese ones too! It's a kind of everyday cookbook for me, because I keep a lot of the Asian ingredients in my home.I only wish it had more tofu and vegetarian recipes.

Aweseome book with easy and yummy recipes
This is a great book. I bought this book about a year ago and we use it regularly in our house. There are lots of great recipes in it that are easy and quick so quite do-able for a week night. Also the ingredients that it calls for are easy to find. I like this book so much that I gave it to many people for Christmas this past year.

Japanese home cooking made easy
Easy to cook recipies remind me of meals cooked for me by my Japanese friends in their home.Great pictures.You won't regret owning this cookbook if you are looking for simple, authentic Japanese home cooking.

Excellent Japanese Cookbook, especially Yoshoku
Having spent a lot of time in Japan whilst not a Japanese, I have purchased so many Japanese cookbooks over the years.The repetoire is pretty much the same, until this cookbook.What's special about this cookbook,is you will find recipes not published in English, and the Western-style Japanese food like doria, hayashi beef, etc.Ms. Kaneko did an excellent job, and she has a Japanese husband and in-laws to proof everything.An excellent investment -love this book!

Best cookbook I own to date
I never have written a review but I must on this one.I love this cookbook, from the recipes all the way down to the texture of the pages.The recipes are easy, delicious, fast and healthy.I live in a small town and had no problems finding the majority of the items needed to cook.The way the recipes were written is fantastic!I definitely recommend this book! ... Read more

Product Description
Simple, easy-to-follow family-style recipes designed for Western cooks wanting to prepare Japanese food at home. All ingredients in the book are readily available outside Japan, and clear-cut techniques and line drawings provide guidance. ... Read more

Customer Reviews (5)

Helpful for beginning Japanese Cooking
This predominantly black & White book does have a few colorful albeit dated pictures in the front.
Japanese-style food is always beautiful though and it gives you an idea of the finished product.
Throughout the book simple black and white drawings illustrate various techniques used to prepare a myriad of recipes.
Simple instructions are easy to follow and there are many yummy recipes.
A good book for beginners.

Both home cooking and party cooking in one place
This one is somewhere between home cooking and party cooking, with some recipes for each type. It also includes a section with menus in the back, describing which recipes to cook together for a yakitori party, several different scales of sushi party, a tempura party, a teppan/mixed grill party, and so forth.

If you're looking for a book that hits both everyday home cooking and fancier home entertaining, this is a good book for it. If you're looking for just home cooking, you may want to look for other books like Naomi Kijima's Bento Boxes. (Full disclosure: I've semiprofessionally taught Japanese cooking classes.)

The most used book in my kitchen!
The information is easy to follow and ingredients aren't so obscure that you can't find them.
I received this book as a gift almost ten years ago and it is still the most used cookbook in my kitchen.
This was my first Japanese cookbook and now it's one of eight yet it's the one I go to first whenever I'm cooking Japanese.

Good Book--But Beginner Beware!
I bought this book while I was in Japan thinking it would be an easy introduction to Japanese cooking that an inspired but unskilled beginner like me could take on--that was a mistake! The book has lots of detailed description and ideas, including illustrations, but the author certainly doesn't cut corners for simplicity. Traditional Japanese home cooking takes time, preparation and practice, and for the most part the recipes in this book are no exception. However, if you're a fairly experienced cook already, and want to get a taste of what Japanese cuisine in all about, then this book is probably what you're looking for.

Easy to use, and a great way to start cooking Japanese!
This is a great book to get started with.It gives wonderful descriptions of the various ingredients, and it's instructions are easy to follow. ... Read more

Customer Reviews (1)

Want to cook real Japanese food?
This is a great beginner's guide to authentic Japanese home cooking.These are simple, delicious dishes that would appear in almost any Japanese home, and give off that "Mom's home cooking" sense of nostalgia as well.Anyone looking to get a taste of real Japanese cooking would find this a great place to start.

The book begins with a run-down of basic ingredients and utensils necessary for the recipes.This can be a bit tricky, because due to the authentic nature of the recipes some of the ingredients can be hard to find unless you have access to an Asian grocery store.Some, like Nishimoto - Dried Shaved Bonito Flakes, could probably be ordered over the internet but others like lotus and burdock root might be tricky to track down.There are also some good tutorials here like "How to prepare sushi rice" and recipes for basic sauces and dips like Homemade Japanese Mayonnaise and Ponzu Sauce.

There are seven categories of recipes, like Healthy Soups and Appetizers, Sashimi and Sushi, Tofu and Vegetable Dishes and Poultry and Meat Dishes.I think a vegetarian would get quite a bit out of this book, as meat dishes are in the minority and the focus is on vegetables and fish.Some really basic recipes like "Miso Soup with Daikon" or "Tofu and Udon Noodles in Clear Soup" are great to have, being both delicious and healthy.

The only real disappointment in "Japanese Home-style Dishes" is the inclusion of non-authentic meals like California Rolls and the various kinds of sushi rolls.As the name implies, "California Rolls" are an American creation, and shouldn't be included in a book of authentic Japanese recipes.I was disappointed by this, but I assume that since to most people Japanese food equals sushi the author felt obliged to throw some wacky rolls in.

This is my second cook book from the Periplus series, the first being Thai Cooking Made Easy. The books are a nice size and easy to use, being small in size and spiral bound.The instructions are easy to follow, and you will be cooking authentic Japanese home-style meals in no time!Except for the California Rolls... ... Read more

Product Description
This book is the 8th in a series of cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Quick & Easy Favorite Japanese Dishes brings together delicious recipes for the five most popular Japanese dishes: Shabu Shabu, Sukityaki, Tempura, Teppanyaki, and Teriyaki. It contains not only description of ingredients, preparation and instructions but also 600 illustrations, to support the step-by-step processes.One can safely say that this is the very book that embodies the motto "Quick & Easy." ... Read more

Customer Reviews (1)

Japanese home cooking
"Favorite Japanese Dishes" is the second"Quick and Easy" cookbook that I have bought, and I remain impressed with the series.There is a goodvariety of dishes, and very simple instructions for cooking.

This one focuses on five fundamental styles of Japanese cooking, basically what a Japanese family would eat at home on a day-to-day basis.Shabu-shabu are generally meat dishes cooked in a metal hot pot, Sukiyaki is both meat and seafood cooked in either a metal or a ceramic nabe pot.Tempura is battered and fried...well anything, really. Teppan-yaki is thin slices of meat and vegetables cooked on a metal hot plate. Teriyaki is a slow style of cooking fish and meats that produces a distinctive taste.

Shabu-shabu, Sukiyaki and Teppan-yaki are all very social means of cooking, where everyone sits around a bubbling pot or hot plate and cooks their own meal at a table.They are really great ways to have a dinner party, even better in the winter when you can huddle around a hot dish.

Each style has a good sample of different ingredients using the same method.There is typically a beef dish, a pork dish, a chicken dish and a seafood dish. While I haven't tried everything, the Seafood sukiyaki is amazing, as is the salmon teriyaki.

"Favorite Japanese Dishes" is probably not a very good cookbook for vegetarians, as almost all of the dishes have meat or seafood of some sort.The exception is tempura, which can be cooked with pretty much anything. ... Read more

Product Description
Japanese cuisine is renowned for the beauty of its presentation. Among the key elements in this presentation style are mukimono--the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and taste.

In The Decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers 60 edible garnishes and food carvings for home, party or professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food--and sometimes, they simply are the food.

Each is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, further ideas and secret, insider tips for successful presentation. Most are simple enough for the amateur chef to master, although a few are quite challenging and require much practice. Nagashima's instructions rely on household utensils found in a typical American kitchen--from knives to peelers to cookie cutters--and use familiar, easily attainable ingredients.

The Decorative Art of Japanese Food Carving is more than a practical handbook, however.It is also an inspiration book, filled with creative suggestions and inventive ideas to enhance and transform the way we cook. ... Read more

Customer Reviews (4)

Simply Impressive
I love this book. Fully illustrated, with most of the space used for multiple color inserts on every page. Each step is artfully detailed. This book is basic. Each suggestion is practical. Garnishes made from cucumbers, daikon, red radish, lemon, grapefruit, papaya and more. From simple thin tied carrot knots, to a melon carved bird basket. From elaborate eggplant traps to apple cages.

i rarely become so excited with a new book. It doesn't take long to read because it's barely a hundred pages of mostly pictures. Published less then a year ago, and being only 8" x 10", it will still make a great coffee table book. I can't wait to try the zucchini net: a great alternative to nori rolls or wrapping in lettuce.

Easily adaptable to an all raw food menu, I will certainly use some of these in my food presentations. I hardily recommend this book. And at this price, it's a worthwhile indulgence.

Great book
This book has beautiful photography and intricately detailed step-by-step directions for even the most green chef out there. With a good, sharp, and thin paring knife, one can easily achieve most of the carvings presented.

The Decorative Art of Japanese Food Carving
This book has a good combination of explanatory text and photos to help the budding cook. There is a useful mixture of fairly simple carving and more exoticthings to do.I would recommend this to anyone wanting to up their food presentation .

An Instructional Guide to the Culinary Artistry in Japan
You can tell by the decorative food carving at kaiseki restaurants that the Japanese eat with their eyes. No other book has captured this dying art in such detail.

The Decorative Art of Japanese Food Carving is filled with instructions and photos that give you the skills to recreate these wonders at home, as well as simple recipes and a guide to carving tools. Most impressive is the delicate and thin slices that chef Hiroshi Nagashima, of Hongan-ji temple restaurant Shisui in Tsukiji, uses to transform fruit and vegetables into edible art.

We tested a few of these techniques at home and were tickled by the successful results. Complicated as some of the shapes look, it is actually easy to make the curls and knots. The chapter on cucumber carvings in particular was a snap to recreate at home, and satisfying to the palate. ... Read more

Product Description
At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients.Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.
With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food. ... Read more

Customer Reviews (14)

Great if you're a language student who want a primer in cooking/food terminology- otherwise stay away
ARE YOU PRIMARILY INTERESTED IN COOKING?
I give this book one star. It largely contains ingredients/cooking methods described in Japanese Cooking: A Simple Art. Since that book is written more than 30 years ago, you get the selection of what one author considered relevant for a Western audience at that time. For instance wagyu beef isn't mentioned at all. So the current book is just a derivate, not worth getting.

ARE YOU PRIMARILY INTERESTED IMPROVING YOUR JAPANESE LANGUAGE SKILLS RELATED TO FOOD-STUFF?
Then I would give this book four stars. It contains around 1,000 entries in romanji (and kana/kanji). If you pick up this vocabulary you will get a good start. I have not seen any other books in English that accomplishes this. As a dictionary the book isn't really great, so you should consider the four star rating as relative. If you want such a book, this book is decent.

Finally, the author is really Anglo-Saxon in his writing sometimes. We get to know that the author likes tonkatsu and that some people cannot digest mackerel, etc. Furthermore, the author has added a lot of kanji because he has found many rare ones and would like to preserve them. So much help for the language student :)

Beyond Sushi
A Dictionary Of Japanese Food: Ingredients & Culture is that - a dictionary - but also more. With entries from A to Z in alphabetical order one should not expect a book one reads from start to finish yet Richard Hosking has done an admirable job of going beyond the norm to make the volume valuable.
The dictionary covers everything from Abekawamochi (grilled cut mochi) to Zuwaigani (pacific snow crab) with detailed annotations, explanations and the occasional illustration. It is not a dictionary of what is eaten in Japan by the Japanese, but a listing and explanation of food items, dishes and ingredients that are traditionally and quintessentially Japanese. Although Sushi is mentioned those who want expansive information on it or eat Kushi (Korean 'Sushi') or Cushi (Chinese 'Sushi') will likely be disappointed. The author has lived and taught in Japan since 1973 and has done a delicious job.

- Past an introductory section, the bulk of the book is comprised of the Japanese-English part. Following the heading one will find the equivalent Hiragana and Katakana Japanese words. Then comes the obscure scientific or Latin word for the most accurate cross-reference possible.Finally, each entry receives at least a line or two, if not more, of annotations and detail. It is not just marketing that the word 'culture' appears in the title either. Hosking delves into both culture - Hanami, for instance, is Japanese for 'cheery blossom viewing' - and historical context and even adds some of his own tastes and opinions as well as self-references into the mix. Unsurprisingly, not everyone would agree with the assertion that Wasabi is meant to be mixed into Shoyu when eating Sashimi or that garlic in Gyoza is subservient for usage to Nira (Chinese chives)!
- Next follows a shortened section for the English-Japanese, which adds a few words to the comprehensive list covered in the previous section, although it is essentially just an index.
- In the third part of the book the author offers the reader 17 appendices in 36 pages. The topics covered are both interesting and concise and range from chopsticks to Saké to Wasabi. And yes, Sushi has and appendix of its own.
- A list of recommended books and a reference list round up this very useful book, sorry dictionary, and by this time the reader is more knowledgeable on Japanese cuisine and its ingredients. In this sense, the dictionary is also ideal as a companion for shopping in Japan or at Japanese markets overseas.

A Dictionary Of Japanese Food Ingredients & Culture is comprehensive for practical purposes, rich in taste and fun to read.

Finally!Ingredients explained.
For those of us who love food, Japanese food is exquisite and mysterious.So many ingredients have no counterpart in Western kitchens.When someone translates konnyaku as 'Devil's Tongue Jelly', you are still left wondering what 'Devil's Tongue Jelly' is!

A Dictionary of Japanese Food gives the Japanese kanji, kanna, and romajii along with the Latin, and English common names (if there is one).Detailed descriptions of each term are combined with common usages in food preparation to enlighten us and help bring culinary understanding to the masses.

As for cultural understanding, this book was a life-saver!Japanese are surprised and delighted when I express an indepth understanding of their ingredients and usage.Food is ever a bridge to understanding and acceptance.Anyone for shiokara?

Great for those who love to cook Japanese food
This book is very detailed. It helped me a lot when I got to a Asian Market to look for food. Plus at least when I know what it is. I recommend.

A valueable pocket guide to take shopping
This ten-year old dictionary remains unsurpassed
as a guide to the ingredients, methods and utensils
used in japanese cooking. It is a portable volume
with romanized, kana and kanji versions of all the
names and so is ideal for a trip to the market
where many unfamilar ingredients may be presented
to the english--speaking food lover.

There are seventeen useful appendices that cover
topics like:
Chopsticks
Katsuoboshi
The kitchen and its utensils
Kombu
The Meal
Miso
Sake
Salt
Sansai
Soy sauce
Sushi
Tea
The tea ceremony
Umami and Flavor
Vegetarianism
Wasabi
Wasabon Sugar

In addition, many of the entries have enough
detail to be useful to the Western chef who
wants to incorporate Japanese ideas into his
or her cooking. Hoskins is an admirably concise
writer who packs a lot of information into a
small amount of graceful prose.

Be aware that this is not an encyclopedia. If
you use the English-Japanese section to look
up `mushroom' for instance, you'llfind the
translation `kinoko' but not a comprehensive
list of Japanese mushrooms or techniques for
cooking them.

So leave the browsing to other books and keep
this one for trips to the market You'll be glad
to have it.

--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books. ISBN 9781601640005 ... Read more

Product Description
Japanese food can be intimidating to the novice, as sushi, sashimi, tempura and udon have
nothing in common with most Western fare. A user-friendly cookbook is a must for anyone interested in experimenting with Japanese dishes, and Japanese Cooking is an excellent starting point. With simple, step-by-step directions, Japanese Cooking clearly illustrates how to make a broad range of traditional dishes: rice, soups, tempura, teriyaki, noodles, tofu, a variety of vegetables, desserts and, of course, sushi. ... Read more

Product Description
The Cook-Zen pot is a microwave-cooking innovation that creates amazingly delicious, healthy meals in minutes. This companion cookbook presents more than 80 recipes for Japanese-style veggies, rice dishes, meat, chicken, fish, even desserts, all simplified for home cooks. The Cook-Zen delivers perfectly cooked sushi rice and crisp vegetables every time. ... Read more

Customer Reviews (6)

Great pot
I was intrigued by the story and information about this pot.It sounded and behaves somewhat like a microwave presure cooker.I've yet to explore the Japanese recipies included with the pot and the focus of the author's cookbook, but have found this little wonder is superbe for microwaving veggies: in 4 minutes a FULL pot of perfect green beans was on the table. Its easy to use, easy to clean, good for direct table serving.Everyone asked for ordering information after dinner.

not what I expected
When I bought this book (and the Zen cooker) what I was expecting to
get was something similar to a slow cooker for Japanese dishes which
used a microwave. That is to say, I thought each recipe would be a
complete meal, in which you would put all the ingredients in the
cooker, turn on the microwave and presto -- dinner tonight! This is
not the case. The recipes, from what I have tried, are good, but if you
want to make a complete meal from these you will have a bit of trouble
since you have to cook each section (i.e. rice, vegetables, main dish)
separately you have the trouble of keeping them all warm.

The book and the Zen Cooker are not cheap, and even though the
recipes are good, for what I bought it for -- it was not a good
purchase for me.

It's not a cookbook, it's an instruction manual!
The description of this book did not indicate it was relating solely to a specialized, microwavable device. (There was a picture of the "missing" item on the cover, but no words.) We bought the book as a gift - but not the device - and as such the recipient was somewhat put out. He thought the book was ancillary to the device! Needless to say that we were embarassed.

Easy, Innovative, and Beautiful!
The recipes in this book are all cooked in a cute microwave pot.I have found all of the food really simple to make, with few ingredients and cooking times of only a few minutes.You can treat the recipes like tapas dishes and make a varied meal by putting a few of them together.What I love most is that veggies retain their color and nutrition, and are much more flavorful than steaming or boiling on the stove.It's also amazing to find a book and device that can cook meat and fish deliciously in the microwave!!!Lastly, and so helpful is that almost all of the recipes have beautiful full page photos.As mentioned in the Oprah write up, the Cook-Zen pot can be bought online at www.korin.com.Like the other reviewer, I am giving the books and pots as Christmas gifts, especially to my niece for cooking in her college dorm.

Great product and recipes
I love this product and the recipes in the book are great. Saw it recommended in Oprah magazine. Have been using it for a couple of weeks and have made 6-7 meals. Meats and fish remain flavorful and juicy and broths with them are delicious. made the best rice I've ever made with it. I did have to make a trip to an Asian grocery to get some ingredients. Veggies are wonderful this way and keep all their nutritional values. Am giving a zen-cooker to my son with this book for Christmas. Would love to have more recipes if anyone knows of any. ... Read more

Product Description
In this simple, yet creative cookbook, Sumi Sensei shows her young friend Karen how to make Japanese recipes like Miso Soup, Rice Balls, and Sushi. ... Read more

Customer Reviews (1)

Delicious and fun!
I found "Japanese Cooking for Kids" to be very informative and a fun read for both children and adults.I learned a lot about Japanese cooking and "food philosophy"!I have tried several of the recipes and they are easy to follow.Great gift for anyone, even adults who like Japanese food! I recommend this book highly! ... Read more

Product Description
A comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or shops, and a guide to composing meals. ... Read more

Customer Reviews (2)

Food is Medicine
I tend to be highly skeptical about this kind of book, mainly because they usually present some sort of idealized fantasy of a health-conscious and simple Japan where everyone is deeply in tune with the rhythms of nature, whilst I know from many years of experience living in Japan that your average Japanese person is much more likely to sit down to a steaming pile of fried chicken, reconstituted ramen and a few cans of beer rather than ocean-harvested kombu and mountain vegetables gently simmered followed by a sweet cup of amazake. However I was pleasantly surprised when the authors stated up front that "Japanese people don't eat this way", and acknowledged that many of these foods will be more readily available in an American health food store than in a Japanese supermarket.

With that fresh start, I was able to enjoy "Japanese Foods that Heal" for what it is, a brilliant guide to eighteen traditional Japanese ingredients that are powerhouses ofhealth, with medicinal properties that strengthen the human body and provide resources and defenses against all manner of illnesses.Each ingredient is considered in-depth,talking about the traditional harvesting/creation methods, the known medicinal properties of that ingredient, and the traditional healing powers associated with it.The authors are careful to state what is a proven effect of the food and what is only a "potential" effect. Some of the foods, such as miso and green tea, are quite familiar and well-known for their health value.Others, such as soy sauce and the sweetener mirin, were more of a surprise, as I had not thought of them as having any particular value other than as a flavoring agent.Some of the ingredients I had never heard of, such as seitan and mizu ame, which the author admits you would need to either make yourself or find at a specialized store.

While there are recipes for each ingredient included,"Japaneses Foods that Heal" cannot really be considered a cookbook.About five or six simple recipes with no photographs are all you get for each item, and the bulk of the text is educating you about the food itself.While the recipes are easy to make and delicious, I was more intrigued by the concept put forward of using these foods in regular recipes replacing items of little nutritional value, such as refined salt or white sugar, with more nutritious substitutes like mirin or the salty picked-plum umeboshi.Definitely something to give a try.

The only drawback to this book is that the authors reinforce the stereotype that eating healthy means eating expensive.When they talk about soy sauce, they are quick to distinguish between the mass-produced condiment available anywhere, and the healthy, hand-processed variety only made in few places and only available at specialty stores for quite a bit more than you would expect to pay.The cheap stuff, they say, isn't worth your time.The same story is told for almost every food, with a lengthy description of its traditional, healthy processing method followed by a disclaimer saying how the majority is now chemically produced in factories, and you will have to search out and be prepared to pay for the good stuff.

Great Reference and Recipes
Wonderfully straightforward and informative, I learned much about the beneficial properties of the foods discussed in the book.Every recipe I've tried is concise and the results have been universally splendid. ... Read more

Product Description
A guide to creating the fresh taste of Japan in your own kitchen.When most of us think of Japanese food, we don't think of food we can prepare ourselves. Basic Japanese Cooking will change that, and remove the intimidation out of making authentic Japanese cuisine. As author and traveler Jody Vassallo explains, once you let go of the idea of perfection, Japanese food can come together in under half an hour and it's fun to make, too.While it takes years of training to become a recognized sushi master, in your own kitchen, you don't need to hold yourself to such high standards. As long as the ingredients are fresh and the rice is cooked well, what you prepare is bound to be delicious. Basic Japanese Cooking doesn't stop at sushi, either. It includes recipes for mouthwatering soups and colorful udon, soba, and ramen noodle dishes, along with Japanese favorites such as tempura and edamame. With color photographs illuminating everything from basic ingredients to suggested utensils, this book is a great place for curious cooks to begin. ... Read more

Product Description
Husband-and-wife team Hans and Rina have put together this unique collection of recipes for "comfort foods" and meals eaten every day in typical Japanese households.With its emphasis on fresh seafood and vegetables, Japanese cuisine is very healthful and is gaining popularity throughout North America.Among these 100 recipes are all varieties of sushi and miso soups, along with other specialties like "Sukiyaki," "Cold Somen with Ham and Veggies," "Tofu Steak with Mushroom," and "Squid and Daikon."Photographs illustrating techniques and sections on equipment, basic ingredients, and Japanese pronunciation ensure that even novice cooks can produce spectacular results.Full of little anecdotes and observations, this book will be a delightful addition to any North American kitchen. ... Read more

Customer Reviews (3)

unhappy
The quality, price and delivery were up to Amazons high standards. I just didn't like the book.

great book
This is a great cookbook with a million classic Japanese home cooking dishes. I like that it covers bento boxes and lunchtime foods. Many of the recipes are simple and easy to make. Delicious.

An outstanding collection of recipes for comfort foods
This outstanding collection of recipes for comfort foods and meals eaten in typical Japanese households provides a wide variety of rice bowls, main dishes and soups which require access to a well-stocked Japanese market, but which avoid some of the more complicated restaurant dishes of competing titles. Japanese Home Cooking is a truly excellent, very highly recommended, basic introduction which includes a peppering of black and white photos of completed dishes. ... Read more

Product Description

Customer Reviews (10)

A fantastic conflation of stories, recipes, and self-discovery
Bento Box in the Heartland is a coming-of-age memoir telling the story of a young girl's struggle to assimilate in her tiny Indiana town as the only Asian student in her school.Each day, as she takes out her lunch, Linda Furiya feels self-conscious about her parents' insistence on sending their native Japanese cuisine in her lunch box.Looking around, she realizes that her lunches are different from her peers.Yet at the same time, the rice balls that her mother packs, rather than a sandwich like all of the other students, bring much comfort and delight to Furiya.Each chapter closes with a recipe of one of the author's most treasured meals.Bento Box in the Heartland is more than a story about food. Most importantly, it is the story of a young woman trying to find herself as the only Asian in her school during the 1960's.In addition, it is the story of growing up with immigrant parents and trying to figure out who she is, as well as better understanding her parents' connection to Japan.Beautifully written, Bento Box in theHeartland is a fantastic conflation of stories, recipes, and self-discovery.

Enjoyable, touching read about second-generation immigrant experience
As an Asian immigrant who has lived in the US for almost a decade, I identify a lot with the experiences the author shares with us in this book; ranging from having to deal with practical grown-up stuff due to parents' lack of English proficiency and the stares I get just for looking different in a suburban mall. But, what I enjoy the most in this book is when Furiya writes about the sights, scents and tastes of the foods of her childhood. I love that some of the recipes for these mouth-watering dishes are also included in the book so that I can try my hands at recreating them at home.

I think "Bento Box in the Heartland" is a gem of a read about growing up as a second-generation immigrant in America and the conflicts and enjoyments of that experience. Throughout the book, I can't help but identify with many aspects of her life and emotions that she felt. I really like this book and read it in a mere two days. I would recommend this as a light read to everyone craving for some good home-cooked Japanese food!

I was in the same class as Linda's brother
This was an incredible journey for me as I lived twoblocks from the Furiyas until 1977 when my family moved from Versailles, Indiana. I remember the family fondly and this book put the rest of the story to many of my childhood memories.

I remember the summer Linda went to Japan and had always wondered what the trip was like. Now I know!

I bought the book this morning and finished it this evening. It's a great read and I'm now looking forward to trying some of the recipes.

Mmm, mmm, good
I grew up half-Japanese in a whitebread small town in Illinois during the same period author Linda Furiya lived in her small Indiana town, and I can relate to much of her story. Was that the old Star Market in Chicago that her family made special trips to just like my family did? The author paints quite a revealing portrait of her life, wanting desperately to be like the other kids and confused about where she belongs and how to merge her two cultures. The racism she encounters and must deal with on her own will pull the heartstrings of readers. Her dream trip to Japan as a ten-year-old where she discovers her roots and her family is a deeply felt learning experience and creates a bond with her somewhat distant mother. Perhaps it is a typical immigrant story where children raised in America have a difficult time understanding the ways of parents of a foreign culture. Furiya offers a no-holds-barred commentary on this difficulty as well as the frustrations and confusion she felt as an alien in the country she was born and raised in.

Despite the disjointedness that often occurs in the flow between chapters, the subject of food and its meaning in her life provides a connectivity that culminates in a beautiful final chapter where Furija is able to look back on her childhood and come to a sense of understanding and peace. I quite enjoyed this book and plan on trying out some of the recipes.

Great title, and that's about it
I was so anxious to read this book- I loved the title and expected some kind of knowledge or insight to come from having read it. Unfortunately I found it to be a very humdrum account of childhood angst in the midwest. I was surprised to learn that the author was a professional journalist; the grammar and punctuation were just awful in places and the flow was practically nonexistent, with the author going back and forth in time as if to teach the reader a lesson about something, but no lesson ever came, except possibly that people of Japanese heritage are annoyingly nonconfrontational and midwestern American men are dirty old predatory geezers. I can live without that type of pigeonholing, thank you. ... Read more

Product Description
Japanese cookery guru The Iron Chef, Masaharu Morimoto, combines European and Western cooking techniques and ingredients with Japanese roots creating mouth-watering results. Chef Morimoto's cooking has distinctive Japanese roots, yet it's actually, "global cooking for the 21st century." His unique cuisine is characterized by beautiful Japanese colour and aromas, while the preparation infuses multicultural influences such as Chinese spices and Italian ingredients, presented in a refined French style. Bring all of these elements home following his step-by-step instructions and cook up over 125 recipes; from Tuna Pizza and mouth-watering Bouillabaisse to sinfully rich Chocolate Tart with White Chocolate Sorbet. Discover how to slice and cure fish, properly eat sushi and learn about the origins and significance of rice, soy sauce, tofu, blowfish and other hard-to-find ingredients.This book is useful for taste-bud travellers and anyone interested in learning more about Japanese cooking and traditions. ... Read more