Japanese Home Cooking

Japanese Home Cooking - Sonoko Sakai, Rick Poon (Photographer) | 2020-eala-conference.org PDF, TXT, FB2. EPUB. MOBI. The book was written on 2021. Look for a book on 2020-eala-conference.org.

INFORMATION

AUTHOR
Sonoko Sakai, Rick Poon (Photographer)
DIMENSION
3,56 MB
FILE NAME
Japanese Home Cooking.pdf
ISBN
9131408102144

DESCRIPTION

The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors. Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

One of the things Japan is famous for is its wide range of food. Some people even say you have to live a year round in the country to actually be able to taste the complete assortment of food, since every season knows many specialties.

It is seasoned with Sugar, Mirin and Soy Sauce, the Japanese staple seasonings. I like to eat it with Udon Noodles or with freshly cooked rice. Booktopia has Japanese Home Cooking, Simple Meals, Authentic Flavors by Sonoko Sakai.

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