The Japanese Cookbook

A timeless cuisine: the traditions, techniques, ingredients and recipes

Author: Emi Kazuko

Hardcover

A perfect introduction to traditional Japanese cooking, the history, ingredients, techniques and 140 step-by-step recipes, beautifully photographed throughout.

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Hardcover

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Summary

A perfect introduction to traditional Japanese cooking, the history, ingredients, techniques and 140 step-by-step recipes, beautifully photographed throughout.

Description

Taking pleasure in the preparation, cooking and presentation of food is true of all cultures but none more so than the Japanese. This informative guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Combining flavour with beauty, the recipes range from simple miso soups to elegant raw fish sashimi. Divided into seven chapters, the selection of over 140 dishes covers all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts. Illustrated throughout with beautiful photographs, this is a wonderful book to be treasured by all who enjoy creating simple and elegant food.

About the Author

Emi Kazuko, author, is a writer and journalist who has published many books, including The Little Japanese Cookbook, Easy Sushi and Street Cafe Japan. Yasuko Fukuoka, recipe writer, is a successful musician and great cook. Her concert tours in Japan have provided her with a wide knowledge of regional Japanese food.