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Author: Gaku Homma Publisher: North Atlantic Books ISBN: 9781556430985 Category : Cooking Languages : en Pages : 292
Book 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.
Author: Gaku Homma Publisher: North Atlantic Books ISBN: 9781556430985 Category : Cooking Languages : en Pages : 292
Book 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.
Author: Gaku Homma Publisher: North Atlantic Books ISBN: 9781556430787 Category : Sports & Recreation Languages : en Pages : 132
Book Description
A teacher's guide for instructing beginners of Aikido--this book appeals to the new beginner and experienced student alike. Nippon Kan was established in 1980 as a center for Denver residents to experience Japanese culture. The center has since served more than 6,000 studetns wit hits variety of classes, but its core is still Aikido. Thousands of students have benfitted from Gaku Homma's form of dynamic Aikido.
Author: 辻嘉一 Publisher: Kodansha ISBN: Category : Cooking Languages : en Pages : 216
Book Description
Kaiseki, the cooking associated with the tea ceremony, is Japan's most sublime cuisine. Every effort is made to perfectly accommodate aroma, flavor, color, texture & serving ware to the season, guests & occasion. The techniques & principles that enable one to create a sense of harmony through a meal are given in this book.
Author: Nancy Singleton Hachisu Publisher: Andrews McMeel Publishing ISBN: 1449471528 Category : Cooking Languages : en Pages : 406
Book Description
This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill
Author: William Shurtleff; Akiko Aoyagi Publisher: Soyinfo Center ISBN: 194843637X Category : Reference Languages : en Pages : 2373
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi Publisher: Soyinfo Center ISBN: 1948436779 Category : Reference Languages : en Pages : 1177
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 233 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: William Shurtleff Publisher: Soyinfo Center ISBN: 1928914659 Category : Soybean Languages : en Pages : 3377
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Author: Sofia Hellsten Publisher: Hardie Grant ISBN: 9781784882150 Category : Cooking Languages : en Pages : 192
Book Description
In The Japanese Table Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition – which literally means 'one soup, three dishes' – uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.
Author: Gaku Homma
Author: Gaku Homma
Author: Gaku Homma
Author: 辻嘉一
Author: Nancy Singleton Hachisu
Author: William Shurtleff; Akiko Aoyagi
Author: William Shurtleff; Akiko Aoyagi
Author: William Shurtleff
Author: William Shurtleff
Author: William Shurtleff
Author: Sofia Hellsten