Quick & Easy Japanese Cookbook

by Katsuyo Kobayashi

For nearly thirty years, Katsuyo Kobayashi has been showing people how to make good food with a minimum of fuss. She's Japan's most trusted and popular television cooking personality, and the best-selling author of 140 books.

In The Quick and Easy Japanese Cookbook , she presents foolproof recipes that anyone can make. All the ingredients are readily available outside Japan, and the cooking methods are kept simple and straightforward.

A large full-color photograph of each completed dish is shown opposite the recipe, for easy reference. Small photos of the cooking process, also in color, are in the right-hand margin, with notes from Kobayashi about points to remember or substitutions that can be made for ingredients that may be
less familiar. Calories and preparation time are noted for each dish.

This is real Japanese family-style food-the kind that you won't find in restaurants but that people are really eating every day, at home. Japanese cooking today is made rich in variety by Asian and European influences, and this book reflects that diversity. Many of the great traditional recipes of
Japan are here, such as Japanese Pan-Fried Chicken and Tofu with Sweet Miso Sauce, but so are recipes that came to Japan from China and were adapted to Japanese tastes, like Gyoza Pot Stickers, Steamed Shumai Dumplings, and Banbanji Chilled Sesame Chicken. There's Japanese-style curry, and the
popular "Omrice"--delicious flavored rice wrapped inside a thin omelette. There are even Japanese-style hamburgers, flavored with soy sauce and sake.

Now, you can enjoy Japanese home cooking without ever leaving home.

Genres: Cooking, Cookbooks

104 pages, Hardcover

First published January 1, 2000

Reviews

[Amanda Setasha · Rating 3 out of 5]

I've made a large number of these recipes when I worked at a Japanese restaurant. They're super good an enjoyable, if modified.
However, I really dislike the huge amount of sesame seed usage in this entire book. I feel like they put sesame into 80% of the dishes, and honestly... I hate sesame (and the restaurant I worked at didn't even use any).

[James · Rating 3 out of 5]

Nothing really special, Iron Chefs are more entertainers than cooks IMHO. Another library sale acquisition, it doesn't take up much space, so I will let it hang around on the cookbook shelf. A better book is: Recipes of Japanese Cooking.

[Hani Iskadarwati · Rating 5 out of 5]

If you a beginner cook and non-Japanese...this book will help you to create a simple and yummi Japanese homemeal...well makesure you try also the Japanese food at the real Japanese Restaurant ( I mean with a Japanese Chef not others)for comparison

[Jenny · Rating 5 out of 5]

By stocking your shelves with a few Japanese basic ingredients (soy sauce, miso, mirin, cooking wine, panko and rice)you can easily make authentic Jpn. food from this book! It is a well-loved cookbook in our home, especially after returning from Japan.