Basic Japanese Cooking

by Jody Vassallo

When most of us think of Japanese food, we don't think of food we can prepare ourselves. Basic Japanese Cooking will change that. With color photographs illustrating everything from how to make sushi rice to how to roll maki, this book will 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 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 experimenting with the tastes and techniques of Japan. Add these Japanese basics to your weeknight
Soba Noodle Soup with Glazed Salmon Teriyaki
Chicken Miso-Glazed Cod
Grilled Shiitake Salad with Ponzu Sauce
Tataki Sesame Tuna with a Sweet Sake Sauce
Japanese Squash Poached in Sake
Ginger Green Tea Cheesecake
Chocolate Black Sesame Cake

Genres: Cookbooks

160 pages, Paperback

First published October 1, 2009

Reviews

[Carrie · Rating 2 out of 5]

The photographs in this book were lovely, but I didn't find anything in it that I really wanted to make. I found it to be a bit too westernized, when I was looking for more authentic Japanese home cooked recipes.

[Amanda · Rating 5 out of 5]

Loved this from my local library, looking for a copy to keep!