This book explores the rich history and traditions of Japanese food
preparation, cooking and presentation. It features a comprehensive look
at the wide range of ingredients, many of which are unique to the
Japanese kitchen. It covers everything you need to know about Japanese
cooking equipment and utensils, from steamers and rice cookers to sushi
rolling mats and tempura fryers. You can experience the simple, elegant
culinary delights of Japan, such as sushi, sashimi, miso soups, noodles,
tofu, tempura and much more. Dishes cover 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. Taking
pleasure in the preparation, cooking and presentation of food is true of
all cultures but none more so than the Japanese. Cooking in Japan is
centered around natural ingredients and characterized by simplicity and
attention to detail. In this book, an illustrated directory explores the
ingredients you will need, and each chapter shows you how to create
popular Japanese dishes such as miso soup, tempura and salmon teriyaki.
Clear, informative text and photographs cover all the essentials of
preparation, equipment, cooking methods and techniques. A beautiful and
informative guide, this is a book to be treasured by all who enjoy
creating simple and elegant food.
