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Download PDF by Sarah Marx Feldner: A Cook's Journey to Japan: Fish Tales and Rice Paddies 100

By Sarah Marx Feldner

ISBN-10: 4805310111

ISBN-13: 9784805310113

"Her ebook provides the fairly neglected aspect of jap cooking—home cooking for the kinfolk. each one recipe has step by step images, which make the complete technique less intimidating, or even, easy."—GOOP through Gwyneth Paltrow

A Cook's trip to Japan is a fabulous selection of recipes in accordance with one woman's trip during the uncomplicated, but evocative, daily meals chanced on throughout Japan. This heartwarming—and hunger-inducing—book recounts the author's trip via Japan as she collected recipes from daily eastern people—from other halves, husbands, parents to innkeepers and line chefs at cafés. The recipes are tailored while essential to trap the genuine flavors and spirit of straightforward yet scrumptious domestic cooking.

A Cook's trip to Japan is a beautiful advent to the actual meals eaten via daily jap people.

"Making those dishes was once fun—they have been soulful and completely suited for daily cooking. I each recipe to a T; every one labored rather well, used to be accurately written and straightforward to organize. eventually, the item I loved concerning the e-book is that it labored. it truly is clean. It was once to the purpose and exact."—Food52.com, match of Cookbooks, sixteen so much amazing Cookbooks of 2010

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Extra info for A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens

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Cookery, Japanese. 2. Cookery–Japan. I. Title. A. com Asia Pacific Berkeley Books Pte. Ltd. com 12 11 10 10 9 8 7 6 5 4 3 2 1 Printed in Singapore TUTTLE PUBLISHING® is a registered trademark of Tuttle Publishing, a division of Periplus Editions (HK) Ltd. Contents Foreword 6 Introduction: A Search for Everyday Recipes and the Stories that Inspire Them 9 Useful Japanese Tools and Utensils 12 Simple Japanese Cooking Techniques 15 Essential Japanese Ingredients 18 The Basics Fish Stock (Dashi) 26 Vegetarian Stock (Konbu Dashi) 27 Shiitake Mushroom Stock (Shiitake Dashi) 27 White Rice (Gohan) 28 Sushi Rice 29 Hitomi’s Rice Topping (Furikake) 30 Pickled Ginger (Gari) 30 Marinated Mushrooms 31 Golden Thread Eggs (Kinshi Tamago) 32 Peanut Miso 33 Eggplant Miso (Abura Miso) 33 Marinated Fried Tofu (Abura-age) 34 Sesame Salad Dressing 35 Quick and Easy Pickles (Tsukemono) 35 Chapter 1 Snacks and Salads Rice-Stuffed Marinated Tofu Pockets (Inarizushi) 39 Vegetable-Stuffed Rolls (Oyaki) 40 Japanese Egg Salad Sandwiches 42 Japanese Cocktail Peanuts 43 Crispy Rice Snacks (Okoge) 44 Ginger-Fried Soybeans (Daizu to Chiriman no Ageni) 47 Five Color Salad (Goshiki-ae) 48 White Radish Salad 50 Garlic Chive Pancakes 51 Chapter 2 Soups Miso Soup with Baby Clams 55 Soy Sauce Soup with Rice Crackers (Nambu Senbei Jiru) 56 Pork and Leek Miso Soup (Tonjiru) 57 Fava Bean Soup (Nokorimono Soramamejiru) 59 Burdock Soup (Gobo Jiru) 60 Get-Well-Soon Udon Soup (Kenchin Udon) 61 Mixed Tofu Soup (Dofujiru) 62 Pork Soup with Dumplings (Nambu Hitssumi) 64 Udon Soup with Chicken Meatballs (Tori Gara Udon) 66 Somen Noodle Miso Soup (Somenjiru) 68 Chapter 3 Rice and Noodles Almond Rice Onigiri 72 Chicken and Vegetable Rice Medley (Takikomi Gohan) 74 Black and White Rice (Kuromai) 75 Rice with Green Peas (Mame Gohan) 76 Miso-Filled Rice Patties (Café Mikunia Konetsuke) 78 Sushi Rice with Toppings (Barazushi) 81 Chicken’n Rice Stew (Keihan) 82 Fried Soba Noodles and Rice (Soba Meshi) 84 Ginger Rice (Shoga Gohan) 85 Brown Rice with Red Beans (Azuki Gohan) 86 Barley Rice (Mugi Gohan) 86 Soy Sauce Udon Noodles 87 Pan-Fried Noodles (Yaki Udon) 88 Fried Rice Logs (Konetsuke Reiko-Style) 89 Cold Sesame Noodle Salad (Hiyashi Chuka) 91 Chapter 4 Poultry and Meat Sesame Fried Chicken (Tori Kara-age) 95 Soy-Glazed Chicken Wings 96 Ginger-Simmered Chicken (Chikuzenni/Gameni) 97 Yakitori Chicken Skewers 98 Flavorful Yakitori Sauce 99 Chicken and Vegetable Hotpot (Hakata Mizutaki) 100 Mixed Japanese BBQ 101 Braised Spare Ribs (Tonkotsu) 102 Curry Rice (Kare Raisu) 103 Breaded Pork Cutlets (Tonkatsu) 104 Sesame-Seared Beef 107 Chapter 5 Seafood Seasoned Fish Burgers (Sanma Po Po Yaki) 111 Scallops with Miso and Eggs (Kaiyoki Miso) 112 Broiled Salmon (Shiojake) 113 Handrolled Sushi (Temakizushi) 114 Sea Bream Rice (Tai Meshi) 116 One-Bite Sushi Nibbles (Temarizushi) 119 Salmon Teriyaki 120 Miso-Marinated Grilled Fish 121 Squid with Edamame 122 Deep-Fried Mackerel (Saba no Namen Zuke) 123 Chapter 6 Vegetables and Tofu Fresh Eggplant Rice Topper (Dashi) 126 Spicy Carrot and Burdock Root (Kimpira Gobo) 127 Fried Potatoes with Miso and Sesame 128 Miso-Slathered Daikon (Daikon Dengaku) 129 Deep-Fried Tofu in Sweet Fish Stock (Agedashi Dofu) 130 Japanese-Style Vegetable Gratin 132 “Katsuo no Tataki” Fried Eggplant Salad 134 Savory Tofu Patties (Ganmodoki) 136 Seasoned Taro Root (Yaki Satoimo no Kurabu) 137 Soy Sauce Marinated Fava Beans (Shoyumame) 138 Spicy Pan-Seared Eggplant 139 Chapter 7 Desserts and Drinks Oolong Tea Chiffon Cake 142 Banana Chiff on Cake 143 Green Tea Snow Cone 144 Polar Bear Snow Cone (Shirokuma) 144 Sugared Bread Sticks (Pan no Mimi Oyatsu) 145 Crispy Buckwheat Cookies (Soba Bouro) 146 Toasted Sesame Cookies (Goma Kukki) 147 Green Tea Ice Cream with Black Sugar Syrup (Matcha Aisu) 148 Ginger Tea (Kuzu-yu) 150 Gingerade (Shoga-yu) 151 Green Tea Smoothie 151 Japanese Apricot Liqueur (Umeshu) 152 Japanese Shisho Liqueur (Shisoshu) 153 Japanese Teas 154 Acknowledgments 156 Suggested Menus 157 Resource Guide 157 Index 158 Foreword A Culinary Tour of Japan's Regional Cuisines My own Japan journey began more than four decades ago in a coastal town on the island of Shikoku.

Unless being pickled, Japanese eggplants are almost never salted before using (a common technique in Western preparation). Fava beans (Soramame) Fresh fava beans, also called broad beans, are available in the spring. Look for them at your local Asian or farmer’s market or gourmet grocer. Shucked favas are available all year in the freezer section of most grocery stores. Edamame (soybeans) are an acceptable substitute and are generally preferable to canned fava beans. In the Kansai Region (Kyoto, Osaka, Kobe), fava beans are called otafukumame, opposed to the more universal soramame.

Do not confuse garlic chives with flowering chives whose stiff stalks require a longer cooking time. If garlic chives are unavailable, normal chives may be substituted but increase the amount used by about half, or to taste. Ginger (Shoga) Ginger is often served with fish to help mask the odors. Grated, it’s a common addition to tempura dipping sauce. To peel, scrape off the skin with the back of a spoon or paring knife. This method is preferred over a vegetable peeler as it keeps more of the ginger flesh intact.

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A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens by Sarah Marx Feldner


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