japanese cooking

Explores the food, cooking traditions, customs, eating habits, and food sources of Japan along with a discussion of the nation's culture, history, and everyday life.

Discusses the essence of Japanese cooking with its balance of texture, colors, and flavors, with over 220 recipes, 510 sketches, and color photographs.

Provides descriptions of fourteen types of ordinary Japanese cuisine, including sushi, tempura, fugu, and unagi, and discusses its history and place in Japanese life.

Provides background information about food in Japan; discusses the Japanese kitchen, ingredients, and meal presentation; and features a selection of recipes for appetizers and clear soups, vegetables and salads, sushi and sashimi, seafood, meat and poultry, hotpots, rice, noodles and miso soups, and desserts.

Provides an introduction to the food culture of Japan, discussing the historical and geographical factors that have shaped Japanese food, and discussing major ingredients, preparation, different types of Japanese meals and restaurants, special occasion foods, and Japanese diet and nutrition. Includes recipes.

Presents step-by-step instructions for making more than two dozen Japanese appetizers, basic dishes, main courses, and sweets that one might see in a manga; shows how to use chopsticks and assemble bento boxed lunches; and features manga-style illustrations.

Provides an overview of Japanese culture and food, including descriptions of staples, information about food production, and recipes.

An introduction to the cooking of Japan that features basic recipes for rice, noodles, tea, soups, main dishes, and holiday and festival foods; presents details on the Japanese dining table and dining traditions; and provides low-fat and vegetarian alternatives.

Presents a full-color illustrated guide to Japanese food and provides techniques for using chopsticks, reading the menus, and hints for dining out Japanese-style.