Cookbooks of Asia and the Pacific
The Japanese
Cookbook Collection
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Cookbooks
| JAPANESE COOKBOOKS |
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The Encyclopedia of Sushi Rolls - by Ken Kawasumi, Laura Driussi - This book not only is full of great recipes and ideas for those experienced in making sushi, presenting many interesting flavors and designs to expand their repetoires, it completely demystifies the process for the neophyte, through step-by-step photos and instructions from making the rice through the rolling process. It even has a section on troubleshooting. The Encyclopedia of Sushi Rolls is a very fun, colorful, well illustrated book with clear instructions. Highly recommended. | |||||||||||||||
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Sushi Taste and Technique - by Kimiko Barber, et al I love this book, the best book on sushi basics. Fully illustrated, Sushi Taste and Technique takes you from the beginning, how to choose fine fish and seafood, the correct way of filleting fish or preparing squid and crab for sushi, slicing, marinating and putting it all together in either hand-formed, rolled, pressed, stuffed or scattered sushi. There are photos of all the commonly used whole fish and seafood and instructions on how to treat each one. There is even a section on sushi etiquette. There are some sample recipes, but not many, as this is mostly an instructional book, so combine it with "The Encyclopedia of Sushi Rolls". |
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Washoku: Recipes from the Japanese Home Kitchen - The leading American expert on classical Japanese cuisine and graduate of Yanagihara School in Tokyo has come out with a great looking book that will absolutely not disappoint you. It is a class in Japanese traditional cooking and food, therefore, involving explanations of all aspects of Japanese culture, making this one very interesting book to have around. Included are sections on food prep, cooking techniques and the Japanese pantry, and chapters with over 140 clearly written, delicious recipes. Heavily illustrated with color photos. | |||||||||||||||
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Japanese Home Cooking - by Shunsuke Fukushima, Sompon Naban - Simple, elegant and delicious Japanese home cooking for the novice or the experienced cook. Since presentation is so important to Japanese cooking, photos of most of the dishes are quite a big help here. There are also photos that take the cook step by step through processes that may seem intimidating for those new to Japanese cooking, such as making tempera, thin-slicing and making sushi rice. The recipes are mostly home-style and include a few sushi rolls and tempera. Banana tempera is a luscious desert to follow a great Yosenabe (seafood hot pot), pork and vegetable dumplings (Gyoza) or Tonkatsu. | |||||||||||||||
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Practical Japanese Cooking: Easy and Elegant - by Shizuo Tsuji, et al - Refreshingly simple, home-style Japanese cooking. Practical Japanese Cooking is fully illustrated with photos of the finished dish as well a food preparation. Chapters include Noodles, Sushi and One Pot dishes and recipes include favorites such as Oden and Yosnabe as well as some very interesting dishes such as Deep Fried Eggplant with Miso Sauce, Scallops & Kiwi Fruit with Three Flavors Dressing, | |||||||||||||||
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At the Japanese Table: New and Traditional Recipes - by Lesley Downer - This is a neat little book that covers every Japanese cooking method - soups, sashimi and sushi, grilled, fried and baked dishes, steamed dishes, deep-fried dishes, simmered dishes, salads, shabu-shabu and noodles. Interesting front matter, good, clear and simple recipes, some nice photographs, and well designed. At the Japanese Table containes an amazing amount of information and recipes for a small format book. Includes photos of some, not all, dishes. | |||||||||||||||
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The Food of Japan: Authentic Recipes from the Land of the Rising Sun - by Takayuki Kusaki, et al - Like many books in this series, it is a good introduction to the cooking of the country and the cuisine's evolution. The recipes begin with sauces, through appetizers, vegetables, sushi and sashimi, seafood, meat and poultry, hotpots, soups and desserts. The Food of Japan provides photos of the finished presentation. For the most part, the recipes are fairly simple, very tasty and healthy. Just a word of caution - depending on where you live, you may not be able to find some ingredients commonly used in this book (though you can always order on-line). | |||||||||||||||
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Nobu, The Cookbook - by Nobuyuki Matsuhisa, Fumihiko Watanabe - This book brings Nobu's restaurant to your home, except, you have to do the cooking. The sauces and combinations of flavors are incredible. I would caution, that to make, for instance, the shredded filo dough stay on the deep frying shrimp takes practice, and if you want sea eel or exotic fish in the midwest, well consider that. Nobu, The Cookbook is for, I believe, either someone who wants to really delve into the culinary arts or the experienced chef. |
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Japanese Meals on the Go: Bento Boxes - by Naomi Kijima - Healthy, delicious, authentic, but simple recipes are packed into this book. As presentation is important to creating bento boxes, there is a color photo of each finished box, as well as some step-by-step photos. Only one caution here, as much as I like Japanese Meals on the Go, I must say that if you are totally unfamiliar with Japanese ingredients, you should probably also have a book that is more informational. This book has no glossary of ingredients. |
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Quick & Easy Donburi Dishes: Healthy Rice Bowl Toppings - Another from the Quick & Easy series that, surprising as it always is to me, is good. Since presentation of Donburi is important there is a color photo of each of the finished bowls. The recipes are as they say, and quite delicious. Provided is a small informational section with a glossary, and the book includes chapters such as Power Donburi, Special Dinner Donburi, and Colorful Donburi for Kids (I can see how kids could get into this, enticed by the special presentations to eat carrots, broccoli and peas). |
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| A Dictionary of Japanese Food: Ingredients and Culture - by Richard Hosking - This book helps solve the mysteries of Japanese cooking, the hows and the whys, and includes regional and cultural notes. A Dictionary of Japanese Food is a really valuable book to have if you are planning to delve into this cuisine. The main part is a Japanese-English dictionary and the glossary is English-Japanese so it is easy to find what you are looking for, | ||||||||||||||||
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Japanese Cooking: A Kitchen Handbook - by Emi Kazuko - A great primer on Japanese cuisine. The first half of this book is devoted to a fully illustrated, in-depth glossary of ingredients, cooking and eating utensils, cuisine history, and meal planning. This still leaves enough room for many delicious, clearly written recipes, each with several helpful photos. | |||||||||||||||
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A Feast for the Eyes: The Japanese Art of Food Arrangement - by Toshio Tsuchiya - A classic that is an art book as much as it is a primer on arranging and serving Kaiseki cuisine. It delves into the nuances of the art; the beauty of empty space, of contrast, and color harmony through different styles of arrangements. The New Year Kaiseki is described in detail. The book concludes with chapters on Function and Beauty, and Foods and Utensils in Japanese History - art history book worthy color and b&w photos. No recipes in this book. | |||||||||||||||
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Sake: A Modern Guide - by Beau Timken & Sara Deseran - Written by a man who admittedly states that he started out knowing nothing about sake. He obviously learned much and then opened a store devoted to sake. This probably explains why the book is so concise and clear, so easy to understand. He includes recipes for sake cocktails as well as dishes that he matches to sake. One of the most interesting parts of the book is a list from a broad selection of sake. For each, he gives the reader useful information, a creative disc rip ti on of its flavors, a word that describes its overall feeling, a wine and a beer that have similar qualities, and foods that it goes best with. | |||||||||||||||
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Shunju, A New Japanese Cuisine - by Takashi Sugimoto & Marcia Iwatate - This beautifully illustrated book is organized by season, as the award-winning restaurants use only farm-fresh seasonal ingredients. Many of the recipes are simple but have unusually creative ingredient combinations such as: Yellowtail Sashami with Pomegranate Dressing and Chinese Cabbage wtih Cashew Nut Sauce, or Miso Pickled Cream Cheese. Shunju is a refreshing addition to any cookbook collection and an interesting foil to Nobu. | |||||||||||||||
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Chado, the Way of Tea: A Japanese Tea Master's Almanac - by Sasaki Sanmi, Shawn Mccabe, Iwasaki Satoko - A very comprehensive, scholarly work and a great read. It is not only an encyclopedia, it is an Almanac. Month by month, each chapter covers variations on the tea ceremony, including related flowers,, meals, cakes, words and special events. Illustrated by many Japanese paintings related to the tea ceremony and a huge glossary of terms. Really a worthwhile book and a great gift. | |||||||||||||||
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The Sushi Experience - by Hiroko Shimbo - Experience the tastes and the subtleties, ordering etiquette, the history of sushi and countless informational asides such as The Enduring Art of Japanese Knife Making, Sakura and the Japanese, and A Japanese Wasabi Farm. The recipes are precise, clear and descriptive enough to create the dishes, though descriptions are often aided by photos as well. The author provides both detailed information and filleting instructions for commonly used fish and offers many recipes for sushi. It is a beautifully designed book with many photos and the content is superb. | |||||||||||||||
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©2005 Cookbooks of Asia and the Pacific, P.O. Box 1255, Pahoa, HI 96778
contact@thebamboochef.com |
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