by
Winning, Jane.
Call Number
641.5952
Publication Date
2011
Summary
Izakaya introduces you to the world of Japanese bar food, with 75 delicious and authentic recipes. There are small bites, such as Lotus Chips and Japanese Pickles, salads like Green Beans with Black Sesame Dressing, along with a range of tempting skewers such as Nori-wrapped Scallops and Pork with Umeboshi. Bigger dishes include Okonomiyaki (Japanese pancake), Pork Gyoza (dumplings) and Steamed Fish with Miso and Mirin, while sweets might be Sesame Mousse with Red Bean or Green Tea Candied Chestnuts. Some of the recipes feature Japanese ingredients that might already be in your cupboard ? soy
Format:
Electronic Resources
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0.0737
by
Anderson, Tim, (Chef), author.
Call Number
641.56362 AND
Publication Date
2020
Summary
Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan so there are no sad substitutions and no shortcomings of flavor.
Format:
Books
Relevance:
0.0615
by
Yoneda, Soei
Call Number
ARC 641.5636 YON
Publication Date
1998 1982
Format:
Books
Relevance:
0.0615
by
iina.
Call Number
641.56362
Publication Date
2019
Summary
Over 50 ways to enjoy authentic, delicious vegan sushi and Japanese fare that tastes and looks like the real thing.
Format:
Electronic Resources
Relevance:
0.0539
by
Shimbo, Hiroko.
Call Number
641.595211
Publication Date
2012
Summary
You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That's easy using Hiroko Shimbo's classic books, The Japanese Kitchen and The Sushi Experience. But wait: Can you find the ingredients? Can you take the time to prepare it? Your friends, family, significant other--will they relish these "foreign" dishes the way you do? Hiroko's American Kitchen provides answers to all of those questions. Here there are 125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways. The recipes are organized in chapters, each using one of two stocks or four sauces. By preparing and storing these easily made items, with a minimum of time and fuss you can enjoy a wide variety of delicious dishes every day. These are recipes that use the ingredients that you have or can easily purchase, and are prepared and served in dishes that are familiar to American tastes and dining habits. In other words, delicious, healthful Japanese dishes designed for the American kitchen and the American diner. The recipes include Corn and Ginger Rice with Shoyu and Butter, Quick Gingered Pork Burger, Chunky Potato and Leek Soup with Miso, Avocado and Yellowfin Tuna Salad, and Curried Miso Peanuts. This is not fusion or confusion cooking, but a respectful extension of traditional Japanese cooking to bring to your table.
Format:
Electronic Resources
Relevance:
0.0539
by
Samuels, Debra.
Call Number
641.5952
Publication Date
2012
Summary
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermar
Format:
Electronic Resources
Relevance:
0.0408
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