The food of Japan [electronic resource] : 95 easy and delicious recipes from the Land of the Rising Sun / recipes by Takayuki Kosaki and Walter Wagner ; introduction by Kathleen Morikawa ; food photography by Heinz von Holzen ; styling by Christina Ong.

Cover image for The food of Japan [electronic resource] : 95 easy and delicious recipes from the Land of the Rising Sun / recipes by Takayuki Kosaki and Walter Wagner ; introduction by Kathleen Morikawa ; food photography by Heinz von Holzen ; styling by Christina Ong.

ISBN:

9781462905379

Title:

Author:

Kosaki, Takayuki

Personal Author:

Kosaki, Takayuki

Publication Information:

New York : Tuttle Publishing, 2014.

Physical Description:

1 online resource (114 p.)

General Note:

Description based upon print version of record.

Contents:

Frontcover; Title Page; Copyright; Contents; Bitter Sweet ; A Portable Feast; Eating and Cooking Japanese Style; Authentic Japanese Ingredients; Japanese Seafood Varieties; Soup Stocks; Basic Dashi Stock; Cold Soba Dashi Broth; Sauces and Batters; Chicken Yakitori Glaze; Sesame Dipping Sauce; Ponzu Dipping Sauce; Teriyaki Sauce; Sukiyaki Sauce; Tosa Vinegar ; Sweet Vinegar; Sashimi Soy Dip; Tempura Batter ; Japanese Mayonnaise; Sushi and Sashimi; Sushi Rice; Pickles; Pickled Eggplant ; Pickled Ginger ; Pickled Cabbage, Carrot and Cucumber; Daikon Pickled in Miso; Garlic Pickled in Miso

Shiba-zuke PicklesAppetizers, Soups and Noodles; Mixed Chicken and Vegetable Yakitori; Braised Burdock and Carrot; Grilled Bean Curd Topped with Miso; Simmered Butternut Squash or Pumpkin; Green Bean Salad with Tart Sesame Dressing; Spinach with Sesame Sauce; Seaweed and Cucumber Salad; Untitled; Mixed Grilled Seafood Appetizer; Fresh Seared Tuna with Seaweed and Cucumber Salad; Daikon and Carrot Salad with Sweet Vinegar Dressing; Miso Soup with Mushrooms; Rice with Wild Vegetables and Mushrooms; Rice Parcels; Miso Soup with Clams; Shrimp and Bamboo Shoots in Clear Broth

Grilled Eggplant and Shrimp with Miso SauceVegetables Simmered in Dashi and Sake; Fish Marinated with Kelp; Fish Tempura in Clear Dashi Broth; Golden Cuttlefish; Crispy Seasoned Whitebait; Duck or Chicken Dumplings and Tofu in Clear Broth; Crispy Stuffed Lotus Root; Cold Soba Noodles with Assorted Toppings; Hot Soba Noodle Soup with Tempura; Rice with Green Tea and Wasabi; Assorted Sashimi; Rolled Sushi; Sushi Rice with Assorted Toppings; Mixed Rolled Sushi; Fresh Shellfish Sashimi; Beef Sushi; Seared Tataki Bonito with Tangy Dressing; Pressed Mackerel Sushi; Seafood; Shrimp Simmered in Sake

Steamed Fish with Noodles in Clear BrothSteamed Seabass with Vegetables; Simmered Fish in a Light Daikon Broth; Tuna and Daikon Simmered in Sake and Soy; Steamed Egg Custard Cups with Shrimp, Chicken and Mushrooms; Grilled Red Snapper; Abalone Simmered in Sake and Ginger; Salmon Tofu Fritters; Shiitake Mushrooms Stuffed with Shrimp; Crunchy Almond Shrimp; Deep-fried Crispy Whitebait; Baked Tuna Seasoned with Miso, Ginger and Kelp; Grilled Miso Cod; Barbequed Eel; Grilled Clams with Miso and Mushrooms; Grilled Whole Fish with Salt; Baked Scallops with Miso in an Orange Cup

Baked Scallops and Mushrooms in an AppleGrilled Fish Rolls stuffed with Burdock; Meat and Poultry; Chicken Rolls with Sour Plum; Chicken Wings and Potatoes Braised in Ginger and Soy; Fried Pork Cutlets on Rice ; Pork Stir-fried with Ginger and Vegetables; Seasoned Chicken Loaf; Chicken with Asparagus; Simmered Duck or Pork with Vegetables; Sirloin Steak Teriyaki; Stuffed Lotus Root and Eggplant Tempura; Cold Dashi Custard Tofu; Seared Tataki Beef; Hotpots; Sukiyaki; Oyster and Miso Hotpot; Shabu-Shabu; Mixed Seafood Hotpot; Desserts; Green Tea Ice Cream; Tomato Cognac Sorbet

Red Bean Pancakes

Subject Term:

Cooking, Japanese.

Added Author:

Wagner, Walter

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

New York : Tuttle Publishing, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5952 KOS	1:E-BOOK	1	1:ONLINE	Searching... Unknown

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Summary

In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself!

The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose--making it a complete epicurean experience.

History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences.

Recipes included range from soup stocks to main dishes to desserts, including: Miso Soup with Clams Chawan Mushi Hotpots Cherry Blossom Dumplings Steps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the practiced home chef's library or for the budding gourmand's entry into Japanese cooking, The Food of Japan is destined to be a classic.

Author Notes

Prize-winning chef Takayuki Kosaki was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.

Walter Wagner , Executive Chef at Hyatt Regency Osaka since its opening in 1994, acquired much of the essential culinary experience in his native land, Switzerland, as well as abroad. He is currently a board director of the Melbourne Food & Wine Festival and a member of the International Food & Beverage Forum. Also, he served as a board member of Restaurant & Catering Victoria for five years.

Photographer Heinz von Holzen was F&B Director at the Grand Hyatt Bali before setting up his own company in Bali, specializing in food photography and food consultancy. He operates a restaurant and cooking school called Bumbu Bali and is the author of 8 books on Balinese and Indonesian cuisine.