Search Results for Cuisine - Narrowed by: Cooking, Japanese.

Global cuisine [videorecording] : Indian and Japanese.

2024-05-18T07:21:19Z

Call Number DVD 641.595 GLO
Publication Date 2012
Summary The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding. - Container
Format: Other

Essentially Japanese : cooking & cuisine / Hideo Dekura ; [photography by] Keiko Yoshida.

2024-05-18T07:21:19Z

by Dekura, Hideo.
Call Number 641.5952 DEK
Publication Date 2008
Summary "There's so much more to Japanese cuisine than sushi. Hideo Dekura takes you on a tour from Hokkaido to Kyushu, tasting the food, meeting the people, cooking and sharing the special regional ingredients that make Japanese cuisine one of the world's most beautiful and spiritual." -- BOOK JACKET.
Format: Books

Living Shojin Ryori : Everyday Zen Cuisine to Nourish and Delight.

2024-05-18T07:21:19Z

by Chu, Danny.
Call Number 641.5952
Publication Date 2018
Summary Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavours, creativity and regard for ingredient, provenance and beauty. Following the success of his previous book, Shojin Ryori: The Art of Japanese Vegetarian Cuisine, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine. With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.
Format: Electronic Resources
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Japanese : delicate and subtle dishes from an elegant cuisine / Masaki Ko.

2024-05-18T07:21:19Z

by Ko, Masaki.
Call Number 641.5952 KO
Publication Date 2004 1999
Format: Books

Classic Japanese : exquisite and authentic recipes from an elegant cuisine / Masaki Ko.

2024-05-18T07:21:19Z

by Ko, Masaki.
Call Number 641.5952 KO
Publication Date 1998
Format: Books

Modern Japanese cuisine [electronic resource] : food, power and national identity / Katarzyna J. Cwiertka.

2024-05-18T07:21:19Z

by Cwiertka, Katarzyna J., 1968-
Call Number 641.5952
Publication Date 2007 2006
Summary Modern Japanese Cuisine examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today's California roll.
Format: Electronic Resources
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Nikkei cuisine : Japanese food the South American way / Luiz Hara ; photography by Lisa Linder.

2024-05-18T07:21:19Z

by Hara, Luiz, author.
Call Number 641.5952 HAR
Publication Date 2015
Summary NATIONAL & REGIONAL CUISINE. At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country's ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world - Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world - including Pakta in Barcelona by Albert and Ferran Adria.
Format: Books

The essence of Japanese cuisine : an essay on food and culture / Michael Ashkenazi and Jeanne Jacob.

2024-05-18T07:21:19Z

by Ashkenazi, Michael.
Call Number ARC 641.5952 ASH
Publication Date 2000
Format: Books

The food of Ocha : modern Japanese cuisine / Yasu Yoshida ; edited by Geoff Slattery ; photographed by Breeana Dunbar.

2024-05-18T07:21:19Z

by Yoshida, Yasuhiko, 1967-, author.
Call Number 641.5952 YOS
Publication Date 2017
Summary The Food Of Ocha-Modern Japanese Cuisine is a rarity: a cookbook by a Japanese-born, second generation chef, who has run one of Melbourne's leading Japanese restaurants for 20+ years, after coming to Australia on a cooking adventure. Ocha began life as a 25-seater in the inner Melbourne suburb of Kew; as it grew in popularity, it outgrew its space and is now a refined gem, providing a wonderful mix of the food of Japan, often with a Western twist. The Food Of Ocha explains the origins of the renowned dishes of Japan, and describes simply and clearly how to create these wonderful recipes in the home environment. It's all here-from sushi and sashimi, to oden, sukiyaki, and tempura. As well, you'll also find a classic chocolate sauce, and learn how to make a tempura dish using Greek pastry.
Format: Books

Japanese food and cooking : a timeless cuisine : the traditions, techniques, ingredients and recipes / Emi Kazuko ; with recipes by Yasuko Fukuoka.

2024-05-18T07:21:19Z

by Kazuko, Emi.
Call Number 641.5952 KAZ
Publication Date 2003
Format: Books

Chicken genius : the art of Toshi Sakamaki's yakitori cuisine / Bernard Radfar ; foreword by Nobu Matsuhisa ; photographs by Aram Radfar.

2024-05-18T07:21:19Z

by Radfar, Bernard, author.
Call Number 641.665 RAD
Summary In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi's cuisine and the care and grace with which he makes the best of the classic Japanese street food that is Yakitori (chicken skewers). Bernard is not alone. Toshi's restaurant is the favorite of Chef Nobu Matsuhisa, who provides a glowing introduction to this beautiful book. It is not uncommon to be surrounded by many of Los Angeles' finest sushi chefs when dining in Toshi's restaurant. It's the care and precision with which Toshi puts together his Yakitori delicacies that make his restaurant, Yakitoria, the best of the best. With 100+ recipes and 125+ stunning full color photos, Chicken Genius takes reader from butchery to dessert. Kanpai.
Format: Regular print

Easy Japanese cooking.

2024-05-18T07:21:19Z

Call Number 641.5952 EAS
Publication Date 2008
Format: Books

Simply onigiri : fun and creative recipes for Japanese rice balls / Sanae Inada.

2024-05-18T07:21:19Z

by Inada, Sanae.
Call Number 641.5952 INA
Publication Date 2012
Summary Popular among both adults and children alike, onigiri can be filled, mixed or wrapped with almost any ingredient, moulded big or small, and formed into balls, triangles, rectangles, squares or any other shape you fancy! With this collection of 50 recipes, discover the endless variety of onigiri that you can create with just a few simple ingredients today!
Format: Books

Zenbu zen : finding food, culture & balance in Kyoto / Jane Lawson.

2024-05-18T07:21:19Z

by Lawson, Jane, 1968-
Call Number ARC 394.120952 LAW
Publication Date 2012
Summary In this collection of Japanese recipes, food writer and Japanophile Jane Lawson captures the restorative power of Japanese food. Finding herself unhappy, Jane retreats to peaceful Kyoto to seek balance and equilibrium in her life. Jane's personal story offers an insight into the artistry of Japanese cuisine and explores the concept of zenbu zen -- 'everything is Zen'.
Format: Books

Tokyo Stories : A Japanese Cookbook.

2024-05-18T07:21:19Z

by Anderson, Tim.
Call Number 641.5952
Publication Date 2019
Format: Electronic Resources
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Living Shojin Ryori (New Edition).

2024-05-18T07:21:19Z

by Chu, Danny.
Call Number 641.5952
Publication Date 2021
Summary Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavours, creativity and regard for ingredient, provenance and beauty. Following the success of his other cookbook, Shojin Ryori: Mindful Japanese Vegetarian Cooking, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine. With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.
Format: Electronic Resources
Click here to view book

Shojin Ryori (New Edition).

2024-05-18T07:21:19Z

by Chu, Danny.
Call Number 641.5952
Publication Date 2021
Summary Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, and is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful, and satisfying shojin ryori meals in your home kitchen. Danny is also the author of Living Shojin Ryori, where he shares even more ideas for simple, healthful, and satisfying everyday meals.
Format: Electronic Resources
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The Zen kitchen / Adam Liaw with Asami Fujitsuka.

2024-05-18T07:21:19Z

by Liaw, Adam, author.
Call Number 641.5952 LIA
Publication Date 2016
Summary We love Japanese food. It's fast, healthy, easy and delicious. There's a reason Japan has some of the longest-lived, healthiest and most food-loving people on the planet. The secret is simple preparation of good ingredients, which makes Japanese cuisine perfect for you to cook at home. If you thought it was just sushi, think again. In THE ZEN KITCHEN, Adam Liaw guides you through his family favourites like Salt-grilled Salmon, Teriyaki Pork and Mushroom Rolls, Sukiyaki, Sashimi Salad, and Green Tea Roll Cake. These delicious dishes, and many more, will bring new favourites into your kitchen. With Adam's simple and accessible style and his belief that cooking is a celebration of food, philosophy and culture, THE ZEN KITCHEN is your practical guide to cooking tasty Japanese family food at home.
Format: Books

Squeamish about sushi [electronic resource] : food adventures in Japan

2024-05-18T07:21:19Z

by Reynolds, Betty.
Call Number 394.10952 REY
Publication Date 2013
Summary What's uni and how do you eat it? What are "dancing shrimp" or tako yaki? Do you pick it up with your fingers? Dip it in sauce? And just what is that sauce? Dining in Japan can be intimidating, but with Squeamish About Sushi you are bound to have endless eating adventures while in Japan! From world famous sushi to traditional Japanese cooking, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as author and artist Betty Reynolds shares her delight in the wonderful world of Japanese cuisine. For the first-time visitor or gourmet al
Format: Electronic Resources
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Vegan JapanEasy : classic & modern vegan Japanese recipes to cook at home / Tim Anderson.

2024-05-18T07:21:19Z

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

Japanese home cooking / Chihiro Masui & Hanaé Kaédé ; photography by Annabelle Schachmes.

2024-05-18T07:21:19Z

by Masui, Chihiro, author.
Call Number 641.5952 MAS
Publication Date 2015
Summary The sophisticated cuisine of Japan made easy for the home kitchen. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: * Japan's approach to food; * Step-by-step photographs for all recipes that require more than the most basic skills; * Final dish presentation; * Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; * Dashi stock base, symbol of Japanese cooking; * Notes on the history of Japanese regional cooking and the influence of foreigners; * The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: * Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; * Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; * Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; * Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; * Rice and Noodles: Rice with five flavours; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; * Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). For hard-to-find ingredients, the book includes is a resource section and tips on generally available substitutions.
Format: Books

Simply bento : delicious box lunch ideas for healthy portions to go / Yuko and Noriko ; [photographer, Anett Velsberg-Tiedemann].

2024-05-18T07:21:19Z

by Yagi, Yuko, author.
Call Number 641.5952 23
Publication Date 2018
Summary From the creators of Japanese Cooking 101, Simply Bento is a complete collection of nearly 100 delicious and healthy bento recipes for everyone in the family. Ready to make lunch quick, easy, and delicious? Traditional Japanese bento boxes are single-portion packed lunches usually made with things like steamed rice, vegetables, and sushi, and they have long been one of the main pillars of Japanese cuisine. Today, bento boxes have become hugely popular in both the East and West, creating a fusion of incredible flavor combinations. Simply Bento features nearly 100 healthy, delicious bento recipes you can make for every day of the week using a combination of traditional and non-traditional ingredients! Learn the essential components for a bento box, how to assemble your box, and the everyday items you will need in your pantry. Simply Bento comes to you from the creators of the popular site Japanese Cooking 101, and shows you the finer points of making: 10-Minute Bento; Noodle Bento; Low-Carb Bento; Vegan Bento; Sandwich Bento; Popular Japanese Bento; Make-ahead Bento So if you're in the mood for Teriyaki Chicken, Ramen, Avocado Pasta Salad, Cauliflower Fried Rice, Falafel, Tempura, or Chicken Nugget for the kids, then Simply Bento has the bento recipes for all of them and more!
Format: Electronic Resources
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Hiroko's American Kitchen : Cooking with Japanese Flavors.

2024-05-18T07:21:19Z

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
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The Japanese Restaurant : Tasting the New Exotic in Australia.

2024-05-18T07:21:19Z

by Hamada, Iori.
Call Number 641.5952
Publication Date 2023
Format: Electronic Resources
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Step by Step Cooking Japanese [electronic resource] : Delightful Ideas for Everyday Meals

2024-05-18T07:21:19Z

by Ishida, Keiko.
Call Number 641.5952
Publication Date 2011
Summary Step-by-Step Cooking: Japanese introduces you to a delectable variety of Japanese culinary delights. The refreshingly light cuisine of this beautiful country is simply stunning, with its clean, fresh flavours. Recipes range from cleansing clear soups to slow-simmered vegetables, seafood and meat dishes as well as hearty rice and noodle dishes and decadent desserts.This exciting collection of classic Japanese recipes includes recipes for light soups and side dishes. Examples are Short-neck Clam Clear Soup to Cucumber and Octopus Salad, to hearty one-dish meals such as Chicken and Egg Rice and S
Format: Electronic Resources
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Japanese Homestyle Cooking : Quick and Delicious Favorites.

2024-05-18T07:21:19Z

by Donald, Susie.
Call Number 641.5952
Publication Date 2015
Summary Enjoy fresh and delicious Japanese meals with the ease of cooking in your own kitchen! Few home cooks prepare the dishes typically served in restaurants, and nowhere is that more true than in Japan. Fortunately, Japanese Homestyle Cooking introduces Western taste buds to the flavorful, delicious, and easy-to-prepare foods that Japanese home cooks make every day for family and friends. Readers will delight in this easy-to-follow Japanese cookbook's step-by-step recipes-including how to use a rice cooker-and their families will love trying tasty new dishes such as sukiyaki, shabu-shabu, and teppanyaki. Many home style Japanese dishes are meat-free and instead feature seafood or tofu along with a wide variety of vegetables, making them perfect for vegetarians. Accessible and simple to master, the over 80 recipes in Japanese Homestyle Cooking are as authentic as they are delicious. This selection of delicious Japanese recipes that are easy to prepare at home, and light and healthy too! Cooking Japanese cuisine will be even easier with this book, full of clear, step-by-step instructions for family favorites including Green Tea Ice-cream, sukiyaki , shabu-shabu and teppanyaki.
Format: Electronic Resources
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My Japanese Table [electronic resource] : A Lifetime of Cooking with Friends and Family

2024-05-18T07:21:19Z

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
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