Author: Gaku Homma
Publisher: North Atlantic Books
ISBN: 9781556430985
Category : Cooking
Languages : en
Pages : 292
Book Description
Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.
History of Miso and Its Near Relatives
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
History of Tofu and Tofu Products (1985-1994)
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436779
Category : Reference
Languages : en
Pages : 1177
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 233 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Publisher: Soyinfo Center
ISBN: 1948436779
Category : Reference
Languages : en
Pages : 1177
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 233 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Aikido for Life
Author: Gaku Homma
Publisher: North Atlantic Books
ISBN: 9781556430787
Category : Sports & Recreation
Languages : en
Pages : 132
Book Description
A teacher's guide for instructing beginners of Aikido--this book appeals to the new beginner and experienced student alike. Nippon Kan was established in 1980 as a center for Denver residents to experience Japanese culture. The center has since served more than 6,000 studetns wit hits variety of classes, but its core is still Aikido. Thousands of students have benfitted from Gaku Homma's form of dynamic Aikido.
Publisher: North Atlantic Books
ISBN: 9781556430787
Category : Sports & Recreation
Languages : en
Pages : 132
Book Description
A teacher's guide for instructing beginners of Aikido--this book appeals to the new beginner and experienced student alike. Nippon Kan was established in 1980 as a center for Denver residents to experience Japanese culture. The center has since served more than 6,000 studetns wit hits variety of classes, but its core is still Aikido. Thousands of students have benfitted from Gaku Homma's form of dynamic Aikido.
Kaiseki: Zen Tastes in Japanese Cooking
Author: 辻嘉一
Publisher: Kodansha
ISBN:
Category : Cooking
Languages : en
Pages : 216
Book Description
Kaiseki, the cooking associated with the tea ceremony, is Japan's most sublime cuisine. Every effort is made to perfectly accommodate aroma, flavor, color, texture & serving ware to the season, guests & occasion. The techniques & principles that enable one to create a sense of harmony through a meal are given in this book.
Publisher: Kodansha
ISBN:
Category : Cooking
Languages : en
Pages : 216
Book Description
Kaiseki, the cooking associated with the tea ceremony, is Japan's most sublime cuisine. Every effort is made to perfectly accommodate aroma, flavor, color, texture & serving ware to the season, guests & occasion. The techniques & principles that enable one to create a sense of harmony through a meal are given in this book.