Modern Japanese Cuisine

Author: Katarzyna Joanna Cwiertka
Publisher: Reaktion Books
ISBN: 9781861892980
Category : Cooking
Languages : en
Pages : 246

Book Description
"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.

Japanese Home Cooking

Author: Sonoko Sakai
Publisher: Shambhala Publications
ISBN: 0834842483
Category : Cooking
Languages : en
Pages : 306

Book Description
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

Simply Japanese

Author: Yoko Arimoto
Publisher: Kodansha Amer Incorporated
ISBN: 9784770031020
Category : Cooking
Languages : en
Pages : 157

Book Description
Suitable for people taking their first step into Japanese cuisine, this book provides explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. It illustrates the key points of each method with colour pictures. For people taking their first step into Japanese cuisine, the book provides a full explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. Methods range from simple one-two-three steps, like learning to make your own teriyaki

The Secrets to Japanese Cooking

Author: Shihoko Ura
Publisher: Page Street Publishing
ISBN: 1624147844
Category : Cooking
Languages : en
Pages : 176

Book Description
Make Traditional & Contemporary Japanese Dishes with Powerful, Umami-Rich Flavor Mother and daughter Shihoko Ura and Elizabeth McClelland, founders of the blog Chopstick Chronicles, reveal the key to amazing Japanese cooking—fermenting your own miso, amazake and more. Sweet, salty, tangy and rich, these ingredients add subtle layers of flavor to dishes like Ultimate Miso Ramen, vibrant Rainbow Roll Sushi and Japanese Curry with Summer Vegetables and Natto. It’s easy to enjoy the health benefits of fermented foods, known for aiding digestion and boosting the immune system, with fun recipes like Amazake Bubble Tea and Super Simple Shio Koji–Pickled Cucumbers. This book makes achieving Japanese flavors so simple, these fermented ingredients will quickly become staples in your pantry. From multicourse dinners to sweet-salty desserts and refreshing drinks, find out what elevates everyday Japanese dishes to unforgettable classics.

Japan's Cuisines

Author: Eric C. Rath
Publisher: Reaktion Books
ISBN: 1780236913
Category : Cooking
Languages : en
Pages : 280

Book Description
Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s Intangible Cultural Heritage list. Washoku’s predecessor was “national people’s cuisine,” an attempt during World War II to create a uniform diet for all citizens. Japan’s Cuisines reveals the great diversity of Japanese cuisine and explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan’s periphery are reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.

Harumi's Japanese Home Cooking

Author: Harumi Kurihara
Publisher: Penguin
ISBN: 1557885206
Category : Cooking
Languages : en
Pages : 0

Book Description
Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi's Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions

Donabe

Author: Naoko Takei Moore
Publisher: Ten Speed Press
ISBN: 1607747006
Category : Cooking
Languages : en
Pages : 330

Book Description
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

Branding Japanese Food

Author: Katarzyna J. Cwiertka
Publisher: University of Hawaii Press
ISBN: 0824881222
Category : Social Science
Languages : en
Pages : 209

Book Description
Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda. Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge. The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.

Sushi Made Simple

Author: Atsuko Ikeda
Publisher: Ryland Peters & Small
ISBN: 1788793927
Category : Cooking
Languages : en
Pages : 297

Book Description
A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi.

The Essence of Japanese Cuisine

Author: Michael Ashkenazi
Publisher: Routledge
ISBN: 1136815562
Category : Social Science
Languages : en
Pages : 284

Book Description
The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.