The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic RecipesOctopus Books, 2004/10/18 - 240 ページ Until recently, Japanese cooking has remained in the shadows, but the remarkable and long-awaited upsurge in the popularity of sushi and noodle bars and, subsequently, the growth in the availability of ingredients, have put the country firmly on the culinary map. In The Japanese Kitchen Kimiko Barber invites you on a personal tour of her country's exquisite cuisine. She presents 100 essential ingredients and 200 recipes from all over Japan. Every ingredient, from the familiar to the unknown, has its own separate entry giving in-depth background information on history, appearance, taste, manufacture, buying, storing, culinary use and health benefits. Recipes range from the classic, such as Miso Soup with Tofu or Chilled Soba Noodles with Wasabi and Soy Sauce: to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar, or delicious Seared Beef Tataki. |
目次
Introduction 623 | 6 |
The introduction of Buddhism | 12 |
the age of feudal society | 19 |
著作権 | |
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多く使われている語句
½ cup Appearance and taste aroma beef boil bowl broiled broth see p.169 Buddhist Buying and storing century chicken China color Culinary daikon dashi dashi broth deep-fried tofu dipping sauce dish Drain dried eaten enokitake fillets finely chopped fish fl oz flavor flour fresh garnish green Health benefits inches ingredients Japan Japanese cuisine Japanese kitchen juice katsuo komatsuna konbu leaves light soy sauce medium heat minutes mirin miso paste mitsuba mixed mixture mizuna mochi natto nori peeled pickled popular refrigerator rice vinegar saké salad salmon Salt and pepper saucepan scallions season seaweed serve sesame seeds shichimi togarashi shiitake mushrooms shimeji shiso shredded daikon shrimp simmered skin soba soba noodles somen noodles soup soy sauce soybeans steamed stir-fried sushi sweet tablespoons tablespoons granulated sugar tablespoons light tablespoons mirin tablespoons saké tablespoons soy sauce teaspoon salt tempura texture tofu tuna udon noodles umeboshi varieties vitamin wakame wasabi