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Cooking Classics - Japan (A Step-By-Step Cookbook)(gnv64)

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Cooking Classics: Japan (A Step-By-Step Cookbook)
by Caterina Hosoi
Marshall Cavendish International (Asia) Pte Ltd | June 2012 | ISBN-10: 9814351563 | ePUB | 176 pages | 37.5 mb
http://www.amazon.com/Cooking-Classics-Japan-Caterina-Hosoi/dp/9814351563

Japanese cuisine is very popular
particularly with people who enjoy healthy yet deliciousmeals. In Japanese homes, mothers usually prepare meals based on
traditional cooking styles with some influence from Western or Chinese cuisines. These Western and Chinese-influenced
dishes are called yofu and chuka respectively. A typical Japanese meal would include a rice (gohan) or noodle(men-rui)
dish served with meat or seafood. These would come served with side dishes such as salads or simmered dishesconsisting
of vegetables, tofu, various kinds of seaweed, picklesand soup. You will often find four to five dishes laid out on a
table.These dishes can also be packed into bento boxes to be brought to the office or school. 
Other than the three
main meals of the day, the Japanese are known to enjoy snacks or desserts in the afternoons. Known as san-ji-no-oyatsu
or teatime, traditional snacks such as glutinous rice balls(dango) coated with sweet soy sauce and chilled jelly with
fruit(anmitsu) are served together with tea. These days, you will alsofind Western-style sweets such as ice cream,
pastries and cakes served at teatime.
When it comes to cooking at home, most households would havethe basic
ingredients stocked in the kitchen. These seasoningsand sauces are the foundations of most Japanese dishes. They
areJapanese soy sauce (shoyu), soy bean paste (miso), sweetened ricewine (mirin) and rice wine (sake). Various kinds of
seaweed areusually used in home cooking too as Japan is surrounded by the sea.The most commonly used variety is kelp
(konbu), which forms the basis for cooking stock called dashi, which is used to prepare misosoups, noodle broths and
simmered dishes. 
Thanks to the increased popularity of Japanese cuisine, Japanese ingredients are easy to find
even outside of Japan. I have alsoensured that the recipes included in this cookbook use products andingredients which
are widely and easily available. While it is easy to find popular Japanese dishes at restaurants, thereis a whole
repertoire of Japanese home-style cooking not well-known outside of the country. These dishes are well-loved by Japanese
families and in this cookbook to introduce you to the wide variety of Japanese classics. With step-by-step photographs
and an easy-to-follow format, this book helps you discover the joy of Japanese cooking at home. Ganbatte!

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