A cookbook all about the iconic Japanese noodle soup--and current hipster obsession--ramen.Ramen--a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with various toppings--has become a cultlike food adored by fans across the world for its nourishing, hearty, and comforting nature. Ramen-topia shows you how to make the world's best ramen (with plenty of variations) in your own home. Not to be confused with that other ramen--two-minute microwavable noodles from a packet adored by students--the ramen in Ramen-topia is the unprocessed, original Japanese comfort food. Chapters cover the four main types of ramen--tonkotsu, shoyu, miso, and shio--as well as making toppings, noodles, and broths from scratch. With classic, well-loved recipes and more modern adaptions--including curry ramen, no-stock ramen, ramen made with vegan stock, as well as making gluten-free noodles from scratch--this book has all tastes covered.
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 favors; 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 a resource section and tips on generally available substitutions.
Many people bring their lunch to work to save money, time and to help control what they are eating (with no hidden nasties from processed shop-bought food), but sometimes it's hard to think of interesting, nutritious things to make. Sara has come to the rescue with her vibrant, fun and inspirational approach to lunch boxes. She concentrates on having 5 clear elements: complex carbs, protein, fruit and veg, and sprinkles as well as the 5 colors used in authentic Japanese cooking: red, white, black, yellow and green. With just a few essential ingredients, you add your extras to create highly nutritious, vegetarian, colorful boxes of joy. Sara includes ideas for bento breakfast boxes (Sesame Snap Granola Bento and Mighty Muesli), 15-minute bentos (Busy Days Instant Noodles and Lazy Tamago Bento), Everyday bentos (Red Velvet Quinoa Bento, Green Theme Bento and Zen Bento) and the Ultimate Fantasy bentos (Unicorn Noodle Bento and Fairy Jewel Box Bento). With tips on how to stock your bento store-cupboard and basic ingredients and recipes to get you going, now is the time for bento to bounce into your breakfast, lunch box, or even into your dinner parties, filling you with bento power
An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches.
Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos.
Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal.
Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi.
Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
- Izakaya cooking is the earthy soul food of everyday Japanese working people served in pubs and hole-in-the-wall shacks in every corner of the country.
- Izakayas are popping up everywhere in the West now and features an eclectic mix of Japanese salads, grilled meats and Western dishes like pasta or steaks with a Japanese twist
- This book features over 120 recipes with an emphasis on flavor and ease of preparation
- Each recipe has clear step-by-step instructions and photographs
- Basic techniques are provided for cleaning and preparing the meat, fish and vegetables
- Guidelines on selecting and mixing drinks to go with the recipes
- Aimed at people who want to try the hearty and inexpensive dishes that Japanese working people eat on a daily basis as well as anyone with an interest in Japanese food
In this classic work, internationally known Viennese psychiatrist Viktor E. Frankl, founder of the school of logotherapy, sets forth the principles of existential psychiatry. He holds that man's search for meaning in existence is a primary facet of his being; if the search is unrequited, it leads to neurosis. The role of the therapist, then, is to help the patient discover a purposefulness in life.
Everyday millions of Japanese people, young and old, leave their homes with a bento in hand. Bento (boxed lunches) are handmade every morning packed with tender-loving care to give their recipients a warm-hearted well-needed boast to finish off the day.In her first English-language release, TV chef and nutritionist Megumi Fujii has prepared 72 mouth-watering box lunch recipes that are easy to make but are over-flowing with the hearty-goodness that is essential in every Japanese bento. Her Ten-minute bento will not rely on visual designs seen on Flickr streams or on blogs. Instead she focuses on sharing everyday Japanese dishes created to satiate hunger and satisfy an ever expanding Japanese palette. Featured dishes:
Mushroom Hamburg Steak
Easy Korean Bibimbap
Colorful Eggs & Ham
Avocado Salad Sandwich
Open-face Spring Roll Bento
Chicken Cutlet Bento
Beef Bowl Bento
Chicken Teriyaki Bento
Radish & Buckwheat Noodle Salad
French Toast Salad
Chinese-style Noodle Salad