Classic Home Cooking from Japan

Cooking
$16.99
Current Stock:
SKU:
9784805315811
Publisher:
Tuttle Publishing
ISBN:
9784805315811
Format:
Hardcover, Jacketed
Date Published:
04/28/2020
Illustrations:
with 80 recipes and 262 color photos
Number of Pages:
96
Trim Size:
7 1/2 X 10

Opening with Japan's top ten favorite comfort foods—from Deep Fried Crunchy Chicken to Japanese-Style Meat and Potato Hotpot—this cookbook is packed with authentic versions of the dishes that Japanese people eat every day.

In this book you'll find all the classics you've enjoyed at restaurants and on visits to Japan—from sushi and tempura to ramen, steak and donburi rice bowls. You will also discover dishes that are immensely popular in Japan, but aren't commonly found on the menu in Japanese restaurants in the West.

The 80 easy recipes in this book are aimed at beginners and have clear step-by-step photos and instructions along with a full-color photo of each dish. They include:

  • Braised Pork Belly
  • Curry Flavored Chicken Teriyaki
  • Japanese Omelette
  • Asparagus Beef Rolls
  • Yellowtail Tuna with White Miso Butter
  • Simmered Greens with Fried Tofu

Yoshida's detailed introduction provides essential information on basic Japanese ingredients, seasonings, implements and cooking techniques—including how to clean and prepare fresh fish, rinsing and cooking rice and draining tofu.

Author Asako Yoshida is the owner and founder of Tokyo's renowned Asako Yoshida Cooking School, where the Japanese go when they want to learn how to cook their own national cuisine. Although they might have to wait a long time—since her immensely popular school has an extensive waiting list! Now, with publication for the first time in English, you too can learn how to prepare Japan's favorite dishes in your own home from one of Yoshida's top-selling cookbooks.


About the Author:
Asako Yoshida is one of the best-known culinary authorities in Japan. After studying at several cooking schools, she started teaching full time in 2012. She develops recipes and consults for food corporations and contributes to magazines and books. Her traditional recipes based on classic techniques have a stellar reputation, and her cooking classes are famously impossible to get into because of the long waiting list.