| | |  | Sushi Items | Home » » Let's Cook Japanese Food!: Everyday Recipes for Home Cooking | | | | | | | Description: | | "Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, includingTonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friendsso Let's Cook Japanese Food! | | | Product Details: | | | Author:
| Amy Kaneko | | Paperback:
| 168 pages | | Publisher:
| Chronicle Books | | Publication Date:
| March 08, 2007 | | Language:
| English | | ISBN:
| 0811848329 | | Product Length:
| 8.68 inches | | Product Width:
| 7.96 inches | | Product Height:
| 0.58 inches | | Product Weight:
| 1.39 pounds | | Package Length:
| 8.2 inches | | Package Width:
| 7.9 inches | | Package Height:
| 0.8 inches | | Package Weight:
| 1.3 pounds | | Average Customer Rating:
|  based on 21 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 21 customer reviews )
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Most Helpful Customer Reviews
17 of 17 found the following review helpful:
 a reassuring book for Japanse-cusine beginnersNov 25, 2007
By C. Clemens
"random lunatic"
i'm not a novice cook, but just like other reviewers i wish to expand my repertoire of japanese dishes. i admit that i was initially seduced by the cover and the art direction, but the recipes i have tried so far have all tasted great and been happily eaten by my family (my kids are very accustomed to eating a wide variety of foods). there is a helpful section at the beginning which explains essential ingredients and implements, although most avid home cooks will have some version of the necessary tools (for example, a mortar & pestle can stand in for a suribachi).
based on my limited experience with more homestyle Japanese restaurants (not sushi joints), the results i have gotten from these recipes have been great. when i would try to reproduce japanese dishes at home, i would often not know what flavorings to add in order to get the right taste. for example, i never knew dashi was what was missing from all my broths! this book has helped take some of the mystery out of the flavors.
somebody mentioned that there are few vegetarian recipes in this book - the author admits in the notes that she increased the meat portions in order to appeal to the western palate - this is not a pure japanese cookbook, it's written for western schlubs like me! i've simply reduced the portions that she calls for and in some recipes eliminated them with normal vegetarian tricks. i'm not a committed vegetarian but like to minimize the animal products i eat.
i own roughly 40 cookbooks, but right now this is the one i take down most often for dinner ideas. if, like me, you want to learn to cook more Japanese dishes but weren't sure where to start, this is a great primer.
8 of 9 found the following review helpful:
 a good beginning for a new cuisineApr 26, 2007
By dewey eyed
"sj"
I bought this book after a positive review was written in the Oregonian's Food Day section. I enjoy Japanese food, but haven't had the nerve to try making it at home. Amy Kaneko's descriptive details helped me get over the fear of trying it myself. The meal I chose was simple to prepare, and the ingredients were fairly easy to find. (Note to anyone else about to try this - mirin, or sweet sake, wasn't with the sakes in the wine department, but next to rice vinegars in the Asian food section - it's not a drinking sake.) I was very pleased with the results - a much more complex flavor than the simple preparation would have led me to expect.
The only negatives about this book are that vegetarians will be a little surprised to see how much pork and chicken winds up in the 'vegetable' section of the book, and that there is no dessert section.
6 of 7 found the following review helpful:
great bookJun 18, 2007
By C. Joseph
i love this book. she makes recipes super, super easy... but all the food is also realy great. it's simple, so if you're into difficult recipes, this might not be your book... but if you want great food explained in an easy way, this is your book.
3 of 3 found the following review helpful:
Finally! A book of Japanese comfort foods!May 05, 2009
By Sheng Wei Tsai
"organicgirl00"
I checked this book out at the library.
It caught my eye because it is different from the usual traditional Japanese dishes, instead it was all the foods I had grown up with that my Japanese mother had cooked for our family. Many of the recipes, I used the instant-boxed version (eg kare-rice and hayashi rice), so I was delighted to see a homemade version! Some reviewers said that this book isn't "authentic" because it was written by an American married to a Japanese, but her mother-in-law definitely taught her very well, and many of the recipes, most Japanese are very familiar with and are a classic favorites! ^.^
2 of 2 found the following review helpful:
Valuable for more than just the recipesAug 18, 2008
By Mrs. K
"From the wilds of the Mojave"
My hubby was born in Tokyo, but came over at 7. He's a great cook, but his repertoire of from-scratch homecooked Japanese food is pretty limited -- miso soup and fried rice. He's taught me those. Everything else Asian that we eat at home comes partially out of a box/bag from the Asian grocery -- curry, mabo tofu, real ramen, and okonomiyake.
I've bought several Japanese homecooking cookbooks, but something was missing from the translation on the **method.** The author of this book explains those missing methods in ways I can understand.
For example, the author explains how to cook kabocha squash. Kabocha is probably in everyone of my Japanese cookbooks. Being used to boiling potatoes for American fare, I've always put way too much liquid in it. I end up with mush. She says 1/2 inch of liquid at the most. I can't wait to try this out when the weather gets cooler.
I love the narratives that come with every recipe.
You don't get a whole lot of recipes in this book, but I think her explanation of *how* to cook Japanese homestyle food is well worth the price.
See all 21 customer reviews on Amazon.com
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