Japanese Recipes

• Sashimi - Very fresh raw seafood cut into thing slices. Many Westerners wrongly call this dish "sushi"
  
  
• Sushi - Vinegared rice topped with fish, meat, roe, cooked egg, or vegetables. Many Westerners confuse "sushi" with &sashimi" - in fact, sashimi is simply one possible topping for sushi.
  
  
  
• Agedashi dofu - A hot broth containing tofu cubes.
  
  
• Champon - Chicken broth with medium yellow noodles.
  
  
• Ramen - Thin noodles in pork or chicken broth.
  
  
• Udon - Noodle soup. It is often topped with fried tofu or tempura (fried battered shrimp or vegetables)
  
  
• Yaki soba - Fried Chinese noodles.
  
  
• Yaki udon - Fried udon noodles.
  
  
• Zaru soba - Soba (buckwheat) noodles served cold.
  
  
• Shabu-shabu - A hot pot dish made by cooking beef, tofu and vegetables in stock. The dish is prepared at the dinner table, and to eat, pieces of food are removed and then deep in sauce before being consumed.
  
  
• Sukiyaki - Like shabu-shabu, this dish is prepared in a hot pot at the table. The ingredients in the dish include very thinly sliced beef and vegetables. Instead of sauce, portions of food are dipped by dinners into raw egg before being eaten.
  
  
• Kakuni - Pork belly cut into cubes and stewed in a sauce.
  
  
• Nikujaga - Beef and potato stew.
  
  
• Chawan mushi - An egg custard containing chicken, meat or seafood, with vegetables.
  
  
• Teriyaki - Chicken, meat, seafood, or vegetables glazed with sweetened soy sauce, then grilled, or pan-fried.
  
  
• Yakitori - Chicken on a skewer cooked on a barbecue grill.
  
  
• Kushikatsu - Meat, seafood or vegetables bread and deep-fried on a skewer.
  
  
• Tempura - Battered shrimp (Tempura Shrimp), seafood or vegetables. A special light batter is used when preparing the dish. tempura can be eaten over donburi (steamed rice), with soba (buckwheat) noodles, on top of udon (noodle soup), or on its own with a dipping sauce.
  
  
• Korokke - Breaded croquettes containing mashed potato or white wine sauce. Inside eaten croqueete is ground meat, seafood or vegetables.
  
  
• Takoyaki - A battered dumpling containing octopus meat (or a whole baby octopus).
  
  
• Tonkatsu - Deep-fried pork cutlet.
  
  
• Donburi - Steamed rice with a savory topping. There are many different varieties:
  • Chickendon - Steamed rice topped with a deep-fried breaded chicken cutlet.
  • Gyudon - Steamed rice topped with seasoned beef.
  • Oyakodon - Steamed rice topped chicken and egg or occassionally salmon and salmon roe. These two very different dishes share the same name, because the dish's name literally means "parent and child".
  • Tonkatsudon - Steamed rice topped with a deep-fried breaded pork cutlet.
  • Tekkadon - Steamed rice topped with sashimi (thin slices of raw seafood).
  • Tendon - Steamed rice topped with tempura (battered shrimp, seafood, and/or vegetables).
  • Unadon - Steamed rice topped with eel.
  
  
• Hayashi rice - Rice topped with beef stew.
  
  
• Omurice - An omelette filled with chicken fried rice (although sometimes the chicken may be omitted), and flavored with beef stock. is used, and sometimes the dish is flavored with beef stock.
  
  
• Mochi - A glutinous rice cake.
  
  
• Kayu - A rice congee (porridge).
  
  
• Zosui - Rice soup.

• Japanese Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Japanese Cuisine Recipes - Easy Japanese Cooking Recipes By 108 Cookbooks Released: 2012-01-25 Kindle Edition   Product Description: Here is just some of what you will learn how to make: * Japanese Potstickers (Gyoza) * Japanese Beef And Scallion Rolls (Negima) * Japanese Deep-fried Pork Cutlet (Pork Tonkatsu) * Japanese Beef Stew (Niku-Jaga) * Japanese Grilled Chicken Skewers (Chicken Shiitake Yakitori) * Japanese Shrimp Tempura with Soy Sake Dipping Sauce * Japanese Rice Balls (Onigiri) * Japanese Hot Pot (Shabu Shabu) * California Roll Sushi * Japanese Sukiyaki * Japanese Style Fried Rice * Gyuniku Teriyaki * Tuna Sashimi with Orange Glaze * Soba Noodles With Roasted Eggplant * Japanese Teriyaki Chicken * Chicken Udon * Japanese Shrimp And Soba Noodles * Japanese Salad And much, much more! Over 70 Easy Japanese Cooking Recipes!

Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes By Harumi Kurihara HP Trade Released: 2007-10-02 Hardcover (160 pages) List Price: $27.95* Lowest New Price: $17.46* Lowest Used Price: $13.00* Usually ships in 24 hours* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here Product Description: Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi's Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions

Washoku: Recipes from the Japanese Home Kitchen By Elizabeth Andoh Ten Speed Press Released: 2005-10-01 Hardcover (328 pages) List Price: $40.00* Lowest New Price: $24.00* Lowest Used Price: $22.90* Usually ships in 24 hours* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here Product Description: In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes By Emi Kazuko JG Press Hardcover (256 pages) List Price: $12.99* Lowest Used Price: $45.00* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here

Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert By Harumi Kurihara HP Trade Released: 2006-04-04 Hardcover (160 pages) List Price: $27.95* Lowest New Price: $10.90* Lowest Used Price: $10.23* Usually ships in 24 hours* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here Product Description: Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time. These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home. Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

Let's Cook Japanese Food!: Everyday Recipes for Home Cooking By Amy Kaneko Chronicle Books Paperback (168 pages) List Price: $22.95* Lowest New Price: $10.27* Lowest Used Price: $6.75* Usually ships in 24 hours* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here Product 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!

Recipes of Japanese Cooking By Yuko Fujita Navi International Paperback (288 pages) Lowest Used Price: $53.00* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here Product Description: 288 pages of authentic Japanese recipes written in both English and Japanese with photographs of each step.

Cool Chinese and Japanese Cooking: Fun and Tasty Recipes for Kids (Cool World Cooking) By Lisa Wagner Checkerboard Library Library Binding (32 pages) List Price: $27.07* Lowest New Price: $17.99* Lowest Used Price: $1.97* Usually ships in 24 hours* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here

Japanese Kitchen Knives: Essential Techniques and Recipes By Hiromitsu Nozaki Kodansha USA Hardcover (160 pages) List Price: $29.95* Lowest New Price: $18.91* Lowest Used Price: $19.00* Usually ships in 24 hours* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here Product Description: Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.

Japanese Hot Pots: Comforting One-Pot Meals By Tadashi Ono Ten Speed Press Released: 2009-09-22 Paperback (160 pages) List Price: $25.00* Lowest New Price: $14.98* Lowest Used Price: $12.98* Usually ships in 24 hours* *(As of 21:58 Pacific 5 Feb 2012 More Info) Click Here Product Description: Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan.