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

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: $8.12* Lowest Used Price: $4.87* Usually ships in 24 hours* *(As of 09:54 Pacific 10 Mar 2010 More Info) Click Here ISBN13: 9780811848329 Notes: Brand New from Publisher. No Remainder Mark. 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, including Tonkatsu (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 friends so Let's Cook Japanese Food!

100 Recipes from Japanese Cooking (Kodansha Bilingual Books) (English and Japanese Edition) By Hata Koichiro Kodansha International Ltd Paperback (272 pages) List Price: $22.70* Lowest New Price: $42.00* Lowest Used Price: $6.83* *(As of 09:54 Pacific 10 Mar 2010 More Info) Click Here Product Description: Presents 100 recipes for Japanese dishes. The text gives measurements in metric (Japanese), and pounds and ounces. All the dishes are illustrated.

Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes By Harumi Kurihara HP Trade Hardcover (160 pages) List Price: $27.95* Lowest New Price: $14.77* Lowest Used Price: $13.49* Usually ships in 24 hours* *(As of 09:54 Pacific 10 Mar 2010 More Info) Click Here ISBN13: 9781557885203 Notes: Brand New from Publisher. No Remainder Mark. 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

Japanese Cooking The Traditions Techniques Ingredients and Recipes By EMI KAZUKO Hermes House Paperback (256 pages) Lowest New Price: $16.50* Lowest Used Price: $2.51* *(As of 09:54 Pacific 10 Mar 2010 More Info) Click Here Product Description: Absolutely a fabulous book for those who are just starting in Japanese cooking or for those who just love gorgeous pictures. The first section of the book is comprised of a short cultural history to help you get the feel of why Japanese food is how it is-this includes a little section on regional foods and their differences-and goes from there to a short menu ideas section that divides the menus into the four seasons. After that, there is page after page of color photos and descriptive text that introduces you to not only foreign foods, but equipment, utensils, crockery and cutlery, drinking vessels, and much more. The next section is comprised of the popular ingredients used in Japanese cooking-rice/rice products, sauces, pickles, tea, tofu, mushrooms, seaweeds, herbs/spices...this section in it of itself is worth the price of the book. For those of us who cannot read Japanese, the pictures are detailed and beautiful-a boon in the Asian grocery. Lastly, the recipes are well written and tasty covering everything from sushi to soups and noodles to desserts and cakes. Inluded at the end there's also a shopping index for Japanese resources. This book is well rounded and a definate jewel to add to your collection. My only complaint would be that the recipes themselves use the Japanese names for the ingredients without a corresponding English name in parentheses. Although there is a glossary included, it's kind of a pain to keep flipping back and forth. All in all, that's such a minor part of a fab book.

Japanese Home Cooking: Quick, Easy, Delicious Recipes to Make at Home (Essential Asian Kitchen Series) By Shunsuke Fukushima Periplus Editions Hardcover (128 pages) List Price: $19.95* Lowest New Price: $7.39* Lowest Used Price: $1.19* *(As of 09:54 Pacific 10 Mar 2010 More Info) Click Here ISBN13: 9780794650032 Notes: