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Japanese Cooking:     more books (100)

Sushi & Traditional Japanese Cooking: The Authentic Taste Of Japan: 150 Timeless Classics And Regional Recipes Shown In 250 Stunning Photographs by Emi Kasuko, 2008-07-25 Japanese Cuisine (Wei-Chuan's Cookbook) by Chen Shiu-Lee, 1989-04 Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Reiko Weston, 2001-09 Japanese Cooking by Susan Fuller Slack, 1987-01-01 The Essentials of Japanese Cooking by Tokiko Suzuki, 1995-05-15 The Book of Japanese Cooking (Book of...) by Kazuko Emi, 1998-05-01 At Home With Japanese Cooking by Elizabeth Andoh, 1986-04-12 Cooking Japanese (Cooking) The Art of Japanese Vegetarian Cooking by Max Jacobson, 1996-05-21 A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens by Sarah Marx Feldner, 2010-04-30 Healthy Japanese Cooking by Hiroko Fukuhara, 1997-11-01 Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen by William Doyle, Naomi Moriyama, 2005-11-08 Japanese Homestyle Cooking by Tokiko Suzuki, 2000-02-15 Easy Japanese Cooking: Noodle Comfort by Kentaro Kobayashi, 2009-06-23

lists with details

61. Review Of Books On Japan And Japanese Cooking, Culture, Gardening, Fashion, Trav
    Reviews of books on topics relating to Japan and Japanese lifestyle,culture, fashion, cooking, travel, gardening and fiction. Yokodana  
    http://www.japaneselifestyle.com.au/books/books.html
    
    Extractions: BOOK REVIEWS - JAPAN This section has reviews of books on topics relating to Japan and Japanese lifestyle, culture, fashion, cooking, travel, gardening and fiction. is more than a garden book, more than a travel guide, and more than a picture book: it is a true travellers’ companion dedicated to the beauty and meaning of the Japanese garden. More.

62. BOOK REVIEWS - Japanese Cooking, Food And Recipes
    Reviews of books on japanese cooking, food and recipes. Reviews of books on JapaneseCooking, Japanese food, japanese recipes and Asian style cooking.  
    http://www.japaneselifestyle.com.au/books/books_cooking.html
    
    Extractions: I n this text, Hideo Dekura's recipes bring a fresh approach to Japanese food, combining cooking traditions with contemporary ingredients and methods in a collection of dishes for all occasions. The book features easy-to-follow recipes, photographs, and presentation notes. For more information or to order now.

63. New Style Japanese Cooking
    New Style japanese cooking All the recipes introduced in this book canbe served in 20 minutes or less. 20 minutes is the time needed  
    http://www.betterhome.jp/book/english/nsjc/nsjce.html
    
    Extractions: New Style Japanese Cooking All the recipes introduced in this book can be served in 20 minutes or less. 20 minutes is the time needed to cook rice in a rice cooker. The recipes were developed from the viewpoint that during this 20 minutes, you can prepare, cook and serve a well-balanced dish. For the main dish recipes, a sample menu is included to help you plan a complete meal. Full of delicious recipes using traditional Japanese ingredients, as well as cooking tips and how to's, this book presents a sampling of authentic Japanese cooking for this modern, international age. We hope that these quick, easy recipes can allow you to serve balanced, homemade meals even when your schedule is very busy. Easy Sukiyaki A Sukiyaki like dish, requires only a skillet. Roughli chop the scallions. Briefly parboil the Shirataki to extract rhe harsh taste, and cut into manageable pieces. Put sake, sugar and soy sauce in a skillet, bring to a boil and add the meat and Shirataki. When the meat turns whitish, add the scallions. When the scallions are tender, break an egg and slip them in.

64. Hocho--Japanese Cooking Knives
    Hochojapanese cooking Knives. hocho1.jpg. Japanesestyle cooking knife set.Steel blade. Hand made. Left Nagiri Bocho (Blade length 180mm.  
    http://www.asahi-jc.com/hocho.htm

65. Ten Lessons In Japanese Cooking
    Ten Lessons In japanese cooking, Florence C.Lee Helen C.Lee 80 pp.15.5 * 23cm. spiral binding. full color. ISBN 0930878-62-0.  
    http://www.hollym.co.kr/english/cookery/tenlessonsinjapanesecooking.html
    
    Extractions: This book offers basic techniques such as cutting, soup stock preparation, sauce preparation, pickling, fish filleting and fillet slicing. Furthermore, the lessons are carefully selected from each category of Japanese cuisine to introduce representative cooking methods. Each lesson it treated individually with detailed instructions-shown step-by-step, in easy to follow color photos. Dr. Helen Chae'eun Lee is an associate professor of Food Science and Nutrition at California State University, Long Beach. She was born and raised in Seoul, Korea. She received her bachelor's degree from Ewha Womans University and her doctoral degree in Food Science and Nutrition from University of Illinois, Urbana/ Champaign.

66. Folk Art Of Japanese Cooking
    Detailed description of book Folk Art of japanese cooking A Traditional Diet forToday's World, in category Cooking . Cooking, Folk Art of japanese cooking,  
    http://www.northatlanticbooks.com/products/1556430981.html
    
    Extractions: While Tsuji and Andoh have risen far above most other authors of the "Japanese cookbooks" genre, Homma is really at the pinnacle in helping the Westerner understand what Japanese cooking is all about in the cultural context. Whereas most books provide a workable recipe and a useful picture of the presentation, allowing one to do a reasonable job of "cooking a Japanese dish in an American kitchen", this book provides the social and historical context in which the ingredients and the dish exist, so that one understands what one is doing when using a recipe. Not to be found in other books are discussion of breakfast and recipes for it; once you've made and enjoyed okayu you'll do it again and again news shopping community about us ... email newsletter

67. Ten Lessons In Japanese Cooking - Japanische Küche
    Ten Lessons in japanese cooking, limited offer - while stocks last -. Ten Lessonsin japanese cooking Miso Shiru; Ebi Suimono; Sunomono; Chawanmushi; Udon;  
    http://www.koreanbook.de/BookServices/books/TenLessonsJapanese.html

68. Japanese Cooking Supplies - Cookware And Chopsticks
    Japanese cookware and japanese cooking supplies featuring; chopsticks, chopstickrests, donabe casserole dishes, japanese hibachi and soy sauce pitchers.  
    http://www.zengifts.com/cooking_supplies.asp

69. Japanese Cooking
    japanese cooking. I have put together this group of recipes that I commonlyuse when I have a craving for Japanese food. These reciepes  
    http://www.ecst.csuchico.edu/~gmurray/cooking.html
    
    Extractions: I have put together this group of recipes that I commonly use when I have a craving for Japanese food. These reciepes have been altered slightly to meet the American taste buds. Please enjoy them. If you have any recipes that you like to include please let me know. Chickenmaki (my own invention) Hiyashi Somen Teriyaki Chicken Return to the Japan Connection About the Creator of the Japan Connection Questions and Comments gmurray@ecst.csuchico.edu

70. Ten Lessons In Japanese Cooking
    Furthermore, the lessons are carefully selected from each categoryof Japanese cuisine to introduce representative cooking methods.  
    http://hanbooks.com/tenlesinjapc.html
    
    Extractions: This book offers basic techniques such as cutting, soup stock preparation, sauce preparation, pickling, fish filleting and fillet slicing. Furthermore, the lessons are carefully selected from each category of Japanese cuisine to introduce representative cooking methods. Each lesson is treated individually with detailed instructions–shown step-by-step, in easy to follow color photos.

71. SABINE.CA - Sensei And Sensibility: Sabine's Journal From Ikuno, Japan
    japanese cooking with Sabine. Basic japanese cooking is not as complicatedas what you would get at a Japanese restaurant back home.  
    http://www.sabine.ca/recipes/
    
    Extractions: title introduction about ikuno journal ... email sabine basic ingredients all recipes Okay - you are halfway there! You opened up this part of the website, so you must be interested in making some Japanese food! Bravo! It`s really not that tough, provided that you have some basic ingredients. I am including recipes that I like - some of them are considered pretty fancy - made for special occasions, while others you could find on the dinner tables of Japanese families on normal nights. Basic Japanese cooking is not as complicated as what you would get at a Japanese restaurant back home. Often, you will find things like fried rice or noodles, fried fish, some boiled vegetables (like spinach or seaweed) and tsukemono (Japanese pickles). You will almost always find a bowl of plain, white rice, and a bowl of soup sitting there beside your plate. At tleast this is what my research has turned up! So put on your aprons and ganbatte (good luck)! Okay! You should be good to go for the basics! Are you ready to try your hand at being the "

72. Japanese Cooking Contemporary & Traditional
    japanese cooking Contemporary Traditional by Miyoko Nishimoto SchinnerBook Publishing Company About the book The foundation  
    http://www.betseyskitchen.com/books_release/new_jpnese_cooking.html
    
    Extractions: Book Publishing Company About the book... The foundation of Japanese cuisine is simplicity and purity. Whereas the foods of other cultures may dazzle and delight with their complex ingredients and techniques, Japanese cuisine reduces the number of components in a dish to a minimalist act that allows the character of each player to resonate with clarity. Flavors are pure and true, unfettered by the many spices and seasonings encountered in dishes of other countries. How absolutely zen that so much can result from so little! And in addition to the delectable flavors and stunning presentation of these dishes, the Japanese have developed one of the world's most healthful cuisines which contributes to their low rate of cancer and heart disease. Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional dishes and regional specialties from Kyushu in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume- based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish, or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan Japanese cookbook. About the author...

73. Welcome To Info Japan - Business Cooking Culture Fun Finance History Industry Jo
    The Book of japanese cooking by Kazuko, Emi Quality Paperback Buy Now! The CompleteBook of japanese cooking by Ortiz, Elisabeth Lambert Hardcover Buy Now!  
    http://info-japan.hypermart.net/cooking.html

74. Microsoft BCentral - SurfPoint
    SurfPoint Home Pets Home Garden Food and Cooking japanese cooking.2 sites total Click for Info, Neon Woks Asian Foods Oriental  
    http://www.surfpoint.com/Pets_Home_Garden/Food_and_Cooking/Japanese_Cooking/
    
    Extractions: Japanese Culture, Etiquette, and Language - Japanese Culture, Japanese Etiquette, and Japanese Language. Japanese Business Customs. Free Translation Neon Woks Asian Foods Oriental Groceries - Retail Asian grocery store selling electric woks, electric rice cookers, Wei Chuan sauces, wok gift baskets, Asian foods, seasoning, dried foods, mushrooms, shipping nationwide Tokyo Food Page - Japanese recipes, Tokyo restaurant listings, culinary adventures

75. Nippon Book Company PRACTICAL JAPANESE COOKING
    Nippon Book Company PRACTICAL japanese cooking, PRACTICALjapanese cooking $35.00 Quantity  
    http://www.japanpub.com/mall/nipponbook/en/p.520.html

76. Japanese Cooking
    japanese cooking. Look, Find, Search, Study,Research Shop! Find it all here  
    http://www.linkfinding.com/cgi-bin/search/smartsearch.cgi?keywords=japanese cook

77. Nikibone.com - Japanese Cooking Terms
    Tempura, method of cooking in which vegetables, fish or seafood are coated with Wasabi,light green Japanese root that has been dried, powdered and made into a  
    http://www.nikibone.com/recipe/japanese_food_terms.html
    
    Extractions: Azuki Beans small, red dark beans Aonori seaweed sheets Atsuage pressed, deep fried tofu Benishoga pickled ginger Bonito related to mackerel, dried and shaved into thin flakes used for flavoring Cha Japanese word for tea Daikon large, white radish Dashi all purpose stock for soups and simmered dishes usually made with kombu and flavored with dried shiitake or bonito flakes Donburi a bowl of boiled rice with various toppings, such as beef, chicken, egg Gari pickled ginger Gohan rice Gourmet Powder MSG Gu arrowroot Hashi Chopsticks Kata Dofu firm, coarse tofu Katsu breaded, deep fried meat Katsuo, Katsuobushi same as bonito Konbu, Kombu kelp, seaweed; dried, sold in sheets or strips Mirin sweet rice wine Miso soybean paste Misoshiro miso soup with pieces of beancurd Mochi sticky, short grain rice MSG monosodium glutamate, used as a flavor enhancer Negi green onion Noodles ramen, udon, soba, somen Nori seaweed sheets Panko coarse bread crumbs Sansho Japanese pepper Sashimi raw, slivered fish, usually served with a dip made of shoyu and wasabi; different styles of filleting are highly ritualized, different fish are cut in different ways Sate rice wine Seven Spice Powder black sesame seed, dried mandarin peel, roasted red pepper, fresh red pepper, sansho, poppy seed and hemp seed

78. Book Review: Japanese Cooking Vegetarian And Healthy.
    Book reviews of cookbooks and recipes Japanese Vegetarian Cooking fromsimple soups to sushi. A cookbook healthy nutrition.  
    http://www.cyberparent.com/eat/book/review1.htm
    
    Extractions: The Japanese government recommends that its citizens eat 30 different food stuffs per day. A seemingly daunting task until you see this cookbook and realize that the Japanese have the longest life expectancy in the world, which has been largely attributed to their diet. Rich in a variety of fruits, vegetables, edible fungi (mushrooms to us), sea vegetables, soy bean curd (tofu to us) and grains, the Japanese diet is notably absent in meat, although small amounts of fish are often added to Japanese cuisine. Author Richfield, a non-Japanese native married to a Japanese man, intersperses her excellent recipes with verbal pictures of rural and urban Japan, today and in years past. It also includes excellent short chapters on Japanese meals, their cooking and serving, as well as Japanese drinks and garnishes. The Japanese meal is thoughtfully and beautifully served in several individual bowls and dishes. Portions are small, making these recipes excellent for households of one or two people.

79. Japanese Cooking
    The summary for this Japanese page contains characters that cannot be correctly displayed in this language/character set.  
    http://www2.justnet.ne.jp/~jes-osaka/Russiapage03.htm
    
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80. Japanese Cooking
    Originals, 2560x1930. Camera Sony DSC F707. Date Nov 2001. Kimono Master ChefEating Cooking Peters Exotic Creation ©1999 2003 Brendon Grunewald.  
    http://www.70south.com/hosting/brendon/photos/other/cooking/

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