Customer Reviews (3)

The most used book in my kitchen!
The information is easy to follow and ingredients aren't so obscure that you can't find them.
I received this book as a gift almost ten years ago and it is still the most used cookbook in my kitchen.
This was my first Japanese cookbook and now it's one of eight yet it's the one I go to first whenever I'm cooking Japanese.

Good Book--But Beginner Beware!
I bought this book while I was in Japan thinking it would be an easy introduction to Japanese cooking that an inspired but unskilled beginner like me could take on--that was a mistake! The book has lots of detailed description and ideas, including illustrations, but the author certainly doesn't cut corners for simplicity. Traditional Japanese home cooking takes time, preparation and practice, and for the most part the recipes in this book are no exception. However, if you're a fairly experienced cook already, and want to get a taste of what Japanese cuisine in all about, then this book is probably what you're looking for.

Easy to use, and a great way to start cooking Japanese!
This is a great book to get started with.It gives wonderful descriptions of the various ingredients, and it's instructions are easy to follow. ... Read more

Amazon.com
If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.

With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.

You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler IngleBook Description
"Elizabeth Andoh's groundbreaking cookbook introduces Western audiences to the age-old concept of washoku, the art of creating nutritional and aesthetic harmony at the table, one that transforms our thinking about Japanese cuisine and culture. Composed with deep scholarship and loving craftsmanship, Washoku is filled with authentic recipes and personal stories that place the Japanese cooking and dining experience in a much needed cultural perspective only an insider could share." --Grace Young, author of The Breath of a Wok

"For American cooks, Elizabeth Andoh is THE guru of Japanese cuisine. It seems there's nothing she doesn't know, her language is clear and understandable, and her recipes work. What more could you want?"

--Mark Bittman, author of How to Cook Everything

"We cook from the heart (kokoro) and express our feelings with our dishes.In this book, Elizabeth Andoh conveys the way of the Japanese kokoro through cooking to people around the world."

-- Nobu Matsuhisa

"Elizabeth Andoh's beautiful new book is not just a cookbook filled with enticing recipes, but a fascinating treatise explaining the philosophy behind Japanese home cooking and Japanese cuisine as a whole. Washoku confirms Elizabeth's stellar reputation as one of the most knowledgeable authorities on Japanese food and culture."

--Nina Simonds, author of A Spoonful of Ginger

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. ... Read more

Customer Reviews (17)

Great cook book and more
Washoku covers the philosophy of Japanese cooking as well as the essential ingredients and methods of Japanese cooking.The recipes are well-written and easy to follow and the photographs of ingredients are very helpful for shopping.

Cooking Japanese Food Made Easy
Very pleased with the addition of this book to my collection.Ordering was perfect, arrival was perfect, and the happiness I have now at being able to cook for my daughter-in-law is awesome. Everything went smoothly and I am so pleased. Highest rating to a great service.

A very useful and informative book
This book is one that I would usually put in the "coffee table" genre.It is full of informative photographs, has sections on ingredients, tableware, service, recipes.....and it is beautiful have out for looks or information.It is well worth the price and that is something that is hard to find in the world of Japanese cookbooks in general.This is a huge book that is bursting with color and instructions.This is a book to add to your collection whether you cook, need a focal point for that special spot in your living room or actually want to cram your head with facts about Japanese cuisine and service.

Washoku: Recipes From The Japanese Home Kitchen
Others may better explain the concept of Washoku and its five harmonies applied when making a meal(harmony in color, palate, cooking method, senses and outlook).For me the value of this book has been its wonderfully thourough (almost encyclopedic) description of japanese ingredients, its illustrations, what a Japanese pantry would include (the essentials), instructions on how to prepare, tools needed, how to store, what to expect from foods (e.g. smells that we might not recognize and mistake for spoilage). I constantly refer to it as I use other Japanese cookbooks.

A Truly Wonderful Book
For a country so obsessed with food, why is it that we never take the time to really think about the way we eat the particular foods on our table. Do we ever consider the texture and color when preparing a meal? Is it at all important that the items on our plate achieve a certain harmony with each other? What do we know about our methods of food preparation in spiritual terms? And why is it that we only think about our stomachs at mealtime and not our metaphysical hunger? Because we just don't. It has no place in our culture of Fast Food and microwave-ready dinners.

It's only when you pick up Elizabeth Andoh's book, Washoku: Recipes From The Japanese Home Kitchen, that you begin to see how simple it is to think in these terms. Andoh talks about discovering the art and science of the food of her adopted country, her monther-in-law's Japanese home kitchen and lengths she went in preparing not only healthy meals but truly fulfilling dishes made with order and harmony.

Washoku explains the philosophy of thinking about the balance of color, taste, texture, technique, and ingredients in a meal. Andoh, In short, teaches you how and why each meal should feature five colors, five flavors, five cooking techniques and engage all five senses. The fifth principle, based in Buddhist practices, urges cook and diner to be mindful of the work that went into the meal, to be grateful, to put aside ill feelings, to eat for spiritual as well as physical well-being.

It is a truly wonder book. I couldn't wait to add it to my kitchen bookshelf. ... Read more

Customer Reviews (2)

Authentically Delicious
This little bilingual book is part of an excellent series on Japan.

I purchased this book while in Japan, and I use it frequently. All of the recipes are easy to follow and the flavors come out perfectly authentic, bringing back all of the wonderful memories of the time I spent in Tokyo.

The first few pages of the book are devoted to beautiful color photos of each dish - an important reference to see the proper presentation. I also appreciated the seasonal menu recommendations at the back of the book.

I rated the book with 4 out of 5 stars because some of the ingredients are not translated very well, making it difficult to find them at a regular grocery store. I'd recommend purchasing "A Dictionary of Japanese Food: Ingredients & Culture" by Richard Hosking as a companion guide to make informed decisions if you need to substitute ingredients not available in the United States.

Japanese Meals
You noticed me that the book was to be sent to me later on.
I cannot comment for the time being. ... Read more

Book Description
The Cook-Zen pot is a microwave-cooking innovation that creates amazingly delicious, healthy meals in minutes. This companion cookbook presents more than 80 recipes for Japanese-style veggies, rice dishes, meat, chicken, fish, even desserts, all simplified for home cooks. The Cook-Zen delivers perfectly cooked sushi rice and crisp vegetables every time. ... Read more

Customer Reviews (4)

It's not a cookbook, it's an instruction manual!
The description of this book did not indicate it was relating solely to a specialized, microwavable device. (There was a picture of the "missing" item on the cover, but no words.) We bought the book as a gift - but not the device - and as such the recipient was somewhat put out. He thought the book was ancillary to the device! Needless to say that we were embarassed.

Easy, Innovative, and Beautiful!
The recipes in this book are all cooked in a cute microwave pot.I have found all of the food really simple to make, with few ingredients and cooking times of only a few minutes.You can treat the recipes like tapas dishes and make a varied meal by putting a few of them together.What I love most is that veggies retain their color and nutrition, and are much more flavorful than steaming or boiling on the stove.It's also amazing to find a book and device that can cook meat and fish deliciously in the microwave!!!Lastly, and so helpful is that almost all of the recipes have beautiful full page photos.As mentioned in the Oprah write up, the Cook-Zen pot can be bought online at www.korin.com.Like the other reviewer, I am giving the books and pots as Christmas gifts, especially to my niece for cooking in her college dorm.

Great product and recipes
I love this product and the recipes in the book are great. Saw it recommended in Oprah magazine. Have been using it for a couple of weeks and have made 6-7 meals. Meats and fish remain flavorful and juicy and broths with them are delicious. made the best rice I've ever made with it. I did have to make a trip to an Asian grocery to get some ingredients. Veggies are wonderful this way and keep all their nutritional values. Am giving a zen-cooker to my son with this book for Christmas. Would love to have more recipes if anyone knows of any.

Delicious cooking made easy!
Last night I made a meal entirely by using the Cook-Zen. Dinner for two, in under 40 mins, with a variety of 7 different dishes. All cooked perfectly and extremely delicious. Not to mention, no kitchen mess to clean up afterwards.
Try this easy and simple to use product. Dinner will never be a chore again!
... Read more

Product Description
The innovative recipes and cooking techniques in Japanese Cooking for Health and fitness are not mere adaptations of the classic cooking of Japan, but a synthesis of a new and delightful, healthful cuisine. ... Read more

Book Description
Japanese cuisine uses fresh vegetables, tofu, noodles, rice, and a variety of tangy sauces in imaginative ways for uniquely delicious results. Authentic and adventurous, The Art of Japanese Vegetarian Cooking takes you on a fascinating culinary tour of Japan, visiting steamy tempura counters and traditional Buddhist temples alike. Here are dozens of basic recipes for noodle and rice dishes, salads, soups, and stews you’ ll want to use again and again, as well as wonderful Japanese specialties such as:


• Mizunna Erini—Sautéed Japanese Greens with Fried Tofu and Chili
• Kikuna Shiro Ae—Chrysanthemum Leaf and White Miso Dip
• Renkon Daikon Ae—Cold Lotus Root and White Radish Salad
• Onigiri—Savory Rice Triangles
• Harumaki—Spring Rolls


About the Author

Max Jacobson, a food critic for the Orange County edition of the Los Angeles Times, spent four years in Japan, where he wrote extensively about food, restaurants, and cooking. He is the author of Going Out in Orange County, has contributed to Wine Spectator, Epicure, California, the San Francisco Examiner, and has hosted his own radio show, Dining and Entertaining for the 90s. A dedicated and adventurous cook, he has visited more than sixty countries, exploring the diverse cooking traditions of the world. ... Read more

Customer Reviews (2)

Well Travelled.
Being vegetarian and having lived in Japan for many years, I found this book a welcome relief to the narrow band of books that are available to people like myself. The recipes are very 'Japanese' in the sense that few ingredients and spices are used.Japanese food is very much based on the 'season' and if you have not lived in Japan this is a great way to sample Japanese cuisine without meat.

'Bland' is not a word I would use when describing Japanese food, but then if you're used to 'over oily' American or European style food then you may find these reciepes somewhat lite.

Did Anyone Test These Recipes?
Mr. Jacobson's recipes simply do not work. His dishes come out either too bland, or hopelessly salty. Though only one of those descriptives works for his prose -- bland as baby food. No wonder this book went out of printalmost instantly. ... Read more

Book Description
Japanese food can be intimidating to the novice, as sushi, sashimi, tempura and udon have
nothing in common with most Western fare. A user-friendly cookbook is a must for anyone interested in experimenting with Japanese dishes, and Japanese Cooking is an excellent starting point. With simple, step-by-step directions, Japanese Cooking clearly illustrates how to make a broad range of traditional dishes: rice, soups, tempura, teriyaki, noodles, tofu, a variety of vegetables, desserts and, of course, sushi. ... Read more

Book Description
The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce compeletely new tastes.
Author and Chef Eric Gower artfully combines staple ingredients or seasonings from Japanese cooking-like edamame, shiitake, ginger, or soy sauce-with the easygoing, flexible approach of his native California. His dishes are born of passion for good home-cooked food and experimentation over 15 years
spent living in Japan. He achieves his big flavors with citrus fruits, vinegars, ginger, shallots, fresh herbs, and plenty of coarsely ground black pepper.

Edamame Mint Pesto with almonds and garlic is an aromatic and satisfying departure from the usual basil. Tofu Salmon Mousse, lightly flavored with walnuts, is a smooth, rich-tasting spread for thinly-sliced toast and perfect for a Sunday brunch. Scallops with Miso, Ginger, and Ruby Grapefruit is an
unforgettable blend of flavors, with citrus offsetting the deeper miso.

Many of the dishes can be made in ten minutes, and can be paired with a salad and bread to make a meal.

While incorporating Asian ingredients, the author tailors the recipes directly to American kitchens, and frequently offers suggestions for substitutions, such as fresh tarragon in place of shiso seeds. ... Read more

Customer Reviews (19)

Finally getting some flavor punch
I was getting a little tired of tiny, pretty portions of subtle food. I was starting to lose faith in ever becoming anything but a fair fried-chicken cook, when WHAM! I was hit with a cookbook that delivers flavor and elegance.I first saw one of Eric Gower's recipes in an issue of Sunset magazine - scallops with miso, ginger and ruby grapefruit. I followed the directions carefully, and I had about the best meal of my life. All of a sudden, I was a good cook! I bought the book -Breakaway Japanese Kitchen-and by now, I've made just about everything in it.I can now produce all kinds of robust, Asian-ish dishes that burst with flavor and joy and abudance. Garlic, tarragon, ginger, lemon and mint and blended here and sprinked there. And, I've learned that with these recipes, you really can make the substitutes that Grower suggests. It's all good. It's all easy. I understand Grower is publishing a new cookbook soon. I can hardly wait.

Incredible food meets easy preparation
I placed this book on my wish list based on the strength of one recipe ("Boozy Potatoes") which I'd picked up off a food blog. It was subtle, delicious, and simple -- blending japanese flavors (sake, soy) into a medium I'd only approached with a more western palate in the past.

Now, having received the book as a gift, I can see that the Boozy Potatoes recipe was just the tip of the iceberg. After reading the book cover to cover in one sitting (it's not large, but it's densely packed with goodness) I broke out 3 of the recipes the following night. Preparation was easy, and the flavors popped, there was minimal fat and salt -- and best of all each dishes flavors were incredibly well balanced. I would have been happy to be served any of them at a restaurant. Some of his simple ideas (make a sauce by carmelizing shallots/thyme, then reducing rice vinegar) led to explosive flavors.

The only 'glitch' in the whole process, as mentioned by some of the other reviewers, is sourcing ingredients. Living in Southern California I thankfully have access to some great Asian markets, but since so many of the recipes require Shiso, (which I presume must be gotten fresh) it means planning ahead if I want to prepare many of them. Also -- if you plan to buy this book, you'll need a blender or a food processor. It seems to be by far his favorite kitchen tool! (Not that I mind, the results are spectacular.)

True Fusion
Eric Gower does a great job of blending East and West. His familiarity with Japanese cuisine and his willingness to experiment with Western touches applied to traditional dishes makes for an above-average cookbook. He features a Tonkatsu recipe that calls for baking the pork chops (seasoned with jalapeno, sweet peppers and orange zest) instead of deep-frying the traditional Japanese way. Try the Curried Apple Pilaf or the Rice Vinegar Chicken Breasts recipe. This truly is a cookbook with a twist!

Tired of Sushi?Try This!!
A great, easy-to-use cookbook with super unusual and creative recipes!

As a big pasta freak, I was especially happy with the outcome of Eric's noodle dish recipes.Very easy to prepare, and awesome results!

Also, the tofu recipes are terrific!Again, not you typical Japanese fare -- really inspired by California farmer's markets as much as Eric's years of cooking in Japan.

Eric also tones down the volumes of salt found in many Japanese dishes.On the whole the recipes are very healthy -- lots of fresh veggies and fruits, limited salt and oils.

For anyone tired of the regular sushi bar grind, this is your book!

Ingredients as fresh as the concept
Rarely does a cookbook come along that pushes the reset button of approaches and tastes. And, it is done so simply and elegantly and refreshingly. There is an ease to the presentations in this book--a subtle beauty--that generates a graceful, spiritual aura of peace in the kitchen while allowing anyone to turn out fresh dishes whose distinctive ingredients sing solos and harmony all in one. I thank the author for introducing me to new combinations of ingredients and helping me create brilliant flashes on new tastes. ... Read more

Customer Reviews (9)

This book never came!!!
I ordered this book in May and was really looking forward to having it. Every month they postponed my order, and then told me they couldn't get it, which is too bad because I'd really like to have it. My question is, why is it still avalible for sale if they can't get it?

Stock issues?
I ordered the book in March of 2006, and every month I was required by Amazon to approve a delay.It's July and still more delays.

I only mention this because while the experience may be unique to me, you might want to reconsider ordering it as a birthday gift or other time-sensitive occasion.

This happened to me with another cookbook, and another customer reviewer mentioned long delays in her review, and I found it helpful so I thought I'd mention it with this one.

Simply delicious vegan delights!
I picked this book up about 6 years ago. I am a vegan and enjoy making veggie sushi and other Japanese dishes. This book is really great. I make one recipe from it about twice a month -- it's called tofu and braised leeks, I think. Anyhow, it's great. My wife and son love that one! The best thing about the recipes is that they are really simple and require few ingredients. I highly recommend it!

Finally, a non-fish/non-poultry Asian cookbook
I was pleasantly surprised to finally find an Asian vegetarian cookbook that does not contain any fish or poultry ingredients. Most that claim to be vegetarian,aren't. This book is different. Even the recipe for dashi is purely plant based. If you are vegan, the author does note what you can do to alter the recipe as egg is sometimes listed as an ingredient.

The recipes are easy to read and a delight to prepare. One of my favorites is the egg omlet. The flavor is very light, delicate, and slightly sweet. What a change from traditional Western omlets. This is great sliced and sprinkled across rice, rolled up into sushi, added to soups, or just eaten on its own.

If you are looking for a cookbook that provides more of the authentic Asian flavor, this is it. Mirin, sake, soy sauce, and rice vinegar are sauce staples. If your local grocery store does not carry these items, ask them. If they won't, then either order them online or search for an Asian market within driving distance.

It would have been nice if the book displayed the picture on the same page as the recipe itself. Even though there are a limited number of photo pages, there are multiple dishes per page, but I wasn't certain which dish represented which recipe (some were easy to figure out). More pictures would have turned this into a 5 star review.

A good, simple cookbook
"Japanese Vegetarian Cooking: From Simple Soups to Sushi" is a fantastic beginners guide.The language is simple, the instructions easy to follow and the ingredients easy to find.Many recipes use Sake, Japanese Mirin wine and varieties of Tofu and Seaweed.These are the most difficult ingredients to locate.

Although the recipes are simple, they are very good and can be the base of a daily Japanese menu. Full dinners, snacks, lunches, soups and all that are available for cooking. Rice is a main component of most of the dishes, but there are some excellent potato recipes and more vegetable-rich dishes.The glossary of ingredients is a usefull addition.

I have made many meals using this cookbook, and I will make many more. ... Read more

Book 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! ... Read more

Customer Reviews (7)

One of my most favorites....
I absolutely LOVE this book.

Easy to read, great color photos and stories by the writer Amy.
I love that she was an average girl of no Japanese decent, whom wanted to learn her husband's favorites!

Recipes are easy to duplicate and fun, it's one of those "show-off" cookbooks in my collection. It really is pretty!!! And the cover and artwork throughtout is lovely!!

A MUST HAVE!

a reassuring book for Japanse-cusine beginners
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.

A splendid addition to my collection
I had always been intimidated at the prospect of tackling Japanese food at home, and being a New Yorker, I had access to top notch Japanese by delivery, so there was little motivation.Ms Kaneko disrobed and seduced my anxiety and introduced me to many rich and sensual pleasures.I have Amy to thank for many memorable moments, which I revisit often, with explosive results.

Japanese Cooking Made Easy and Beautiful
This is a wonderful cookbook for those who love to eat Japanese food but are a bit intimidated by how complicated preparing it may seem. I've been making simple Japanese dishes for years, but I wanted to add more than just onigiri, sushi and udon into the mix. Amy Kaneko's book provides a good variety of dishes that are not that difficult to prepare and are sure to make your family's tummies satisfied. Even the pickiest of eaters (kids) will find some of Amy's recipes rather tasty.

This cookbook features a glossary to help you figure out what the various Japanese ingredients are, and the author even helps solve your shopping woes by providing alternative ingredients to items you might not be able to find in your market (although most of what's in the book should be found in the Asian food aisle at any major grocer). There's even a list of web sites that sell many of the ingredients used in the recipes, should you be at a complete loss at your local supermarket.

I'll admit that the reason I even picked up a copy of "Let's Cook Japanese Food!" in the book store is its beautiful art direction. The colors and patterns featured on the cover and pages of this book are vibrant and cheerful, and they complement the gorgeous photos very well. Even if you don't feel like cooking, this book is great to thumb through because it's nice to look at. But because Amy's book is filled with stories and helpful information as well, the book is even better.

Great Book
Amy Kaneko presents to the reader a form of healthy and fun to eat foods everyone can and will enjoy. Recipes are easy to follow and most of the food sources can be found at any major shopping food chain. ... Read more

Book Description
This inspiring and evocative volume is a fascinating introduction to the art of Japanese cuisine for the Western cook that will delight the eye as well as exciting the palate. ... Read more

Book Description
Japanese cooking, it is often said, is to be eaten with the eyes.So compelling are the food arrangements that the diner experiencing a traditional meal for the first time often finds that his or her impressions of the presentation overshadow the actually taste of the food.

In Japanese haute cuisine, all the senses are involved.Taste, smell, sight, touch, and even hearing contribute to a total, subtle harmony of beauty and flavor.

It is this expert merging of food and vessel-minimalism achieved with great skill-that captivates.Each vessel is chosen for its color, shape, and compatibility, and each should be a work of art.When foods are arranged in such plates, dishes, and bowls, they come alive; the savoriness of the food
is visually augmented by splashes of colorful glazes and the fluid curves of the hand-crafted tableware.

The Fine Art of Japanese Food Arrangement introduces this traditional approach for the first time in English.It explores the intimacy between the eye and the palate and opens up a way to greatly increase one's pleasure in the simple, creative, and universal act of eating. ... Read more

Customer Reviews (3)

for lover's of japanese pottery
As a person who loves to prepare japanese food items, I was overjoyed to see so many photographs of beautiful examples of japanese ceramics.Of course I expected the food arrangement to be explained but above and beyond this are color photos of various types of serving ware.In addition to food preparation I find the presentation aspect of eating to be a bonus that only heightens the experience.

Stunning!
I saw this in a bookstore and it was so beautiful I just HAD to have it! The title explains the book perfectly. It has interesting historical information and many large, impressive photos of food which is stunningly arranged. This is not so much a cookbook (there are no actual recipes but foods and methods of preperation are listed) This is a fabulous coffee table/art book. Even for people who can't afford the antique museum quality ceramics and laquerware pictured, there are great ideas for methods of arranging foods that are sure to make any meal look more beautiful. There is also information about seasonal foods, the color of foods, the importance of giving flavos and shapes contrast. I have found these things to make a huge difference in the success of a meal. This is a great book for anyone who is a big fan of Japanese food. The book gave me a lot of great ideas and I now find it much easier to plan and arrange a meal, be it French food, American food, or Asian food.

A reprint of a classic
We bought this fabulous volume in hard cover in Osaka in 1986.At a much higher price.Not only are the food arrangements gorgeous but the utensils are major museum pieces.The best of Japanese ceramics,lacquer, bamboo, beautifully photographed.

(We are neither Japanese nor potters--just people who findbeauty an important renewal in our troublesome.) ... Read more

Book Description
Japanese cooking is famous for its natural ingredients, clean simplicity, and delicate flavor-which, of course, makes it perfect for today's health-conscious gourmet. Many Westerners may think that Japanese food is too difficult to prepare, but in fact, it's surprisingly easy - especially with The Book of Japanese Cooking.This new, user-friendly guide makes Japanese cooking accessible to anyone interested in trying new, healthy cuisine. Each recipe is fully illustrated with color photographs and step-by-step instructions. So whether you're in the mood for noodle soup, stir-fry, or sushi,The Book of Japanese Cooking makes it simple, healthy, and exquisitely delicious. ... Read more

Customer Reviews (2)

A great introduction to Japanese cooking.
In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Japanese Cooking, starts with a brief introduction into the basics of the Japanese cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from soups to rice, noodles and desserts.Special chapters are dedicated to sushi, egg and tofu dishes, vegetables, fish, chicken, pork and beef, and hot pots and griddle dishes.Classics such as teriyakis, rice bowls, miso dishes, sashimi, ramen dishes, sukiyaki and tempura appear next to unique recipes such as chicken rolled asparagus, and spinach and sesame dressing.

From baby clam rice to vegetable tempura, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Japanese cuisine - and at a relative bargain price, to boot.Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai and Chinese Cooking, on Stir-Fries, and on Curries and Indian Foods.

Japanese food is art, but I am not an artist.
At least thats what I thought before I purchased this book.The picture on the cover, showing me three delectable plates of Japanese cooking, basicaly sold this book for me.When I recieved Emi's book I was startingto think that maybe this was just a little to advanced for me. As I browsedthrough the pages looking at all the beautiful photographs of the finisheddishes and reading parts of the recipes my confidence started to return tome and I remember why I purchased this book, to make authentic tasting andexquisite looking Japanese food in my own kitchen.That very night Iattempted the Nori rolled sushi and the Fried fish stuffed-chicken and Iwas surprised how it looked, just like the picture, and the taste remindedme of being in Japan.All the recipes in this book are perfect for thosewho want great tasting and attractive looking food.Each recipe issuperbly photographed, showing the steps and the finished dish.Thank youEmi for creating such a superlative book on a subject that Im eager to keepon learning about.~Andrew ... Read more

Amazon.com
Okay, you can walk into your favorite sushi bar and order the tuna roll in Japanese; that's a good start. But there's more to life than teriyaki, tempura, and sushi. With descriptions of grilled chicken skewers (yakitori), hearty plates of pork cutlets (tonkatsu), barbecue (robatayaki), and steaming rice bowls topped with grilled eel (unagi donburi), Robb Satterwhite lets you in on a world of Japanese cuisine that's little known east of Tokyo, but well worth learning.Book Description
The cities and towns of Japan abound with delightful relatively inexpensive restaurants. Most of them specialize, choosing to focus on one type of food and do it well. They explore variations of flavor and ingredients and frequently offer seasonal dishes. But how do you know what to order? How
can you make sense of the jumbled menu in your hands? What if you miss out on a true delicacy?

What's What in Japanese Restaurants supplies the answers to these questions and many more, while at the same time providing a fascinating look at Japanese culture through a gustatory lens. Longtime food writer and enthusiast Robb Satterwhite delves into the intricacies of Japanese victuals,
restaurant etiquette, and regional food variations. He explores culinary history and furnishes precise sample menus in Japanese and English that allow anyone to decipher, order, and fully enjoy a wholesome Japanese meal.

There are over two dozen types of Japanese cuisine from sushi and yakitori to traditiona1 temple fare and tofu cookery. The nuances and pleasures of Japanese food can be endlessly fascinating-if you know how and what to order. For food lovers and diners alike, What's What in Japanese Restaurants is
the perfect introduction to authentic Japanese cooking. ... Read more

Customer Reviews (12)

perfect travel book
This is the book to give to someone who is going to visit Japan for the first time.

Mediocre "intro" to Japanese cuisine
This book seemed like an excellent book when I read it before going to Japan. However, once I was there, all of the food sections were pretty much useless. None of the listings were detailed enough and almost all of the restaurants had menus completely unique and different from the one's listed in the book.

However, the book's main redeeming value is page 32/33 and 42/43 that gives very useful phrases to use in restaurants. Otherwise you can pretty much do without the book. If you don't read kanji, you're pretty much on your own and will probably end up pointing to pictures and saying "I want that." If you read kanji, you'll be able to guess over 50% of what's on the menu.

Downsized?
I found the content of this book very interesting. It's a complete guide to the different restaurants and other eating spots you might find in Japan. The familiar sushi, tempura and teppanyaki are just a few of them. Also there is information on the big regional differences and on ethnic cuisine (Korean minority).
But, unlike Japanese dishes, the visual aspect of this book is poor. Either out of cost effectiveness orto scale it down to pocket size. Type is small and any Japanese character with more than 5 strokes is absolutely illegable.
The different kinds of counting are not explained, but phrases as 'please, turn up/down the flame' and 'please turn off the burner' are translated at the end of almost every chapter.
Worst of all, the text refers often to a chart of the Japanese syllables inside front and back cover. But it simply is not there!
It looks like a inexpencive reprint, that makes me wanting the original version. Less content and bigger type would work wonders for this unique book.

For the adventurous
This book is more suited to those on a culinary tour of Japan, or those looking to taste the entire culture.I went on a short business trip, and ordinary guidebooks seemed to have enough information for survivial (for me at least).

If you're the sort of person who likes to try everything, this book may be for you.For a one week trip, I did not have time to take advantage of all of the information.

As indispensable as any map or guide book
If you are going on a trip to Japan, take "What's What in Japanese Restaurants" with you. It is a handy, pocket-sized reference book that will save you many a stomach-ache and hopefully let you discover many a good taste.Not all strange Japanese food is to be feared!

The guide outlines many of the main Japanese foods, a few ways to eat them and some simple restaurant etiquette.The food are named in both English and Japanese, with the Japanese written in Katakana and Hiragana.This is important, as most Japanese menus will not contain an English translation.

The books small size is most convenient, as luggage space can be at a premium.In the end, you will be glad you brought this book along. ... Read more

Book Description
Japan's geography is also the source of her unique cuisine. Long, narrow and mountainous islands make up the nation, and Japanese cuisine draws its ingredients from these mountains and seas. Nature and the seasons also play an important role in Japanese cuisine. Ingredients, cooking styles,
garnishes and even tableware are chosen carefully to match each of the four seasons. Widely recognized for its low fat content, Japanese cuisine comprises an ever-changing menu of tastes and combinations. ... Read more

Customer Reviews (8)

Good, but not the best
I spend half of my time abroad where Japanese restaurants are either non-existent or outrageously expensive, so I wanted to find a book that would give me info on ingredients, techniques and recipes to make food at home.

Ms. Suzuki does give a good explanation of ingredients and technique. Every page has color photos, which enable the beginner or unfamiliar advanced cook to view each item in its ideal state, thus making it easy to choose wisely at the market. Names are also referenced both in Japanese and common English name; that's sometimes helpful at a Japanese market. There's also a section on kitchen equipment, tableware and suggestions for typical menus according to season. Following, the book is divided into the usual Appetizer, Main Course and Dessert sections. Plenty of photos and instructions for each step are given for all recipes. I like that.

The reason I didn't give this 5 stars is because the book doesn't cover some staples of traditional Japanese cooking, things that are common at restaurants, which I believe are essential as the title of this book suggests. i.e. green salad with miso dressing (miso dressing in this book is not the same), gyoza, unagi, donburi boxes, yakitori (closest thing is chicken and leek kebabs with different sauce), green tea ice cream. I would suggest Japanese Cooking: A Simple Art instead. Just my opinion.

GREAT Directions
This book along with Homestyle Japanese Cooking provided me with specific directions, step-by-step pictures, and a great ingredient list. I would diffently recommend this book to others. It makes a great gift as well.

Impressive
A beautiful book, ordered as a result of the five star reviews. It graces my coffee table (to impress my guests.)However, if you are a novice and have trouble understanding where to start, all the information you need, and several hundred recipes more are contained in Food of Japan by Shirley Booth (large paperback). This is the book to buy!

absolutely amazing
This is by far the best cookbook I have ever bought. It even has tips to help make the best dashi stock (most books assume you can buy it frozen or powdered but there are no japanese shops in my area) I really like all the pictures because they show step by step what to do. Tokiko even shows proper cutting techniques and gives a few sample menus for picnic outings, etc. This explained so much more about japanese cuisine and how to make it properly. I'm thinking about buying her other book as well!

It doesn't get better than this
This has to be the best book on ethnic food I have found.The book starts off with colorful pictures of specialized ingredients with both the english and japanese names.It also describes how you prepare these ingredients.The book goes on to describe cuts of vegetables and their special names for them.Once we have established the basics she goes onto menus and a good deal of recipes to fill out these menus.Her recipes are clear, concise, and filled with pictures, so you will not doubt that you are preparing these dishes properly.Honestly, this has to be the best book I have seen in clarifing a style of food that I was not familiar with.This book deserves more than 5 stars.If you are looking to start an exploration of Japanese style cooking, go no further, you have found what you are looking for right here. ... Read more

Book Description
Until recently, Japanese cooking has remained in the shadows, but the remarkable and long-awaited upsurge in the popularity of sushi and noodle bars and, subsequently, the growth in the availability of ingredients, have put the country firmly on the culinary map.In The Japanese Kitchen Kimiko Barber invites you on a personal tour of her country's exquisite cuisine. She presents 100 essential ingredients and 200 recipes from all over Japan.Every ingredient, from the familiar to the unknown, has its own separate entry giving in-depth background information on history, appearance, taste, manufacture, buying, storing, culinary use and health benefits.Recipes range from the classic, such as Miso Soup with Tofu or Chilled Soba Noodles with Wasabi and Soy Sauce: to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar, or delicious Seared Beef Tataki. ... Read more

Customer Reviews (3)

The Japanese Kitchen Cookbook
I was thrilled to be able to purchase this book through Amazon.It was out of print in Australia and my father was desperate to have it.The book is the best collection of authentic Japanese recipes we have ever seen.

a brilliant introduction to Japanese food
The ingredients-led entries in this book make it easy to follow and I was amazed by how simple many of the recipes were. The five that I've made have all worked extremely well and been delicious. The photography is stunning and really brought alive the world that is Japanese cooking. I read about the book in Newsweek and thoroughly agree it's one of the best cookbooks I've found in the US during 2004. Just fab.

Japanese cuisine revealed
Not only do you learn about the various ingredients which are indigenous to the country, and essential to their cuisine but it is a trip thoughout the country, through pictures and text to the wonderful sights and aromas of this mysterious land.Familiar foods are prepared in totally different ways, and new ones are there to explore.With the advent of many ethnic food shops and open markets catering to many different cuisines one is now able to put a Japanese dish on your own table.Good reading without cooking as well. ... Read more

Book Description
This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice.
Dishes Westerners have come to love include that simmering cauldron of beef, tofu, and vegetables known as sukiyaki; grilled chicken kebabs (yakitori); and crispy vegetable tempura.

Sure to appeal to America's renewed interest in the virtues of plain home cooking, Japanese Family-Style Recipes presents wholesome, tasty dishes that are not only low in calories but easily prepared by the busy cook in the average kitchen. Gone are the elaborate, time-consuming food preparation and
arrangement methods typically associated with Japanese cooking. Written in a clear and practical style, each recipe is accompanied by a tantalizing color photo of the completed dish. Hints for ingredient substitutions are provided, and as a special bonus to the health-conscious cook, a recipe table
providing a nutritional analysis per serving. ... Read more

Customer Reviews (7)

Excellent!
This is a great book! It arrived on time and the recipes are oh-so-yummy! Every recipe has a color picture to show how it should be represented, and you don't have to read Japanese to make authentic dishes.

Delicious, fool proof recipes....
I have purchased many Japanese cookbooks on Amazon.com, but whenever I want to make Japanese food, this is the one cookbook I refer to time and time again.The measurements are perfect, and the food always turns out delicious.I make teriyaki and yakitori weekly, and it is just so good.I wish there was a sequel to this cookbook.

A Culinary Delight!
This is a wonderful book, even for those not knowledgeable about Japanese cooking.The photography is inspiring, and made me want to try every recipe! The recipes are clearly written, easy to follow, and the dishes come out as expected.The authors have provided additional useful information at the top of each recipe, including helpful hints, possible substitutions and modifications, and food history and lore.

My husband is Japanese American, and he actually was the one who chose this book. As a testament to the authenticity of the book, my husband's comment after I made a few of the recipes was:"Just like mamma use to make!"

Not a bad start.
I quite like this book. There's a picture for each of the recipes, fifty odd of them. There are however some problems which prevent the book from being really useful.

The recipes are quite short, a page or less each.There's not much in the way of hints and tips, meaning that trial and erroris required with some dishes. But I've still no idea firm my "whitedumplings" really should be. I'm learning to make some assumptions,due to the instructions brevity, such as "cook for three minutes"means "cook for three minutes over a medium heat".

I boughtthis book because I liked the concept, but a book three times this size isneeded to do the subject justice.

My Favorite Japanese Cookbook
My wife and I received this book as a gift from a Japanese exchange student 3 years ago. She used it to cook Japanese meals for us and now we use it at least once a week ourselves. We have purchased several otherJapanese cookbooks since, but this is the very best we have seen. These arerecipes that the Japanese actually prepare for themselves every day. Justan easy to understand cookbook with very delicious recipes. The photos ofeach recipe are also well photographed and appetizing. ... Read more

Book Description

Customer Reviews (1)

Good Recipes, but NOT a master class lesson in sight.
This book does not qualify as a `Master Class' in Japanese Cooking, because it has none of the hallmarks of a true master class. Two `master class' books by teachers would be Julia Child's `Mastering the Art of French Cooking' and Marcella Hazan's `Essentials of Classic Italian Cooking'. Two modern `master class' books by great American chefs would be Thomas Keller's very new `Bouchon' and Paul Bertolli's `Cooking By Hand'. I point out two kinds of authors for `master class books because Ms. Kazuko's book is neither.

Ms. Kazuko is not a chef. She is a Japanese journalist transplanted to the United Kingdom, where this book was written and printed. Although I am sure she is well trained in Japanese cookery, I sense she does not have the depth of knowledge as Ms. Child and Ms. Hazan. Her role in this book is that of editor or anthologist. All the true culinary writing is done by twenty (20) chefs, twelve (2) based in Japan, two (2) based in the United Kingdom, one (1) from Germany, three (3) from the United States, one (1) from Australia, and one (1) from Hong Kong. Each of these chefs has contributed one or more classic Japanese recipes in eleven different chapters. Ms. Kazuko has contributed the introduction, and chapters on the tea ceremony, the culinary regions of Japan, and `the Japanese store cupboard'. These contributions are brief and serve no better purpose than to familiarize a non-Japanese reader with some of the highlights of Japanese culinary landscape. This is a sure giveaway that the book is far more a survey for foreigners than it is a monograph on advanced techniques. But, even as an introductory text these chapters fall short in that there are virtually no pictures of a very visual tea ceremony, no helpful map for people to whom the geography of Japan is an almost complete mystery, and no pictures accompanying almost all of the descriptions of Japanese staple foods and condiments.

Most of the individual recipes appear to be in a classic Japanese style, although some have been metamorphosed by a transplantation to Hawaii or other distant lands still under the sway of Japanese culture. There are few French or Italian methods, although some classic French ingredients such as Foie gras do make an appearance. Most recipes fill a page with four sections. A brief paragraph by the editor introduces the `master chef'. A second headnote paragraph by the chef discusses some of the finer points they feel you should know about the recipe. The list of ingredients is neatly divided into sections when the recipe has separate preparations such as sauce and main preparation. Most ingredient measurements are given in both metric and English units. When only one unit is present, it is the English unit. Most unit conversions are very good, although some may be off by as much as 20%, which is no major crime, as I have seen Patricia Wells be off by that much on occasion. A few ingredient descriptions may be a bit vague, as in the specification for `1 salad lettuce'. This may be perfectly clear to a reader in London, but I think a Yank may be scratching their head trying to decide between iceberg, leaf lettuce, Romaine, of Boston lettuce. The irony is that the editor's headnote says the chef believes there are too many ambiguous words in classic Japanese recipes.

If this were a true `master class' book for non-Japanese, I would expect it to be divided more by technique such as knife skills, sushi, tempura, broths, and hibachi than by the traditional western chapters with tofu replacing polenta and nori and raman replacing semolina pasta. There is no discussion whatsoever about the style of knife unique to Japanese cuisine. This is odd, because whether or not they use the French or the Japanese styles of knife can generally define all the world's cuisines. This is especially odd since so much is made in western presentations of Japanese culinary practice about the great knife skills of the sushi chef.

The individual recipes, I believe, are generally quite good, even though the arrangement of recipes really runs counter to a book on classic techniques. The very first recipe in the first chapter on appetizers is a sashimi recipe requiring fairly advanced knife skills about which the book says nothing. The recipe refers to the katsura-muki technique for creating thinly shaved sheets of daikon and refers to another page which provides nothing so much as a picture of what these thinly shaved sheets will look like. There is nothing on how to properly hold knife or hand or vegetable, or what knife is best to use for this technique. The chapter on stocks and soups contains not a single recipe on stocks. A book on French cuisine with such a chapter would begin with no fewer than three and as many as eight different stock recipes. It is obvious from this book that the Japanese are much closer to Italian thinking about stock than to French. Just as Italian cuisine is based on a simple brodo, Japanese cooking seems to be based almost entirely on a fish stock (dashi). Rather than giving us one recipe and using it in all soup dishes, each author gives his own dashi recipe. When Jeremiah Tower did an omnibus book cooking with many major American chefs, he provided pantry recipes for all his colleagues. But then, Jeremiah Tower is a major culinary talent.

This is not a bad book but it suffers by the less than proficient writing style of editor Kazuko and her publisher's copy editing resources were a little thin in putting together this book.

If you want a true class on Japanese cooking, try `Japanese Cooking A Simple Art' by Shizuo Tsuji. I have not read the book yet, but a quick skim tells me it has everything I find missing in Ms. Kazuko's compilation.
... Read more