Average Reviews:
(More customer reviews)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.
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"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!
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