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Author: Wataru Yokota
Publisher:
ISBN: 9784805318584
Category :
Languages : en
Pages : 0
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Book Description
『男子厨房居酒屋料理』(成美堂出版)英訳版
Author: Wataru Yokota
Publisher:
ISBN: 9784805318584
Category :
Languages : en
Pages : 0
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Book Description
『男子厨房居酒屋料理』(成美堂出版)英訳版
Author: 横田渉
Publisher: Tuttle Publishing
ISBN: 9784805315286
Category : Cooking, Japanese
Languages : en
Pages : 128
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Book Description
Bring the party home with this Japanese pub-inspired cookbook Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food,izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes--all made fresh with minimal fuss and maximum flavor--and served alongside a chilled glass of beer or sake. The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classicizakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce. Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes--and even how to quickly grill and smoke meat to give it that authenticizakaya taste!
Author: Mark Robinson
Publisher: National Geographic Books
ISBN: 1568364326
Category : Cooking
Languages : en
Pages : 0
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Book Description
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is "starting to shove the sushi bar off its pedestal." While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to "design" a meal as the evening progresses. Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese "comfort foods" such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, "how-to" advice on menu ordering, and much more. For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.
Author: Kotaro,
Publisher: Tuttle Publishing
ISBN: 1462923496
Category : Cooking
Languages : en
Pages : 140
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Book Description
74 stunning pub-style recipes from top chef-owned Izakayas in Tokyo! The equivalent of a tapas bar or an English pub, Izakayas are the cornerstone of Japan's food culture--a place to share a delicious, satisfying meal over drinks with friends after a hard day's work. Izakayas come in all shapes and sizes, from bustling chains to hole-in-the-wall dives. This unique cookbook features recipes from six of the best Tokyo Izakayas run by young chef-owners who often work alone, creating delicious dishes that change daily and seasonally based on the availability of fresh ingredients. Each chef contributes their most popular recipes--including a range of main and side dishes that are beloved by their regular customers. The 74 recipes in this book include: Tofu with Spicy Cod Roe Shabu Shabu with Pork and Daikon Radish Chicken Wings with Miso Glaze Japanese-Style Roast Beef with a Sweet and Spicy Sauce Sauteed Pork with Whisky Butter Zucchini and Onion with Tuna Meat and Coriander Gyoza Dumplings And many more! Beautiful color photos and step-by-step instructions make the recipes accessible for cooks of all skill levels. The book features interviews with each chef about their food philosophy and tips for recreating their dishes at home, as well as a glossary of key ingredients. Don't miss out on this unique culinary experience!
Author: Makiko Itoh
Publisher:
ISBN: 9784805316153
Category : Cooking
Languages : en
Pages : 0
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Book Description
The first comprehensive cookbook to fully cover all aspects of Japanese cuisine--with 600 recipes! This book has been a lifetime in the making. Bicultural author Makiko Itoh was born in Tokyo and grew up in New York, where her mother ran the leading Japanese restaurant for two decades. She has since developed a career as a successful bilingual food writer and translator, uniquely positioned to explain the cuisine to non-Japanese. Her book answers all the questions foreigners typically have about one of the world's greatest cuisines, including: Why is Japanese food so unique? A full overview--from umami to seasonality to aesthetics Essential ingredients like miso, mirin, dashi, sake and soy--how and why they are used How to design a Japanese meal--from tableware to equipment to etiquette Which recipes are right for you? The 600 recipes in this book cover everything from bento boxes to nimono simmered dishes to izakaya, sushi and hotpots. But which ones should you try? Itoh's mission is to demystify Japanese cuisine for non-Japanese. Her book contains 400 beautiful color photos with clearly-presented recipes interspersed with fascinating essays and sidebars explaining all aspects of Japan's unique food culture. A must-read book for every Japanese food lover!
Author: Sylvan Mishima Brackett
Publisher: Hardie Grant Publishing
ISBN: 1958417297
Category : Cooking
Languages : en
Pages : 665
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Book Description
Nestled behind a leafy courtyard in San Francisco’s Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape; familiar and unexpected, bold and restrained. And its food is straightforwardly delicious: dashimaki tamago, juicy and piping hot; pork gyoza, each dumpling held together by a web of crispy batter; udon with hand-rolled noodles and a hot-spring egg; and a towering melon parfait with bright melon jellies that all but burst in your mouth. This is food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan. Rintaro, the debut cookbook from this groundbreaking restaurant, translates the experience of a Tokyo izakaya to the home kitchen. Beautiful and idiosyncratic, Rintaro is both a master class in making homemade udon noodles, and plumbs the depths of true comfort in food, with recipes like its curry rice. With over 70 recipes showcasing inspiration and detailed instruction in equal measure, Rintaro is a book for anyone who loves Japanese food, from the curious novice to expats craving the tastes of home. It is a book that blends careful mastery with the pure delight of making the tastiest food, it encourages you to find the beauty in your own terroir and the heart in your own cooking.
Author: Tim Anderson
Publisher: Hardie Grant Publishing
ISBN: 1784884162
Category : Cooking
Languages : en
Pages : 632
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Book Description
Financial Times Best of Books 2021 In Your Home Izakaya, chef Tim Anderson explores the ‘anything goes’ concept of izakaya by showcasing over 100 flavour-packed recipes. Izakaya began as sake stores that allowed their customers to drink on the premises, and, over time, they began to serve food as well. The food is simple to prepare but big on flavour, making it conducive to sociable snacking in between gulps of booze. From Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed. Plus, it includes a guide on how to stock a Japanese bar as well as how to knock up a few choice cocktails. Full of delicious dishes, Your Home Izakaya is perfect for anyone wanting to make show-off food fit for a dinner party with minimum fuss and maximum fun.
Author: Betty J Lawson
Publisher:
ISBN: 9781805384205
Category : Cooking
Languages : en
Pages : 0
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Book Description
Explore the Culinary Essence of Japan with Our Meticulously Crafted Japanese Cookbook Uncover the enchanting world of Japanese cuisine with our meticulously crafted Japanese cookbook. From the bustling streets of Tokyo to the serene countryside, Japan offers a diverse and rich culinary landscape that's both traditional and contemporary. Whether you're a seasoned cook or a novice in the kitchen, this cookbook is your gateway to mastering the art of Japanese cooking. Journey through the pages and explore a treasure trove of authentic recipes that have been passed down through generations. Delight in the exquisite flavors of classic dishes like sushi, tempura, ramen, and more. You'll also find regional specialties that showcase the unique culinary traditions of different parts of Japan. Whether you're seeking to recreate the flavors of your favorite Japanese restaurant or embark on a culinary adventure, our Japanese cookbook is your passport to an extraordinary gastronomic journey. With stunning photography and clear, concise instructions, you'll find yourself creating beautiful, delicious dishes that capture the essence of Japan. In this cookbook, you will find: Master Essential Techniques---Elevate your cooking skills with step-by-step instructions and detailed explanations of fundamental Japanese cooking techniques. Learn the art of precise knife work, the secrets of perfect sushi rolling, and the delicate balance of flavors in traditional dishes. The Modern Meets the Traditional---While honoring the timeless traditions of Japanese cooking, this cookbook also introduces you to modern interpretations and fusion dishes that reflect Japan's evolving culinary landscape. Experiment with contemporary sushi rolls, inventive ramen creations, and delightful Japanese-inspired desserts. Cultural Context---Explore the cultural significance of food in Japan. Gain insights into the rituals, ceremonies, and seasonal celebrations that shape Japanese dining experiences. Discover how each dish carries a story, a tradition, and a connection to nature. Authentic Recipes, Stunning Visuals---Immerse yourself in the authenticity of Japanese cooking with a collection of meticulously crafted recipes. This cookbook beautifully captures the essence of Japanese culinary artistry, showcasing stunning visuals that accompany the dishes you'll treasure and savor. Immerse yourself in the flavors, aromas, and traditions of Japan. With our Japanese cookbook as your guide, you'll unlock the secrets of this captivating cuisine and bring the essence of Japan into your own kitchen.
Author: Richard SPEZZANO
Publisher:
ISBN:
Category :
Languages : en
Pages : 429
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Book Description
This cookbook is much more than an accumulation of recipes. the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet.
