By Sarah Marx Feldner

"Her ebook offers the particularly missed part of eastern cooking—home cooking for the kinfolk. every one recipe has step by step images, which make the entire strategy less intimidating, or even, easy."—GOOP by means of Gwyneth Paltrow

A Cook's trip to Japan is a fabulous number of recipes in keeping with one woman's trip throughout the easy, but evocative, daily meals discovered throughout Japan. This heartwarming—and hunger-inducing—book recounts the author's trip via Japan as she collected recipes from daily eastern people—from other halves, husbands, father and mother to innkeepers and line chefs at cafés. The recipes are tailored while essential to catch the actual flavors and spirit of straightforward yet scrumptious domestic cooking.

A Cook's trip to Japan is a stunning advent to the genuine meals eaten by way of daily eastern people.

"Making those dishes used to be fun—they have been soulful and completely fitted to daily cooking. I each recipe to a T; every one labored rather well, was once accurately written and straightforward to arrange. finally, the object I beloved concerning the ebook is that it labored. it is fresh. It used to be to the purpose and exact."—Food52.com, event of Cookbooks, sixteen such a lot outstanding Cookbooks of 2010

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Additional info for A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens

Sample text

Available in black (unrefined) or white (refined), it is either shaped into tofulike blocks, or thin noodlelike strands, called shirataki. Although flavorless, it adds texture to dishes and is praised for its nutritional properties. Look for it in the refrigerator section of large Asian markets. It should be blanched before using. Shishito, see entry for bell pepper. Shiso, see entry for beefsteak/perilla. Soybeans, fresh (Edamame) Fresh, tender soybeans encased in green, furry pods. Most commonly served boiled and lightly salted with a glass of cold beer.

It should be blanched before using. Shishito, see entry for bell pepper. Shiso, see entry for beefsteak/perilla. Soybeans, fresh (Edamame) Fresh, tender soybeans encased in green, furry pods. Most commonly served boiled and lightly salted with a glass of cold beer. Available fresh from summer to early autumn. Edamame are available all year in the frozen section of larger grocery stores and Asian markets—still in their pod, or already shucked. Soy milk (Tonyu) For cooking purposes be sure to use the plain, unsweetened variety.

They are an especially popular ingredient for tempura. Shishito is the smaller of the two varieties. Bonito fish flakes, dried (Katsuobushi) These flakes are made from bonito fish fillets that have been dried, smoked and cured until they are as hard as a piece of wood. The bonito is then shaved into beautiful, smoky fish flakes (called katsuobushi in Japanese). These shavings are used for a number of different culinary creations, probably most well-known for its use in Fish Stock (see recipe on page 26).

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