The Food of Japan: 96 Authentic Recipes from the Land of the Rising Sun (Authentic Recipes Series)

96 Easy and Delicious Recipes from the Land of the Rising Sun. 2005 English paperback edition In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself!

The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose--making it a complete epicurean experience.

History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences.

Recipes included range from soup stocks to main dishes to desserts, including:

• Miso Soup with Clams
• Chawan Mushi
• Hotpots
• Cherry Blossom Dumplings

Steps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the practiced home chef's library or for the budding gourmand's entry into Japanese cooking, The Food of Japan is destined to be a classic. In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself! The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose—making it a complete epicurean experience. History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences. Recipes included range from soup stocks to main dishes to desserts, including: Miso Soup with Clams Chawan Mushi Hotpots Cherry Blossom Dumplings Steps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the practiced home chef's library or for the budding gourmand's entry into Japanese cooking, The Food of Japan is destined to be a classic. Grilled Eggplant and Shrimp with Miso SauceVegetables Simmered in Dashi and Sake; Fish Marinated with Kelp; Fish Tempura in Clear Dashi Broth; Golden Cuttlefish; Crispy Seasoned Whitebait; Duck or Chicken Dumplings and Tofu in Clear Broth; Crispy Stuffed Lotus Root; Cold Soba Noodles with Assorted Toppings; Hot Soba Noodle Soup with Tempura; Rice with Green Tea and Wasabi; Assorted Sashimi; Rolled Sushi; Sushi Rice with Assorted Toppings; Mixed Rolled Sushi; Fresh Shellfish Sashimi; Beef Sushi; Seared Tataki Bonito with Tangy Dressing; Pressed Mackerel Sushi; Seafood; Shrimp Simmered in Sake Frontcover; Title Page; Copyright; Contents; Bitter Sweet ; A Portable Feast; Eating and Cooking Japanese Style; Authentic Japanese Ingredients; Japanese Seafood Varieties; Soup Stocks; Basic Dashi Stock; Cold Soba Dashi Broth; Sauces and Batters; Chicken Yakitori Glaze; Sesame Dipping Sauce; Ponzu Dipping Sauce; Teriyaki Sauce; Sukiyaki Sauce; Tosa Vinegar ; Sweet Vinegar; Sashimi Soy Dip; Tempura Batter ; Japanese Mayonnaise; Sushi and Sashimi; Sushi Rice; Pickles; Pickled Eggplant ; Pickled Ginger ; Pickled Cabbage, Carrot and Cucumber; Daikon Pickled in Miso; Garlic Pickled in Miso Baked Scallops and Mushrooms in an AppleGrilled Fish Rolls stuffed with Burdock; Meat and Poultry; Chicken Rolls with Sour Plum; Chicken Wings and Potatoes Braised in Ginger and Soy; Fried Pork Cutlets on Rice ; Pork Stir-fried with Ginger and Vegetables; Seasoned Chicken Loaf; Chicken with Asparagus; Simmered Duck or Pork with Vegetables; Sirloin Steak Teriyaki; Stuffed Lotus Root and Eggplant Tempura; Cold Dashi Custard Tofu; Seared Tataki Beef; Hotpots; Sukiyaki; Oyster and Miso Hotpot; Shabu-Shabu; Mixed Seafood Hotpot; Desserts; Green Tea Ice Cream; Tomato Cognac Sorbet Steamed Fish with Noodles in Clear BrothSteamed Seabass with Vegetables; Simmered Fish in a Light Daikon Broth; Tuna and Daikon Simmered in Sake and Soy; Steamed Egg Custard Cups with Shrimp, Chicken and Mushrooms; Grilled Red Snapper; Abalone Simmered in Sake and Ginger; Salmon Tofu Fritters; Shiitake Mushrooms Stuffed with Shrimp; Crunchy Almond Shrimp; Deep-fried Crispy Whitebait; Baked Tuna Seasoned with Miso, Ginger and Kelp; Grilled Miso Cod; Barbequed Eel; Grilled Clams with Miso and Mushrooms; Grilled Whole Fish with Salt; Baked Scallops with Miso in an Orange Cup Shiba-zuke PicklesAppetizers, Soups and Noodles; Mixed Chicken and Vegetable Yakitori; Braised Burdock and Carrot; Grilled Bean Curd Topped with Miso; Simmered Butternut Squash or Pumpkin; Green Bean Salad with Tart Sesame Dressing; Spinach with Sesame Sauce; Seaweed and Cucumber Salad; Untitled; Mixed Grilled Seafood Appetizer; Fresh Seared Tuna with Seaweed and Cucumber Salad; Daikon and Carrot Salad with Sweet Vinegar Dressing; Miso Soup with Mushrooms; Rice with Wild Vegetables and Mushrooms; Rice Parcels; Miso Soup with Clams; Shrimp and Bamboo Shoots in Clear Broth The Food of Japan contains 96 easy and delicious recipes from the Land of the Rising Sun. Recipes include: Soup Stocks Sauces and Batters Pickles Appetizers, Soups and Noodles Sushi and Sashimi Seafood Meat and Poultry Hotpots Desserts Also a measurements and conversion's table is included at the back of the book.