Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide [Paperback]

Sabi Shinojima (Author)

Book Description

Publication Date: April 4, 2003

Have you ever tried to make tempura but been dismayed by the soggy result? In this handy full-colour guide, you will discover the simple steps that professional chefs use to attain the perfect texture for every dish and bring out the full depth of flavour in each ingredient. The seventy recipes in this volume are presented in full colour, supplemented by full-colour photographs of four, five, or more of the stops needed to prepare the dish perfectly. The key step - the professional's touch - for recipes is highlighted for quick reference. Organised by method of preparation, the recipes include simmered dishes, elegant soups, rice dishes, noodle platters, custard-style egg dishes, seafood dishes, deep-fried and pan-fried dishes, and crisp marinated vegetable dishes. Fundamental techniques of Japanese cooking, such as making stock, blanching vegetables, steaming rice, handling fried foods, and grilling fish, are included in each section, with illustrations for every step.

Editorial Reviews

About the Author

Sabi Shinojima is a Kodansha International author.

Product Details

• Paperback: 120 pages
• Publisher: Japan Publications Trading (April 4, 2003)
• Language: English
• ISBN-10: 4889960880
• ISBN-13: 978-4889960884
• Product Dimensions: 7.8 x 7.4 x 0.4 inches
• Shipping Weight: 8.8 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #1,053,041 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

5.0 out of 5 stars Wonderfully detailed book!, September 7, 2006

By 

Guppyfish (Utah.) - See all my reviews

This review is from: Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide (Paperback)

This book is perfect for those looking for authentic Japanese cusine that is not overly complicated and has reasonably easy to find ingredients. This book covers all sorts of Japanese food and not only gives a detailed picture explaining how to use certain techniques, but also gives helpful hints along the way to help the reader understand WHY certain steps are made in the cooking process. (such as why you cook certain vegetables with rice in the water or with vinegar water)

I'd have to say the only drawback to this book is that it is so short, if only it was longer!

10 of 10 people found the following review helpful:

5.0 out of 5 stars Good illustrated and easy to follow recipes, December 9, 2005

By 

Michiko "Donna" (Houston, TX) - See all my reviews

This review is from: Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide (Paperback)

The instructions are detailed with great photos to illustrate what the dish should look like. One of the best Japanese recipe books. Some ingredients are hard to find in the States.
(Reviewed on 12/9/2005)

13 of 15 people found the following review helpful:

3.0 out of 5 stars Okay, Not Great, August 8, 2008

By 

DW99 - See all my reviews

This review is from: Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide (Paperback)

First, I love Japanese food and probably have around ten Japanese cookbooks. There are two major problems with this particular cookbook. First, the pages started falling out the first time I used it. The publisher did not do a good job with the binding. Second, the recipes just aren't very good and use a lot of ingredients that are hard to find even if you live near a Japanese grocery store, which I do. Ingredients such as nuka (rice bran), udo (a kind of vegetable), taro root, konnyaku (devil's tongue jelly), gobo (burdock root), and mitsuba leaves are often difficult to find. As for the recipes themselves, they just aren't very tasty. I do love her thick omelet recipe, but you can find similar recipes in other cookbooks. The photos and directions are the one strength this book has: they are clear and well-done.

For a better cookbook check out Naomi Kijima's Bento Boxes. Most of Naomi's recipes are for single servings, but can easily be doubled or tripled or whatever.