Japanese Cooking Hawai'i Style [Spiral-bound]

Muriel Miura (Author), Paul Konishi (Illustrator), Kaz Tanabe (Photographer)

Book Description

Publication Date: October 30, 2006

Japanese cooking at its best with a local touch of Hawaii. Recipes include ingredient preparation tips, cooking times, and food arrangement tips.

Product Details

• Spiral-bound: 208 pages
• Publisher: Mutual Pub Co (October 30, 2006)
• Language: English
• ISBN-10: 1566477964
• ISBN-13: 978-1566477963
• Product Dimensions: 9.7 x 9.1 x 0.9 inches
• Shipping Weight: 2.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,082,536 in Books (See Top 100 in Books)
  • #88 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Pacific Rim

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars An updated version of a classic, October 1, 2008

By 

Taste Buddy (Eastern North Carolina) - See all my reviews

This review is from: Japanese Cooking Hawai'i Style (Spiral-bound)

Muriel Miura began her career as a home economist with Hawaii's Gas Co. She's hosted her own cooking shows. One of them called Cook Japanese which was aired on Hawaii Public Television in the early '70s.

She's also an author of numerous cookbooks. In 1974, as a way to help pay for her daughter's private school tuition, she wrote Cook Japanese: Hawaiian Style which she self-published. This cookbook has become a classic and is now out of print. Thanks to her daughter's encouragement to revise and reprint this cookbook for her children, Muriel Miura's classic is once again available for a whole new generation to enjoy.

The cookbook is sectioned into three parts:

Part One: Things Japanese
. . . How to Use Chopsticks
. . . Japanese Table Setting
. . . Decorative Ways of Cutting and Slicing
. . . Japanese Cooking Utensils

Part Two: Recipes
. . . Appetizers (Zenzai)
. . . Soup Stocks & Soups (Dashi and Owanrui)
. . . Rice Dishes (Gohanmono)
. . . Noodles (Menrui)
. . . Mixed Foods Vinegared Salads, and Pickled Vegetables
(Aemono,Sunomono, & Tsukemono)
. . . Raw Fish (Sashimi)
. . . Foods Cooked in Seasoned Liquids (Niimono)
. . . Steamed Foods (Mushimono)
. . . Fried Foods (Agemono)
. . . One Pot Cooking (Nabemono)
. . . Broiled Foods (Yakimono)
. . . Tofu Dishes (Tofu Ryori)
. . . Desserts (Dezaato)

Part Three: Appendices

This book has many colored pictures of the prepared dishes. Many of the ingredients used can be found in the asian food aisle of most well stocked supermarkets these days. Ingredients which may be harder to obtain can more than likely be found through the internet.

7 of 7 people found the following review helpful:

4.0 out of 5 stars One of the better gifts from my mother, July 3, 2008

By 

A fan - See all my reviews

This review is from: Japanese Cooking Hawai'i Style (Spiral-bound)

My mother gave me this book a year ago when I wanted to make some Japanese food for my girlfriend (non-Asian). I liked it because the recipes were easy to follow, worked well, and had Japanese flavor and Hawaii flavor. I also like it as a Japanese-American cookbook, and being Japanese American, I don't see them too often. While it might not be the most "authentic" Japanese food (it's close), it is authentic Japanese Hawaii food and well worth the price.