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Japanese Cooking The Traditions Techniques Ingredients and Recipes Paperback – January 1, 2007


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Product Details

  • Paperback: 256 pages
  • Publisher: Hermes House; First Edition edition (2007)
  • Language: English
  • ISBN-10: 0681323272
  • ISBN-13: 978-0681323278
  • Product Dimensions: 11.7 x 9.1 x 0.9 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #1,402,283 in Books (See Top 100 in Books)

Customer Reviews

4.8 out of 5 stars
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See all 20 customer reviews
Recipes are great.
bump7
I love this book, and still use recipes from/based on it from time to time.
T. Hendrix
Great beginner's book for Japanese cooking.
Amazon Customer

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By bump7 on June 16, 2010
Format: Paperback
I found this book after I got home from living in Japan. I wish I had had it then!! It does a great job of explaining history, culture, etiquette, tools and ingredients of Japanese cooking. As a representative of the Japanese Exchange & Teaching (JET) Alumni Association of Wisconsin, I highly recommend this book to all the new JETs that are moving to Japan. It will make stocking your kitchen & fridge much easier. Recipes are great.
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5 of 5 people found the following review helpful By Dr. Bojan Tunguz HALL OF FAMETOP 50 REVIEWERVINE VOICE on April 11, 2011
Format: Paperback
Japanese food is one of my favorite culinary traditions. However, where I live it is very hard to find a good authentic Japanese restaurant, and the ones that can be found tend to be overpriced. This cookbook serves the purpose of being a great introduction to the Japanese culinary techniques and recipes. The book is very detailed, and it's almost a textbook on Japanese cooking. The large introductory section gives a detailed account of all the main ingredients, cooking styles, and specialty dishes and utensils that are associated with Japanese cuisine. many of these are not readily accessible in a typical western kitchen, and you may find yourself shopping in specialty ethnic food stores or online in order to obtain the appropriate utensils or ingredients. Nonetheless, if you are willing to invest time and effort the rewards of making your own Japanese-style dish are immeasurable. You are most likely not going to have a total success with every dish from the get go, especially with some of the more demanding recipes, but with time and patience you will be able to master most of them. This cookbook is extremely detailed and informative. It also includes many large, clear pictures of the dishes that you are making, and these will be particularly useful in giving you the idea of what you are aiming for. Book's large format is a great help in the kitchen, as it is easy to follow the directions directly while in the process of cooking. overall, this is truly a great cookbook and it's one of my all time favorites.
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4 of 4 people found the following review helpful By Dr. Bojan Tunguz HALL OF FAMETOP 50 REVIEWERVINE VOICE on December 16, 2010
Format: Paperback
Japanese food is one of my favorite culinary traditions. However, where I live it is very hard to find a good authentic Japanese restaurant, and the ones that can be found tend to be overpriced. This cookbook serves the purpose of being a great introduction to the Japanese culinary techniques and recipes. The book is very detailed, and it's almost a textbook on Japanese cooking. The large introductory section gives a detailed account of all the main ingredients, cooking styles, and specialty dishes and utensils that are associated with Japanese cuisine. many of these are not readily accessible in a typical western kitchen, and you may find yourself shopping in specialty ethnic food stores or online in order to obtain the appropriate utensils or ingredients. Nonetheless, if you are willing to invest time and effort the rewards of making your own Japanese-style dish are immeasurable. You are most likely not going to have a total success with every dish from the get go, especially with some of the more demanding recipes, but with time and patience you will be able to master most of them. This cookbook is extremely detailed and informative. It also includes many large, clear pictures of the dishes that you are making, and these will be particularly useful in giving you the idea of what you are aiming for. Book's large format is a great help in the kitchen, as it is easy to follow the directions directly while in the process of cooking. overall, this is truly a great cookbook and it's one of my all time favorites.
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3 of 3 people found the following review helpful By SYI on July 14, 2008
Format: Paperback
You can get very good basic Japanese recipes from this book. I really like the miso soup recipe and the okonomiyaki recipe. The first half of the book is devoted to the concepts of Japanese cooking and does a good job of explaining the effect the different seasons and regions have on the cuisine. But I bought the book a second time (lost the first copy) for the okonimiyaki (it's sort of like a cabbage pancake) recipe. It's easy and cheap and tasty and perfect for entertaining.
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1 of 1 people found the following review helpful By EG on March 16, 2013
Format: Paperback Verified Purchase
I had owned this book previously, but had had it stolen from me before I could put it to use. I wanted to purchase another copy and finally get into these awesome recipes. Once I got into it, I was disappointed to a point. While there is a great number of informational tidbits, informing you about a lot of traditional Japanese tools/ foods/methods, the recipes are small in number, and seem to be geared toward a 5-star restaraunt than my little ole kitchen. The recipe's aren't impossible, nor really all that hard, they just seem to be more fluff and presentation than meals. Will I use this book? Absolutely. But I won't be able to use it all the time, or as often as I would like. I will need to purchase another Japanese cookbook to supplement this one. But at least this one is informative enough to explain mystery ingredients I may find in other books!
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1 of 1 people found the following review helpful By Dena on March 24, 2009
Format: Paperback
I found this book on the remainder table at a local bookstore. There's no excuse for that! Seriously, this book is far better than it has any right to be at that price. The first half is the most detailed and helpful explanation I've ever seen of how to select, store, and prepare a wide assortment of Japanese ingredients that can be unfamiliar to Western cooks. The second half is full of good-looking, tasty, unintimidating recipes. When I went through marking the pages with recipes I wanted to discuss in my classes, this book ended up with far and away the most stickies. (Full disclosure: I've semiprofessionally taught Japanese cooking classes.)

The author is wonderful too - Emi Kazuko is referenced in the acknowledgements of several of my other English-language Japanese and Asian cookbooks, and she was on the editorial staff behind some of the Japanese-language cookbooks too. I don't know whether she's bilingual or has a translator, but either way, it doesn't get any more authentic these days. She's written a lot of other cookbooks in both languages that I'd love to find somewhere that I can browse through them...
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