Simple, easy-to-follow instructions reveal the way to prepare the delicious Japanese foods which are becoming so popular outside Japan. Basic procedures are clearly explained and illustrated for quick mastery. A wonderful resource for both the novice and experienced cook.
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Most Helpful Customer Reviews
13 of 13 people found the following review helpful:
2.0 out of 5 stars
Good but some problems,
This review is from: The Joy of Japanese Cooking (Paperback)
I also live in Tokyo and hoped that this book would be helpful to me. In some ways it is but in others there are some problems.
The English translations of dishes are quaint, misleading and unhelpful. Nabemono as "casseroles"? Nikujaga as "Simmered beef and potatoes"? In many cases the Japanese term would be better. The index is not helpful. If you look up "sukiyaki" in the index you will not find it under "sukiyaki". If you know the Japanese names of foods, the book is not convenient to use. You have to guess what arbitrary English name the author may have chosen. The measurements are an inconsistent mix of metric and non metric - a good editor would have fixed that. (Why not both?) Only a limited coverage of Japanese food is given. Many well known dishes didn't make it, but in fairness, you have to draw the line somewhere! A few unauthentic ingredients are included and I think they should be described as such. I would rather only substitute when I can't find what I really want but the auther seems to have made a few decisions in this regard without telling us. Coverage tends to be a little skewed toward foods presumably preferred by foreigners, which makes the book a little less appropriate for serious cooks.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
The Joy of a Great Cookbook!,
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This review is from: The Joy of Japanese Cooking (Hardcover)
This is a wonderful concise Japanese cookbook by an artistic chef, Kuwako Takahashi. It has many color pictures of beautiful presentations, clearly written recipes, and a great variety of classic and and some contemporary dishes.
Having "eaten my way around" at some restaurants in Japan and at many US Japanese restaurants, it's a double pleasure to see presentations I recognize as "classics", and to have the author describe clearly, often with clearly labelled drawings, just how to cut and arrange the component items from vegetables to fish and different types of sushi, and have you proud to serve them in a well presented dish or platter! Not sure how to serve Japanese dishes...not a problem! The author show how to make tea, serve sake, and even shows the traditional order of courses as suggestions. Nearly all of the ingredients can be obtained at a typical local Asian grocery, with the remaining ones obtainable over the internet.The inari zushi covers or "bags" even come in cans, so that shortcut takes care of a few steps, if one is so inclined. There are over 17 simple salad dressings, 8 simple ways to prepare tasty attractive rice dishes, and beautiful photos of sukiyaki to sushi, so you know how the item should look. She even has some pages on decorative food cutting. It's petty clear which are simple recipes, and which are more complex by the list of ingredients, so work your way up, from many simple and elegant recipes, to more complex if you desire. There's a glossary of Japanese ingredients, and their substitutes, when appropriate. The only "fault" I found is that the classic "shabu-shabu" was not in the index as such, I had to find it under "casseroles", as nabemono (a quick stew) is translated into that in English, and udon noodles are under "noodles"...fair enough! I have the hardbound 311 page, 1994 4th printing of the 1986 copyright, and this book is preferable over many of the more recent books with it's ease of making simple tasty meals, and overall helpfulness, with pictures and suggestions to make the meals look like artistic gourmet meals, epecially if you have little prior food artistry experience.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Classic,
By bigdaddy (socal) - See all my reviews
This review is from: The Joy of Japanese Cooking (Paperback)
I own the hardcover edition of the book, and assume the same content as soft cover. This book may have slight problems with editing, organization, but the quality of the content is top notch. The great photographs really convey the way traditional Japanese food is presented, and not trying to be "modern" and "fusion." I own many books on the subject, some costing alot more. This book has a great depth to it, And I consider it to be one of the most valuable books I own. Not as user friendly as some books but in my opinion, priceless for quality of content.
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Inside This Book
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First Sentence:
Freeze-dried seaweed gelatin. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
standard cooking liquid, crushed bean paste, persimmon cups, fluffy shrimp, miso glaze, sweet pickled ginger, lemon soy sauce, konnyaku noodles, mixed sushi, cup dashi, tempura dipping sauce, custard soup, dashi kombu, sansho powder, dried daikon, red pickled ginger, fried tofu puffs, pressed sushi, tofu base, grated daikon, vinegared water, nigiri zushi, taro potatoes, tofu patties, gourd rind Key Phrases - Capitalized Phrases (CAPs): (learn more)
West Coast, Sweet Vinegar Dressing, Tofu Dressing, Chirashi Zushi, Marinated Spinach, Chilled Tofu, Inari Zushi, Tatsuta Age, Atsu Age, Chawan Mushi, Nandina Caviar, New Year, Vinegared Lotus Root, Braised Chicken, Chrysanthemum Turnips, Gelatin Method, Kiriboshi Daikon, Mustard Sauce, Nama Age, Nori Roll, Peanut Sauce, Prepared Sauce, Wheat Gluten Cake, Fermented Bean Paste, Serve Tea New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Freeze-dried seaweed gelatin. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
standard cooking liquid, crushed bean paste, persimmon cups, fluffy shrimp, miso glaze, sweet pickled ginger, lemon soy sauce, konnyaku noodles, mixed sushi, cup dashi, tempura dipping sauce, custard soup, dashi kombu, sansho powder, dried daikon, red pickled ginger, fried tofu puffs, pressed sushi, tofu base, grated daikon, vinegared water, nigiri zushi, taro potatoes, tofu patties, gourd rind Key Phrases - Capitalized Phrases (CAPs): (learn more)
West Coast, Sweet Vinegar Dressing, Tofu Dressing, Chirashi Zushi, Marinated Spinach, Chilled Tofu, Inari Zushi, Tatsuta Age, Atsu Age, Chawan Mushi, Nandina Caviar, New Year, Vinegared Lotus Root, Braised Chicken, Chrysanthemum Turnips, Gelatin Method, Kiriboshi Daikon, Mustard Sauce, Nama Age, Nori Roll, Peanut Sauce, Prepared Sauce, Wheat Gluten Cake, Fermented Bean Paste, Serve Tea New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
1
book
cites this book:
- Cooking Essentials for the New Professional Chef by The Food and Beverage Institute in Back Matter
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