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Simply Japanese: Modern Cooking for the Healthy Home Hardcover – May 1, 2010
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From the Author
"This book is full of modern Japanese food, the kind we Japanese eat every day. It's the food I've made for my family and friends, including Westerners, who all appreciate natural, good taste. If this book helps bring healthy, delicious Japanese home cooking to your daily table and adds even just a little to your life, then I couldn't be happier." —Yoko Arimoto
About the Author
After a career as a fashion designer, YOKO ARIMOTO found herself enjoying cooking at home for her three children. She soon started working on food-related magazine articles, which were quickly followed by appearances on television food shows. She also began writing cookbooks, which became bestsellers in Japan. Simply Japanese is her first book to be translated into English.
Photographer FUMIHIKO WATANABE has worked on numerous food magazines and cookbooks, including Nobu: The Cookbook, published by Kodansha International, which was nominated for a James Beard Award for photography.
More About the Author
Top Customer Reviews
The recipes are well organized and spread into different chapters which are,
1. Meat and Poultry
6. Traditional Specialties
7. Rice and Miso Soup
My husband liked the nikijaga simmered potato and beef so much and I made it three times in two weeks. We have tried several other recipes and we were pleasantly surprised at how good and flavorful they are. The salmon teriyaki is divine, as are many of the others. I've learned to deep fry seafood. These recipes are contemporary and realistic, and most do not have exotic ingredients you have never heard of.
All the recipes are clearly written, and the author also gives plenty of useful tidbits that have come in very handy in the produce section in the supermarket. Unlike many cookbooks that just give recipes and pictures (although they are beautiful), in this book, there are lots of background writing about each of the recipes selected. The technique and equipment notes in the back of the book are very useful too.
Truly a wonderful book.
But so happens the lady really knows and loves her subject, and the book is exactly what it says it is: authentic Japanese cuisine that uses few ingredients and needs few instructions to prepare.
Which doesn't imply it's all easy-peasy. The kara-age chicken needs to first be fried at 340F until almost done, then singed at 370F to finish. My first experience quickly taught me that those specific temperatures are important, and are difficult to maintain (do NOT trust the dials on electric deep-fryers: these days I just hover over the stove, monitoring the oil temperature in the pot). I thought to eliminate the first fry by pan-roasting the chicken beforehand, but turns out the batter needs all that time in the oil to cook properly.
But my first, messy attempt got eaten almost as quickly as my second. And as I already had hot oil, and we had harvested-today local corn on hand, I also tossed in her kaki-age corn and shrimp fritters, without the shrimp, which means I was basically deep-frying corn and flour: those are so utterly addictive that they evaporated on their way to the table.
For a Scotsman, I've made an astonishing amount of tofu, but then so has Ms. Arimoto. Tofu is tasteless, you think? Try using her recipe, but substituting edamame (frozen is perfect) instead of dried soybeans. The result is BRIGHT green, tasty in a very subtle way, and likely to get you lucky if you ever bring a vegan home for dinner.
A recommendation for a next book? Japanese Soul Cooking. A sorta Japanese-gets-funky-n-messy cookbook, including several horrific-looking dishes (like Hiroshima-style okonomiyaki) that look distinctly ... Scottish.
Most Recent Customer Reviews
We purchased this because we like Japanese food and wanted to start to learn to cook it ourselves. The recipes are simple and clear, We plan to look up this author and maybe by... Read morePublished on December 7, 2013 by NICU Nurse 21
Very nicely done. I recommend for those not well versed in Japanese food as it is not overly complicated, and explains items, and how to quite well. Read morePublished on August 27, 2013 by KChef
I've been a long time fan of Japanese culture and this book is terrific! I love the photographs and explanations on how to prepare each item. Read morePublished on February 3, 2013 by Kristen Warden
I really like this book. It's clean, easy to read, simple format, and contains fairly simple recipes. Read morePublished on December 31, 2012 by Timegoesby