Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Washoku: Recipes from the Japanese Home Kitchen Hardcover – October 1, 2005
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.
You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle
From the Publisher
* The essentials of the Japanese pantry the array of herbs and spices, the numerous varieties of miso, tofu, and noodles are illustrated in full-color photographs.
* Andohs An Ocean of Flavor won the IACP cookbook award for Seafood, Meat, and Poultry in 1998.
More About the Author
My formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo. In 1972 I began my own culinary arts program, A Taste of Culture, that combines spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food. My programs are conducted in Tokyo, Japan and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan's culture through its food.
I publish an electronic newsletter about 6 times a year. Each issue includes a short essay/story focused on some aspect of Japan's food culture. Each edition of the newsletter includes links to photo-illustrated recipes related to the chosen theme. Recipes can be downloaded and printed out, making it easy for subscribers to take into the kitchen when they cook. A Taste of Culture's newsletters are free-of-charge, though permission-based. To subscribe, fill out the form on the home page of TASTEOFCULTURE dot com.
Top Customer Reviews
If you are curious about Japanese food but have perhaps been intimidated by it, then please give this book a try. I know that that you will get excellent results from these recipes - all of the dishes and sauces that I tasted were delicious and accentuated with very well-defined flavors.
As a food enthusiast, I for one am ready to move beyond 'sushi' and learn more about the fascinating world of Japanese food and cooking.
I will say though, that this book can offer some things that Japanese Cooking doesn't have, mainly photography. There are pictures not only of finished dishes but of ingredients too, and even though those are artistically well done they are also quite informative. It helps to know what something looks like when you're looking for it in a store, I would suppose. But there are some steps skipped in this book that Japanese Cooking doesn't overlook. A specific example is a couple days ago when I made an asparagus and black sesame salad from Washoku to go along with lunch. Earlier today I was just perusing Japanese Cooking when it mentioned to never use wet ingredients in an aemono. Oops, nothing was mentioned about that in Washoku. I checked and sure enough, my salad, which was perfectly nutty and crisp at lunch, was now sitting in a pool of gray asparagus water.Read more ›
The recipes cover the basics with a few modern, like a black sesame ice cream. There are "Kitchen Harmony" and "Harmony at Table" notes adding another depth to the recipes with cultural tips on presentation, for example.
I have been studying Japanese food for several years. Washoku will be a reference book on many levels, for recipes, for background on ingredients and techniques, and for the pleasure of reading.
The first part of Washoku is worth the price of the whole book and then some. It is a thorough encyclopedia of ingredients, products, etc. Explanantions of use and pictures predominate the discussion and it is marvelous. I am ecstatic--learning more and more each time I pick up the book. It is a treasure trove.
The recipes too are well done--cross referencing the ingredients with page numbers from the first chapter.
This is a book that I wish had the author's autograph. I predict it will be a prize winner and am delighted to have it in my cookbook collection. Ms. Andoh is to be congratulated on an outstanding contribution to clear communication of Japanese cuisine especially for those of us who would rather cook than carry out!!!!
Most Recent Customer Reviews
After getting fed up with my own cooking style, I bought this book for a new direction and new inspiration.
My goal was to cook for at least two weeks solely from this book. Read more
The recipes seem good, but I wish there were at least some pictures to accompany themPublished 19 days ago by Brice Vacheron
Very nice cook book. I can see many Japanese home dishes that are delicious and healthful.Published 5 months ago by Chi Young Oh
how awful it is to teach a complete different diverse group of people about a certain cultural food with absolutely no images?! This book makes me really want to say wtf! Read morePublished 9 months ago by DisappointedCustomer
What a wonderful cookbook on my favorite style of Japanese food -- home cooking. Preparing and eating the recipes in this book, it is like I am back in a Japanese home. Read morePublished 12 months ago by Miss J