A First Book of Japanese Cooking (Paperback)

by Masako Yamaoka (Author) "Primary bonito stock is used in all clear soups and can be used in dishes that call for a particularly subtle stock..." (more)
Key Phrases: open flame several times, gourd ribbons, bonito stock, Mixed Grill, Do-it-yourself Sushi, Five Vegetables (more...)

Editorial Reviews

Product Description
Simple, easy-to-follow family-style recipes designed for Western cooks wanting to prepare Japanese food at home. All ingredients in the book are readily available outside Japan, and clear-cut techniques and line drawings provide guidance.

Product Details

• Paperback: 156 pages
• Publisher: Kodansha International (JPN); Later Printing edition (September 1996)
• Language: English
• ISBN-10: 477002083X
• ISBN-13: 978-4770020833
• Product Dimensions: 10.2 x 7.2 x 0.5 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #1,115,582 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

4.0 out of 5 stars Good Book--But Beginner Beware!, April 28, 2000

By A Customer

I bought this book while I was in Japan thinking it would be an easy introduction to Japanese cooking that an inspired but unskilled beginner like me could take on--that was a mistake! The book has lots of detailed description and ideas, including illustrations, but the author certainly doesn't cut corners for simplicity. Traditional Japanese home cooking takes time, preparation and practice, and for the most part the recipes in this book are no exception. However, if you're a fairly experienced cook already, and want to get a taste of what Japanese cuisine in all about, then this book is probably what you're looking for.

4.0 out of 5 stars Helpful for beginning Japanese Cooking, June 29, 2009

By	K. Grago (Chico) - See all my reviews (REAL NAME)

This predominantly black & White book does have a few colorful albeit dated pictures in the front.
Japanese-style food is always beautiful though and it gives you an idea of the finished product.
Throughout the book simple black and white drawings illustrate various techniques used to prepare a myriad of recipes.
Simple instructions are easy to follow and there are many yummy recipes.
A good book for beginners.

4.0 out of 5 stars Both home cooking and party cooking in one place, March 24, 2009

By	Dena "Experimental chef and guerilla costumer" (Soybean Central, IL) - See all my reviews

This one is somewhere between home cooking and party cooking, with some recipes for each type. It also includes a section with menus in the back, describing which recipes to cook together for a yakitori party, several different scales of sushi party, a tempura party, a teppan/mixed grill party, and so forth.

If you're looking for a book that hits both everyday home cooking and fancier home entertaining, this is a good book for it. If you're looking for just home cooking, you may want to look for other books like Naomi Kijima's Bento Boxes. (Full disclosure: I've semiprofessionally taught Japanese cooking classes.)