I was somewhat hesitant to purchase this book due to what I consider to be a pretty steep price for a paperback cookbook. So I will start out by saying that my expectations were high. This would normally be the perfect set-up for a disasterous purchase.
However, my high expectations were met. They were not exceeded, but they were met. That's why I am giving this book four stars.
1. I expect a Japanese-authored book on Japanese cuisine to have artful and appetizing color photographs. Check.
2. I expect a Japanese-authored book on Japanese cuisine to have detailed recipes not just in easy to follow text, but also in illustrated color photos detailing every step of the way. Check.
3. I expect a Japanese-authored book on Japanese cuisine to have basic cooking tips that are unique to Japanese cooking (why would an English speaker purchase a book on Japanese cuisine if they already knew Japanese culinary techniques?). Check.
4. I expect a Japanese-authored book on Japanese cuisine to at least have a few recipes that I have not seen elsewhere in my other books on Japanese cusine authored by a Japanese native that make me want to try them. Check.
So my expectations were met.
It was the extras that I really appreciated however: the section at the end of the book detailing Japanese knife cutting methods for vegetables and fish, together with the section at the end of the book suggesting Japanese menus for home and picnic.
To me these extra sections alone justify the rather pricey cost of this paperback book. I'd recommend this book to any English speaking foreigner (a Japanese person would buy a book on Japanese cuisine written in the Japanese language of course) who wants to learn not just Japanese recipes but Japanese cooking, cutting, and aesthetic techniques. For that alone, this book is worth its cost (and if it cost less my rating would have been higher).
By the way, I lived and worked in Japan years ago so am somewhat experienced in Japanese cuisine, although by no means an expert or kaiseki master.
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Quick & Easy Japanese Cuisine for Everyone (Quick & Easy Cookbooks Series) Paperback – August 30, 2002
by
Yukiko Moriyama
(Author)
Enhance your purchase
Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results.
- Print length120 pages
- LanguageEnglish
- PublisherJapan Publications Trading
- Publication dateAugust 30, 2002
- Dimensions10 x 0.3 x 7 inches
- ISBN-104889960937
- ISBN-13978-4889960938
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About the Author
Y Moriyama is a Kodansha International author.
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Product details
- Publisher : Japan Publications Trading; 1st edition (August 30, 2002)
- Language : English
- Paperback : 120 pages
- ISBN-10 : 4889960937
- ISBN-13 : 978-4889960938
- Item Weight : 13.8 ounces
- Dimensions : 10 x 0.3 x 7 inches
- Best Sellers Rank: #1,896,918 in Books (See Top 100 in Books)
- #719 in Japanese Cooking, Food & Wine
- #6,426 in Quick & Easy Cooking (Books)
- Customer Reviews:
Customer reviews
4.7 out of 5 stars
4.7 out of 5
41 global ratings
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4.0 out of 5 stars
Cost of the book was justified by its photography, attention to detail, and appendix illustrating Japanese cutting techniques
Reviewed in the United States on October 18, 2015Verified Purchase
10 people found this helpful
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Reviewed in the United States on June 25, 2011
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If you are looking for a beginners cookbook for Japanese cuisine, this is the one! Easy to follow recipes with ingredients you can find at your local grocery store. I did have to locate a Japanese market for some of the more traditional foods but what a fun excursion I had that day! The first meal attempted was shrimp tempura with soba noodles and it was fabulous. The back of the book is a goldmine of information with guides for food prep, cooking tips, and ingredients that include drawings and pictures. You cook like a pro starting with your very first recipe. So far my son and I have successfully made tonkatsu (pork cutlet), a slight variation of the Sukiyaki recipe, and the shrimp tempura with noodle. Learning how to make authentic Japanese sauce and soup bases are well worth the cost of the book. Tonight is chicken with udon noodle. Yum!
9 people found this helpful
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Reviewed in the United States on December 22, 2006
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I bought this book from a Japanese bookstore in "Japan Town" in San Francisco on vacation. I am online now buying more for my friends. I compared this book with every other english language Japanese cookbooks in the store (and there were MANY). I found this one to be superior to the rest as it contained everything I would need to prepare meals. I should mention I have lived in Japan for 5 years and have a good feel for what is authentic. This book has allowed me to create some very nice meals at home approaching resturant quality of those found in Japan. I expecially like the pictures that show all the steps of the preparation including pictures of the ingredients. Also included is a section that shows how food is served (presentation on table).
Honestly, I don't see how you can go wrong buying this book. Its inexpensive and contains EVERY aspect you need to be sucessful: tools and utensils, knife skills, ingredients, recipies, and presentation.
Now I just wish I could find similar books for Greek, Italian, Thai, and so on...
-Steve Maercklein
Austin, Texas
Honestly, I don't see how you can go wrong buying this book. Its inexpensive and contains EVERY aspect you need to be sucessful: tools and utensils, knife skills, ingredients, recipies, and presentation.
Now I just wish I could find similar books for Greek, Italian, Thai, and so on...
-Steve Maercklein
Austin, Texas
60 people found this helpful
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Reviewed in the United States on July 3, 2008
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After being an exchange student in Japan, I found myself longing for the foods my host mom made, and decided to try cooking them myself! (Despite my absolute inability to cook previous to this.) This book provides recipies that taste exactly like the foods that could be found both at my host mom's table and at Japanese restaurants. They're easy to follow, include lots of photos to illustrate each step, and allow for improvisation for ingredients that are sometimes hard to find. I recommend Quick and Easy Japanese Cuisine highly for those looking to start (or continue) a cullinary adventure!
14 people found this helpful
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Reviewed in the United States on August 13, 2011
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First off let me say this book is useless without authentic ingredients. Now that thats out of the way I will be quick to note that this book identifies all of the forien ingredients (with photos) that may be required & describes them. It alos has a glossery in the back & a list of tools & photos that may be necissary. It also has an slightly less than usefull index, and a conversion chart. (because true Japanese recipeis are mesured metricly) Most of the recipies are already converted, but not all of them. Each recipie has multiple color pictures to go along with it. Some take up a page, and others 2 full pages. All of the recipies are faily easy to make & there are quite alot of recipies to choose from. In conclusion this is a good buy for those willing to go the extra mile & get the correct ingredients.
One person found this helpful
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Reviewed in the United States on November 9, 2005
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I have been living in Japan for 3 years and we are about to move back to the U.S. One of my Japanese friends pulled out her copy of this book to give me some recipes. She actually bought it when she lived in the U.S. so she would have English language versions of recipes to give her American friends. She found this book to be very close to her mother's and grandmothers' way of cooking. The recipes are easy to follow and the illustrations of preparation techniques are very helpful even for someone without any prior knowledge of Japanese food preparation.
37 people found this helpful
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Reviewed in the United States on January 15, 2013
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This give an easy way to start with good Japanese recipes.
Many pictures showing "how to do it" plus picture of finished product.
Many pictures showing "how to do it" plus picture of finished product.
One person found this helpful
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Reviewed in the United States on May 6, 2016
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great easy recipes



