Amazon.com
If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.
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
Book Description
"Elizabeth Andoh's groundbreaking cookbook introduces Western audiences to the age-old concept of washoku, the art of creating nutritional and aesthetic harmony at the table, one that transforms our thinking about Japanese cuisine and culture. Composed with deep scholarship and loving craftsmanship, Washoku is filled with authentic recipes and personal stories that place the Japanese cooking and dining experience in a much needed cultural perspective only an insider could share." --Grace Young, author of The Breath of a Wok
"For American cooks, Elizabeth Andoh is THE guru of Japanese cuisine. It seems there's nothing she doesn't know, her language is clear and understandable, and her recipes work. What more could you want?"
--Mark Bittman, author of How to Cook Everything
"We cook from the heart (kokoro) and express our feelings with our dishes. In this book, Elizabeth Andoh conveys the way of the Japanese kokoro through cooking to people around the world."
-- Nobu Matsuhisa
"Elizabeth Andoh's beautiful new book is not just a cookbook filled with enticing recipes, but a fascinating treatise explaining the philosophy behind Japanese home cooking and Japanese cuisine as a whole. Washoku confirms Elizabeth's stellar reputation as one of the most knowledgeable authorities on Japanese food and culture."
--Nina Simonds, author of A Spoonful of Ginger
In 1975, Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world 's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful.
Customer Reviews:
Cooking Japanese Food Made Easy.......2007-07-14
Very pleased with the addition of this book to my collection. Ordering was perfect, arrival was perfect, and the happiness I have now at being able to cook for my daughter-in-law is awesome. Everything went smoothly and I am so pleased. Highest rating to a great service.
A very useful and informative book.......2007-07-12
This book is one that I would usually put in the "coffee table" genre. It is full of informative photographs, has sections on ingredients, tableware, service, recipes..... and it is beautiful have out for looks or information. It is well worth the price and that is something that is hard to find in the world of Japanese cookbooks in general. This is a huge book that is bursting with color and instructions. This is a book to add to your collection whether you cook, need a focal point for that special spot in your living room or actually want to cram your head with facts about Japanese cuisine and service.
Washoku: Recipes From The Japanese Home Kitchen.......2007-04-11
Others may better explain the concept of Washoku and its five harmonies applied when making a meal(harmony in color, palate, cooking method, senses and outlook). For me the value of this book has been its wonderfully thourough (almost encyclopedic) description of japanese ingredients, its illustrations, what a Japanese pantry would include (the essentials), instructions on how to prepare, tools needed, how to store, what to expect from foods (e.g. smells that we might not recognize and mistake for spoilage). I constantly refer to it as I use other Japanese cookbooks.
A Truly Wonderful Book.......2007-03-12
For a country so obsessed with food, why is it that we never take the time to really think about the way we eat the particular foods on our table. Do we ever consider the texture and color when preparing a meal? Is it at all important that the items on our plate achieve a certain harmony with each other? What do we know about our methods of food preparation in spiritual terms? And why is it that we only think about our stomachs at mealtime and not our metaphysical hunger? Because we just don't. It has no place in our culture of Fast Food and microwave-ready dinners.
It's only when you pick up Elizabeth Andoh's book, Washoku: Recipes From The Japanese Home Kitchen, that you begin to see how simple it is to think in these terms. Andoh talks about discovering the art and science of the food of her adopted country, her monther-in-law's Japanese home kitchen and lengths she went in preparing not only healthy meals but truly fulfilling dishes made with order and harmony.
Washoku explains the philosophy of thinking about the balance of color, taste, texture, technique, and ingredients in a meal. Andoh, In short, teaches you how and why each meal should feature five colors, five flavors, five cooking techniques and engage all five senses. The fifth principle, based in Buddhist practices, urges cook and diner to be mindful of the work that went into the meal, to be grateful, to put aside ill feelings, to eat for spiritual as well as physical well-being.
It is a truly wonder book. I couldn't wait to add it to my kitchen bookshelf.
Beautiful and accessible.......2007-03-11
After using a library copy of this book for several weeks, I am definitely purchasing my own copy. It's a beautiful book, yes, but more important, the recipes are easy to use and produce a fairly authentic flavor with little fuss and bother. I have one slight suggestion for future volumes by Andoh and other Japanese cookbook authors. It would be extremely helpful if the names for ingredients (in the ingredient glossary) would be given in both romaji and Japanese characters. When shopping, I often find products that are made in Japan and labeled only in Japanese. Since my reading knowledge of Japanese is extremely limited, it's difficult to figure out what the item is exactly. With hiragana and/or kanji labels in the book, one could compare to the product label and shopping would be far easier!
Average customer rating:
- Pretentious and Boring
- Great little book with two stories you will love
- Twin Souls
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Kitchen (A Black cat book)
Banana Yoshimoto
Manufacturer: Grove Press
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Binding: Paperback
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ASIN: 0802142443 |
Book Description
With the publication of Kitchen, the dazzling English-language debut that is still her best-loved book, the literary world realized that Yoshimoto was a young writer of enduring talent whose work has quickly earned a place among the best of contemporary Japanese literature. Kitchen is an enchantingly original book that juxtaposes two tales about mothers, love, tragedy, and the power of the kitchen and home in the lives of a pair of free-spirited young women in contemporary Japan. Mikage, the heroine, is an orphan raised by her grandmother, who has passed away. Grieving, Mikage is taken in by her friend Yoichi and his mother (who is really his cross-dressing father) Eriko. As the three of them form an improvised family that soon weathers its own tragic losses, Yoshimoto spins a lovely, evocative tale with the kitchen and the comforts of home at its heart.
In a whimsical style that recalls the early Marguerite Duras, "Kitchen" and its companion story, "Moonlight Shadow," are elegant tales whose seeming simplicity is the ruse of a very special writer whose voice echoes in the mind and the soul.
Customer Reviews:
Pretentious and Boring.......2007-09-06
Overly verbose and try-too-hard quirky. I didn't like it, although it came highly recommended by a couple of friends. I'll try re-reading it.
Great little book with two stories you will love.......2007-07-23
Kitchen has two stories within the cover. The first is the book's title, called Kitchen, and is a wonderful but sad story. Two people, the surviving members of two family, coming together to make a new family. It is a story of love, memories and, well, kitchens. The second, smaller story called Moonlight Shadow is a simple story about love lost, love remembered and, in the end, about moving on with one's life.
Twin Souls.......2006-11-29
When my friend Mini sent me this gift, I wanted to immediately loose myself in the pages. I kept thinking it was truly a book I would want to read all in one sitting. I wanted to curl up on a couch and have my two cats sleeping at my feet and how right I was!
Once I started reading, (my husband sound asleep, cats sleeping at my feet, and the house deathly quiet except for the quiet humming of the refrigerator), I was immediately drawn into Mikage Sakurai's world.
Banana Yoshimoto uses luscious descriptions of food and kitchens. She describes people and places with such poignancy, you truly feel connected to them. Her thoughts burst onto each page with such honesty, you cannot help but fall in love with her innocent, charming writing style.
There are life and death issues in "Kitchen," we can all relate to. Her evocative writing will fill you with nostalgia for some of the cooking spaces you have perhaps left behind. Mostly I love my grandmother's kitchen best. The familiar creak of the oven door, the scooting sound of the chairs as we sit for a cup of tea, and the racks of cookbooks patiently waiting on the shelves. To imagine this kitchen without my grandmother was to imagine the entire house without a soul, without love, and without peace.
This is the emotion Mikage feels as she sleeps on the floor in her grandmother's kitchen. After loosing her grandmother, Mikage is lost, lonely and depressed. Her soul longs for the comfort of another soul who can understand her torment. She feels as though death surrounds her and she cannot escape.
For a time she finds happiness with Yuichi, who knew her grandmother well. He is living with his mother Eriko. Mikage goes to live with them until she can learn to handle her emotions.
Yuichi's girlfriend is not impressed, even though the relationship is purely platonic on the surface. Deep within their souls they are soon to become twins, bearing the scars of a common life experience.
Banana Yoshimoto's writing is fresh, real and casts a spell on the reader. I would have preferred the book to end on page 105. She does truly seize hold of your heart and I wanted the book to either end or I wanted one more chapter in place of Moonlight Shadow.
I found the second book did not belong with the beautiful yet somewhat unfinished story of Yuichi and Mikage. I think you will agree. In fact, I suggest that when you get to page 105, you close the book and come back later to read the second story.
I find her writing to be most inspirational when she has fully developed her characters. To truly appreciate this book, you must love food and kitchens, that is the magic.
~The Rebecca Review
Book Description
What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn't you want to know their extraordinary secret?
Japanese-born Naomi Moriyama reveals the secret to her own high-energy, successful lifestyle–and the key to the enduring health and beauty of Japanese women–in this exciting new book. The Japanese have the pleasure of eating one of the most delicious, nutritious, and naturally satisfying cuisines in the world without denial, without guilt…and, yes, without getting fat or looking old.
As a young girl living in Tokyo, Naomi Moriyama grew up in the food utopia of the world, where fresh, simple, wholesome fare is prized as one of the greatest joys of life. She also spent much time basking in that other great center of Japanese food culture: her mother Chizuko's Tokyo kitchen. Now she brings the traditional secrets of her mother's kitchen to you in a book that embodies the perfect marriage of nature and culinary wisdom–Japanese home-style cooking.
If you think you've eaten Japanese food, you haven't tasted anything yet. Japanese home-style cooking isn't just about sushi and raw fish but good, old-fashioned everyday-Japanese-mom's cooking that's stood the test of time–and waistlines–for decades. Reflected in this unique way of cooking are the age-old traditional values of family and the abiding Japanese love of simplicity, nature, and good health. It's the kind of food that millions of Japanese women like Naomi eat every day to stay healthy, slim, and youthful while pursuing an energetic, successful, on-the-go lifestyle. Even better, it's fast, it's easy, and you can start with something as simple as introducing brown rice to your diet. You'll begin feeling the benefits that keep Japanese women among the youngest-looking in the world after your very next meal!
If you're tired of counting calories, counting carbs, and counting on being disappointed with diets that don't work and don't satisfy, it's time to discover one of the best-kept and most delicious secrets for a healthier, slimmer, and long-living lifestyle. It's time to discover the Japanese fountain of youth….
From the Hardcover edition.
Customer Reviews:
Not true.......2007-09-26
Can I just say that Japanese women do get old , and not as fat as in other countries, but they do not sustain the figure of their youth. Immediately after marriage and after the desired number kids they usual turn into a obasan. Live life as it happens, and accept what you are.
Not my cup of (green) tea.......2007-06-24
I picked this book up in a Japanese food store because I'm interested in Japanese cuisine and lifestyles.
I need to address the writing style in my review as I never got over it: I agree with what another review wrote about the smarmy writing style of Ms. Moriyama. There's a lot of unnecessary, self-righteous fluff in there where she touts statistics and ideals repeatedly; oftentimes, the same information appears twice on the same page! Her affluent background also doesn't seem to make the everyday Japanese woman that she keeps mentioning feel credible. She implies that all japanese mothers cook naturally and with wholesome ingredients 100% of the time. What about the aisles and aisles of prepackaged curry and hayashi rice sauce and ramen in the Japanese supermarkets? Would there be so many of these products if Japanese mothers are still cooking these traditional meals she writes about every day? I really find that hard to believe...
Writing-style aside, the recipes seem easy enough to follow and are backed up by plentiful (at times superfluous) factual support. I haven't tried out any yet, but I may.
Overall, this book wasn't really my cup of (green) tea.
Impressive.......2007-05-10
What an amazing book. Cool recipes, actual facts and japanese history, probably one of the best books for introducing japanese food in it's best way.
This book does not accurately reflect Japan.......2007-03-27
I agree that this book is out of touch with modern day Japan. I've been living in Japan for quite a while and `healthy' is the last word I would use to describe most meals that I've eaten here. Products containing wheat and grains are nowhere to be found while starchy foods such as white rice, white bread, processed flours, and loads of potatoes dominate the palette, not to mention the prevalence of fried/oily foods and fatty meats which appear in almost every Japanese meal I eat.
While the recipes listed in this book are great, they in no way reflect reality.
The people I know who lost weight in Japan were college students whose diets in America consisted mostly of greasy pizza and French fries.
I on the other hand had a relatively healthy diet in the States and have actually really struggled because I GAINED weight eating traditional Japanese meals.
I personally found the portions here larger (never-ending bowls of white rice and ramen). I am often constipated and lethargic. The way I feel after these meals is the same if not worse than how I feel after those (rare) occasions when I've eaten a supersized BigMac meal.
I also must concur that eating disorders and the use of diet pills here are rampant (and there is very little being done to help out the girls with these problems). Their image if an ideal woman's body puts Hollywood to shame, and the men here tease their wives and girlfriends viciously if their abdomens are not perfectly concave, ribs visible.
No one exercises. Granted, this food is better than American fast-food, but that's how it is with all home-cooked meals. Almost all of the negative reviews of this book are from people who've actually lived in Japan. By all means try the wonderful recipes in this book, eat smaller portions, but listen to the people who've been there (a country with flaws no better no worse than the rest of us) rather than forming idealized images that this is how Japan is.
As for that myth about Japanese women not growing old, I've seen some evidence but not nearly to the extent that it is purported to be. The large amounts of Green Tea that they drink contains anti-oxidants which helps prevent cancer and aging. But I've seen plenty of girls in their mid-20s and 30s whose skin is beginning to wrinkle. Smooth acne free skin among the youth is just as common as where I come from. The girls who don't have perfect skin cover it up with 5 pounds of make-up...Actually everybody wears five pounds of make-up regardless of skin. I say that the ultimate beauty secret: protecting your skin from the sun, is the best piece any of us can follow.
Real Japanese eating habit.... NOT.......2007-03-21
First of all, this book is interesting because it contains unique anecdotes and information about the history of certain Asian food. i.e. how tofu was made...
I am a 22-year-old who has been living in Tokyo for many years and I found the content of the book very UNREALISTIC and INAPPLICABLE to most Japanese busy lifestyle today. The author is definitely NOT an average Japanese and she has been living in a privileged lifestyle her whole life. The Japanese cannot even identify with her, let alone an American.
I am not against the idea of learning more about Japanese food and eating habit but if you're getting this book to be "thin" like the Japanese, please read this first:
The sad truth is 24 out of 29 of my Japanese acquaintances in her 20s to 30s are constantly taking DIET PILLS to lose weight; more than half of these girls are underweight. It feels rather odd to be normal there. Try browsing through a Japanese lifestyle magazine and look at the advertisements, you'll understand~ [Please look at the review on this book made on 22 March 2006; I completely agree with that what that person wrote]. Maybe... there are some older Japanese mothers who are still living these idealized Japanese eating habit.
Also, being slim or youthful is not exclusive to Japanese. Many European and Asian countries also have healthy eating habits that are laudable. i.e. the Scandinavians?
Hence, I am not sure if you want to read this book if you want to understand more about the REAL Japanese eating habit/ lifestyle today. But it is an entertaining FICTION.
If you are more interested to learn about about delicious and healthy Japanese recipes, I strongly recommend "Quick and Easy Japanese Cook Book" by the lady who won IRON CHEF. Simple Instructions & great pictures- and definitely more REAL.
Book Description
Nourish body and soul with simple, delicious food from Japan's temples.
The Enlightened Kitchen introduces readers to shojin ryori, the traditional vegetarian cooking of Japan's Buddhist temples. Shojin food, with its emphasis on fresh, seasonal vegetables, staples such as seaweed, grains and tofu, and natural flavorings rather than chemical additives, is a highly
nutritious and delicious alternative to the many unhealthy eating habits of Western society. In addition to its health benefits, the preparation and eating of shojin food in Buddhist temples has great spiritual significance. After spending their days in rigorous selfdiscipline, the monks welcome
mealtimes as a soothing respite, both for those preparing the food with loving care and for those eating it with
relaxed enjoyment.
Stunning color photographs accompany more than sixty recipes for soups, salads, tofu and bean dishes, vegetables, rice and desserts. The author, Mari Fujii, married to a Buddhist monk and an expert in shojin food for more than twenty years, presents an array of recipes including: Carrot and Mushroom
Soymilk Soup, Steamed Pumpkin and Tofu, Beans and Eggplant with Sesame Dressing, Ginger Rice and Banana Tempura. Her step-by-step instructions are easy to follow, and she has made an effort to use ingredients that are readily available in most good supermarkets. Fujii includes a guide to basic
cooking techniques used in the preparation of shojin food, an extensive glossary of ingredients and equipment, and fascinating background information on the history and philosophy of shojin ryori. Perfect for vegans, vegetarians and anyone interested in healthful eating, the dishes from The
Enlightened Kitchen will warm our hearts, sustain our souls, and fortify us inside and out.
Customer Reviews:
Pour the spirit of heaven and earth into every dish.......2006-06-18
Buddhism being a religion of reincarnation, one of the precepts of cloistered monks is to harm "nothing that flees when chased." After all, that might just be your brother or wife from a past life sizzling in your cookpot. However, even those pursuing enlightenment must eat, and even monks like their food to be varied and tasty, so the spiritually pure tradition of "Shojin Ryori" was born.
Shojin Ryori is a vegan cuisine still served today in the temples of Japan, based on seasonal vegetables that can be grown by the monks. Eating food that follows the flow of nature is considered best for the body and soul, and seasoning is kept light so that the natural flavor of the fresh vegetables can be preserved.
Author Mari Fujii learned the arts of shojin ryori from her husband Sotetsu, who was the Tenzo, or temple cook, during his ten years as a monk. Now a priest at a temple in Kamakura, Sotetsu and Fujii teach shojin ryori to all who wish to learn. With "The Enlightened Kitchen," they have brought this wisdom to a wider audience, allowing all to partake of the healthy, natural and delicious style of cooking.
In seven section, including soups, salads, tofu/beans, vegetables, potatoes/rice/grains, and deserts, Fujii has selected easy-to-make dishes using seasonal vegetables that should be easy to find in any grocery store. The recipes are delightfully simple, and you will be amazed that such great food can come from such little effort. She stays with traditional Japanese vegetables, as well as occasionally incorporating rarities such as avocado and celery to mix things up. The base for most of the sauces is sake, miso paste, sesame oil, rice vinegar and lemon. She has substituted maple syrup for mirin, thinking that mirin might be hard to find in the US, but it is easy enough to swap it back. Not all of the recipes are strictly vegan, as Fujii points out that Chinese and Tibetan Shojin Ryori allow for dairy products, although authentic Japanese does not.
Of the dishes I have made, the "Chestnut Tea Rice" was excellent, as were the "Fried Pumpkin with Peanut Sauce," "Tofu Fried with Almonds," "Sweet Potato and Soybeans with Miso/Lemon Sauce" and "Koyadofu Teriyaki." I am looking forward to exploring all of the recipes, and I have no doubt that they will be equally satisfying.
It is said that those who eat Shojin Ryori fell as if a weight has been lifted off their shoulders. In the modern world where so much processed garbage gets shoveled into our bodies, it is a very pleasant feeling to sit down to a meal that is so completely natural.
Beautiful, Delicious, Simple, and Elegant.......2006-03-31
I am lucky enough to live in the San Francisco Bay Area, where "shojin" cuisine (Japanese Buddhist temple cuisine) is served to two wonderful restaurants: Cha Ya and Medicine. I often say "I could live on that cuisine," so when I discovered Fujii's cookbook, I was thrilled. The recipes are so simple but divinely delicious - and of course healthful! Many of the recipes call for only 5 or 7 ingredients, some of which may be unfamiliar at first. But, after your first visit to an Asian grocery or even the Asian aisle of your supermarket, you'll be ready to master this cuisine. As a vegan cooking instructor and a lover of this simple but elegant cuisine, I have prepared many of the dishes in this book and recommend each one as highly as the next. The simplicity is amazing, and the flavors are divine. You'll love this book!
A cookbook of the traditional fare that has its roots in Japan's Buddhist temples.......2005-12-15
Written by the wife of a Buddhist monk who has taught temple cuisine for over twenty years, The Enlightened Kitchen: Fresh Vegetable Dishes From The Temples Of Japan is a cookbook of the traditional fare that has its roots in Japan's Buddhist temples. Emphasizing natural and healthy ingredients such as fresh seasonal vegetables, and the staples of grains, and tofu, these creations are simple and elegant delights, delicious without undue extravagance. All recipes are animal-free, making The Enlightened Kitchen especially ideal for vegetarians and vegans. Full-color photographs throughout and straightforward instructions clearly show the reader how to prepare such mouth- watering delicacies as Shiitake Mushrooms Stuffed with Tofu, Sushi Rolls (prepared entirely without fish), Buckwheat Crepes, Kenchin Style Vegetable Soup, and much more. Highly recommended.
Book Description
The first comprehensive introduction to Japanese cooking for the U.S. market in two decades.
Customer Reviews:
Especaly perfect for anyone who's ever lived in Japan and misses the food........2005-10-07
This is my favorite cooking book, for western or japanese food. In terms of being able to produce food that really feels like it came from Japan (as opposed to a trendy Japanese resturant in america) you really cannot do better. Its not the easiest book to work with if you don't have a basic idea of what you are makeing, there are few pictures, but if you just want to recreate "that thing that I ate all the time in Kyoto, with the cold noodles and the brown stuff" it's perfect. Particularly valuable are the discriptions of the cooking tecniques, tools and foods, both as a matter of curiosity and incorperating tecniques into your kitchen. I've learned more about basic cooking from just reading over this book then the Joy ever taught me.
Best Japanese cookbook I've seen........2005-02-14
I am an American who lived in Japan for several years. I teach Japanese language at the high school level. I have been cooking some of the Japanese foods that I loved in Tokyo, Odawara, Koenji, Fuchu, and other places, for years. This is the first cookbook I've seen that gives clear instructions on how to prepare these foods and explains the ingrediants so that a gaijin (non-Japanese) can understand and execute. She gives great stories of the foods that add to your understanding. When I get done cooking recipies from this book, my food tastes like the foods I ate in Japan.
I recommed this as the first and primary Japanese cooking book in your kitchen.
Masterpiece of Japanese Home Cooking.......2004-08-27
This is the pinnacle of Japanese cooking. Here for our kitchen and table comes this expert advice on enjoying entry into this fascinating cuisine.
It is full of tips and advice on ingredients, techniques and preparation of authentic Japanese dishes.
There is task of finding rare ingredients first, from international cuisine section of supermarket or better yet from gourmet store, or mail order source in this book.
Book is void of photos but has fine drawings which aid in prep techniques and ingredients.
Have tried some new eating experiences from this book and have heard raves of diners who enjoyed the likes of: Japanese Stuffed Pancakes (Okonomiyaki); Swordfish in Yuan Style; Chicken Breast Fillets in a Crust of Mung-Bean Noodles.
There is sizeable section on Sushi.
This covers everything!.......2003-08-15
I took this book with me on a year-long stay in Japan. There is literally nothing that I ate there that I couldn't find out about in this book. The lack of photographs is more than made up for by the excellent explanations and technique descriptions. I really appreciate that Ms. Shimbo gives you the Japanese and English names for the necessary ingredients - makes it much easier to shop for them at an Asian market.
Masterful Japanese Cuisine.......2003-07-28
I purchased this book after visiting a Japanese restaurant in Las Vegas (Osaka in Henderson). I had Sukiyaki and was so impressed, I wanted to try it at home. This book has many fine recipes, and yes, the Sukiyaki from this book was even better than the restaurant. Sometimes unusual ingredients are called for, but with a little patience and hunting, they can be found. I am fortunate to have a great Asian market nearby, and the staff is eager to assist me with my requests. I suggest you do the same, or find one on-line. Safeway just isn't going to carry Sweet Taro Noodles or quail eggs.
My only complaint is that there are no photos. You're on your own for presentation and techniques. But the recipes themselves are fantastic and authentic. Whether you're new to Japanese cooking or well seasoned, this book has something for you. Enjoy.
Book Description
This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. the Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy, low-fat, and is almost always a visual feast. Sushi, like other culinary endeavors, is an art form in Japan. Now, with this practical guide you can make your own sushi at home, using Sushi's step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.
Customer Reviews:
Great Pictures.......2007-01-17
This book is very informative and colorful! Great recipies. Easy to understand.
A gorgeous book with great information.......2006-03-20
As a complete sushi-making newbie, I was hoping to find a book that would walk me through, step-by-step, the process of making sushi, preferably with lots of illustrations to help me along. This book is that, and then some: with gorgeous, colorful photography, this cookbook is practically a coffee-table book as well. It may not make you an instant expert (it's harder than it looks!), but it will definitely inspire you to get in your kitchen and give it a try! The book was a bit thinner than I expected (yes, I know, I should have read the specs) and the hand roll technique could have been explained a little better, but it is fairly complete, covering fish preparation, basic rice and variations, rolls, "getting creative", soups, and garnishes, as well as serving and presentation tips - everything you need to create a delicious sushi meal at home. Over all, an excellent buy.
Easy to Read... Easy to Follow... Great for sushi beginners.......2004-06-07
Excellent book for beginners who want to know more about making Sushi. Nicely laid out with step-by-step instructions and lots of beautiful photos to complement the text. Easy to read and follow - I read it in a couple hours. May be too "simple" for those who've already made sushi.
Good basics sushi cookbook for your collection.......2002-04-02
This was a good cookbook that covered the basics of making sushi. Things like equipment & utensils to use, ingredients explanations, how to fillet fish, cleaning squid, etc. There were a few creative ideas but for a creative sushi display but not for unique sushi rolls. Buying this book used and adding to your collection would be worth spending the money.
sushi.......2002-01-23
It's a great book, very good picture and easy instruction
It's a great buy.
Book Description
The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce compeletely new tastes.
Author and Chef Eric Gower artfully combines staple ingredients or seasonings from Japanese cooking-like edamame, shiitake, ginger, or soy sauce-with the easygoing, flexible approach of his native California. His dishes are born of passion for good home-cooked food and experimentation over 15 years
spent living in Japan. He achieves his big flavors with citrus fruits, vinegars, ginger, shallots, fresh herbs, and plenty of coarsely ground black pepper.
Edamame Mint Pesto with almonds and garlic is an aromatic and satisfying departure from the usual basil. Tofu Salmon Mousse, lightly flavored with walnuts, is a smooth, rich-tasting spread for thinly-sliced toast and perfect for a Sunday brunch. Scallops with Miso, Ginger, and Ruby Grapefruit is an
unforgettable blend of flavors, with citrus offsetting the deeper miso.
Many of the dishes can be made in ten minutes, and can be paired with a salad and bread to make a meal.
While incorporating Asian ingredients, the author tailors the recipes directly to American kitchens, and frequently offers suggestions for substitutions, such as fresh tarragon in place of shiso seeds.
Customer Reviews:
Finally getting some flavor punch.......2005-05-02
I was getting a little tired of tiny, pretty portions of subtle food. I was starting to lose faith in ever becoming anything but a fair fried-chicken cook, when WHAM! I was hit with a cookbook that delivers flavor and elegance. I first saw one of Eric Gower's recipes in an issue of Sunset magazine - scallops with miso, ginger and ruby grapefruit. I followed the directions carefully, and I had about the best meal of my life. All of a sudden, I was a good cook! I bought the book -Breakaway Japanese Kitchen- and by now, I've made just about everything in it. I can now produce all kinds of robust, Asian-ish dishes that burst with flavor and joy and abudance. Garlic, tarragon, ginger, lemon and mint and blended here and sprinked there. And, I've learned that with these recipes, you really can make the substitutes that Grower suggests. It's all good. It's all easy. I understand Grower is publishing a new cookbook soon. I can hardly wait.
Incredible food meets easy preparation.......2005-03-23
I placed this book on my wish list based on the strength of one recipe ("Boozy Potatoes") which I'd picked up off a food blog. It was subtle, delicious, and simple -- blending japanese flavors (sake, soy) into a medium I'd only approached with a more western palate in the past.
Now, having received the book as a gift, I can see that the Boozy Potatoes recipe was just the tip of the iceberg. After reading the book cover to cover in one sitting (it's not large, but it's densely packed with goodness) I broke out 3 of the recipes the following night. Preparation was easy, and the flavors popped, there was minimal fat and salt -- and best of all each dishes flavors were incredibly well balanced. I would have been happy to be served any of them at a restaurant. Some of his simple ideas (make a sauce by carmelizing shallots/thyme, then reducing rice vinegar) led to explosive flavors.
The only 'glitch' in the whole process, as mentioned by some of the other reviewers, is sourcing ingredients. Living in Southern California I thankfully have access to some great Asian markets, but since so many of the recipes require Shiso, (which I presume must be gotten fresh) it means planning ahead if I want to prepare many of them. Also -- if you plan to buy this book, you'll need a blender or a food processor. It seems to be by far his favorite kitchen tool! (Not that I mind, the results are spectacular.)
True Fusion.......2005-01-30
Eric Gower does a great job of blending East and West. His familiarity with Japanese cuisine and his willingness to experiment with Western touches applied to traditional dishes makes for an above-average cookbook. He features a Tonkatsu recipe that calls for baking the pork chops (seasoned with jalapeno, sweet peppers and orange zest) instead of deep-frying the traditional Japanese way. Try the Curried Apple Pilaf or the Rice Vinegar Chicken Breasts recipe. This truly is a cookbook with a twist!
Tired of Sushi? Try This!!.......2005-01-28
A great, easy-to-use cookbook with super unusual and creative recipes!
As a big pasta freak, I was especially happy with the outcome of Eric's noodle dish recipes. Very easy to prepare, and awesome results!
Also, the tofu recipes are terrific! Again, not you typical Japanese fare -- really inspired by California farmer's markets as much as Eric's years of cooking in Japan.
Eric also tones down the volumes of salt found in many Japanese dishes. On the whole the recipes are very healthy -- lots of fresh veggies and fruits, limited salt and oils.
For anyone tired of the regular sushi bar grind, this is your book!
Ingredients as fresh as the concept.......2005-01-26
Rarely does a cookbook come along that pushes the reset button of approaches and tastes. And, it is done so simply and elegantly and refreshingly. There is an ease to the presentations in this book--a subtle beauty--that generates a graceful, spiritual aura of peace in the kitchen while allowing anyone to turn out fresh dishes whose distinctive ingredients sing solos and harmony all in one. I thank the author for introducing me to new combinations of ingredients and helping me create brilliant flashes on new tastes.
Average customer rating:
- good book, bad translation
- Two thoughts to add to other reviews
- It was for my book club
- Simply kitsch!
- Weird...
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Kitchen
Banana Yoshimoto
Manufacturer: Grove Pr
ProductGroup: Book
Binding: Hardcover
Contemporary
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ASIN: 0802115160 |
Customer Reviews:
good book, bad translation.......2007-02-06
In Japanese, "Kitchen" is not the kitsch piece of trash the English translation makes it out to be. Even so, I'd hold off reading "Kitchen" until another translation appears, unless you can read it in Japanese.
Here's why:
As others have said, the translator took some liberties and manhandled the feel of the novel. In several cases the translator (Backus) completely removed sentences (does a 100-page book need abridged?), and in other cases replaced prose, elegant in its simplicity, with cliche.
An example of the latter is the very last sentence of the second part, "Full Moon" (this isn't a spoiler). In Backus's translation: "I launched into what time I'd be in and what platform I'd be on." In Japanese, it's literally "I started to explain my arrival time and what platform I'd be on." I can't remember the last time I got so excited I fell out of my seat and "launched" into telling someone something mundane like I was going to be home at 3:20pm.
It's the gross overuse of cliche in the translation that destroys that fragile atmosphere Yoshimoto Banana created in the Japanese prose. For example, when a page is filled with a few precise words, it's like a Monet painting: hundreds of tiny strokes carefully arranged to create a greater image. But to translate those emotionally-loaded carefully chosen words into goofy cliche is to take a Monet painting and make a few strokes with a floor mop. Spare yourself of this translation.
Two thoughts to add to other reviews.......2006-11-16
First, the translation is very poor. The novel is conversational yet phrases such as "god-awful" and "ungodly" are simply not a part of Japanese daily conversation. The translator takes far too much license and a lot is lost in this loose translation. It would have been better to leave the translation a bit more strict and stilted. Second, the use of specific foods and the descriptions thereof conjure up specific imagery that is unique to Japanese culture. For example, it is uncommon for the average Japanese household to have jasmine tea on hand. A western reader would have to be aware of this to understand the imagery. What this symbolizes may be very different for a Japanese reader. It would be difficult for a western reader to "get" these nuances. Even after living in Japan, I certainly don't. Read carefully the section on the "incredible" katsudon she was served (page 92 paperback). This is a very deeply Japanese description of well-enjoyed meal. Such obsessive mulling over and judging of food and meals is a part of Japanese culture that I will never fathom, yet it is important to note within the cultural context of the novel, especially this novel in which food and the kitchen are liberally spoken of throughout.
It was for my book club.......2006-07-26
Maybe its because we read it so long after the hype but I thought this book seemed like the latest trend in fiction. The setting was fine and the read was still enjoyable but this did not change the way that I see life or offer any big message. It's just sort of sad and a little obsessive.
Simply kitsch!.......2006-03-10
This novel is charming rather than good, pleasant rather than profound in any way. Is in Japanese chick lit? I don't know.. I know it has reached immense popularity in the author's native Japan, and I did get the feeling that this must be what contemporary Japan is like for 20-something females.
The book deals with death. Yes, quite a heavy topic for light reading, and that might be part of its problem. It would seem that the topic would automatically "deepen" the novel... I liked the first part of the book the best (the actual kitchen novella), and I felt a certain connection to Eriko (the transvestite), Yuichi (the son) and Mikage (the narrator), and I found myself cheering for the budding love between Mikage and Yuichi.
However, the language and the "depth" of the book seemed superficial at best. It is saturated with clichees (the phrase "I was running around like a chicken with its head cut off" is used as an actual description). It seemed to be written in a way that a self-absorbant 20-something would talk. But does it reflect the original writing or did it get a bit lost in translation????
Weird..........2005-12-27
I read this book long time ago, this book reflects a different side of the contemporary Japanese society. Personally, I find this book interesting but weird...
Customer Reviews:
not totally vegetarian.......2006-11-10
i was looking for a strict vegetarian sushi book and this book often uses bonito which is a fish product...
Vegetarian Sushi?.......2005-06-30
This book has everything it needs to pass as great to the majority of the population; glossy photos, cute names, and it's about sushi.
Very trendy.
As a Vegan, I was not as impressed. The stock recipes include bonito (dried fish), and offered no substitutions for it. Several of the recipes called for the stock, or water. Water doesn't add any flavor to food, obviously. So it's either fish, or a substandard dish. The author also includes seafood suggestions on nearly every page. The last time I checked, fish are living creatures. Fish are not vegetables.
I expected a few mentions of egg or dairy, it is a supposedly Vegetarian book. But I can't say I expected flesh to be involved in the cooking process.
Before becoming Vegan, I had never eaten sushi due to my allergy to seafood. So if you have a similar allergy and are looking to enjoy Sushi, I would recommend searching elsewhere.
Good, Better, BEST!.......2004-09-12
Book layout is beautiful...each recipe has own color photo.
Ingredients easy to find.
Recipes are easy to follow with easy techniques.
Food is delicious.
Great for cocktail parties!
Beautiful photos - makes me want to prepare sushi right now!.......2004-03-19
There is lots of variety in this little book. The introduction gives you a fine initiation into the sushi-making realm with recommendations on tools and products available. Recipies are straight-forward with easy-to-follow instructions. In fact, I didn't know that there were so many types of vegetarian sushi available! So, what's wrong with my local sushi restaurant? The photographs are also a wonderful asset to this cookbook.
Definitely recommended for people who want to learn how to make their own sushi (without worrying about contamination and food borne illnesses associated with raw fish). An asset to any vegetarian/vegan cookbook collection.
Good ideas but NOT 100% VEGETARIAN.......2004-02-22
This is an OK book for gathering ideas for vegetarian sushi, but appears to be written by somebody that has no clue what a vegetarian is. There are recipes that are vegan, and others that are ovo-vegetarian, but Brigid seems to be clueless as to what a vegetarian is, as her dashi recipes all call for fish flakes. Also, she lists seafood possibilities for various sushi types.
It's not a bad read, and there is good information, but it's yet another book written by a non-vegetarian without bothering to ensure that the recipes are at least lacto-ovo.
It's a disappointment that in a book called vegetarian sushi, there are so many refs to seafood and recipes that call for meat products. Especially considering that the typical American mis-conception of sushi is fish, and this book claims to provicde vegetarian recipes.
Product Description
Absolutely a fabulous book for those who are just starting in Japanese cooking or for those who just love gorgeous pictures. The first section of the book is comprised of a short cultural history to help you get the feel of why Japanese food is how it is-this includes a little section on regional foods and their differences-and goes from there to a short menu ideas section that divides the menus into the four seasons. After that, there is page after page of color photos and descriptive text that introduces you to not only foreign foods, but equipment, utensils, crockery and cutlery, drinking vessels, and much more. The next section is comprised of the popular ingredients used in Japanese cooking-rice/rice products, sauces, pickles, tea, tofu, mushrooms, seaweeds, herbs/spices...this section in it of itself is worth the price of the book. For those of us who cannot read Japanese, the pictures are detailed and beautiful-a boon in the Asian grocery. Lastly, the recipes are well written and tasty covering everything from sushi to soups and noodles to desserts and cakes. Inluded at the end there's also a shopping index for Japanese resources. This book is well rounded and a definate jewel to add to your collection. My only complaint would be that the recipes themselves use the Japanese names for the ingredients without a corresponding English name in parentheses. Although there is a glossary included, it's kind of a pain to keep flipping back and forth. All in all, that's such a minor part of a fab book.
Customer Reviews:
Adequate, but omits important details in places.......2007-08-19
[Review written in May 2005]
I read this book several years ago, when I first bought it. I remember liking it at the time, although I wasn't overly impressed with it's breadth and depth on any given area or topic.
In any case, this book came to mind because this past weekend I grabbed a dozen oysters and 2 lbs of littleneck clams on a whim from a local book store. The oysters I just shucked and ate with a squeeze of lemon and a dash of CPEVO. As for the clams ... rather than making my usual pasta with fresh white clam sauce, I decided to cruise around in my library for different things to do with them. While browsing, I happened upon a recipe by Kazuko ... which is essentially a cold salad of baby clams (steamed 5 mins & de-shelled), seaweed and wilted scallions, and dressed with a lightly sweetened sauce of white miso paste, English mustard, sake, a touch of sugar, and rice vinegar (I can post specifics for anyone who's interested). I had everything I needed already on hand, so I went for it. Although the recipe itself wasn't laid out in the clearest and most efficient/logical manner, the end result was outstanding, and will doubtless become part of my semi-regular repitoire (because clams are in my blood and are a local specialty).
I'll revise my review next time with more details on the book, but for now I'll give it the thumbs up. There's a lot of crap out there, and this appears to be one of the ones that's somewhat better than most. Hardly stellar, but still decent.
One thing I do recall the book being anemic on is sashimi and sushi techniques ... and buying/handling/serving raw fish in particular. There's a LOT more to safety, regarding sushi, than 99% of people realize, and this book seems (if I recall) to take a rather lax attitude to all the fine points and techniques required to select, prepare and serve raw fish safely and correctly ... he just jumps right into how to prepare sushi rice and slice fish. WRONG ! There is LOTS and LOTS more information you need to know before you even get to that stage ... that's why sushi chefs train for YEARS to learn their craft, and that's why you should avoid faux sushi prepared by the local non-japanese goomba at your local supermarket.
Nice book.......2006-12-28
I love this book, and still use recipes from/based on it from time to time. The best things about this book are how it will introduce various base ingredients and even some Japanese food cluture. Using this book you can make more things from scratch, and that's always better than something from a bottle or can imported or not. The color photos are so beautiful it makes a great coffee table book if you give this to someone that doesn't cook as well. ;)
Delicious recipes, beautiful photographs.......2006-05-30
This is a great book for Japanese recipes because you can SEE the ingredients from the photos and see what the recipes will look like when they are prepared. Makes your mouth water! Lots of good background info on Japanese cooking too. A delight.
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