155 recipes that bring together the best of classic, authentic Japanese food and cooking. Includes step-by-step instructional sequences and a glorious picture of every finished dish.

Japanese Cooking The Traditions Techniques Ingredients and Recipes

Cookbooks, Food & Wine

Kazuko, Emi

Regional & International

Hermes_House

The very best of the classic Asian cuisine: a guide to ingredients, techniques and 250 recipes shown step by step with 1500 photographs

The Food and Cooking of Japan & Korea

Jin-Song, Young

Lorenz Books

A reference guide for those who are serious about learning the art of Japanese cooking; an exploration of the origins, traditions and philosophy that influence Japanese food preparation with guidance on the ingredients, specialist equipment and culinary techniques, including the tea ceremony.

The Essential Japanese Kitchen: A practical guide to the ingredients and techniques of Japanese cooking, with over 350 photographs

Taking pleasure in the preparation, cooking and presentation of food is true of all cultures but none more so than the Japanese. This informative guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Combining flavour with beauty, the recipes range from simple miso soups to elegant raw fish sashimi. Divided into seven chapters, the selection of over 140 dishes covers all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts. Illustrated throughout with beautiful photographs, this is a wonderful book to be treasured by all who enjoy creating simple and elegant food.

The Japanese Cookbook: A Timeless Cuisine: the Traditions, Techniques, Ingredients and Recipes

Fukuoka, Yasuko

Japanese food is not only for restaurants. It is easy and fun to prepare at home. New Sushi will help you recreate healthy sushi bites with delicate flavors and beautiful eye appeal. This cookbook contains over twenty five recipes, beautifully photographed and described for all levels of cooks in a step-by-step fashion. Once a few simple techniques have been mastered you will be able to prepare any of these recipes with the minimum of fuss and, in many cases, the ingredients can be varied to include your special favorites. Attention to shapes and colors, and how the finished dish looks, is as important to the sushi chef as the freshness of the ingredients and the combination of tastes. This attention to detail makes the preparation of sushi a pleasure, and you, your family and friends will enjoy the added appeal of beautiful presentation. Whether you choose to make sushi for entertaining, or for your own lunch-box at the office, you will find all you need to know in New Sushi, and the beautiful photographs will help you master the art of sushi at home.

New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi (The Small Book of Good Taste)

Cooking by Ingredient

Castle Books

The essence of Japanese cooking lies in its simplicity; the overarching goal is to preserve each ingredient's natural flavor and texture. These 75 easy-to-make recipes--including tricolor nori-rolled sushi, grilled skewered chicken, and seared yuan salmon--bring home the popular daily dishes of Japan's cafes using ingredients found in many supermarkets or Asian markets in the West. These meals are perfect for those who want light and simple dishes without heavy sauces or spices.

Cafe Japan

McGraw=Hill

Anyone who has ever enjoyed a Japanese meal knows that it is a feast for the eyes as well as the stomach. Based on time-honored, simple cooking methods and fresh ingredients, A LITTLE JAPANESE COOKBOOK contains a selection of delicious recipes and easy-to-follow instructions for traditional Japanese soups, starters, main dishes, and beverages. Full-color illustrations.

Little Japanese Cookbook

Chronicle Books LLC.

Masterclass in Japanese Cooking

With exotic flavors and lovely presentations, Japanese cuisine intrigues and tempts many home cooks and challenges most. Emi Kazuko, author and expert on Japanese food, reveals the essence of this cuisine in MasterClass in Japanese Cooking. Each chapter covers basics on the cuisine as well as the ingredients and presentation styles. Recipes such as Thick Egg Soup, Agedashi-dofu and Swordfish Rice Bowl with Honey Shoyu Sauce, all with step-by-step "MasterClass" guides presented by renowned Japanese chefs, make a beginner seem like an expert.

Masterclass In Japanese Cooking

Whitecap Books Ltd.

Experience the simple and elegant culinary delights of Japan, from sushi and tempura to steamed fish and noodles - a guide to ingredients and techniques is followed by 100 recipes, all shown in 600 beautiful and informative photographs.

Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes

JG Press

Japanese food is revered the world over for its exquisite simplicity, attractive presentation and use of the highest quality, freshest ingredients. The culinary delights of Japan are explored in this book, featuring over 100 authentic recipes showcased in beautiful photographs. Create many of the most famous regional dishes such as Jewel-Box Sushi, Tokyo-style Ramen Noodles, Tempura Seafood and Green Tea Ice Cream.

Sushi & Japanese: 100 timeless recipes shown in 300 stunning photographs

Southwater

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Books by Kazuko, Emi