Emi Kazuko is een gevierd auteur, gespecialiseerd in de Japanse huiskeuken, en zet zich in om deze culinaire tradities een plaats te geven in het dagelijkse westerse dieet. Haar werk strekt zich uit voorbij boeken en omvat deskundig advies over voedingsontwikkeling en het begeleiden van delegaties om de Japanse voedingsindustrie te verkennen. Kazuko's invloed wordt versterkt door haar bijdragen aan bejubelde tijdschriften en reisgidsen, evenals haar rol als programmaconsultant voor televisie-adaptaties van haar werk. Ze bereidt met expertise voedsel voor fotografie en geeft kookles, waarbij ze een passie belichaamt voor het delen van authentieke Japanse smaken.
De smaken zijn verfijnd en fris. Ze zien er prachtig uit. Geen wonder dat sushi zo populair zijn. Ze zijn heerlijk als hapje tussendoor of als onderdeel van een groter Japans diner. En u mag ze ook best met de vingers eten. Auteur Emi Kazuko gebruikt makkelijk te vinden ingrediënten in haar recepten, van spinazie, asperges en wortel tot garnalen, krab en gerookte zalm. Volgens haar is sushi-maken heel leuk werk en ze geeft zelfs recepten voor sushi voor kinderen. Als u dacht dat sushi-maken echt iets voor een professional is, zult u verbaasd zijn door Simpel sushi. Danzij Emi Kazuko's makkelijke en originele recepten hoeft u nooit meer kant-en-klare sushi te kopen!
This is a comprehensive and beautiful guide covering all aspects of Japanese cuisine, from its history and underlying philosophy, to its unique ingredients, methods of preparation, and cooking techniques.
'Japanese cooking' covers all aspects of Japanese cuisine, from its history and underlying philosophy to its unique ingredients, methods of preparation and cooking techniques.
After a brief introduction, this book contains practical advice on cooking techniques and easy-to-find ingredients. A variety of styles from grills, stews and salads to the more familiar stir fries and noodles are described in 75 recipes.
Japanese cooking is famous for its natural ingredients, clean simplicity, and delicate flavor--which, of course, makes it perfect for today's health-conscious gourmet. Many Westerners may think that Japanese food is too difficult to prepare, but in fact, it's surprisingly easy -- especially with The Book of Japanese Cooking.This new, user-friendly guide makes Japanese cooking accessible to anyone interested in trying new, healthy cuisine. Each recipe is fully illustrated with color photographs and step-by-step instructions. So whether you're in the mood for noodle soup, stir-fry, or sushi, The Book of Japanese Cooking makes it simple, healthy, and exquisitely delicious.
Healthy, delicious, modern, everyone loves sushi. But if you thought sushi was hard to make yourself then not so. With clean, fresh flavors and great good looks, sushi has never been so popular. Sushi is delicious as a quick snack or as part of a more substantial Japanese dinner and makes perfect fingerfood. The term ‘sushi’ is used for dishes based on ‘sumeshi’, meaning vinegared rice, the most vital part of sushi-making. This book explains how to cook the rice perfectly. Start with simple rolled sushi using classic ingredients such as cucumber, tuna or salmon. Once you’ve mastered the easy ones you can explore more adventurous variations. The recipes use easy-to-find ingredients, including everything from spinach, asparagus and carrots to shrimp, crab and smoked salmon. If you thought making sushi was strictly for the professionals, Sushi will amaze you. With these recipes you will never eat ready-made sushi again. There are also recipes for sashimi and the miso soups that traditionally end a sushi meal as well as others for making great accompaniments, like fabulous pickles and three ways with wasabi. You can have parties where you provide the ingredients and guests make up their own hand rolls from their favorite ingredients, or you can do it for them—it takes no time at all! This is really easy party food, healthy snack food, and great food for kids.
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.
A guide that covers various aspects of Japanese cuisine, from its history and
underlying philosophy to the unique ingredients, methods of preparation and
cooking techniques. It features over 140 recipes, ranging from simple miso
soups to raw fish sashimi, that explain how to make all the well-known
Japanese dishes, as well as regional variations.
