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The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes.
The dishes - soups, noodles, rices, pickle The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant. Hardcover , pages.
For This Month's Cookbook Club, Author Nancy Singleton Hachisu Chats About Japan
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‘Japan: The Cookbook’: Beautifully presented recipes for home cooks
May 19, Sara rated it did not like it. This is the kind of cookbook I would love to love. I was prepared to love it and buy copies for my kids who don't read Japanese but have Japanese heritage. What kind of cookbook dares call itself Japan: The Cookbook and leaves out for example: In an attempt to cram in recipes, the print is too small and photos are not labeled.
The recipes are all duel titl This is the kind of cookbook I would love to love. The recipes are all duel titled in Japanese and English, but there are mistakes in the Japanese and some of the translations are weak, exposing the lack of a proofreader and lack of a genuine feel for the language. Also, it is unhelpful to the reader who is studying Japanese because vowel sounds are not distinguished as short and long poor romanization.
What kind of cookbook about Japan that professes to cover various regions does not distinguish between Kanto and Kansai sukiyaki? Or provides a recipe for ozoni soup at New Year's without mentioning that each region does it differently? The author is obviously a cook. She knows plenty about cooking but she should have waited until she's gained the ability to read Japanese cookbooks herself. She says she did NOT learn Japanese cooking from her Japanese mother-in-law, but perhaps she should have.
Japan: The Cookbook - Singleton Hachisu | Knihy Dobrovský
This is not the extent of Japanese home cooking at all. Continuing on, a recipe for nikujaga that uses pork I may try some of these recipes, but there are better resources out there than this one. It's a disappointing attempt; the publisher would have done better to simply translate one of the many comprehensive Japanese cookbooks out there.
View all 3 comments. Nov 03, Dan Acton rated it it was ok. This is a well written but prickly compendium of recipes, not created to be actually used in the kitchen. I enjoyed the author's expertise, but the design and organization prevent it from being a practical cookbook. The user unfriendliness starts with seriously tiny type which is very difficult to follow while you cook. The organization of recipes seems to make sense at first until you try to make something.
Recipes are grouped by preparation method, except for zensai appetizers , noodles and r This is a well written but prickly compendium of recipes, not created to be actually used in the kitchen. Recipes are grouped by preparation method, except for zensai appetizers , noodles and rice dishes.
Although a Japanese reader would probably know the difference immediately, I found myself paging through different sections trying to find what I was looking for the "pickled," "dressed" and "vinegared" sections are in different sections, for example. Organization by main ingredient or seasonality would have made this more useful for people like me who find ingredients in season and then try to find the best way to prepare them. The index is in even tinier type, and is similarly difficult to navigate with some main ingredients listed but not others, English and Japanese terms listed together, wrong pages listed, etc.
I found myself looking up recipe names on the internet just to try and find them in the book in both English and Japanese, not finding them and then just making the internet recipe. Many of the recipes relied on ingredients that are not readily available outside certain regions of Japan.
Accurate and valuable as a record of these meals, but frustrating when trying to find something to eat. I'm interested in checking out the author's other books, which seem to be more about seasonal cooking. I wish the book had been conceived of as a practical for those outside Japan as well , expansive guide to home cooking, but it doesn't seem like that's what they were going for. I live in Brooklyn, with pretty good access to what Japanese ingredients are available in the US, and I like to cook common homestyle donburi along with simple seasonal vegetable preparations.
Dec 07, Joan Kite rated it it was amazing. I love this book I want to buy it.
I had taken extensive notes on Teiko-san and her cooking, but then realized that with her cookbook, I had a vast array of other dishes that I could reference. Each month, our Cookbook Club digs deep into a cookbook and shares our progress online. When reading the book, it seems that the seasonings in Japanese cooking are just as important as the "star" ingredients they're seasoning. Yes, they are equally important.
I do recommend stocking your kitchen with the better made artisanal products for your initial Japanese pantry: Here I would look at my recommendations in the back of the book, and find the items in organic grocery stores, or online at amazon. How did you decide to present the dishes in chapters based on how they are cooked raw, pickled, grilled , as opposed to the ingredient vegetables, poultry, seafood? Is that traditional in Japanese cooking? Sometimes it was not immediately evident, but with Japan: The Cookbook , I had decided from the beginning to separate the food by the cooking method.
Such a separation is an education in and of itself, and is a clear teaching tool for people just learning about Japanese home cooking. At home in Japan, most people are just trying to make a meal to feed themselves or the family, but in classical Japanese cooking, dishes from many of these groups will be included in a traditional meal. In several recipes, the ingredients you call for, or the preparation techniques, are specific to Japan.
How important is it to you that this book show how foods are really presented in Japan, as opposed to Japanese cooking being adapted to other parts of the world with other ingredients?
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So, while I would not focus overly much on the exact vegetable, or fish, I would try to source something similar, available locally. I would not alter the cooking or curing techniques, but rather, follow the seasonal advice in this regard, as well. Similarly, I would not make winter pickles or preserves in summer just because you can simulate winter with a refrigerator.
Grated daikon with salmon roe p. What are a couple takeaways you learned from your research for the book that surprised you with new or interesting ways to approach cooking Japanese food?