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Product Description
The Oregonian
"This is the real thing -- real Japanese family food. Visually appealing, it's a home-cook-friendly book."
Product Description
For nearly thirty years, Katsuyo Kobayashi has been showing people how to make good food with a minimum of fuss. She's Japan's most trusted and popular television cooking personality, and the best-selling author of 140 books.
In The Quick and Easy Japanese Cookbook, she presents foolproof recipes that anyone can make. All the ingredients are readily available outside Japan, and the cooking methods are kept simple and straightforward.
A large full-color photograph of each completed dish is shown opposite the recipe, for easy reference. Small photos of the cooking process, also in color, are in the right-hand margin, with notes from Kobayashi about points to remember or substitutions that can be made for ingredients that may be less familiar. Calories and preparation time are noted for each dish.
This is real Japanese family-style food-the kind that you won't find in restaurants but that people are really eating every day, at home. Japanese cooking today is made rich in variety by Asian and European influences, and this book reflects that diversity. Many of the great traditional recipes of Japan are here, such as Japanese Pan-Fried Chicken and Tofu with Sweet Miso Sauce, but so are recipes that came to Japan from China and were adapted to Japanese tastes, like Gyoza Pot Stickers, Steamed Shumai Dumplings, and Banbanji Chilled Sesame Chicken. There's Japanese-style curry, and the popular "Omrice"--delicious flavored rice wrapped inside a thin omelette. There are even Japanese-style hamburgers, flavored with soy sauce and sake.
Now, you can enjoy Japanese home cooking without ever leaving home.
In The Quick and Easy Japanese Cookbook, she presents foolproof recipes that anyone can make. All the ingredients are readily available outside Japan, and the cooking methods are kept simple and straightforward.
A large full-color photograph of each completed dish is shown opposite the recipe, for easy reference. Small photos of the cooking process, also in color, are in the right-hand margin, with notes from Kobayashi about points to remember or substitutions that can be made for ingredients that may be less familiar. Calories and preparation time are noted for each dish.
This is real Japanese family-style food-the kind that you won't find in restaurants but that people are really eating every day, at home. Japanese cooking today is made rich in variety by Asian and European influences, and this book reflects that diversity. Many of the great traditional recipes of Japan are here, such as Japanese Pan-Fried Chicken and Tofu with Sweet Miso Sauce, but so are recipes that came to Japan from China and were adapted to Japanese tastes, like Gyoza Pot Stickers, Steamed Shumai Dumplings, and Banbanji Chilled Sesame Chicken. There's Japanese-style curry, and the popular "Omrice"--delicious flavored rice wrapped inside a thin omelette. There are even Japanese-style hamburgers, flavored with soy sauce and sake.
Now, you can enjoy Japanese home cooking without ever leaving home.
Inside This Book
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First Sentence
1. Wash the rice, add the water, and set aside. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
1. Wash the rice, add the water, and set aside. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Gets you cooking in no time,
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This review is from: The Quick and Easy Japanese Cookbook (Hardcover)
The ingredients are easy to find (I live in the UK), the cooking methods simple and quick (for most recipes, total cooking time won't take more than 20 mins - sometimes it takes only 10 mins), and the end result is good simple wholesome Japanese homecooked-style (not restaurant-style) food. Katsuyo is a very popular and famous Japanese TV chef personality, her instructions are simple to follow and she offers substitution suggestions for those in the West who have difficulty finding the ingredients. Most ingredients can be bought in any Chinese/Asian supermarket in the UK, and if you fail to find it, you can always order from an online Japanese supermarket based in UK (try Googling "Japanese supermarket online uk" and there are about 2 I think!) which delivers to all over the UK. Note : This recipe book is all about homecooked Japanese food. It includes recipes for vegetarians, and all recipes are well-indexed by category of food (i.e. "Meat", "Fish", "Rice/Noodle dishes", "Eggs", "Soups"). It does teach you how to make salads and tempura (deep fried shrimps/veggies) too, and most recipes are hot cooked food... The one thing it does not teach is making sushi, so take note!
5.0 out of 5 stars
Excellent introduction to Japanese cooking,
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This review is from: The Quick and Easy Japanese Cookbook (Hardcover)
I own about 10 books on Japanese cooking; this book was one of the first I bought, in 2002. Kobayahsi is a winner of Iron Chef Japan. She was the secon woman to defeat an Iron Chef, and the first "housewife" (i.e. not a trained chef) to win the show. I have tried most recipes and they are all fantastic. In short, this is an excellent introduction to Japanese home-style cooking.
7 of 13 people found the following review helpful:
2.0 out of 5 stars
US-based,
By
This review is from: The Quick and Easy Japanese Cookbook (Hardcover)
Interesting and simple recipes, but US-based. It uses cup measures and US terminology, farenheit temperatures, and some ingredients are more readily available in the US than the UK.
Worst of all, the cup measures are Japanese cups which are different from US and UK cups (which are different from each other). You are unlikely to have Japanese measuring cups, so will finish up converting everything to fluid ounces or something (the book gives conversions to cc's!). It refers to the UK as England, too, which will offend many. Buy book from a British author. Cup measures are never as accurate as weights, at least if you have half-decent scales, and often result in more washing up; with scales, you can often put the preparation dish on the scales and just weigh things in, instead of measuring each ingredient and then adding it. I use weights even for liquids, so there are no messy measuring spoons or jugs to wash up. Many liquids, and certainly water, simply convert from ml to the same number of grams. Others, like oil and honey, are more tricky, but you can soon create your own conversion chart. E.g. 1 tbsp (15ml) oil = 12g, 1 tbsp honey/treacle = 20g. Another benefit of weighing liquids is that, if your scales are a little out, at least all the ingredients will be out by the same percentage, so the recipe will still work. So there. Forgive me for going off-topic a little!
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