Download e-book for iPad: Cooking the Japanese Way: Revised and Expanded to Include by Reiko Weston

By Reiko Weston

ISBN-10: 0822541149

ISBN-13: 9780822541141

An advent to the cooking of Japan that includes easy recipes for soups, appetizers, major dishes, part dishes, and truffles. additionally describes a few distinct constituents utilized in eastern dishes, the way to set a jap desk, and the way to consume with chopsticks.

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Additional resources for Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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29 A Japanese Menu Below is a sample Japanese menu for a typical day, along with shopping lists of necessary ingredients to prepare each of these three meals. Try these menus or come up with your own combinations. * BREAKFAST Bean paste soup Rice SHOPPING LIST: 2 scallions 4 oz. tofu short-grain white rice dashinomoto miso loose green Japanese tea Tea LUNCH Cold noodles with dipping sauce Sesame seed dressing with broccoli Tea 30 SHOPPING LIST: 1 lb. broccoli 8 oz. soba, somen, or udon noodles sesame seeds Japanese soy sauce dashinomoto loose green Japanese tea sugar SHOPPING LIST: SUPPER Broiled shrimp and vegetables Cucumber with crab Rice Tea Fresh fruit 1 green pepper 1 lb.

Remove chicken and vegetables to individual serving plates. If desired, the remaining liquid may be served as soup. Season to taste with soy sauce. Preparation time: 10 minutes Cooking time: 45 to 55 minutes 54 1. Mix soy sauce and lemon juice and pour into 4 small bowls. Dipping Sauce: ¥ c. soy sauce 2. Place garnishes in 4 small bowls. ) 3. Mix sauce and garnish to individual taste. 4. Dip chicken and vegetables in sauce before eating. Garnish: 1 tbsp. chopped chives or scallions Preparation time: 10 minutes Serves 4 ¥ tbsp.

However, each variety has its own distinct flavor, and as you continue to explore Japanese cooking you may want to experiment with different types of miso. 43 Dishes with Sauces/ Sunomono and Aemono Sunomono and aemono dishes include vegetables and seafood mixed with various kinds of sauces. The ingredients may be raw or lightly cooked to preserve their natural colors and textures. Sauces for sunomono dishes always include vinegar, while aemono sauces are made from toasted sesame seeds, soy sauce, miso, and many other good things.

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Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Reiko Weston

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