Save 34% Off: Japanese Hot Pots: Comforting One-Pot Meals Review & Ratings

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Japanese Hot Pots: Comforting One-Pot Meals Review

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After living in Japan for three years, I was pining for something Japanese besides sushi. This book more than fills that need. It is beautifully laid out with lots of photos and easy-to-follow directions. The authors recognize that some of the ingredients and tools for these recipes could be difficult to find, so not only do they give suitable substitutes, they also provide websites of vendors who carry the unique items. There are plenty of sidebars offering explanations of why some things are done a certain way, including the right way to slice cabbage and why hot pot ingredients are added in a particular order. Another thing I love about a cookbook is when I can learn something about the dish, along with getting the recipe. I enjoy learning the origin of the recipe and/or why it's unique to a certain region. EVERY RECIPE has a story to go with it and many have serving options along with suggested side dishes.
Japanese hot pot meals are very family-oriented. In a Japanese home, the hot pot meal is cooked right at the dining table using a portable butane stove. Everyone just digs in or cooks their own favorites in the broth. Although a portable butane stove isn't something commonly found in an American home, it is easy enough to find either here at Amazon.com or at an oriental market. I have two of them, and they have been real lifesavers at pot lucks and during power outages. It's like taking my gas range with me, no matter where I go. So if you decide to invest in the butane stove, know that you will use it for more than the hot pot meals!!

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Quick & Easy Tsukemono: Japanese Pickling Recipes Review & Ratings

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Quick & Easy Tsukemono: Japanese Pickling Recipes Review

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No Japanese meal is complete without tsukemono. Whether you are having a traditional dinner, some sushi, a bowl of udon or even a plate of curry rice, in a Japanese home or restaurant a small dish of pickled yummies will always be set aside your plate, providing a colorful and flavorful accompaniment.
Continuing the "Quick and Easy" series of Japanese cooking, chef Ikuko Hisamatsu has laid out almost 100 easy-to-follow tsukemono recipes that allow you to prepare these necessary side dishes, using seasonal Japanese ingredients which complement the various meals of Japanese cuisine. In addition to the common tsukemono, there are five Korean kim chee recipes, some dessert items like pineapple in lemon, fish side-dishes like salted squid, and some original creations like garlic in honey and garlic in miso.
The ingredient list might require a Japanese or Asian grocery store, unless you have ready access to daikon, shiso leaves, kombu, ume and the like. Required Japanese spices are things like miso, sake-kasu, karashi, wasabi and yuzu citron. Nothing terribly rare, but exotic enough that they probably won't be found at a regular grocery store.
The recipes are easy to follow. If you have never done any pickling before, you can expect some trial and error before you get it exactly right. There are some overall tips for pickling, and advice as to the specific equipment you will need. Pickling does require some special equipment and preparation, so it is not really a "grab and go" type of cook book, although there are simple recipes that you can try right away. The length of time for the recipes vary, and you are probably better off trying a one hour pickle before tackling the two-month long fermentation of the delicious ume boshi.
A necessary book for anyone serious about cooking authentic Japanese meals.

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Save 32% Off: Japanese Cooking: Contemporary & Traditional Review & Ratings

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Japanese Cooking: Contemporary & Traditional Review

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This is a great cookbook. As a Japanese-American and a vegan, this is by far the best vegetarian japanese cookbook I've come across.
The veg-anized recipies in this book mimic the real thing--the Japanese curry out of this cookbook tastes the same as I remember the beef/pork/chicken version tasting. The ramen recipe is as close to the real thing as I can imagine, and I'm not referring to the 6 for a dollar insta-packs from the supermarket.
The author includes traditional and modern foods, and recipes which are tradionally vegetarian and not. Most of the ingredients can be bought at your local supermarket. This is the book to get for healthy, completely vegetarian Japanse food.

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