One pot of dashi, and half your kitchen smells like Japan. Ginger pork (shogayaki), karaage, teriyaki, nikujaga, oyakodon, omurice, miso soup - the comforting flavors you fall for in izakayas and Japanese dramas all rest on a handful of reusable 'golden ratios.' Japanese Home Cooking: 100 Classic Teishoku takes the dishes Japanese families actually cook every single day and breaks each one down until you can recreate it at your own stove.
Built around the everyday 'ichiju sansai' (one soup, three sides) approach, the book covers dashi foundations, shogayaki and karaage, teriyaki and nikujaga, hamburg steak, tonkatsu, oyakodon, curry, omurice, ramen, miso soup, and tamagoyaki - all the way through bento packing, make-ahead staples, and Japanese-style sweets. Every recipe lists ingredients and steps and includes a quick-reference 'golden ratio' cheat sheet for sauces and seasoning, so you never have to reach for the measuring spoons and flip back through the book each time.
The most practical feature is the trilingual layout: read the method in Chinese, recognize ingredients and authentic dish names in Japanese, and use the English to shop and communicate abroad. Whether you are buying groceries from the recipe or finally figuring out exactly what 'shogayaki' and 'karaage' are, everything is clear at a glance - a book that follows you from the kitchen to the market.
A cooking reference note: flavor, heat, and portions will vary with your ingredients, cookware, and taste, so adjust as you go. Recipes involve common allergens including seafood, egg, dairy, gluten, nuts, and soy; judge for yourself based on your own and your family's allergies and health. Written primarily in Simplified Chinese, with Japanese and English terms in parallel (trilingual Japanese-English-Chinese).
"synopsis" may belong to another edition of this title.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # L2-9798187647255
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Paperback. Condition: new. Paperback. One pot of dashi, and half your kitchen smells like Japan. Ginger pork (shogayaki), karaage, teriyaki, nikujaga, oyakodon, omurice, miso soup - the comforting flavors you fall for in izakayas and Japanese dramas all rest on a handful of reusable 'golden ratios.' Japanese Home Cooking: 100 Classic Teishoku takes the dishes Japanese families actually cook every single day and breaks each one down until you can recreate it at your own stove.Built around the everyday 'ichiju sansai' (one soup, three sides) approach, the book covers dashi foundations, shogayaki and karaage, teriyaki and nikujaga, hamburg steak, tonkatsu, oyakodon, curry, omurice, ramen, miso soup, and tamagoyaki - all the way through bento packing, make-ahead staples, and Japanese-style sweets. Every recipe lists ingredients and steps and includes a quick-reference 'golden ratio' cheat sheet for sauces and seasoning, so you never have to reach for the measuring spoons and flip back through the book each time.The most practical feature is the trilingual layout: read the method in Chinese, recognize ingredients and authentic dish names in Japanese, and use the English to shop and communicate abroad. Whether you are buying groceries from the recipe or finally figuring out exactly what 'shogayaki' and 'karaage' are, everything is clear at a glance - a book that follows you from the kitchen to the market.A cooking reference note: flavor, heat, and portions will vary with your ingredients, cookware, and taste, so adjust as you go. Recipes involve common allergens including seafood, egg, dairy, gluten, nuts, and soy; judge for yourself based on your own and your family's allergies and health. Written primarily in Simplified Chinese, with Japanese and English terms in parallel (trilingual Japanese-English-Chinese). This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9798187647255
Quantity: 1 available