Mastering the Art of Japanese Home Cooking

Oh, I adore this book. There are fantastic colorful photos throughout of not only the finished product, but tons of process photos. His instructions are crystal clear. The recipes are easy. Many require you to make your own stock, but it’s Dashi, and that only adds about 15 minutes to a recipe. There are little blurb boxes peppered throughout, called Japanese Grandmother Wisdom that are informative and charming. He has an ingredient glossary at the back, but no photos of ingredients. That’s the only bummer. If there are ingredients in a recipe that you’re unfamiliar with, it might be helpful to Google it before running to the store so that you know what you’re looking for. Pictured below: 1) Ingredients for California Temaki 2) California Temaki. It’s hand rolled sushi. I’ve made sushi before, but not Temaki, its much easier, casual, rustic cousin. Delicious and so visually interesting and beautiful. Easy peasy. He mentions that you could put out the ingredients and let people pull together their own Temaki at a party. I could see that. 3) Gyoza (Pork and Cabbage Dumplings – Potstickers!!!) and Yasai Itame (Stir-Fried Vegetables). Amazing! These were the best potstickers we'd ever had! 4) Yasai Tempura (Vegetable Tempura), and Shrimp Tempura. Wonderful! Mess warning! ;) 5) Supagetti No Teriyaki (Chicken Teriyaki Spaghetti). Fantastic! You'll never buy teriyaki sauce again! If you put the water on to boil for the pasta, then get the chicken going, then get the teriyaki going, you'll be eating in 30 minutes. Great for a schedule pressed night. Some other things I have flagged to try are Spicy Tuna Temaki, Suteki Don (Steak Rice Bowls with Spicy Teriyaki Sauce), Tamago Supu (Japanese Egg Drop Soup), Dango Jiru (Japanese-Style Chicken and Dumpling Soup), Tsukune No Teriyaki (Chicken Meatballs with Teriyaki Sauce), Nasu No Misoyaki (Eggplant with Chicken and Miso Sauce), Tori No Teriyaki (Chicken Teriyaki), and Shumai (Japanese-Style Shrimp Dumplings).

I have a Japanese mother... she is a really bad cook. In fact, I thought I hated fish because the fish my Mom made was soooo gross growing up. What Japanese lady does NOT know how to cook fish??? My Mom, that is who! Anyway, I love the authentic Japanese food my Mom's friends would cook and the stuff you can get at authentic Japanese restaurants, and realized that my Japanese Mom, who could not even cook fish, probably was not the one to learn Japanese cooking from, so I learned from watching her friends and from the internet. This book refines, simplifies, and explains so much more thoroughly what so many native Japanese cooks probably take for granted as a way to do things. A simple example is just rice washing. My Mom just threw the rice in the pot and swished it around a few times to get some of the talc off, did not measure the water, just cooked it. Dry rice, wet rice, sometimes still crunchy rice... not so good rice. The book describes cleaning rice - a staple in Japanese cooking - as a job that Mr. Morimoto did for years before becoming the cook that he is. Starting from basics, such as washing the rice until the water runs clear, and measuring the water, which may not seem like a big deal, but more than likely makes a big difference in the end product. All the little tips that a Japanese cook may do but not feel it is necessary to tell you and things that the internet teachers may not pass on because either they don't know or don't do it that way, etc. All these things are explained in the book. Lots of good basic recipes and not a whole lot of weird things that have hard-to-obtain ingredients.

I’ve bought more than a few cookbooks, but I used this one book more than most of the rest combined including my well worn, stained copy of Betty Crocker. Lots of easy recipes I never knew I could make in so little time and so inexpensively. The soups and soba dishes are as good as any I enjoyed in my favorite restaurants. And so much healthier! I never mastered home made pasta or tortillas, but my first attempts at home made udon noodles were great and so much fun. I’m trying the spaghetti dishes he included tomorrow. Morimoto’s humor and grandmother tips made it so much fun to read and added so many incredibly useful insights.

Disappointed, I bought this book due to the review and people thought it was neat to get an autograph of Morimoto in the book and I didn’t get one of the autograph book other wise the cookbook is what I wanted.

He gives clear instructions with illustrations. He tells you what really matters, and helps with substitutions if you don't have access to an Asian market. The theme is this: incredible food that takes very little time and very little money that you can tweak to your liking. I cannot over-recommend this book.

Having visited friends in Japan on numerous occasions, I really appreciated this book as it contains recipes I have personally eaten at my friend's micro-apartments. For food with such complexity of flavors, I am surprised on how easy these dishes were to make. Okay, I have been immersed into Far Eastern cuisine since I was a child due to my father's work colleagues allowing me to be their kitchen grunt, but I had little exposure to Japanese daily fare. This has helped fill in the "gaps", and I have enjoyed many of the recipes within. As to a reviewer's comment about using commercially made curry, I cannot think of anyone whom I know in Japan that makes their own curry from scratch. Maybe Thailand, but then again, they usually used a commercially prepared product, too! (I'm partial to the Hand brand.) But that comment did remind me of a cute little incident in which my friend Masako had to show me a vendor whose job was selling already cooked white rice for those who don't have time to do it themselves. Well, that's like not making your own coffee and going to Starbucks and... uh... Well, maybe it's not that ridiculous... Get the book. Have fun. If you find something you don't like about a particular recipe, do what I do – make a substitution!

Muy buen libro, enseña lo básico en la cocina japonesa, muy fácil de aprender Buen material a mi juicio a muy buen precio

Explaining "how to" - very easy way and easy to understand. It's covers very basic Japanese Home Cooking. I'm enjoying this book a lot.

Awesome learning tool for how to cook Japanese style and how to use it everyday. Great photos and easy to follow.

Beautiful pictures but that's all it added to my recipes collection

Oferece uma grande lista de pratos que podem ser elaborados em casa, com facilidade.