Cookbook Review | Japanese Cooking By Emi Kazuko

This book was hand-picked for review, from The Hermit Poet’s International Cookbook Collection.

 

 

Hermit Poet’s notes:

Japan is a highly technological country that holds onto ancient’s ways and culture.  Food is the center of it all, as everyone eats, multiple times a day, and perfection carries on. Quality and variety are present in every meal. Small hole in the wall (very clean) restaurants will provide you with a culinary experience to cherish forever. Examples include: morning sushi at the Tsukiji fish market to sukiyaki in ancient snowy Takayama.  Noodle shops with their own recipes for specialty noodles (from Ramen to Udon) and broth. All senses are immersed in finding the next outstanding meal. If you find yourself in one of these culinary gems, where only Japanese is spoken, relax, sit down, point to the food, and eat.

The act of preparing food, cooking and presenting are all part of something larger than our eyes can see.  Even for the observer, it is a chance to immerse oneself in culinary excellence.  Sitting for an afternoon tea, can place you into a ceremonial atmosphere, that will take your mind wandering into ancient times and customs.  Small wooden houses doubling as restaurants will expose your palate to a combination of taste never experienced before and likely never again replicated.

Food enthusiasts will find themselves in a colossal gastronomical shift in the way they look at the food available any place else. I do not aim to find “the best”; as perfection can also mean “the end” of the journey. Japanese food is in a class of its own.

 

Book Review:

Japanese Cooking by Emi Kazuko with recipes by Yasuko Fukuoka first introduces the reader to the history of food in Japanese culture, followed by food in daily life.

There are 13 pages dedicated to cooking equipment and utensils, followed by 81 pages explaining fresh and processed ingredients, their use in Japanese cooking, how to store, prepare and cook.  There are also notes on aroma and flavors for the ingredients, helping the reader to have a better idea of the food he or she never prepared before.

The recipes start on page 124 and there are 123 pages of recipes starting with most peoples favorite ‘sushi’.  Most recipes have multiple images depicting the preparation and cooking process. The subjects vary between noodles, vegetables, cakes to name a few; and also 26 pages on seafood.

 

Hermit Poet’s favorite recipes:

With a few changes to adjust to personal taste!

Grilled chicken balls cooked on bamboo skewers | page 227

Cubed and marinated raw tuna | page 206

Tokyo-style Ramen noodles in soup | page 156

 

Book information: 

Japanese Cooking The Traditions Techniques Ingredients and Recipes

  • Paperback: 256 pages
  • Publisher: Hermes House
  • Language: English
  • Dimensions: 11.7 x 9.1 x 0.9 inches
  • Weight: 2.8 pounds

 

To order on Amazon.com click photo below:

 


Japanese Cooking The Traditions Techniques Ingredients and Recipes

 

You may also need:

 


Bamboo Steamer

 

Iron Sukiyaki Pan

 


Wusthof Classic 6-Inch Chef’s Knife

 

See also:

 

About this series

Food

Japan

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