{"product_id":"japanese-home-cooking-9780228103684","title":"Japanese Home Cooking","description":"\u003cp\u003e In \u003ci\u003eJapanese Home Cooking\u003c\/i\u003e, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. \u003c\/p\u003e\u003cp\u003e The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e Japan's approach to food\u003c\/li\u003e \u003cli\u003e Step-by-step photographs for all recipes that require more than the most basic skills\u003c\/li\u003e \u003cli\u003e Final dish presentation\u003c\/li\u003e \u003cli\u003e Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner\u003c\/li\u003e \u003cli\u003e Dashi stock base, symbol of Japanese cooking\u003c\/li\u003e \u003cli\u003e Notes on the history of Japanese regional cooking and the influence of foreigners\u003c\/li\u003e \u003cli\u003e The Japanese table. \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003e \u003ci\u003eJapanese Home Cooking\u003c\/i\u003e has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. \u003c\/p\u003e\u003cp\u003e Examples of the recipes are: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu\u003c\/li\u003e \u003cli\u003e Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame\u003c\/li\u003e \u003cli\u003e Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso\u003c\/li\u003e \u003cli\u003e Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette\u003c\/li\u003e \u003cli\u003e Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles\u003c\/li\u003e \u003cli\u003e Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003e For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e Born in Japan, Chihiro Masui is the author of more than 20 cookbooks published in Japan and France. Hanaé Kaédé has worked as a pastry chef in Michelin-starred restaurants. She returned to Japan to obtain a diploma in Japanese cuisine. Annabelle Schachmes is a food journalist for the French daily newspaper \u003ci\u003eFrance Soir\u003c\/i\u003e. As a photographer, she has worked for various culinary publications and chefs' books. \u003c\/p\u003e\u003cbr\u003e","brand":"Firefly Books","offers":[{"title":"Default Title","offer_id":50496685572370,"sku":"9780228103684","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_260cf8c3-d31b-43ec-9d7f-e0f58df769a7.jpg?v=1730698805","url":"https:\/\/surprise-castle.myshopify.com\/products\/japanese-home-cooking-9780228103684","provider":"Surprise Castle","version":"1.0","type":"link"}