Item description for Japanese Family-Style Recipes by Hiroko Urakami...
This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice. Dishes Westerners have come to love include that simmering cauldron of beef, tofu, and vegetables known as sukiyaki; grilled chicken kebabs (yakitori); and crispy vegetable tempura. Sure to appeal to America's renewed interest in the virtues of plain home cooking, Japanese Family-Style Recipes presents wholesome, tasty dishes that are not only low in calories but easily prepared by the busy cook in the average kitchen. Gone are the elaborate, time-consuming food preparation and arrangement methods typically associated with Japanese cooking. Written in a clear and practical style, each recipe is accompanied by a tantalizing color photo of the completed dish. Hints for ingredient substitutions are provided, and as a special bonus to the health-conscious cook, a recipe table providing a nutritional analysis per serving.
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Est. Packaging Dimensions: Length: 0.75" Width: 9.5" Height: 8.25" Weight: 1.3 lbs.
Release Date Jun 15, 1992
Publisher Kodansha International
ISBN 4770015836 ISBN13 9784770015839
Availability 0 units.
More About Hiroko Urakami
HIROKO URAKAMI attended the Tsuji Cooking School before embarking on a career in cooking. She has taught and demonstrated Japanese cooking both at home and abroad for many years. She has served as an instructor of Japanese cooking in the Department of Extension, University of California, Riverside and for more than ten years has hosted the radio program "Hiroko's Joyful Quick Cooking" on Radio Pacific Japan, California. She is an instructor at Yomiuri Culture Center and other culture centers and the author of many cookbooks. She lives with her husband, an economics professor, in Tokyo.
Reviews - What do customers think about Japanese Family-Style Recipes?
Excellent and Simple Recipes Aug 4, 2008
I ordered this book twice. I misplaced the first book and want to make sure I have it at home. I have made most of the recipes in it. The recipes are simple and delicious. The pictures are representative of what the food with look like. A lot of ingredients get used multiple times so you won't get stuck with something exotic that you won't use again.
I have bought other Japanese cookbooks but they tend to be more fussy and exotic. This book is fantastic for cooking leftovers. I always thought that Japanese food was difficult and very precise but not with this book. The stuffed cabbage is terrific and very different from the usual version. The donburis are great for leftover meat or chicken. Also good tofu and miso soup. It is an excellent introduction to Japanese cooking.
Excellent Quick Reference for Everyday Cooking Apr 9, 2008
As a preface... this is a USA review from my perspective, some of my comments would be "very funny" if I grew up in Japan. I've had this book for about 7 years. From my first opening of it, I realized this was a perfect match for me. I was born in the USA and am of Japanese heritage. While I did learn a lot from my mom about cooking, she died while I was away at university... I had hoped for an adult cooking relationship with her--she knew cooking was a passion of mine... but unfortunately, I was left with many "uhhh, how do I do this?" This book helped me begin again. I admit I understand cooking, after all, I went to college to get a degree in Food Science, but knowing the "why" does not answer the knowing "how" or "OK... this really makes NO sense." This is a very quick book. It might expect you to know some things about Japanese food (e.g., what the finished product is like--it's mouthfeel, doneness, general taste). For me it has been an "OK... you've had this before... and you've seen it prepared... this is what you do..." I DO use other books for reference because there is a lot I was never taught. The "Joy of Japanese Cooking" and many of the JTB (Japan Tourist Bureau) books help me to understand the differences betweeen the many seaweeds, sesame seeds, greens, etc... that are not in your everyday supermarket (well... maybe if you live in Hawaii..., but I'm in Oregon). Also, the internet is very useful... If you're using this site, then you're on the net... Recently, I got interested in nukamiso (sorta, pickling in fermented rice) A simple web search revealed pages of articles... Perusing a few pages and about a dozen sites allowed me to understand the concept, variations, etc. Overall, this is one of my favorite "everyday" cookbooks.
Excellent! Mar 1, 2006
This is a great book! It arrived on time and the recipes are oh-so-yummy! Every recipe has a color picture to show how it should be represented, and you don't have to read Japanese to make authentic dishes.
Delicious, fool proof recipes.... Aug 3, 2005
I have purchased many Japanese cookbooks on this site.com, but whenever I want to make Japanese food, this is the one cookbook I refer to time and time again. The measurements are perfect, and the food always turns out delicious. I make teriyaki and yakitori weekly, and it is just so good. I wish there was a sequel to this cookbook.
A Culinary Delight! Jun 3, 2001
This is a wonderful book, even for those not knowledgeable about Japanese cooking. The photography is inspiring, and made me want to try every recipe! The recipes are clearly written, easy to follow, and the dishes come out as expected. The authors have provided additional useful information at the top of each recipe, including helpful hints, possible substitutions and modifications, and food history and lore.
My husband is Japanese American, and he actually was the one who chose this book. As a testament to the authenticity of the book, my husband's comment after I made a few of the recipes was: "Just like mamma use to make!"