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Download Cooking the Japanese Way: Revised and Expanded to Include by Reiko Weston PDF

By Reiko Weston

An creation to the cooking of Japan that includes simple recipes for soups, appetizers, major dishes, part dishes, and cakes. additionally describes a few precise components utilized in jap dishes, tips on how to set a eastern desk, and the way to devour with chopsticks.

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Read or Download Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF

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Extra info for Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Example text

When planning a Japanese meal, you might think of sunomono as playing the same role as salads do in an American meal. Their tangy dressings and crisp textures provide a good contrast to meat dishes. Aemono dishes such as goma-ae give a special taste to famil­ iar green vegetables like broccoli, green beans, and spinach. Living in an island nation, the Japanese have ready supplies of fresh seafood. Impress your friends by serving kani to kyuri no sunomono, or cucumber with crab—a tasty, refreshing dish.

Soba, somen, or udon noodles sesame seeds Japanese soy sauce dashinomoto loose green Japanese tea sugar SHOPPING LIST: SUPPER Broiled shrimp and vegetables Cucumber with crab Rice Tea Fresh fruit 1 green pepper 1 lb. whole mushrooms 2 cucumbers fresh fruit such as plums, melon, apples, or tangerines fresh ginger root 6 oz. crab, canned or frozen 1 lb. large shrimp, peeled and deveined, fresh or frozen short-grain white rice soy sauce rice vinegar loose green Japanese tea sugar salt *If you plan to do a lot of Japanese cooking, you may want to stock up on some basic ingredients.

Do not add additional water to the teapot until more tea is desired. )* Cooking time: 15 minutes *Iced mugi cha, or roasted barley tea, is a popular summer drink in Japan. Most specialty grocery stores carry mugi cha, either loose or in tea bags. If loose, use 2 tbsp. barley per 1 c. water and bring to a boil in a teapot. Reduce heat and simmer for about 3 minutes. Strain with a sieve and chill before serving. If using tea bags, follow brewing directions on package. 38 Soup/Shirumono Soup is an important part of most Japanese meals.

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