Washoku: Recipes from the Japanese Home Kitchen

Washoku: Recipes from the Japanese Home Kitchen

Elizabeth Andoh

Language: English

Pages: 328

ISBN: 1580085199

Format: PDF / Kindle (mobi) / ePub

In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

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vegetables in the bowl of a large soup ladle. Spoon ½ teaspoon of the batter over the vegetables and toss lightly to coat the vegetables with the batter. Carefully pour the contents of the ladle into the hot oil. The batter and cornstarch act as “glue” to hold the vegetable strips together. If necessary, patch together the pancake once they are in the oil by adding a drop more batter or a few more vegetable strips. Repeat to make 1 or 2 more pancakes in this first batch. Allow the pancakes to

snugly in plastic wrap. Wrap salt-cured fish loosely in moist paper towels, especially if purchased frozen, to absorb any drips (do not refreeze). Keep previously frozen, thawed fish refrigerated until cooking and use within 2 or 3 days. Bivalves (clams, mussels, oysters) Buying: Clams, mussels, and oysters are often displayed in their shells on beds of shaved ice. Their shells should be shut or ever so slightly ajar—never gaping, never chipped. Fresh shucked meats should be plump, sitting in

Grouper Sanshō Pepper–Crusted Grouper substituting, in recipes, 8.1, 8.2 Gyokurō, 1.1, 1.2 Gyōza Gyōza no kawa Gyūniku no tōza ni Gyū suteki H Haddock Hajikami su-zuké, 1.1, 7.1 Hake Hakusai. See Cabbage Hakutō no dengaku Halibut, 1.1, 8.1 Ham Chilled Chinese Noodle Salad Handai, 2.1, 2.2 Handmade Deep-Fried Tōfu Dumplings Hand-Pressed Rice Han-giri. See Handai Hanpen, 1.1, 1.2 Clear Ocean Broth with Herbs and Lemon Peel Harusamé, 1.1, 1.2, 6.1, 8.1 Hasami agé Hasu.

It is not a drinking wine, but is instead used as a seasoning and glazing agent in cooking. The best-quality mirin is made in a process similar to that of saké making, though the variety of rice used is mochi-gomé, a sweet glutinous rice, instead of uruchi mai, the more commonly eaten rice. Most commercially available brands have sugar added, however. Mirin does not spoil easily, though its aroma fades quickly. Store on a dark, dry shelf until opening; refrigerate after opening for optimal

slightly longer stripe. Yellow (egg) will be at the center, and the longest of the stripes. Finish with a stripe of green (snow peas) and of white (lotus root). Remove the chopsticks before serving. To create four pie-shaped wedges, cross the long chopsticks over the center of the rice. Place yellow omelet ribbons and slices of white lotus root opposite each other, and fill in the other two quadrants with black shiitaké on one side and green snow peas on the other. Remove the chopsticks and

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