Contents
Foreword by Susan F. Stim
Preface Kiyoko Konishi
How to use this book
Rice dishes:
Hand-wrapped Sushi
Varieties of Sushi
Sushi Rice mixed with Colorful Variety of Vegetables
Rice Topped with Ground Chicken, Eggs and Green Peas
Rice Topped with Beef
Rice cooked with grean peas
Rice Cooked with Chicken and Vegetables
Soups:
Clear Soups
Clear Soup with Shrimp and Okra
Clear Soup with Clams
Japanese Egg-drop Soup with CHicken and Carrot
Miso Soups
Miso Soup with Prok and Long Green Onion
Miso Soup with Tofe und Chinese Black Mushrooms
Miso Soup with Long White Radish and Green Beans
How to Make Dashi (Bonito Fish Stock)
Japanese-style Vegetable Soup
One-Pot Table cooking:
Sukiyaki
Seared Beef with Flavorful Dipping Sauces (shabushabu)
Chicken and Vegetables Cooked in Earthware Container
Meat, Seafood and Vegetables Cooked in Earthware Container
Meat, Seafood and Vegetables Cooked on Iron Grill
Meat Dishes:
Skewered, Grilled Chicken (yakitori)
Rolled Chicken with Long Green Onion Inside
Marinated, Deep-Fried Chicken
Chicken Meat Balls
Boiled Chicken and Long White Radhish Flavored with Wine
Sautèed Thin Ground-chicken loaf
Beef, Potatoes and Onions Cooked with Flavorings
Slightky Grilled Rare Beef with Condiments
Rolled Beef with Vegtables Inside
Sautèed Pork with Ginger
Boiled Pork with Japanese-style Sauce
Seafood Dishes:
Grilled Salmon with Teriayaki Sauce
Grilled Scallops with Teriyaki Sauce
Fish Baked with Vegetables in Aluminium Foil
Tempura
Deep-Fried Horse Mackerel Marinated in Vinegary Sauce
Salmon-Tofu Balls
Salad of Crab and Wakame with Vinegary Sauce
Salad of Tuna and Wakame with Soy Sauce Dressing
Salad of Short-necked Clams with Miso Dressing
Varieties of Sashimi
Table of Contents with Accompanying Japanese Names
Vegetable Dishes:
Japanese-style Salads
Salad of Bean Sprouts with Soy Sauce Dressing
Salaf of Bean Sprouts with Vinegar Dressing
Quickly Pickled Vegetables
Boiled Spinach with Sesame Seed Dressing
Salad of Aspargus and Chicken with Mustard Dressing
Long White Radish and Carrot Marinated in Vinegary Sauce
Pumpkin Boiled with Flavourings
Vegetables and Chicken Cooked with Flavourings
Soybean Cooked with Sautèed with Miso
Sweet Potatoes Boiled with Lemon Flavoring
Tofu and Other Dishes:
Fredh Tofu with Condiments
Sautèed Tofu Topped with Shrimp and Vegetables
Steamed Custard Containing Chicken, Shrimp and Vegetables
Noodles Cooked with Chicken and Vegetables in Individual Serving Containers
Glossary of Major Ingridients Used in Japanese Cooking
Japanese Cooking and Soy Sauce
How to Pöan Meals for Health and Fitness Using Japanese Dishes
How to Entertain with Japanese DIshes
Composition of Major Ingridients Used in Japanese Cooking