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Japanese Cooking


The Just Bento Cookbook: Everyday Lunches To Go

The Just Bento Cookbook: Everyday Lunches To Go Lowest new price: $11.90
Lowest used price: $11.90
List price: $19.95
Author: Makiko Itoh

Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, has nearly 160,000 subscribers in the U.S. alone, all of whom love her delicious recipes and practical bento-making tips.

Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains 25 attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.

In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.

In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.

Product Description
Bento fever has recently swept across the West, fueled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.

Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been especially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone-Loves-a-Pie Bento.

In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.

In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for bento aficionados.

From Just Bento: Deconstructed Salade Niçoise Bento

Salade Niçoise is a classic composed salad that originates from the sunny town of Nice in the south of France. It’s perfect for a summer bento lunch.

Makes 1 serving.

Ingredients

  • 1 medium potato
  • 2 Tbsp extra virgin olive oil
  • 6–8 quail eggs, or 1 chicken egg
  • 2 tsp red wine vinegar
  • 1 tsp Dijon-style mustard

Directions

Make ready three bento boxes: a large one to hold the lettuce and greens; a medium one for the potato, eggs, and tomatoes; and a small one for the tuna, olives, and dressing that fits inside the large one if possible. Wash, peel, and cut up the potato into ½ inch (1cm) cubes. Put the potato pieces in a small pan and add enough cold salted water to cover. Boil until tender, about 10 minutes. Drain well. Coat lightly with 1 teaspoon of the olive oil. Carefully pierce the rounded end of each quail egg with a thin needle before boiling; this will make them easier to peel. Quail eggs only need to be boiled for 4 minutes to achieve the hard-boiled state. Peel the eggs. Make a simple vinaigrette by combining the rest of the olive oil, the vinegar, mustard, salt, and pepper in the small bento box. Mix well.

To Assemble This Bento

Put the potato and eggs in the medium bento box. Decorate with the cherry tomatoes. Put the well-drained tuna, the capers, and the olives in the small bento box with the vinaigrette. Fill the largest bento box with the salad greens and lettuce. Nestle the small bento box in the greens, and put on the lid. You may want to pack everything together with an ice pack in hot weather. When ready to eat, simply put all the salad components into the large bento box: the potato and eggs first, and the tuna mixture on top. Mix well and enjoy!

Timeline

Prepare the potato, eggs, and tuna the night before and store in the refrigerator. Wash and dry the salad greens beforehand also. Pack the greens into the bento box in the morning for optimum freshness. If you eat a lot of salads, you could make vinaigrette in quantity and stock it in the refrigerator. I like to use a screw-top jar for this, and give it a good shake before using.

From Just Bento: Chicken and Three-Color Pepper Stir-fry Bento

This beginner bento is made with everyday ingredients that you may already have in your pantry. It can be assembled in twenty minutes or less without any advance preparation. It’s a good one to start your bento-making adventures with.

Makes 1 serving.

Contents

  • Chicken and Three-Color Pepper Stir-fry
  • Instant Cabbage and Cucumber Pickles
  • Blanched Broccoli
  • Basic White Rice
  • Cherry Tomatoes

Chicken and Three-Color Pepper Stir-fry

You can spice up this versatile and colorful stir-fry by adding some hot pepper sauce such as sriracha to taste. To ensure fast and even cooking, cut the peppers into small, regular cubes.
  • 1/2 Tbsp olive or other vegetable oil
  • 3 Tbsp roughly chopped green onion
  • 2 tsp peeled and finely chopped fresh ginger
  • 1/3 each medium-sized red, green, and yellow sweet peppers, de-seeded and cut into 1/2 inch (1 cm) chunks
  • salt, for sprinkling
  • 2 oz (60g) boneless, skinless chicken breast, cut into 1/2 inch (1 cm) chunks
  • black pepper, to taste
  • 1 Tbsp soy sauce
  • lettuce or shiso leaves used as dividers, optional

Heat the oil in a frying pan over medium heat. Add the green onion and ginger and stir-fry for 1–2 minutes until the oil is fragrant. Turn the heat up to the highest setting and add the peppers to the pan. Stir-fry with a spatula or long chopsticks. Sprinkle in some salt—this draws out moisture from the vegetables and cooks them a bit faster. Continue stir-frying for 4–5 minutes, until the peppers are cooked. Push the vegetables to the sides of the pan, and add the chicken to the exposed bottom. Leave for a couple of minutes, then turn over to cook the other side. Stir everything together, and add black pepper and soy sauce. Turn the stir-fry from the pan onto a cold plate so that it cools rapidly. When cooled, pack into the bento box, using the lettuce or shiso leaves as a divider. Ahead-of-time note: Cut up the vegetables and chicken the night before, so everything is ready to just cook. Be sure to keep the raw chicken stored separately from the vegetables for safety.

Instant Cabbage and Cucumber Pickles

Instant or overnight pickled vegetables are very popular in Japan. They are like dressing-less salads, and the salty, slightly sour crunch provides a nice contrast to other foods. They can be eaten immediately or kept stored in the refrigerator for 3–4 days.
  • 1 large green cabbage leaf
  • 2-inch-long (5 cm) English cucumber, sliced into thin rounds
  • 1/2 tsp sea salt
  • squeeze of lemon juice

Cut out the tough vein of the cabbage leaf, and slice the rest into strips. Sprinkle the cabbage and cucumber with the salt, and massage well with your hands until the vegetables go limp. Let rest for at least 5 minutes. Add a squeeze of lemon juice. Squeeze out any excess moisture before packing into a bento box. I like to put the pickles in a bento divider cup or cupcake liner to prevent the flavors from mingling with other flavors in the box.

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Japanese Farm Food

Japanese Farm Food Lowest new price: $14.49
Lowest used price: $17.51
List price: $35.00
Author: Nancy Singleton Hachisu

Japanese Farm Food offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 100 stunning photographs. It is a book about love, community, and life in rural Japan. 

Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book

"Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,

Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.

American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 160 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.

"Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells

"This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters

"The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison

"Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo

"Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com

"Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman

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Japanese Hot Pots: Comforting One-Pot Meals

Japanese Hot Pots: Comforting One-Pot Meals Lowest new price: $12.61
Lowest used price: $11.93
List price: $25.00
Author: Tadashi Ono

Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan.

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Japanese Cooking: A Simple Art

Japanese Cooking: A Simple Art Lowest new price: $27.41
Lowest used price: $27.41
List price: $45.00
Author: Shizuo Tsuji

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.

Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.

The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

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Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches

Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches Lowest new price: $8.50
Lowest used price: $6.85
List price: $16.95
Author: Maki Ogawa
Brand: Chronicle Books

Oh, boy—obento! These yummy, healthy lunches are all the rage in Japan, where mothers create them as expressions of love for their children. With Yum-Yum Bento Box, Crystal Watanabe and Maki Ogawa devote an entire cookbook to these delicious and adorable meals for all ages! Learn how to craft your favorite foods into a variety of shapes—from caterpillars, cars, and puppy dogs to pretty flowers, princesses, and kitty cats.
 
Yum-Yum Bento Box features chapters on Cuties & Critters, Fairy-Tale Friends, and Special Day Treats, plus a handy shopping guide, easy recipes for mini snacks, general tips and tricks, and so much more. Stop wasting money on pre-packaged lunches—and start making beautiful, healthy bentos!
 

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Morimoto: The New Art of Japanese Cooking

Morimoto: The New Art of Japanese Cooking Lowest new price: $23.60
Lowest used price: $19.99
List price: $40.00
Author: Masaharu Morimoto
Brand: DK Publishing

Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home. AUTHOR BIO: Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer.

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Washoku: Recipes from the Japanese Home Kitchen

Washoku: Recipes from the Japanese Home Kitchen Lowest new price: $22.48
Lowest used price: $14.19
List price: $40.00
Author: Elizabeth Andoh

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

If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.

With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.

You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle

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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables Lowest new price: $13.00
Lowest used price: $14.99
List price: $25.00
Author: Tadashi Ono

American grilling, Japanese flavors: That’s the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.
 
Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.
 
Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.

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The Manga Cookbook: Japanese Bento Boxes, Main Dishes and More!

The Manga Cookbook: Japanese Bento Boxes, Main Dishes and More! Lowest new price: $9.99
Lowest used price: $8.88
List price: $14.95
Author: The Manga University Culinary Institute

Reading manga sure can make a person hungry! Food appears frequently in Japanese comics, but what exactly is it that the characters are eating? Introducing The Manga Cookbook, an illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in every Western kitchen.

Learn to identify and make the same things you see in all your favorite manga: authentic onigiri (rice balls), yakitori (skewered chicken), oshinko (pickled vegetables), udon (Japanese noodles), okonomiyaki (Japanese-style pizza) and many others! Includes sections on how to assemble bento boxed lunches and properly use chopsticks. Features original manga illustrations by Chihiro Hattori. Soon, you too can enjoy a meal fit for a manga character!

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Sushi: The Beginner's Guide

Sushi: The Beginner's Guide Lowest new price: $9.79
Lowest used price: $8.99
List price: $14.95
Author: Aya Imatani

Anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master! Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they arent even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable. The big finish: Ayas specials, the kind of dishes you'll never find in suchi bars--such as Sushi Cake (Chicken & Cashew Nut Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.

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