How to make Sushi and Other Japanese Dishes: Black/White Photographs Edition

 

 

 

How to Make

Sushi and Other Japanese Dishes

 

(Black/White Photos Edition)

 

Shoichiro Nakamura

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Copyright©S. Nakamura, 2018

ISBN: 9781792746352


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Contents

Introduction

Chapter 1   Sushi

1.1   What Is Sushi ?

1.2  How to Cook Rice

1.3  Vinegared Rice Preparatio

1.4  Nigiri-Zushi 

1.5   Hako-Zushi

1.6  Chirashi-Zushi

1.7  Maki-Zushi (Osaka Style)

1.8  Maze-Zushi

1.9  Temaki-Zushi

1.10  Inari-Zushi

1.11  Thick Omelet for Sushi

1.12  Marinating Salmon for Sushi

1.13  How to Cook Kanpyo and Shiitake

Chapter 2   Rice Dishes

2.1  Curry Rice

2.2  Unagi Donburi

2.3  Omurice (Omelet Rice)

2.4  Takikomi Rice

2.5  Oyako Donburi

2.6  Gyu-don

Chapter 3   Noodles

3.1  Udon (Tempura Udon, Kitsune Udon)

3.2  Sukiyaki Udon

3.3  Hiya Somen

3.4  Hiya Soba

3.5  Nishin Soba

3.6  Ramen, Noodle Soup Originally from China

3.7  Cold Ramen

Chapter 4   Pastas

4.1  Clam Pasta

4.2  Shrimp Pasta

4.3  Tex Mex Style Pasta

4.4  Spaghetti Napolitan

Chapter 5   Other Savory Dishes

5.1  Tempura

5.2  Sukiyaki

5.3  Shabushabu

5.4  Raw Oyster

5.5  Takoyaki

5.6  Gyoza

5.7  Butaman (Steamed Pork Bun)

Chapter 6 Tofu Dishes

6.1  Mabo Dofu

6.2  Cold Tofu with Ginger

Chapter 7 Vegetable Dishes

7.1  Potato Salad

7.2  Sesame/Peanut Butter Green Beans

7.3  Eggplant Ground Beef

7.4  Ginger Eggplant

7.5  Burdock

7.6  Senmai Zuke

7.7  Pickled Daikon and Carrot

7.8  Miso Soup

Chapter 8 Condiments, Tare, Sauce

8.1  How to Make French Salad Dressing

8.2  Miso Lemon Dressing

8.3  Shabushabu Tare 1  (sesame Tare)

8.4  Shabushabu Tare  2 (citrus Tare)

Chapter 9   Snacks and Sweets

9.1  Almond Cookies

9.2  Biscotti

9.3  Dorayaki (Red Bean Sandwich Cake)

9.4  Kastella (Traditional Japanese Sponge Cake)

9.5  Yubeshi (Sweet Rice Cake)

9.6  Kalinto

9.7  Walnut Manju

9.8  Classic Manju

9.9  Sakura Mochi

9.10  Kabuki Age

Chapter 10  Cooking Tips

10.1  Dashi Base in Japanese Cooking

10.2  Basic Condiments in Japanese cooking

10.3  How to Tenderize Meats

10.4  Reduce Salt in Your Foods

10.5  Low Temperature Cooking

10.6  How to Boil Water

10.7  Baking Soda and Baking Powder

Appendix 1   Glossary of Japanese Foods

Appendix 2   Volume and Weight