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Post by Otagiri Tatsuzou on Mar 20, 2005 13:17:24 GMT -5
Title: Japanese Cooking Author: Emi Kazuko / Yasuko Fukuoka ISBN: 0681323272 Date: 2004 Publisher: Hermes House Amazon LinkI picked up this book at Border Books for $5.99 and I think it has become my favorite Japanese Cookbook in just a day. Approximately 250 pages, the book is divided into two sections. The first section, written by Emi Kazuko, is about Japanese food: it's history, how it is served, the utensils, and an extensive description of the ingrediants. The second half consists of recipes prepared by Yasuko Fukuoka and include both metric and Imperial/British/American units but also a brief note about where or when this particular dish might be served or a tidbit about its history. With plenty of full color illustrations unusually helpful written commentary, I recommend this book to any who come across it. |
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Post by Otagiri Tatsuzou on Mar 20, 2005 13:23:24 GMT -5
Long Pressed Sushi
The oldest sushi still found in Japan is the funa-zushi of Shiga. This type is a nare-zushi, or long-pressed sushi, made using freshwater fish such as funa, a type of carp, dojo (loach), or namazu (sheatfish). This fish is first salt-cured and then marinated in cooked rice and salt. This is a way to preserve the fish; the rice and salt are discarded. The origin of this oldest-surviving sushi can be traced back to hishio, a mixture of raw fish and salt, although some say it goes right back to various methods of preserving methods that existed in China as early as 300BC. Although at one stage the Chinese also developed this method of using rice mixed with salt, the technique had dissappeared completely from the Chinese culinary scene by the 17th century.
p. 15
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Post by Otagiri Tatsuzou on Mar 20, 2005 13:29:42 GMT -5
Typical Meals
The traditional Japanese breakfast is a substantial meal. It consists of a bowl of hot, freshly boiled rice, miso soup, thick omelette roll, pickeled vegetables and grilled (broiled) small salted fish such as horse mackerel...
Dinner at home is a rather casual affair, with each member of the family having a bowl of rice and miso soup probably with an individual main dish of either fish or meat. Two or three other dishes such as marinated fish and pickles will be placed at the center of the table for everyone to help themselves. Second servings of rice and soup are available, and fruit and green tea are always served to finish off the meal.
pp25-26
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Post by Otagiri Tatsuzou on Mar 20, 2005 13:37:55 GMT -5
A formal Japanese banquet will start with hors d'oeuvres, clear soup, and sashimi (thinly sliced raw fish) followed in turn by a grilled dish, a steamed dish, a simmered dish and finally a deep-fried dish, accompianed by vinegared or dressed salads. The meal finishes with boiled rice, miso soup, and pickles. All dishes are served individually on a tray. There are not many deserts in Japanese cuisine possibly because sugar is used so much in the savoury cuisine....
At home a simpler traditional dinner will be served consisting of individual bowls of soup and boiled rice with at least three main dishes, each one cooked differently: for example, sashimi, a grilled dish, and a simmered dish. They are placed in the center of the table for all the family to serve themselves on to individual plates.
For dinner parties at home, a standard menu consists of a plate of hor d'oeuvres to accompany drinks (when a toast may be made) followed by a first course, the main dish and then bowls of rice and soup with some pickles. Sake or ordinary grape wine is not served after the rice has arrived. Fruit and green tea ends the meal.
pp. 26-27
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