The Japanese Kitchen

Rating:
Summary: Masterful Japanese Cuisine
Review: ... that this isn't higher up on the list of popular Japanese cookbooks on this sight. I consider this book to be one of the most definitive books on the subject of Japanese cooking. The Nobu cookbook (which is the most popular) isn't Japanese so much as it is Pan-Asian, and then the other books, are all sushi books, which is strange to me seeing as, having lived in Japan, I know that Japanese people rarely eat sushi (it's expensive there too!) Hiroko Shinbo's book was given to me as a present, and I have grown to really love it. I was at first put off a little by the lack of photos, but then when I realized that it contains many of the REAL dishes that I am familiar with, I started to use it more and more. It is easy enough that anyone can cook the dishes in this book, and has all the real dishes that I remember eating in Japan.

Rating:
Summary: Best Japanese cookbook I've seen.
Review: I am an American who lived in Japan for several years. I teach Japanese language at the high school level. I have been cooking some of the Japanese foods that I loved in Tokyo, Odawara, Koenji, Fuchu, and other places, for years. This is the first cookbook I've seen that gives clear instructions on how to prepare these foods and explains the ingrediants so that a gaijin (non-Japanese) can understand and execute. She gives great stories of the foods that add to your understanding. When I get done cooking recipies from this book, my food tastes like the foods I ate in Japan.
I recommed this as the first and primary Japanese cooking book in your kitchen.

Rating:
Summary: from my great teacher
Review: I must say that Hiroko has been my teacher and I have been assisteing in her classes in Madrid, Spain. I did really learn from her and from her book wiche is just great and wonderful, her ideas and explanations are just unique. I do really highly recommend it. She should also write books about Vietnamese and Thai cuisine.she is just great in that type of kitchen also.

Rating:
Summary: Masterful Japanese Cuisine
Review: I purchased this book after visiting a Japanese restaurant in Las Vegas (Osaka in Henderson). I had Sukiyaki and was so impressed, I wanted to try it at home. This book has many fine recipes, and yes, the Sukiyaki from this book was even better than the restaurant. Sometimes unusual ingredients are called for, but with a little patience and hunting, they can be found. I am fortunate to have a great Asian market nearby, and the staff is eager to assist me with my requests. I suggest you do the same, or find one on-line. Safeway just isn't going to carry Sweet Taro Noodles or quail eggs.

My only complaint is that there are no photos. You're on your own for presentation and techniques. But the recipes themselves are fantastic and authentic. Whether you're new to Japanese cooking or well seasoned, this book has something for you. Enjoy.

Rating:
Summary: This covers everything!
Review: I took this book with me on a year-long stay in Japan. There is literally nothing that I ate there that I couldn't find out about in this book. The lack of photographs is more than made up for by the excellent explanations and technique descriptions. I really appreciate that Ms. Shimbo gives you the Japanese and English names for the necessary ingredients - makes it much easier to shop for them at an Asian market.

Rating:
Summary: I was impressed
Review: I was looking for a book that taught the fine art of okonomiyaki (Japanese pizza pancakes). I thought after buying this, if only it also had sushi recipes. Looking inside, I realized that an entire chapter was devoted to this purpose. It also gave miso and udon recipes, as well as the difference between oden and udon.

Rating:
Summary: Wonderful recipes drawn from traditional Japanese kitchens
Review: Selected and compiled by food writer, consultant, teacher, and Japanese cuisine expert Hiroko Shimbo, The Japanese Kitchen features 250 wonderful recipes drawn from traditional Japanese kitchens. Enhanced descriptions of Japanese ingredients (including where to find them and how to choose them), as well as with helpful illustrations and clear, step-by-step preparational instructions, the recipes range from Ingen no Kurumi-miso-ae (Green Beans in Walnut-Miso Dressing); Shimeji Gohan (Rice with Shimeji Mushrooms); and Buta-miso Ramen (Ramen with Pork-and-Miso Sauce); to Suzuki no Gomamiso-yaki (Broiled Sea Bass with Sesame Seeds); Tori-nabe (Hearty Chicken Hot Pot); and Mushi Chokoreito Keiki (Light and Delightful Steamed Chocolate Cake). Informative and thoroughly "user friendly", The Japanese Kitchen is enthusiastically recommended for inclusion into multi-cultural and ethnic cookbook collections.

Rating:
Summary: Excellent book for food lovers
Review: This is a terrific book. It is straighforward and pleasing to read, with nicely put together recipes and lots of information about ingredients (and substitutes).

This is not a book to flip open on the coffee table for inspiration as you stare at gorgeous photos of Japanese cuisine. Nope, this is the sort of book you'll dog-ear and spill shoyhu on as you're prepping the shabu shabu Hiroko Shimbo is telling you how to make.

About 250 recipes, several sequences of drawings demonstrating technique, and both traditional and freestyling recipes that seem to have been well tested.

Rating:
Summary: Masterpiece of Japanese Home Cooking
Review: This is the pinnacle of Japanese cooking. Here for our kitchen and table comes this expert advice on enjoying entry into this fascinating cuisine.

It is full of tips and advice on ingredients, techniques and preparation of authentic Japanese dishes.

There is task of finding rare ingredients first, from international cuisine section of supermarket or better yet from gourmet store, or mail order source in this book.

Book is void of photos but has fine drawings which aid in prep techniques and ingredients.

Have tried some new eating experiences from this book and have heard raves of diners who enjoyed the likes of: Japanese Stuffed Pancakes (Okonomiyaki); Swordfish in Yuan Style; Chicken Breast Fillets in a Crust of Mung-Bean Noodles.

There is sizeable section on Sushi.