The Japanese Grill

Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 1607740664
Size: 66.48 MB
Format: PDF, ePub, Docs
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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. From the Trade Paperback edition.

Magic Cleaning

Author: Marie Kondo
Publisher: Rowohlt Verlag GmbH
ISBN: 3644491011
Size: 37.76 MB
Format: PDF, ePub, Docs
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Die meisten von uns haben einfach nie gelernt, wirklich Ordnung zu halten. Denn auch beim Aufräumen gibt es den berühmten Jo-Jo-Effekt. Doch damit ist jetzt Schluss! Marie Kondo lässt keine Ausrede gelten.

Harumis Japanische K Che

Author: Harumi Kurihara
Publisher: Edition-Donau-Univ. Krems
ISBN: 9783831008803
Size: 54.63 MB
Format: PDF, Kindle
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Über 70 Rezepte von Japans berühmtester Köchin, die in ihrer Heimat nicht nur regelmässig als Fernsehköchin auftritt, sondern auch durch viele Kochbücher, ein eigenes Lifestyle-Magazin und eine grosse Ladenkette, in der sie u.a. ...

Indoor Grilling

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761159592
Size: 38.97 MB
Format: PDF, Mobi
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The Japanese grill their corn husked and cut into pieces or broken in half. The
grilled corn with)“, soy butter and sesame reason is simple: Most Japanese grills
are relatively tiny, and shucked, halved corn takes up less room. It's a useful
method when cooking on an indoor grill, too. rilled corn is found all along the
world's barbecue trail— seasoned with lime juice and chiles in India, mayonnaise
and grated cheese in Mexico, and of course, sweet butter, salt, and pepper here
in the ...

Japanese Cooking

Author: Shizuo Tsuji
Publisher: Kodansha International
ISBN: 9784770030498
Size: 15.26 MB
Format: PDF, ePub, Docs
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It seems reasonable to assume that man's first cooking was done directly over an
open flame — what we call grilling or broiling today. In Japanese cooking,
simmered and grilled foods constitute the two widest food categories after the
preparation of raw fish, which is the biggest category. Yakimono, literally "grilled
things," includes foods ranging from charcoal-grilled whole fish skewered and set
in an S-curve so it seems as if the fish on the plate is poised in the waves, the salt
like ...

The Barbecue Bible 10th Anniversary Edition

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761159576
Size: 69.56 MB
Format: PDF, Kindle
View: 4292
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o most people, Japanese food means sushi, sashimi, Tsukiyaki, or soba noodles.
But Japan has a venerable tradition of grilling. Actually, two traditions of grilling
exist there: an haute cuisine style called robatayaki and a more populist style
called yakitori. This became clear on a trip to a country that happens to be
especially dear to me: I was born in Nagoya, Japan. In the course of my grill
hopping in Japan, I savored delicate dengaku (tofu grilled on “stilts”) at a tranquil
tea house on ...


Author: Tim Anderson
Publisher: Clarkson Potter
ISBN: 0553459864
Size: 46.59 MB
Format: PDF, ePub, Docs
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From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.

The Ethnic Food Lover S Companion

Author: Eve Zibart
Publisher: Menasha Ridge Press
ISBN: 9780897327756
Size: 15.25 MB
Format: PDF, Docs
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Anko, the anglerfish or monkfish from which the liver mousse, ankimo, is made, is
often cooked whole in a soup, but is rarely served grilled, as its meat toughens.
VEGETABLES In addition to pickling, braising, simmering, and tempurafrying
vegetables, the Japanese grill almost any fresh produce, from asparagus to
sweet peppers to eggplant and the large meaty mushrooms, especially
matsutake and shiitake. Spinach and similar greens are often boiled, cooked,
and then served as ...

History Of Soybeans And Soyfoods In Japan And In Japanese Cookbooks And Restaurants Outside Japan 701 Ce To 2014

Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914659
Size: 59.30 MB
Format: PDF, Docs
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Index. 28 cm. • Summary: The Foreword begins: “We are endlessly impressed
with the subtle yet seemingly rapid increase in the sophistication of American
taste.” After the recipe for “Hunan lamb,” we read (p. 58): “Note: There are two
kinds of soy sauce used in Chinese cookery. Thin or light soy is the most
commonly found in supermarkets. Dark or heavy soy sauce, widely available in
Chinese and other Oriental stores, has a greater viscosity.” The section titled “The
Japanese grill” (p.