Cook Japanese.

By Masaru Doi

Book Overview

Recipes beautifully detailed and photographed from one of Japan's first master chef. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0870111213
• ISBN13: 9780870111211
• Release Date: January 1980
• Publisher: Kodansha America
• Length: 129 Pages
• Weight: 1.25 lbs.

Customer Reviews

Real Japanese Cooking

This is a great cookbook from 1964. There are no fusion techniques, no photos of dishes that you could never match at home, and really no bells and whistles. So what does it have? Real Japanese cooking that is simple and practical to prepare and serve. Its an old Japanese cookbook so the recipes haven't been changed or localized for Western tastes. Here's what is has. Chapters on Party Food Appetizers Egg Dishes Rice Dishes Fish Chicken Beef Pork Ground Meat Desserts and small sections in the back on origami, basic sauce recipes, and a short glossary. It starts off with what is generally viewed as everyone's favorite, Sukiyaki. The recipe is on one page and a photo of two people cooking and eating Sukiyaki is on the other page. When you viewed both, you get a complete picture. Each recipe follows the same pattern. The name, followed by a brief introduction, ingredients, Untensils and equipment, method, and variations. This book covers a wide variety of Japanese recipes such as yakitori to takara-mushi (pumpkin soup served inside a small Japanese pumpkin.) The photos actually help in this cookbook. They show the many different types of plates to use, as well as, how to garnish each dish. Of coarse you can add your own artistic touches but its still nice to get an idea of presentation. There are a few recipes missing that I love like Hiroshima Okonomiyaki and Unagi-don and all the different don buri. Still, you do get a nice selection. The author is Doi Masaru from Shikoku who studied at the nearby Osaka Cooking school. He was a chef for the Japanese Navy during World War II. After that he stated the Kansai Kappo Gakuin (which has changed its name to Doi Masaru Ryori Gakko (Doi Mararu's Cooking School.) This is a nice little compact hardcover book published by Kodansha International and it won the International Kochkunst Ausstellung Prize. I think that anyone who wants to start cooking Japanese food should take a look at this book. Its not as thorough as Tsuji's Japanese Cooking: A Simple Art, is more of a introduction.