Typical Japanese cooking
By: by Tomi Egami ; translated by Y. Tasaki & V. A. Skillman
Edition: 1st ed.
Publisher: Shibata Pub. Co.
Published: 1959
Place of publication: Tokyo
Language: eng
Number of pages: 146
Subjects: Japanese Cooking
Table of contents: title: A glimpse of Japanese cooking; title: Kaiseki Ryori, party dishes; title: How to make soup stock; title: Clear soups; title: Sumashi-jiru, stews; title: Miso soups; title: Hors d'Oeuvres; title: Sashimi, raw fish; title: Kuchitori, special occasion side dishes; title: Broiled dishes; title: Boiled meat and vegetables; title: Steamed foods; title: Sunomono and Aemono, salads; title: Fried foods (deep fat); title: Rice; title: Bento, lunch box lunches; title: Sushi, vinegar rice; title: Nabe Ryori, fire side cooking; title: Common home foods; title: Menrui Ryori, vermicelli; title: Desserts; title: New Year's Day festival dishes.