The folk art of Japanese country cooking
Subtitle: a traditional diet for today's world
By: by Gaku Homma ; translated by Emily Busch.
Publisher: North Atlantic Books; Domo Productions
Published: 1991
Place of publication: Berkeley, Calif; Denver, Colo
Language: eng
Number of pages: 276
Subjects: Cookery, Japanese.; Japan -- Social life and customs.
Description: Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.
Notes: Includes indexes.