Mastering the Art of Japanese Home Cooking
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Revered Iron Chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, shares his favorite recipes for healthy, flavorful and surprisingly simple dishes favored by Japanese home cooks in this beautifully photographed cookbook. From revelatory classics like miso soup, nabeyaki udon and chicken teriyaki, to little known but extraordinarily delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.
- Written by legendary Iron Chef Masaharu Morimoto, executive chef of the highly acclaimed Nobu restaurant in New York City and Morimoto restaurants.
- Includes more than 66 recipes and 150 full-color photographs, with step-by-step instructions.
- Introduction provides instructions on turning the recipes into dinner, with sections divided into Dashi (stock), Gohan (rice), Supu (soups), Yaku (to grill, broil and sear), Musu (to steam), Niro (to simmer), Itame Ru (to stir fry), Men (noodles), Ageru (to fry), Ae Ru (to dress) and Tsukeru (to pickle).
- Recipe highlights include Temaki (hand rolls), Tekka Don No Poke (Hawaiian poke-style tuna rice bowl), Dobin Mushi (aromatic "tea pot" soup with mushrooms, fish and shrimp), Nabeyaki Udon ("clay pot" udon noodle soup) and Karei Rasu (Japanese-style curry).
- Hardcover, 288 pages.
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