5 comments about Washoku: Recipes from the Japanese Home Kitchen.

1. I have always held Japanese Cooking: A Simple Art to be the finest book available on Japanese cooking, but now I have to hold up "Washoku" as a strong contender. This book, written by American Elizabeth Andoh, who first learned Japanese cooking from her mother-in-law, and then from the Yanagihara school of classical cuisine in Tokyo, is equally comprehensive and even easier to use.
   
   Andoh begins with a comprehensive study of Japanese ingredients and cooking styles. The first section of the book, "The Washoku Pantry," gives an in-depth description of the spices and seasonings, vegetables, fish and meat, rice and noodles, seeds and nuts, and all other ingredients necessary to achieve authentic flavor. Because this is real Japanese cooking, not all of these ingredients will be readily available at your local grocery store (unless you are very luck, or live in Japan!), however many of them can be ordered over the internet and are available in specialty Asian grocers. Next is "In the Washoku Kitchen," where various techniques are discussed, such as broiling, grilling and pan searing, removing bitterness, cutting and grating. Having cooked at an izakaya in Japan, I learned most of these techniques first hand, but I found Andoh's descriptions to be a nice refresher course and easy to follow.
   
   From there, of course, we get to the good stuff. The recipes begin with the basic stocks and condiments that are the foundation of Japanese food. Many of these can be purchased in pre-made form, but they are no match for freshly made stock using quality ingredients. She uses mostly English names for the foods throughout the book, such as "Basic Sea Stock" for dashi, which can be a bit awkward for those used to Japanese food, but she does include the Japanese name underneath the English name. Her stock and sauce recipes are fantastic, with really nice ponzu (smoky citrus-soy sauce) recipe and a few different miso bases.
   
   There are sections on soups, rice dishes, noodles, vegetables, fish, meat and poultry, tofu and eggs and deserts. Most of her recipes are quite subtle in flavor, and comparing them to recipes in other Japanese cookbooks, such as Quick & Easy Japanese Cuisine for Everyone, I found that Andoh eliminates several of the non-authentic ingredients such as sugar. Pictures for the recipes are few, for which I am thankful because I would rather have more recipes than more pictures, but each chapter has a few to entice and delight.
   
   A few recipes I have particularly enjoyed: "Simmered Snapper, Autumn Rain Style" was poetry on a plate, and one that I have made several times for myself as well as guests. "Citrus-and-Soy Glazed Swordfish" is a nice arrangement of a classic pairing. I have made this recipe with salmon before, but was surprised to find how well it went with swordfish. "Green Beans Tossed in Creamy Sesame-Miso Sauce" was also a hit, as was "Dark Miso Soup with Sweet Potato." A really fun recipe was the "Soy Glazed Beef Burger," which takes an American classic and blends it with dark miso, panko and soy sauce.
   
   I haven't had "Washoku" for too long, but already it is a well-worn book with food stains, the way any cookbook should be. This has replaced several lesser books in my cookbook collection, and anyone looking to make fantastic, authentic Japanese food won't need much more than this.



2. I bought this as a gift for my sister. She is very interested in Japanese cooking and she really has enjoyed the recipes.



3. This book is as beautiful to look through as it is informative to read. It has great recipes that are easy to prepare. I particularly like the resource section, many with email addresses, for purchasing some of the more unusual ingredients, and even equipment.



4. This book starts with an excellent summary of all the ingredients, basic techniques and utensils and then progresses through a series of delicious, reasonably easy and well set-out recipes. I would probably start with doing some recipes and referring back to the beginning when directed, rather than trying to start at the beginning and work through.



5. Just a quick note: I was referred back to 5 different references/recipes from the recipe for a soup... I had carefully shopped, spending over 90 minutes in the Pacific Ocean Marketplace, FINALLY finding the Japanese aisle, FINALLY finding canned Nameko mushrooms, never finding Kombu, hopefully buying Kelp to substitute, never finding the alum soak, never finding the dandelions, nor the Japanese sweet potato but persevering and now we're making the soup only to find we don't have cornstarch. WHO doesn't have CORNSTARCH? Well, I guess we don't. Not tonight anyway. So all the time spent to prepare for this soup and we are stymied by cornstarch. And now that I look at the deceptively simple recipe that refers one back to 5 OTHER references/recipes. I give up.
   
   This book will now be relegated to the coffee table.
   
   Color me frustrated.
   
   Give me Bobby Flay.

5 comments about Japanese Cooking: A Simple Art.

1. Like Tanizaki's "In Praise of Shadows" this book can easily be renamed "In Praise of Traditional Japanese Cooking." As the author points out, the best traditions and customs are still not lost, but they have been preserved and practiced by a few exclusive restaurants, which the ordinary Japanese (or tourist) is unlikely to be able to visit.
   
   Besides the nostalgic and sophisticated overtone, the book is actually practical if you manage to find the ingredients. After couple of months of exploring different stores, I was able to find almost everything I needed from katsuo-bushi, mirin and mochi to agar-agar used in Japanese sweets. For example, if you manage to find azuki beans and mochi, you will be able to make most of the desserts described in the book. I have already tried several recipes (miso soup, steamed salmon among others) and they all turned out to be fantastic. The meals are very light, always cooked with minimum treatment of the ingredients so the nutrients are preserved. If you try to eat Japanese at least once a week, then konbu, wakame and nori are supposedly good sources of B12.
   
   One thing that I found particularly valuable about this cookbook is that it provides detailed instructions on how to cook the meal based on what ingredients you find. Say you find dried shiitake instead of fresh ones and cannot read the label (in Japanese) about how to prepare the dried mushrooms. Well, the book has it all. The same goes for dashi,and many other major ingredients. Tsuji is very clear on what you are likely to find on the (US) market, and what not, and if the ingredient is difficult to find, in most cases he suggests a substitute for it although reluctantly. I hope you will enjoy this meticulous cookbook, it is indeed special.



2. I won't call Shizuo Tsuji's masterpiece a cookbook. Instead, I call it a "book on cooking". The distinction is esoteric perhaps, but important. If you think of cookbooks as paint-by-numbers manuals that merely show you the mechanics of recipe preparation with little in the way of actual food education, then by all standards, "Japanese Cooking: A Simple Art" is not a cookbook. It is a book on cooking, specifically, Japanese cooking. And not just any book on Japanese cooking. It is THE book on Japanese cooking, widely recognized and lauded as one of the best of its kind. It is a rare gem.
   
   As a testament to the instantly recognizable caliber of this text, I offer this anecdote: I discovered it several years ago while I was living in Japan. It belonged to an American ex-pat, a foodie who spent part of his time there apprenticing in a soba shop in Akita, so he really knew his stuff. With just a casual flip through the pages (being a foodie myself), I immediately saw the value of the book and made a mental note to buy it when I came back to the US. I had forgotten about it until now, but now that I have it, I am very happy with the purchase.
   
   True to Tsuji's pedagogical background as a culinary school founder, this book doesn't just teach recipe mechanics. It seeks to train you in the art and techniques of Japanese food preparation, with a healthy dose of etiquette, culture, philosophy, and history thrown into the mix. It is certainly ambitious in scope and perhaps not for the uninitiated.
   
   I would say a moderate/advanced beginner level of familiarity with Japanese cuisine (or general Asian ingredients, at least) and comfort level around the kitchen is a prerequisite. Failing that, a willingness to learn and make a lot of failures. Most Americans will never have heard of many of these ingredients, and some are indeed hard to find, or impossible outside of major metropolitan areas or communities with a large Asian population. But here's an important tip: You'll find many of the most important base ingredients in Korean or Chinese supermarkets, should you live near any. Stuff like miso paste, udon, wakame, mirin, short grained rice, and seasonings are commonly sold there. Many of the vegetables used in Japanese cooking are also found there, dry or fresh. Here in NYC, I can find 95% or more of the ingredients in Chinese stores. You can buy shiso seeds on Amazon to grow yourself should you be so adventurous!
   
   If you want a book with lots of step by step photos and glossy color blowups of finished recipes (aka, "food porn"), this is not for you. Aside from 17 pages of photos and fish illustrations at the front, the entire presentation is devoid of photography, deferring instead to line drawings. This is a good choice, as the drawings are crisp and exhibit line economy and clarity, something that is often difficult to achieve with photography. They also add a touch of class to the book.
   
   Similarly, if you are looking for quick-fix recipes that sacrifice authenticity for ease of preparation in the American home, dishes requiring little effort and no prior cooking experience, or foods limited to ingredient available in the average American supermarket, this book is also not for you. There are plenty of other books that will fit the bill. "Good enough to pass" isn't good enough here, and Tusji makes no compromises. Some of the dishes detailed are quite laborious or difficult for beginners. For example, he teaches you how to cut whole fish for sashimi.
   
   For true lovers of Japanese food (not just people who go to a sushi restaurant, order the "sushi deluxe" and call themselves aficionados), you owe it to yourself to order this book. What you'll get is an exhaustive overview of the diversity of Japanese food, the majority of stuff which you'll never see in Japanese restaurants in the US, however authentic they claim to be. Don't expect instant results, but instead, be patient and enjoy the journey into food education (a Zen-like approach that is not out of line with the spirit of the book). Japanese sushi chefs supposedly spend years learning how to form the rice ball before they are even allowed near the fish.
   
   Enjoying the freshness of food and appreciating nature's seasons and its broad spectrum of flavors is the essence of Japanese gastronomy and culinary art. Enjoy the book and happy cooking!



3. it's a fantastic book . it helps indeed one to have a real glimpse of the japanese cuisine. it is best to have a backround in japanese cuisine, it makes it easier to understand.but if you don't have it, you can still get it.it's an easy lecture.... i recomand it. max, bucharest , romania.



4. This book contains a treasure trove of info on every aspect of japanese cuisine. it contains: a dictionary of ingredients, equipment, knife tech, and some garnishes, as well as the recipes. A truly splendid read.



5. This book is a comprehensive guide to Japanese cooking, ingredients, table manners, utensils, and methods. Tsuji's writing is highly accessible and, most importantly, very clear, especially regarding methods. Although my wife and I are complete n00bs regarding Japanese cuisine, we have had no trouble following the instructions and getting fantastic results. The recipes are delicious, and most of them are reasonably easy to prepare. You will use a lot of dishes, however, as many ingredients have to be cooked separately before they are combined.
   
   The only potential issue we have noticed is in choosing ingredients and their amounts. Be very careful that you buy exactly the right ingredients, especially if you are not familiar with them. We accidentally bought thick-sliced fried tofu instead of thin fried tofu for pockets because we did not pay attention to the specific name of the ingredient. Ask for help if you are not sure about what you are buying. Also, the recipes themselves will not always be completely clear on how much you should use: "one block" of konnyaku, for instance. In some cases, including konnyaku, Tsuji will specify the size of a single portion in the section of the book dealing with that ingredient, so double-check your amounts before going to the store.

5 comments about Izakaya: The Japanese Pub Cookbook.

1. The book features eight different izakayas, each with its own section that begins with an essay that reads very much like a newspaper write-up: Robinson may describe the experience walking in the pub, the reputation of the pub, a brief history of the pub and the chef, the chef's philosophy about food and drink, the flow of the kitchen, and descriptions of the food, followed by about 9 recipes from the izakaya itself, written by the chef and each accompanied by a full-color photograph.
   
   The dust jacket front flap says that Izakaya is the first publication in English to delve into every aspect of the izakaya, a unique and vital cornerstone of Japanese food culture. However, after reading the book, a second book would have difficulty providing insight additional to Robinson's- he paints such a vivid picture that the only way to better get an idea of what the izakaya experience is like is probably to go to one. From the physical description of the pub, to the demeanor of the chefs, and even the kind of company one can expect in each izakaya, Robinson captures all the details. Robinson chose the eight izakayas featured for their quality, ambience, and variety, and the unique charms of each izakaya shines through in the text.
   
   The recipes are for the most part no-fuss recipes (no need to train for decades) with few ingredients, but the emphasis is on quality and creativity. The range from the familiar (sweet corn kakiage tempura, soy-flavored spare ribs, simmered kamo eggplant with pork loin, sliced duck breast with ponzu sauce, fried udon, summer scallop salad) to more exotic offerings (scrambled eggs with sea urchin, "motsu" beef intestine stew, shark fin aspic). There is inspiration to be found here not only for those who wish to travel in Japan or set up a pub of their own, but also for those who are adventurous enough to try a different kind of entertaining at home. The shots of the food (taken by one of my favorites, Masashi Kuma) and the izakayas are warm and inviting, and represent the izakaya culture remarkably.
   
   The book delivers on its promise to provide a peek into this Japanese dining experience, but anyone interested in Japanese cuisine or culture in general would enjoy reading Izakaya.



2. I think it is most appropriate to consider this book as a guidebook to the izakaya style of Japanese food. It gives you lots of information of how to behave and what kind of dishes to order in an izakaya.
   
   The book also has some recipes. This being pub food it is quite easy to make and naturally tasty.
   
   I would recommend the book to anyone interested in Japanese food.



3. Izakaya is a wonderful book, not just a recipe book, which opens up the world of everyday Japanese cuisine to a western audience. Too long has Japanese cooking appeared complex and unattainable, not to mention expensive! Now this book allows you to enjoy simple but delicious Japanese foods that can accompany beer, sake or even a dry glass of wine - or two - not only through it's recipes, but through the stories and background which Robinson provides of his favourite 'Izakaya' that make wish there was one in your neighbourhood. Within 2 days of receiving this book, I was standing in my local Asian Market asking the staff to help find some of the ingredients to stock my pantry. Thanks to the good folks at Monocle for featuring the book on their weekly podcast. Let's hope Robinson brings out another book soon that focuses on the basic cooking methods to accompany this tome!



4. A good book that combines the following: a guide of a few existing Tokyo Izakayas, an introduction to Izakaya traditions and culture and, of course, recipes from the actual Izakayas visited.
   
   It has many recipes (around 100) and they are very varied so one is bound to find a few recipes they will like.
   
   There are plenty of nice photos of the food and of the izakayas, all put together nicely in a simple layout.
   
   Although I liked the personnal accounts made by the author, I felt he could've stayed a bit more removed.
   
   Kanpai!



5. As much as the pictures are great and the recipes are easy to follow the writing on this book truly outlines the author's passion for what makes izakayas so great.
   
   This was a great introductory book to izakaya cooking and I am very eager to try as many as I can in my lifetime now.
   
   Many of the recipes are very good too. I've tried the pork, konyakku, daikon stew which is now a staple in my house and it's easily modifiable too!

5 comments about Easy Japanese Cooking: Bento Love.

1. Really like this book! Recipes tried so far are good both hot (for dinner) and cold (for bento boxes). Only down-side is amounts seem for single serving, which is good for a bachelor, but not for a family. Fortunately, multiplying recipes isn't too hard.



2. [...]
   So far I've tried two of the recipes in this book to make bento for my husband and he's reported back that both were very tasty. These two recipes were very simple and easy to make, so I'm quite happy with the book so far. My only criticism is that the book doesn't appear to be marketed the right way. Kentaro Kobayashi has recipes and portions in here that more fit a man's appetite than a woman or a child. I feel it could probably have done a lot better with a different title and a marketing strategy aimed at men looking to save money on lunch while not breaking their backs in the kitchen.
   
   The book has very useful step by step photos of how to cook the food, another thing that I think would help out a single guy looking to make his own meals. The back of the book has a section with a lot of different side dishes that all seem easy to make. I'd recommend this to anyone looking to get started into bento to see if this is something they want to try.



3. Kentaro Kobayashi is a well known TV cooking personality in Japan, and has published many cookbooks there. This is a translation of one of his books. His speciality is easy home cooking that even a guy can tackle, and this book reflects that. Portions are generous, and the bentos are practical - attractive sure, but not pretty. Never mind though, the recipes I have tried so far are really good! A great book for Japanese cooking enthusiasts and bento lovers.



4. I came home from Japan with this book waiting for me. I have tried several recipes, both as dinners for my family of 6 (ages 7-93) and for lunches for the school kids and working adults. Every dish has been easy and turned out like the picture! 5 stars from every member of the family. I hope the next cook books by this Author are as good. We are hooked on these fresh, well balanced meals. I have purchased two books as gifts for friends.



5. I had originally borrowed a copy of this book from the local library, but then enjoyed it so much that I decided to locate and purchase a copy for my very own. The author provides many tasty recipes, along with accompanying photos of the arrangement & presentation of the food in a bento box. The recipes are appealing to both adults & kids, and as such, these meals are wonderful to take to work or to school. The writing style is intelligent, fun & relaxed. Explanations of useful techniques and suggested combinations of foods to prepare a bento box meal are included. This is a beautiful, enjoyable and useful little cookbook!

5 comments about Everyday Harumi.

1. Harumi's latest cookbook features a bundle of simple, elegant, tasty recipes - just what you want from Japanese cooking. It's suitable for cooks of every level and for under twenty bucks it's a steal!



2. I absolutely love this book. Harumi is one of the most talented Japanese homemade cooking chef. Her recipes are very simple to follow, and it tastes wonderful. You can learn basic Japanese seasonings, veggies, food with beautiful presentations and more . I would highly recommend you to get your own.



3. Thank you Harumi for such a great Japanese cookbook! I absolutely love this cookbook. I was so excited to see Harumi came out with a new cookbook. I have her other two cookbooks and really enjoy them. But, when I received this cookbook in the mail I fell in love right away with the book itself. Beautiful photos to go along with the delicious recipes. I have been so inspired by the recipes in this book and everything I have made has been so tasteful (my husband and daughter agree, too). This cookbook has really inspired me. I have several Japanese cookbooks (I mostly cook french food), but Harumi's books (especially this one) are the only ones that are so flavorful when I make them. The Sauteed Leeks and Mushrooms were so easy to make and terrific. Loved the Tuna Tataki, Fried Rice with Crabmeat and most of all loved the Tofu with a Spicy Minced Meat Sauce. Can't wait to try more. If you are interested in Japanese cooking this cookbook is a must! Also, can't believe Harumi is over 60 years old - She looks amazing - must be the Japanese diet!!!



4. Just to echo the other reviewers, this is really a great addition to any cookbook library. I found this at a used bookstore and bought it immediately. I wish Harumi's publisher would get some pages up on Amazon, as I really like to at least get a peek at a selection, so I didn't get it on Amazon. I already owned Harumi's Japanese Home cooking; but I will keep both, along with the many other Japanese cookery books I own. Incidentally, I live in the Midwest, and have little trouble finding most ingredients. You do need to go to any Asian grocer, but, well, it IS Japanese cooking! It's very beautiful, and full of lovely recipes. If you're on the fence, buy it. You can always return it, but I doubt you will!



5. I bought this book off a recommendation in Saveur magazine. I have always been hesitant of reaching out to Japanese books because of their need for fairly difficult to find ingredients that don't have much place in the other types of cuisine I normally cook. I am a big fan of Japanese food in general and have been eager to bring it home for some time.
   
   Construction:
   This is a very well made book. The paper stock and print is very well done. Aesthetically its very well presented and very clear and easy to follow/understand.
   5/5 Stars
   
   Content:
   This is where this book shines. I wish I could score this thing A+++ just for the content. The first thing this book does is break down your fear of cooking and then further remove any barriers to entry to Japanese food in general by going over the base ingredients you will need. The thing that's attractive here is that there are alternatives suggested to items so that if you cant find something or don't want to purchase it for a one off recipe there is a suitable alternative suggested. Very very cool. The next part of book that is amazing is the fact that the recipes are all everyday cooking recipes so they are not too involved. This translates to delicately crafted dishes that are not heavy on ingredients so if you were to stock a couple of the base ingredients Harumi recommends you are able to make a large number of dishes in this book. Cant ask for better let me tell you!
   5/5 Stars
   
   Overall:
   This is a no brainer, this is 5 star over and over again. This is a cornerstone book for anybody who wants to try their hand at Japanese food or even for those that want to take their skills one step further. Harumi is considered Japans Julia Child and this book tells you why. She has demystified Japanese cooking and made it accessible to the masses.
   5/5 Stars

5 comments about The Complete Book of Sushi.

1. I purchased this as a present for my 24 year old nephew. At first, I was surprised and a bit underwhelmed by its size. It's a big, heavy book. But the photographs are absolutely beautiful, and there are lots of them. That seems essential for a sushi cookbook where the visual impression is as important as the taste. I can't speak to the taste, but the recipes sounded good even to a non-sushi lover like me, and they didn't sound too complicated. Despite its size, it was one of the things my nephew carried with him (rather than ship) on his flight home after the holidays. In these days of limits on baggage, that says something I think.



2. perfeito , superou as espectativas.... o livro e recheado de fotos em alta resolusao,e modo de fazer,entre alguns sushi comum e incomum....



3. After this book all you have to do is create your own combinations. I have hundreds of cook books but, this is the only one I need for making and understanding sushi. If you are an expert perhaps this would not be so exciting.....aside from an accomplished sushi master....... I loved this book!



4. My boyfriend just got me this for Christmas and we made sushi for the first time today! The instructions in this book are so very detailed it makes it impossible for beginners to fail their first time. Has a lot of great information for purchasing ingredients, how to cook rice, and offers tons of roll recipes. I feel like after a few more attempts, I'll be a pro!



5. This cookbook was delivered to my home in good time - as promised - and is full of great recipes/ideas for your adverage adventurous sushi chef (my wife) to stay satisfied! I'm happy with this purchase.

5 comments about The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner.

1. This is a cookbook to buy! If you read my blog, you know that I am not someone who usually purchases cookbooks. I prefer to purchase books that teach me how to cook rather than being retrained by recipes. But The Steamy Kitchen isn't like other cookbooks.
   
   Here is what makes The Steamy Kitchen a Cookbook worth purchasing:
   * Great Reference Section. The front of the book has a great section that describes equipment and food to cook Asian recipes
   * Pictures. Mouth-watering pictures with EVERY recipe.
   * Unique recipes. This isn't a cookbook with 80 versions of stir-fry with Soy Sauce. This cookbook has awesome recipes from many Asian countries using a variety of interesting (but findable) ingredients.
   * An interesting read. The introductions she gives for each recipe are entertaining and will probably make you laugh.
   * Kid Friendly. These are things my kids really like. My 2 and 4 year-old really enjoyed the recipes for Baked Crispy Chicken, Chicken Adobo and Beef & Broccoli Stir-fry. And there are many more that we want to try. The pictures also come in handy to show your kids the exciting meal you are going to be making.
   * Variations. Many of the recipes include things you can change or substitute for different versions of the dish.
   
   The only negative I see is that some of the sauces contain MSGs which I try to avoid. I picked up some versions without, but I had a hard time finding an Oyster sauce without some version of MSG in it. But, this is a minor point as the rest of the ingredients are fresh and healthy.



2. It teaches while it entertains. Though Jaden was born in Hong Kong, the is not a Chinese cookbook, it is an Asian cookbook featuring flavors from Korea, Thailand, Japan, Vietnam and yes, China.
   
   One of its lessons is that different cultures in Asia have vastly different cuisines. Japanese is not Chinese. Chinese isn't Korean. Another lesson that all Americans need to learn is that stuff on the steam table at the Red Dragon Buffet is far from being Chinese food. It is American food.
   
   The Steamy Kitchen Cookbook has 101 authentic or inspired Asian recipes. It also boasts the most entertaining cookbook introduction I have ever read. Damned clever, in fact. And for you picture gawkers, Jaden is big into food porn, too. Quite the accomplished food photographer, she has packed the 160 pages of the book with tons photos bursting with color and allure.



3. This is the best "Easy Asian" cookbook I've seen. One major draw for me is the fact the recipes don't have a list of random spices/ingredients I would not use otherwise. I have most ingredients on hand, which makes these recipes very doable for "tonight's dinner." The photography is outstanding, some pictures actually make me salivate.



4. I love buying cookbooks. I love the pictures, the recipes, and trying new things. However, not many cookbooks have appealed to me because of their long, complicated recipes, so most of the time, these lovely cookbooks end up sitting on my shelf collecting dust.
   
   A good friend of mine got me this for Christmas, and I literally jumped for joy when I opened the package. Jaden is one of my favorite food bloggers, and I couldn't wait to try out her new recipes.
   
   I feel like she gets it-- who wants to spend 8 hours at work, only to come home and spend another 3 hours on dinner after stopping by the grocery to buy 50 things you didn't have and are only going to use once? She gets that I need dinner now, I want it good, and I want it to only LOOK like I spent a lot of time on it. This book is perfect. Her recipes are fresh, fun, and very simple. I've made some good stuff in a dinky studio kitchen (with no oven), and my husband is happy after a long day at pharmacy school. I HIGHLY recommend it, even for your kitchen-fearing friends!
   
   I also bought this book for a friend of mine who lives in Florida. I told her no excuses about not being to cook Asian food; if Jaden can do it, she can!



5. I love this cookbook. But not only that, I cook from this cookbook. And so far, every dish I've made (about 10 so far) has been a success. No flops. I can't say that about many of my other cookbooks. I worried that the cookbook would be a duplication of her blog, but it isn't. These are really good, authentic tasting recipes that make sense. They use shortcuts where shortcuts make sense (like using curry paste instead of hammering out your own). It has tips I have never seen anywhere else (like folding rice paper wrappers in half before rolling to make summer rolls easier to make). I just can't say enough about it. I highly recommend it.

5 comments about Sushi for Dummies.

1. I was given a class for my anniversary in sushi making and found i enjoyed it. I purchase this book, along with a "kit" of basics and a rice cooker. I have made several batches at this time and the book's rice formula has worked every time. This is the secret as i see it. The type of sushi made or ingredients used are not as important as the rice. After all < as stated in this book > sushi means "vinegar rice" not raw fish.



2. I bought this book to accompany my new sushi kit because reviewers thought the instruction manual didn't have enough information. If you are looking to make a lot of different types of really exotic sushi then this book is for you. I personally just wanted to make some roll type dishes and rice balls. For that the information that comes with the sushi kit is quite complete. All in all I found this book to be overwhelming and way too much info for my uses.



3. I was delighted to find some great information in this book. The book has an easy to follow format. It is suited for beginners and experienced alike. I'm a sushi chef so most of the information is more of a refreshing course. However, some of the websites suggested in the book can lead you to great finds easily. Dummy or not, this book will bring much joy to your sushi adventure with minimum hassle, headache, and the expense of visiting a sushi chef like myself :P



4. I was looking for an absolute beginner's book for making sushi, and that's what this book is. It covers all the basics and has all the essential recipes. Great book.



5. THIS BOOK IS GREAT FOR PEOPLE THAT WANT TO LEARN ABOUT SUSHI, AND HOW TO MAKE IT. AS ALWAYS THE DUMMIES BOOKS HAVE SIMPLIFIED THE ART OF MAKING SUSHI!

5 comments about Kawaii Bento Boxes: Cute and Convenient Japanese Meals on the Go.

1. I just received my book yesterday. The tutorials are great! Very cute bento boxes. Bento box making seems a little overwhelming when starting out and this gives you tons of
   descriptions and direction. Can't wait to try everything.



2. If you aren't too hung up on having long, wordy explanations of how food is prepared, this book gives good (not wordy) explanations of how to come out with some very cute (and nutritious) bento boxes. The book also ends with a color coded break-down of what goes into a bento lunch, thus making the meal nutritionally balanced too. There are a lot of photographs in this book, making it a good reference for meal-making.



3. I first attempted making lunch for my 2 daughters and myself bento style about 3 years ago. I started by following bento blogs like Just Bento and Lunch in a Box. Both are great resources, but when it came to putting together 3 lunches everyday, I ran out of inspiration (and time). My lunches ended up usually just being leftovers from dinner the night before, which is boring even it it's served in a cute lunch box. I stopped making lunch because this school year we moved to a district with better lunch offerings, and the kids wanted to buy lunch instead of taking it. A couple weeks ago my 11 year old mentioned that she usually got pizza and french fries instead of the daily lunch offering, and I decided it was high time to dust off my collection of bento boxes and get cooking.
   
   I have several traditional bento cookbooks, and though they're lovely to look at, I very rarely use them for lunch recipes. This book, however, was a game changer. The pictures and menus give me ideas for combinations that are tasty together, easy to make, and pleasingly attractive. One photo showed thinly sliced beef rolled around green beans and carrot sections. Grocery stores don't have steak sliced as thinly as shown in the book, but breakfast steaks pounded to death with a meat tenderizer worked great. Inspired by the photos, I used leftover taco meat and Mexican rice to make a staggeringly inauthentic (but yummy) version of fried rice, served with a hard boiled egg, corn with blanched spinach, cherry tomatoes stuffed with cheese, and fruit.
   
   I don't know how good this book will be for a beginning cook, as the recipes can be sparse on specifics like temperature and cooking times, and some require ingredients that may not be stocked at your local grocery store. I'd still recommend it as a good resource. I'm not going to be decorating my onigiri with pretty little seaweed faces any time soon, but the overall quality and variety in my lunches had taken a huge leap forward, thanks to this book. My daughters love their lunches and both have said that their friends are jealous of the food they're getting.



4. I also have the "Manga Cookbook" to use as a companion to start off with the basics, and this recipe book takes them even further with more flavor.
   It's suited to being able to buy the ingredients in the U.S. though many have to be found at Asian markets, but no problem there.
   The cuisine is healthy, fun to prepare and experiment with, and eye-pleasing!



5. This recipe books is well thought out. The directions are spot on and the photos on the how-to's were very helpful. I love how it explains the importance of color and how to coordinate your bento! Such cute ideas, but can also be used for adults! I just wish it had more pages and index to find the recipe/food item you're looking for. Overall, I absolutely LOVE THIS BOOK! I want a Kawaii Bento Boxes 2!

5 comments about Japanese Hot Pots: Comforting One-Pot Meals.

1. I recently bought this cook book and my three kids and I have been having a lot of fun exploring the recipes! At first I was a little scared that we wouldn't have access to the Japanese ingredients needed for some of the recipes but quickly discovered that the authors suggest alternatives for each and every item that may be hard to find in your neck of the woods. (i.e. A small Japanese onion can be replaced with two scallions). I like to make my kids simple, home cooked meals, and these recipes are very easy to follow and make great family meals! I highly recommend this cookbook.



2. The authors' years of experience with Japanese cooking might make you think that this is a book for experts, but they also make it easy for the beginner. A lack of special equipment need not stop you, as the authors tell you how to use tools that you probably have if you cook much at all. There is also a guide to tell you where to find ingredients in your area. They even make it easy for people in outlying areas by suggesting substitutions available at any supermarket. Want to learn about Japanese cooking other than sushi? The best way, short of going to Japan, might be to do it yourself. Great for family meals or dinner parties.



3. It took one hot pot recipe - the one with the hand pulled dumpling to open the door. Then I needed a new hot pot. I have tried these recipes with both my donabe and electric skillet. It has completely converted my meatasaurus husband to eating his vegetables. He was delightfully eating the cabbage!?! I couldn't believe my eyes. Not to mention, it was such a healthy way of cooking that tastes absolutely delicious, fresh and robust at the same time. It truly warms the soul
   
   My one recommendation - Have a couple recipe options available since not all ingredients are readily available. You will find that almost all the ingredients are available at a well-stocked Japanese grocery store.



4. The recipes are easy, the ingredients are a little tricky to find. I've substituted
   some of the ingredients for others I have on hand with out a problem. So far the recipes I've made are pretty simple and incredibly flavorful.



5. I am a huge fan of soups and stews, for breakfast or/and dinner, for winter or/and summer. Of course the problem is the length and work they take to prepare and cook. I have to confess that at first I was a little intimidated by Japanese Hot Pots because of the strenuous work I assumed it implied. Quite the contrary. The recipes are easy to follow, the process itself very concise, creative and quick. The result is a luscious stew that admits almost any thing on it, even while I am already serving it, I remember I have other ingredients in the fridge that might go well in it, and they always do! One of my favorites is the one called "strawberry" to designate balls made of shrimp and ginger, oh my G, those balls are so fine and delicious! Me and my friends keep talking about "the pink balls" and make plans to cook them again and again.
   
   The book is also very beautifully laid out(I love the square format!) with some mouthwatering pictures on it that will not let you to wait any more to taste them. All the basics are very well-explained and illustrated and all of the ingredients are easy to find in the specialized groceries. They are also easy to remember recipes that you can keep on improvising and adding and changing. And the taste of these hot pots... once you have tasted them, you will be hooked for life. There is something quite addictive on it, and you will find yourself daydreaming for another bowl, and another...