5 comments about The Wagamama Cookbook.

1. If you like asia food, this is a pretty good book with very easy cooking meals.
   Very tasty food.



2. I've never done Japanese cooking before, but with this book I can. I have made four recipies from this book, and they have all turned out spectacularly well -- the sort of thing I thought was only available in a Japanese restaurant. Some of them have needed special ingredients, which is easy for me because I live in NY where there are Japanese groceries, but some need nothing more exotic than soy sauce. Terrific book: I hope they write more.



3. Excellent recipes, very accessible - not full of esoteric ingredients that you'll only ever use once. I wish there was a Wagamama in Portland :(



4. Wagamama is a Japanese-like restaurant I frequented while living in London. After going through withdrawals when I returned to California, I came across this cookbook. It is so good that you would not believe my review if I really, honestly wrote of how much I enjoy their food. The noodle dishes are best! For those of you who have not tried the food at Wagamama, think of simple and fresh ingredients tossed together in non-traditional ways. The recipes in this book are pretty easy and my limited skills in the kitchen are enough to make great meals.



5. While Wagamama restaraunts are mostly known to those who have been to London, this cookbook is made for an American audience. They include cup and spoon measures, say shrimp instead of prawns, cillantro not corriander, snow peas not mange tout. However, the DVD that comes with it is of minimal use if you have any experience with stir-fry and they use British words. A great book for anyone wanting some slightly westernized Asian dishes, as well as those anglophiles longing for London. (Note: Not all the menu dishes are included. My favorite, chicken katsu curry is not in the book).

4 comments about Quick & Easy Tsukemono: Japanese Pickling Recipes.

1. No Japanese meal is complete without tsukemono. Whether you are having a traditional dinner, some sushi, a bowl of udon or even a plate of curry rice, in a Japanese home or restaurant a small dish of pickled yummies will always be set aside your plate, providing a colorful and flavorful accompaniment.
   
   Continuing the "Quick and Easy" series of Japanese cooking, chef Ikuko Hisamatsu has laid out almost 100 easy-to-follow tsukemono recipes that allow you to prepare these necessary side dishes, using seasonal Japanese ingredients which complement the various meals of Japanese cuisine. In addition to the common tsukemono, there are five Korean kim chee recipes, some dessert items like pineapple in lemon, fish side-dishes like salted squid, and some original creations like garlic in honey and garlic in miso.
   
   The ingredient list might require a Japanese or Asian grocery store, unless you have ready access to daikon, shiso leaves, kombu, ume and the like. Required Japanese spices are things like miso, sake-kasu, karashi, wasabi and yuzu citron. Nothing terribly rare, but exotic enough that they probably won't be found at a regular grocery store.
   
   The recipes are easy to follow. If you have never done any pickling before, you can expect some trial and error before you get it exactly right. There are some overall tips for pickling, and advice as to the specific equipment you will need. Pickling does require some special equipment and preparation, so it is not really a "grab and go" type of cook book, although there are simple recipes that you can try right away. The length of time for the recipes vary, and you are probably better off trying a one hour pickle before tackling the two-month long fermentation of the delicious ume boshi.
   
   A necessary book for anyone serious about cooking authentic Japanese meals.



2. From garlic pickled in honey, to sweet and sour shallots, stuffed cucumbers, and so much more, Quick & Easy Tsukemono: Japanese Pickling Recipes is packed from cover to cover with colorful photos, intriguing dishes simply not to be found elsewhere, and preents them with a lively presentation which lends to easy home pickling for even the most novice kitchen chef. Even home cooks used to traditional pickling dishes will find plenty that will be new to them here; for Tsukemono's Japanese emphasis is very different from American pickle recipes. Quick & Easy Tsukemono is unique and enthusiastically recommended for gourmet pickling enthusiasts!



3. This is a fantastic collection of recipes. I began making Korean kimchi and wanted a Japanese counterpart as the fiery nature of the Korean kitchen was getting to me! This book is the answer. I am literally eating a bowlful of Tsukemono as I write this. Lovely--and low carb too, for people with that interest. Tsukemono or kimchi, a bowl of rice and te protein of your coice round out an easy to prepare (ahead) meal.



4. I love this little book. Very simple instruction, great illustrations - has moved me up to another level of food fermentation. Great stuff

5 comments about Quick & Easy Japanese Cuisine for Everyone.

1. I have been living in Japan for 3 years and we are about to move back to the U.S. One of my Japanese friends pulled out her copy of this book to give me some recipes. She actually bought it when she lived in the U.S. so she would have English language versions of recipes to give her American friends. She found this book to be very close to her mother's and grandmothers' way of cooking. The recipes are easy to follow and the illustrations of preparation techniques are very helpful even for someone without any prior knowledge of Japanese food preparation.



2. This book was given to me over a decade ago by a Japanese exchange student Kay, who stayed with my family. She was a wonderful guest and she even cooked some of the things in the book for us. This was the book which sparked my interest in Japanese cooking. I still use it to this day. It's a great basic book for someone just getting started and a good reference book for anyone who is familiar with Japanese food. It has some good timeless photos, especially for being an older book. It also has several black and white pages with photos and drawings of cookware, utensils, table setting, the various meal courses and a guide to tea. Overall, it's worth owning, fair for a coffee table book and wonderful in the kitchen!



3. I bought this book from a Japanese bookstore in "Japan Town" in San Francisco on vacation. I am online now buying more for my friends. I compared this book with every other english language Japanese cookbooks in the store (and there were MANY). I found this one to be superior to the rest as it contained everything I would need to prepare meals. I should mention I have lived in Japan for 5 years and have a good feel for what is authentic. This book has allowed me to create some very nice meals at home approaching resturant quality of those found in Japan. I expecially like the pictures that show all the steps of the preparation including pictures of the ingredients. Also included is a section that shows how food is served (presentation on table).
   
   Honestly, I don't see how you can go wrong buying this book. Its inexpensive and contains EVERY aspect you need to be sucessful: tools and utensils, knife skills, ingredients, recipies, and presentation.
   
   Now I just wish I could find similar books for Greek, Italian, Thai, and so on...
   
   -Steve Maercklein
   Austin, Texas



4. I've looked through the whole book, read up, and even made one of the recipes so far. I'm the only child in the family, and I don't get to cook often, but my parents love when I cook Asian food, so this book made them happy when they saw it. Everyone loved what I made so far.



5. After being an exchange student in Japan, I found myself longing for the foods my host mom made, and decided to try cooking them myself! (Despite my absolute inability to cook previous to this.) This book provides recipies that taste exactly like the foods that could be found both at my host mom's table and at Japanese restaurants. They're easy to follow, include lots of photos to illustrate each step, and allow for improvisation for ingredients that are sometimes hard to find. I recommend Quick and Easy Japanese Cuisine highly for those looking to start (or continue) a cullinary adventure!

5 comments about Sushi: Taste and Techniques.

1. The photos in this book are beautiful and inspiring. I cannot read it without wanting to make sushi.
   
   Contents include under these major categories:
   -Basics
   -Making
   -Eating
   
   The best part is the simple and clean photography, especially of the fish which the show what they look like both whole (scales and all) to cut up.
   
   The "pressed sushi" section is my favorite, very impressive!



2. Excelent book with lot of pictures to show the final result.



3. I am a semi-professional chéf. I saw this book in a friend's library and fell in love with it. I bought one myself recently and found it even better as I read it. I highly recommend it.
   
   I have 2 more sushi (at home) books in my library. They are also quite good but this one is superior. Detailed descriptions, beautiful pictures and perfect knowledge. There's no need for another sushi book.
   
   Also, congratulations to DK publishing and authors Kimiko Barber & Hiroki Takemura on such a masterpiece.



4. My family and I found this at a local farmers' market in the book and magazine section and put it in the cart. We then went around picking out the fish, rice and other items we would need to make sushi using the recipes found inside. For a group of people who had never made sushi before, this book made it approachable and within our reach.
   
   The etiquette and background information make it even more valuable, as we've learned things from the book that we take with us when we go to sushi restaurants. Highly recommended!



5. Sushi: Taste and Technique is Kimiko Barber's and Hiroki Takemura's guide to preparing, presenting and eating sushi. The book is thoroughly illustrated, and features photography by Ian O'Leary on nearly every page.
   
   Sushi is thorough in every area. It gives a brief history of sushi, and information on the equipment and ingredients for sushi preparation. There are simple, easy-to-follow recipes on how to prepare sushi ingredients like omelets and soboro, and there is amazing coverage of the different fish, squid, octopi and oysters used for sushi, and how to cut and prepare each of them. The book also gives very detailed instructions on how to assemble scattered, stuffed, pressed, rolled, and hand-formed sushi. The book concludes with information on eating at a sushi bar, sushi etiquette, and other tidbits.
   
   If you're looking for a book on sushi, it's hard to imagine one better than this.

4 comments about Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes.

1. Harumi has been compared to Martha Stewart. That's wrong. Harumi is way cooler and way nicer.
   
   This is her first book in English--she's BIG in Japan....superb advice on Japanese cooking techniques---recipes are easy to follow--excellent photos.
   
   Here are some standouts: Eggplant Gratin with Tofu and Miso Sauce
   
   Sukiyaki Donburi
   
   Checked-Top Sushi
   
   Chinese-Style Dumplings
   
   Grilled Salmon "Yuan" Style
   
   Warm Cabbage Salad
   
   Peppers and Crab Mixed Rice
   
   all yum!!



2. If I were to use one word to describe Harumi Kurihara's second cookbook, Harumi's Japanese Home Cooking, it would be, "essential". It is 160 pages of bliss. Ms. Kurihara's writing is clear and concise, enabling even the most novice cook to delve into the realm of Japanese cooking with the greatest of ease and complete success.
   
   Harumi Kurihara has become an icon in Japan, and it's easy to see why. Her detailed techniques and stunning photographs convey her love for cooking and draw the reader in.
   
   The book begins with Japanese cooking techniques to help you get started, (and leaves me wanting a ginger grater) and is rounded out with a glossary at the end. Throughout the book there are Harumi's Hints, Ingredients Notes and Menu Planning tips as well as a full section on menu planning at the back of the book and a short, but very informative, section on Bento-or Japanese lunch boxes. There is nothing this book doesn't have to set you on your way to creating beautiful Japanese meals in your own home.
   
   Beyond the miso soup variations, my personal list of must-makes includes Japanese Green Tea Risotto, Pork in Crispy Breadcrumbs and Grilled Salmon "Yuan" Style.
   
   Don't miss the chance to pick up your own copy!



3. This book is fabulous ! Just like the title describes ! Simple and Elegant !



4. This is a great little cookbook. It starts off with a very basic recipe for Miso soup. I'm convinced that anyone can look the basics of Japanese cooking, which really isn't that hard to learn. The interesting aspect is all the variations that follow like Miso soup with eggplant, or pork, or even carrots. This is where the strength of the book is. It shows standard favorites outside the box. For example Donburi is a great and filling lunch and there are many different kinds like egg and chicken, beef, tonkatsu, fried chicken but Kurihara offers Sukiyaki Don. Sukiyaki is a favorite dish around the world and its interesting to see how it translates into a donburi. Also, her recipes for Teriyaki burgers look good thanks to the beautiful photographs. There's also a good recipe for Beef and potato croquettes which is fine by itself. I like to make curry and use croquette and curry together. There are so many recipes and variations packed inside this cookbook. My other favorites are Grilled Salmon "Yuan" style, Green tea risotto ochazuke, and for desert White Chocolate cake (the white chocolate is inside the cake and not the frosting.) Ochazuke is a great dish that can be eaten any time. I like Ocazuke for breakfast, especially after drinking too much Chu hai or sake. Its the perfect hangover food. Compared to other cookbooks, this one is easy to jump into and start cooking with. You can learn the basic way and then learn how to improvise and combine many different Japanese and western elements.

4 comments about Nobu West.

1. I don't really read cookbooks. I don't believe all the great words on the back cover and flyleaf about how wonderful this cook is. Instead I start by scanning the table of contents. And in this book, the top item on the second column is Nobu-Style Paella. Hold On! This is a Japanese cookbook. Paella is a traditional Spanish dish, and one of my favorites. So I had to look. Now I've go to try it.
   
   One problem with esoteric cookbooks is that they often have esoteric ingredients that you can't get in my little town. The Paella recipie calls for Dashi, a soup base made from konbu and bonito flakes. A quick scan on the computer and behold, Amazon, in their Gourmet Foods section sells both of these. So I'll be trying this one day soon.
   
   Then I find Ice Cream Tempura - two good things that have to be better together. And this book has a section on coctails. I have my own recipies for things like Martini's, Cosmopolitians, etc. But I'm always open to suggestions. How about a Lychee Martini?
   
   All in all, several new things to try and what more could you ask of a cookbook.



2. We all knew that Nobu Matsuhisa is a great cook, but the way he combined the west cooking with the east and his influences from Peru is just grandious.
   
   I would consider the best book I bought in years. Simple to follow, extremely well documented and the pictures are just marvelous.
   
   For an amateur like me, an excellent purchase to explore further the pleasures of life.



3. The book has a good presentation but is almost impossible to find the ingredients to do the dishes



4. Yet another on of Nobu's pretty faces. Recipes with ingredients that can't be found, or are sold only through him

5 comments about Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most PopularCooking Expert.

1. I enjoy reviewing and using Harumi's Japanese Cooking Cookbook. Since I have a family who enjoy Japanese cooking, it is a wonderful opportunity to be able to purchase a lasting memory that I can enjoy over and over in my home. Recipes from another country is so thrilling to experience and enjoy. Thank you for providing me with this source.



2. I've tried only a couple recipes in this cookbook so far and am incredibly impressed. I just want to add to all the other reviews: look no further for a recipe and instructions on how to make the absolute perfect sushi rice.



3. I tried many of these recipes and found them interesting, challenging and ultimately delicious. My family liked them all!!



4. I received this cookbook as a gift from a relative -- and I still thank her every time I open it. Harumi Kurihara's first English-language cookbook is a find.
   
   While I would agree with other reviewers that the book provides a fusion approach to Japanese cuisine rather than a traditional one, Harumi's simplicity-driven style is both unintimidating and authentic. I found myself thinking differently about everything I cooked -- not just Japanese -- after I read her book and began trying her recipes.
   
   Most of the dishes are straightforward and involve few ingredients. While Harumi's suggestions about ingredient replacement are sound ones, I started seeking out more Japanese ingredients and was really pleased with the results. I often cook Harumi's recipes for dinner parties now and have received rave reviews from guests.
   
   I enjoy cookbooks most when the chef's personality shines through in a warm and inviting way, something that _Harumi's Japanese Cooking_ does splendidly. I highly recommend this book for home cooks interested in exploring international styles of cuisine without buying lots of new equipment or spending hours preparing each meal.



5. I loved this cookbook (as an owner of over 100) as it was easy to follow with readily available ingredients! The recipes that I've tried work, and taste like the food you eat at an "homey" Japanese restaurant.

2 comments about Nobu Miami: The Party Cookbook.

1. This is a great cookbook. So few cookbooks out there are this good. Now I was hesitant at first because other Nobu cookbooks have been reviewed as being too difficult or the items are not easy to find. This time its different. It does help to live in Florida. Certain recipies do call for Key West conch and pink shrimp from Key Largo and if you live anywhere in Florida or have access to Florida seafood then pick up a copy of Nobu Miami.
   Skimming through the book, the photos are gorgeous, which should satisfy even the most harder skeptic after reading the price. I think its worth the price you pay for it. Its filled with recipes and side stories from Nobu and Executive Chef Thomas Buckley, who runs the Nobu Miami restaurant in beautiful upscale South Beach. Nobu has a heartwarming piece about how hard it was to start out as just another sushi chef in Tokyo. Years learning how to prepared sushi where met with diappointment as he was used as a gopher by the other chefs. He wanted to quit many times but each time he failed he decided not to quit. Since those humble beginnings, he has opened Nobu restaurants all over the world.
   But enough about the celebrity chef and more about the recipes. At first glance, they don't appear that hard to put together, especially considering the easy access to all the seafood mentioned.
   In the Tampa Bay area, the Cuban influnece is really strong, so a typical Cuban meal would be pork marinated with Mojo seasonings with a plate of black beans and rice. Nobu does a Japanese twist with that old standby in creating Seared Striped Bass with Black beans and rice. There's also numerous variations on how to cook Florida lobster from the Keys. If you're a scuba driver, go Lobstering and try out the spiny lobster tempura. I love stone crab claws and when I go over to St Pete beach, its the first thing I look for. There's a wonderful recipe for tempura stone crab claws. In fact all the food photos in this book make me wanted to take the 4-four drive into Miami and just eat at Nobu's.
   The cookbook covers finger foods, luncheons, intimate dinners, Nobu classics, desserts, and pages of additional recipes (if all the other recipes aren't enough.) Even the cocktail recipes look worth trying out.
   I like the first section on finger foods the best. It was a good idea that the book publishers placed it upfront because in Florida, year round the weather is mild, so a lot of people entertain at home. You sit outside, inside a screened-in back patio (the only way to dine outside without monster-sized moustiques dining on you) usually with a big outside grill and entertain while you eat. The finger foods all have very little prep time so you can whip up a batch and move on to other things. The next section was the intimate dinners. I like the recipe for "Havana Club" roast duck, Ceviche soup, and my favorite being the Pumpkin mini-chawan mushi. The last one makes great use of a hollowed out pumpkin for the soup bowl. I love dishes that take natural items and transform them into something practical. On a side note, there's a great Vietnamese restaurant on Gandy Blvd (South Tampa area) that has excellent homemade coconut ice cream served in a coconut shell. Its those little artistic touches that really make the differences. Even for those who ignore stuff like that would probably miss it, if it was just coconut ice cream thrown in some ordinary white bowl.
   If you already know the basics of Japanese cooking then you can make most of the recipes here.
   I recommend this cookbook to anyone that love Japanese cooking and wants to take that next plunge into a Floridaesque fusion.



2. If there is one thing that I thank my grandfather for, it's the appreciation and passion for food. As a chef, his influence of cooking has inspired a few of us in the family. And for me, watching the Food Network and various cooking shows on other networks and purchasing cookbooks is a part of my life because of my passion for food.
   
   Martin Yan once told people that its the love of food and the experience of people eating food. Having passion and part of that passion for me is learning a variety of cooking styles, recipes and cooking for family and friends.
   
   Learning about cooking is important and learning from talented chef's and giving the reader the opportunity to recreate their popular dishes is challenging but also quite fun. And learning from the best like Nobu Matsuhisa when it comes to Japanese cuisine or a twist on Japanese cooking is challenging and fun. But the good thing is that Nobu Matsuhisa is one of those chef's that is willing to share with you his recipes in another spectacular cookbook titled "nobu miami - THE PARTY COOKBOOK".
   
   Nobu Matsuhisa is a world renown chef and his first restaurant Matsuhisa was opened in Los Angeles in 1987. In 1994, actor Robert De Niro persuaded Nobu to open Nobu New York City and then in 2000, he and Giorgio Armani opened Nobu Milano. In 2001, Nobu opened Nobu Miami Beach and joining him was Englishman Thomas Buckley who became Nobu's executive chef (he was Nobu's Senior Sous Chef at Nobu London and helped open Nobu Milano and Ubon By Nobu in London).
   
   Nobu has around 21 restaurants worldwide and has released several cookbooks over the years and similar to a few of his other cookbooks, they are very coffee table-like. They are just beautiful and "nobu miami - THE PARTY COOKBOOK" is beautiful!
   
   When you first open the book up, you see these large photos in full color, photographed beautifully and almost making it look like a creative photo book because the photography and the book's overall presentation is quite beautiful.
   
   Nobu inspired by the seafood and fruits from the Caribbean and South America and its accessibility were prime keys in the various ingredients featured in this book. But essentially, the book is Japanese cuisine, the food is fusing Japanese and South American cultural flavors.
   
   Buckley explains that the cookbook returns to Matsuhisa's first culinary adventures in Peru and South America, revisiting some ingredients, finding new items and portray them in the famous "Nobu Style".
   
   The book is broken down into seven chapters. The first five main chapters are:
   
   Finger Foods
   
   You will find plenty of recipes in this chapter alone. In fact, nearly 90 pages are dedicated to finger foods in all. For each recipe, two pages are dedicated. One for the recipe itself and the other featuring a full page photograph.
   
   There are recipes such as smoked tofu with tomato, shiso and basil and black grouper cheeks with Jamon IBerico and Caigua Salsa that absolutely looks mouth watering. Octopus carpaccio with yuzu mojo and kobe burgers that simply look delicious.
   
   With so many recipes featured, Nobu and Buckley then get into "Florida Deep Fries" with deep-fried Biscayne Bay Shrimp, scallops and stone crab claws. Spotlighting the seafood but also giving his own twist such as the typical "fish and chips", Nobu's fish and chips feature a twist of salt, green tea powder and curry powder on sweet potato fries. Also, utilizing tomato powder for color.
   
   Luncheons
   
   From Rack of lamb with shiso panko crust, Gregorio's artichoke noodle salad and more. What I like is how for some recipes, Matsuhisa explains certain things that they do at the restaurant such as capping the bones or for Gregorio's artichoke salad, what kind of noodles they use and so forth.
   
   Intimate Dinners
   
   With recipes such as the steamed Chilean sea bass with dry miso or the uni-crusted Florida spiny lobster, there are plenty of awesome recipes, so many beautiful dishes.
   
   Nobu Classics
   
   Recipes such as black sea bass with jalapeno miso, creamy spicy key largo pink shrimp, Matsuhisa features several of his classic dishes in this chapter.
   
   Desserts
   
   For desserts, banana harumaki with sesame ice cream, nobu "cigars" with milk chocolate miso mousse, alfajores and many more.
   
   The additional chapters are on additional recipes and cocktail recipes. The additional recipes are a compliment to the main dishes featured. For example, you will see Matsuhisa mention adding 10 garlic chips to the recipe and you can turn to this chapter to figure out how to make garlic chips. So, there are quite a good number of these additional recipes.
   
   And also for each recipe featured with a cocktail, you also get to learn how Nobu makes cocktail recipes such as the Melbourne Mule, Strawberry Bloody Mary and more.
   
   And once you are completed with the dishes, right at the end of the cookbook is a glossary that is like a cookbook dictionary of terminology in alphabetical order.
   
   For example, if you wondered what is "conch", you can go to the glossary and find that it's a mollusk with a single, large, spiral shell and it's pronounced as "conk" and more.
   
   The Nobu cookbooks are always well done. I really like how he introduces the dish, gives a recipe, sometimes adding a little big more background on the dish or its ingredients but Matsuhisa writes a little about his past experience as a cook, his restaurants and a few pieces that are quite inspirational, especially for those who are inspired by his cooking and wanting to become a chef.
   
   "nobu miami - THE PARTY COOKBOOK" is just well done. Photos are large and beautiful, text is easy to read and you get your money's worth for the content featured.
   
   With that being said, compared to other cookbooks out there, one may wonder how they can even make this food if they live in another part of the country or world and don't have access to certain ingredients featured in this cookbook.
   
   For those who are passionate about cooking and enjoy looking for alternate ingredients, that is great but for those who cant' find the ingredients in their local area, I'm sure that this book can be difficult for them. Some spices can be purchased online but depending on your geographic area, the dishes featured on this cookbook may be too difficult for some to recreate. Especially for those wanting the same taste
   
   Also, it's not exactly a low-priced cookbook. For those understanding that Nobu is a restaurant typically serving gourmet food from celebrities to upper class groups and a chef and its restaurants that emphasizes its quality of food and ingredients, the book's quality must match the chef's cuisine quality and for Nobu Matsuhisa, it's about high quality.
   
   This book features prime ingredients to recreate tasty and delicious food that some may have tried at his restaurant or for those that just heard about how fantastic Nobu's dishes are or have a passion for Japanese cuisine incorporating South American/Caribbean ingredients and want to recreate it themselves.
   
   As mentioned, the book comes off like a beautiful photography book that I wouldn't be surprised if someone kept on their coffee table. It's not just a cook book but it can be admired because of its overall presentation and beautiful photography. So, the quality of the book matches the quality of his food.
   
   I own a lot of cookbooks and I have to say that Nobu Matsuhisa's cookbooks are one of the classiest cookbooks out there. I can easily recommend this book for those familiar with Nobu's food or his cuisine but for those that are buying this for the main reason of wanting to own a "Japanese cookbook" to learn how to make basic sushi, sashimi or miso soup, this book may not be what you are looking for.
   
   This is a book that extends to Nobu's brand of food which is using high quality ingredients, especially in the case of this book as its food is based on cuisine courtesy of nobu Miami and incorporating Nobu's past and present Japanese/South American recipes.
   
   So, if you wanted to make "Crispy Biscayne Bay Shrimp", you can try this recipe which needs a cup of sake, potato starch, salt, lemon and peanut oil but then you will see that you need 2 tsp. of shichimi spice powder. If you live in an area that has a Japanese or Asian grocery store, you may be able to find the shichimi powder easy. But if you don't, fortunately, you can purchase it online but you will run into several recipes that require certain spices or ingredients not normally found at a local grocery store.
   
   But I would assume most people who are interested in Nobu's book are familiar with the quality of the food and really want to create some of those fantastic dishes featured at his restaurants and both Nobu and Buckley deliver!
   
   Overall, "nobu miami - THE PARTY COOKBOOK" is definitely awesome in presentation, a beautiful book with many photos that showcases the beautiful dish and also features plenty of recipes that will definitely satisfy the Nobu fan.

5 comments about Washoku: Recipes From The Japanese Home Kitchen.

1. Very pleased with the addition of this book to my collection. Ordering was perfect, arrival was perfect, and the happiness I have now at being able to cook for my daughter-in-law is awesome. Everything went smoothly and I am so pleased. Highest rating to a great service.



2. Washoku covers the philosophy of Japanese cooking as well as the essential ingredients and methods of Japanese cooking. The recipes are well-written and easy to follow and the photographs of ingredients are very helpful for shopping.



3. This recipe book is also a book about Japanese culture. The author's anecdotes and personal perspectives are both instructive and entertaining. The recipes are easy to follow and well-organized. I have a few Japanese cuisine cookbooks and this is the best one.



4. I live in Japan. This book will show you how to cook actual Japanese food. Of course I have the luxuary of access to every Japanese ingredient possible which makes my cooking tasks easier than yours might be when confronted with an American grocery store. If you have the money and the time to sharpen it get yourself a Japanese knife. There is no substitute for Japanese steel.



5. Elizabeth Andoh is a remarkably gifted writer and her cross-cultural expertise is unmatched. The delicious recipes in Washoku are just one facet of this truly interesting book. Her suggestions and practical tips are really helpful, while the aesthetic and design are none short of inspirational. Amongst the most elegant cookbooks around, the text is brimming with information and the recipes are approachable for daily use. I highly recommend Washoku for all fine cooks and as well as for Japanphiles.

5 comments about The Best 50 Sushi Rolls (Best 50).

1. These are basically recipes for sushi rolls I've never heard of. No recipes for the classic rolls like the J&B, Mexican and Hurricane. I would have liked something a little less "creative" and a little more authentic.



2. This book is rather small, but it has great recipes and instructions and wonderful little tips in it. It's I great product I would recommend to others.



3. This book does have many American stylized sushi in it. I thought sushi eaters are open minded. This book is great for getting sushi if you are use to what I call "lunch box sushi" Grocery stores around me really sell the midtown roll, California roll, and the Unagi (eel roll). Other are odd concepts, like the PB&J roll are odd. I really did make this roll; it's very odd for sushi but tasted good. I guess if you like your sushi traditional avoid this book or if you are like me get it. It's for people who like pineapple on their pizza!



4. This book has nice ideas, i would have though there would be more of them though. pictures would be nice.



5. This is not a great book or instructional. These are not exactly the 50 "best" sushi rolls, either. But it gives 50 good ideas for sushi rolls for $5. Like adding an "island flavor" to a particular fish roll, by adding coconut. It's not useful for someone who is just learning how to make sushi, but for $5, it doesn't promise to be instructional or enlightening.