When Amy Kaneko married into a Japanese family, she wanted to learn to cook her husband's favorite foods, but she was nervous about the strange ingredients and difficult techniques. To her surprise, her notions about Japanese food (the portions are tiny; everything is made with raw fish; the dishes are all too complicated for everyday cooking) were all wrong. With the help of her new in-laws, she found herself making Tonkatsu, crispy pork cutlets in a tangy sauce; Horenso no Goma Ae, lightly cooked spinach with a sweet/savoury sesame dressing; and Onigiri, cute little rice balls stuffed with salmon. Not only were these beyond yummy, they were simple to prepare, and what the average Japanese housewife cooks at home for her family. And now you can too, along with a host of other delicious dishes. There's even something here for the kids: classic ricebowls, noodle dishes, and gyoza (pan-fried dumplings) have been tested by Amy's two toddlers. Clear descriptions in the glossary and a source list make it easy to find and use Japanese specialties like daikon, miso, and wasabi. With familiar ingredients, easy substitutions, and sure-fire methods combined with a uniquely Japanese spin, this modern-day practical and easy-to-cook cuisine is sure to become a favorite in your house. Join Amy in the Kaneko kitchen, and Let's Cook Japanese Food!Über den Autor:
Amy Kaneko spent several years in Tokyo and now lives in San Francisco. Her two children approved the noodle chapter. Deborah Ory is a New York-based photographer, whose work has been featured in Bon Appetit and Real Simple."
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