Ebook15 pages8 minutes

Foods of Japan

Name: Foods of Japan
Author: Christine VeLure Roholt
ISBN: 9781612119496

By Christine VeLure Roholt

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About this ebook

Japanese food is not just for filling the belly. From preparation to presentation, Japanese chefs make sure it is a pleasure to each of the senses. Take a peek inside this recipe book to experience the beautiful and flavorful dishes of traditional Japanese cuisine.

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Cooking & Food

LanguageEnglish

PublisherBellwether Media

Release dateAug 1, 2014

ISBN9781612119496

Author

Christine VeLure Roholt

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byJapan Eats!
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Episode 241: Anna Jones, “A Modern Way To Eat”: On todays episode of THE FOOD SEEN, Anna Jones, a cook, writer, stylist, and vegetarian, only meant to cut out meat for a 6 week trial. Seven years later, shes still at it, and inspiring other to join in. In her cookbook, A Modern Way To Eat, Anna uses he
Podcast episode
Episode 241: Anna Jones, “A Modern Way To Eat”: On todays episode of THE FOOD SEEN, Anna Jones, a cook, writer, stylist, and vegetarian, only meant to cut out meat for a 6 week trial. Seven years later, shes still at it, and inspiring other to join in. In her cookbook, A Modern Way To Eat, Anna uses he
byTHE FOOD SEEN
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Episode 45: Good Luck Round Foods for the New Year and Mochi making with Hiroko Shimbo: This week on A Taste of the Past, Linda is joined by trained sushi chef, restaurant consultant, cooking instructor, and cookbook author Hiroko Shimbo. Linda and Hiroko discuss the tradition of good luck round food for the new year along with the ceremonio
Podcast episode
Episode 45: Good Luck Round Foods for the New Year and Mochi making with Hiroko Shimbo: This week on A Taste of the Past, Linda is joined by trained sushi chef, restaurant consultant, cooking instructor, and cookbook author Hiroko Shimbo. Linda and Hiroko discuss the tradition of good luck round food for the new year along with the ceremonio
byA Taste of the Past
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SN 66: "Usagi's Parental Love: The Curry Romance Triangle": Sailor Noob is the podcast where a Sailor Moon superfan and a total noob go episode by episode through the original Sailor Moon series! Roll up those sleeves, wash your vegetables, and be careful with those knives 'cause it's curry time once again!...
Podcast episode
SN 66: "Usagi's Parental Love: The Curry Romance Triangle": Sailor Noob is the podcast where a Sailor Moon superfan and a total noob go episode by episode through the original Sailor Moon series! Roll up those sleeves, wash your vegetables, and be careful with those knives 'cause it's curry time once again!...
bySailor Noob
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Obsessed With Ice: What is Kakigori?: Our guest today is Elizabeth Andoh, who has joined us 12 times previously to share her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, where she has lived for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.” Today’s topic is ice. It’s summertime and we all love refreshing cooling sweets. In Japan, ice has been an important part of its food culture. The most famous food would be Kakigori, a type of shaved ice dish with unique flavor and texture. Its aesthetic is another reason Kakigori is so popular. You can go to a specialty shop or Japanese-style caf
Podcast episode
Obsessed With Ice: What is Kakigori?: Our guest today is Elizabeth Andoh, who has joined us 12 times previously to share her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, where she has lived for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.” Today’s topic is ice. It’s summertime and we all love refreshing cooling sweets. In Japan, ice has been an important part of its food culture. The most famous food would be Kakigori, a type of shaved ice dish with unique flavor and texture. Its aesthetic is another reason Kakigori is so popular. You can go to a specialty shop or Japanese-style caf
byJapan Eats!
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ADZUKI BEANS: How to cook with adzuki beans?
Podcast episode
ADZUKI BEANS: How to cook with adzuki beans?
by5 Minute Food Fix
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Chef Kyle Connaughton Makes Onigiri at SingleThread Restaurant: Renowned Chef Connaughton prepares onigiri, a Japanese snack of white rice formed into triangles and wrapped in nori. He prepares the rice in a Japanese clay pot known as a donabe, adding roasted and chopped negi onions, and red and yellow pepper var...
Podcast episode
Chef Kyle Connaughton Makes Onigiri at SingleThread Restaurant: Renowned Chef Connaughton prepares onigiri, a Japanese snack of white rice formed into triangles and wrapped in nori. He prepares the rice in a Japanese clay pot known as a donabe, adding roasted and chopped negi onions, and red and yellow pepper var...
byThe Culinary Institute of America
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Episode 18: The Essence of Washoku: Born and raised in New York, though has called Japan home for more than four decades, writer and Japanese Food Culture Specialist Elizabeth Andoh joins host Akiko Katayama for another informative episode of Japan Eats. Explaining that her formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo, it was in 1972 that she began her own culinary arts program, A Taste of Culture. Combining spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food, Elizabeths programs are conducted in Tokyo and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japans culture through its food. Tune in to hear more about Elizabeths fascinating path through the Japanese culinary world. I often say what got me in to food was a bad bowl of noodles! [9:00] If you have a balanced meal - sweet, sour, salty - its likely you will avoid food cr
Podcast episode
Episode 18: The Essence of Washoku: Born and raised in New York, though has called Japan home for more than four decades, writer and Japanese Food Culture Specialist Elizabeth Andoh joins host Akiko Katayama for another informative episode of Japan Eats. Explaining that her formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo, it was in 1972 that she began her own culinary arts program, A Taste of Culture. Combining spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food, Elizabeths programs are conducted in Tokyo and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japans culture through its food. Tune in to hear more about Elizabeths fascinating path through the Japanese culinary world. I often say what got me in to food was a bad bowl of noodles! [9:00] If you have a balanced meal - sweet, sour, salty - its likely you will avoid food cr
byJapan Eats!
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Jasmine Hemsley: Author, Cook & TV presenter: The Desert Island Dishes Podcast - Interviews with inspiring people about food, cooking and following your passion
Podcast episode
Jasmine Hemsley: Author, Cook & TV presenter: The Desert Island Dishes Podcast - Interviews with inspiring people about food, cooking and following your passion
byDesert Island Dishes
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#168 Water Element and Winter Food Therapy with Kimberly Ashton: July is upon us, 30 days of JING has begun, and we have well and truly fallen into cooler temperatures that call for nourishment, replenishment, and slowing down. Today on the podcast, we’re reminding you of all things warming, tonifying, and...
Podcast episode
#168 Water Element and Winter Food Therapy with Kimberly Ashton: July is upon us, 30 days of JING has begun, and we have well and truly fallen into cooler temperatures that call for nourishment, replenishment, and slowing down. Today on the podcast, we’re reminding you of all things warming, tonifying, and...
bySuperFeast Podcast
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Episode 59: Craving Spring greens? 6 soups that will liven up your home cooking!: Discover new ways to use that seasonal produce for delicious and easy meals
Podcast episode
Episode 59: Craving Spring greens? 6 soups that will liven up your home cooking!: Discover new ways to use that seasonal produce for delicious and easy meals
byFood Friends Podcast: Home Cooking Made Easy
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Episode 329: Eat With Your Eyes: "Moritsuké," Japanese Arrangement of Food on the Plate: Have you ever marveled at the delicately complex beauty of a plate of Japanese food? A dish is considered well-harmonized in Japanese when it is peaceful to look at. This arrangement of food on the plates in Japan or at Japanese restaurants is largely di
Podcast episode
Episode 329: Eat With Your Eyes: "Moritsuké," Japanese Arrangement of Food on the Plate: Have you ever marveled at the delicately complex beauty of a plate of Japanese food? A dish is considered well-harmonized in Japanese when it is peaceful to look at. This arrangement of food on the plates in Japan or at Japanese restaurants is largely di
byA Taste of the Past
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What Are The Strangest Japanese Foods?
Podcast episode
What Are The Strangest Japanese Foods?
byVoices in Japan
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7. Food: Jason and Paul discuss various type of food and drink that can be found in Japan.
Podcast episode
7. Food: Jason and Paul discuss various type of food and drink that can be found in Japan.
bySightseeing Japan
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How to prepare, make & cook with Tofu
Podcast episode
How to prepare, make & cook with Tofu
byThe Whole Food Vegan Podcast
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Episode 13: Udon & Jazz!: What do Japanese udon and jazz music have in common? Tune in to Japan Eats as Akiko Katayama is in studio with musician Kyoko Oyobe who hails from an udon and soba noodle family! Her father is well known in Japan for his quality, homemade udon and has served it in his restaurants for years. Kyoko shares her experiences growing up as a pianist in a food household and that while she may have studied music since she age four, she still knows a great deal about this delicious and versatile noodle. Interlaced with udon talk and musical selections from her upcoming jazz album, Happy Silence, this show is not to be missed! This program was brought to you by Edwards VA Ham. For me, udon is very light, not heavy like ramen. [29:40] I grew up with udon and in the restaurant there are so many memories. My parents... are making people happy by serving a bowl of udon... I want to put out my good spirit and make people happy with my music. [32:30] --Kyoko Oyobe on Japan Eat
Podcast episode
Episode 13: Udon & Jazz!: What do Japanese udon and jazz music have in common? Tune in to Japan Eats as Akiko Katayama is in studio with musician Kyoko Oyobe who hails from an udon and soba noodle family! Her father is well known in Japan for his quality, homemade udon and has served it in his restaurants for years. Kyoko shares her experiences growing up as a pianist in a food household and that while she may have studied music since she age four, she still knows a great deal about this delicious and versatile noodle. Interlaced with udon talk and musical selections from her upcoming jazz album, Happy Silence, this show is not to be missed! This program was brought to you by Edwards VA Ham. For me, udon is very light, not heavy like ramen. [29:40] I grew up with udon and in the restaurant there are so many memories. My parents... are making people happy by serving a bowl of udon... I want to put out my good spirit and make people happy with my music. [32:30] --Kyoko Oyobe on Japan Eat
byJapan Eats!
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KAMBUTSU: The Dried Darlings of the Japanese Kitchen: Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so pr
Podcast episode
KAMBUTSU: The Dried Darlings of the Japanese Kitchen: Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so pr
byJapan Eats!
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Episode 22: Natto: A Stinky Superfood: Have you ever heard of natto? Otherwise known as a traditional Japanese food made from soybeans fermented with Bacillus subtilis, natto is known for its powerful smell, strong flavor, and slimy texture typically eaten with a bowl of rice, and today its the topic of discussion on Japan Eats. Host Akiko Katayama welcomes Ann Yonetani, founder of NYrture Food to the studio talking about her pioneering efforts to bring the probiotic, nutrient-dense, gluten-free, and strangely addictive food to the masses. Between the history of the breakfast/snack food and the science behind working with bacteria plus production techniques, Ann shares the multiple health benefits of the superfood and more! If theres any one food that I feel is a superfood, its natto! [26:00] You can basically do anything with it that you could with a flavorful cheese. [41:30] --Ann Yonetani on Japan Eats
Podcast episode
Episode 22: Natto: A Stinky Superfood: Have you ever heard of natto? Otherwise known as a traditional Japanese food made from soybeans fermented with Bacillus subtilis, natto is known for its powerful smell, strong flavor, and slimy texture typically eaten with a bowl of rice, and today its the topic of discussion on Japan Eats. Host Akiko Katayama welcomes Ann Yonetani, founder of NYrture Food to the studio talking about her pioneering efforts to bring the probiotic, nutrient-dense, gluten-free, and strangely addictive food to the masses. Between the history of the breakfast/snack food and the science behind working with bacteria plus production techniques, Ann shares the multiple health benefits of the superfood and more! If theres any one food that I feel is a superfood, its natto! [26:00] You can basically do anything with it that you could with a flavorful cheese. [41:30] --Ann Yonetani on Japan Eats
byJapan Eats!
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