Japanese Cookbook - Made Simple, at Home: The complete guide around Japan to the discovery of the tastiest traditional recipes such as homemade sushi, tonkatsu, ramen, and much more

By Chef Marino

From the heart of Japan directly to your table― over 100 authentic Japanese recipes

Japanese cuisine’s abundance of flavor, high-quality ingredients, and regional diversity make it the most popular cuisine in the world. Unlike some other Japanese cookbooks, this one will help you make beloved dishes at your own home with more than 100 authentic recipes from all over the country.

You’ll get a true taste of Japan with traditional recipes from appetizers and drinks, to side dishes, sauces, meat, seafood, and of course, desserts. If you’ve been searching for a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals― Japanese Cookbook Made Simple, at Home is your new passport to culinary adventures!

A standout among Japanese cookbooks, this one includes:
●      National classic recipes―You won’t need other Japanese cookbooks with 100+ tasty recipes that maintain the true preparation techniques, cooking methods, and fresh, seasonal ingredients of traditional Japanese cuisine. For example, you will learn how to prepare Japanese sushi, tonkatsu, ramen, yakitori, and much more.
●      History of Japanese cuisine―Explore the history of this fantastic and tasty cuisine, from its ancient origins thousands of years ago to modern avant-garde cuisine.

All Japanese cookbooks should be this thorough! Japanese Cookbook Made Simple, at Home has everything you need to master the art of true Japanese cooking from the comfort of your kitchen.

Here you have our purpose,
Now you need your move!
GET YOUR COPY BY CLICKING THE BUY NOW BUTTON!!!

• Language: English
• Publisher: Chef Marino
• Release date: Mar 25, 2021
• ISBN: 9791220282888

Book preview

JAPANESE COOKBOOK

Made Simple, at Home

The complete guide around Japan to the discovery of the tastiest traditional recipes such as homemade sushi, tonkatsu, ramen, and much more

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Chef MARINO

Acknowledgment

I want to thank you for buying my book and for trusting in me, sincerely ...Thanks!

Writing a book is harder than I thought and more rewarding than I could have ever imagined.

My thanks go to all of you, readers, I thank you because without you I could not be what I am, without you my books simply…would not exist!

I would like to introduce you all my works, and, if you like them, invite you to leave a positive thought; this will help me to continue my work and will help other people to buy what they are looking for!

Again…Thanks You!

Chef Marino

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TABLE OF CONTENTS

Origins of Japanese Cuisine

Characteristics of Japanese Cuisine

SAUCE

MISO DRESSING

SANBAIZU DRESSING

PONZU SAUCE

TSUYU SAUCE

TERIYAKI SAUCE

YAKITORI SAUCE

SEVEN-SPICE POWDER | Shichimi

Togarashi

3 to 4 months.SOUPS, STEWS, AND HOT POTS

SOUPS, STEWS, AND HOT POTS

CLEAR ONION SOUP | Miyabe

CLEAR VEGETABLE SOUP |

Kenchinjiro

CLEAR SHRIMP SOUP | Ebi Suimono

SIMPLE MISO SOUP | Misoshiro

MISO-EGG SOUP WITH PEAS |

Tamago to Kinusaya no Suimono

MISO SOUP WITH PORK AND

VEGETABLES | Tonjiru

FISH CAKE STEW | Oden

FISH HOT POT | Chirinabe

CHICKEN HOT POT | Mizutake

BEEF HOT POT | Sukiyaki

SALADS, VEGETABLES, AND GARNISHES

CHILLED SPINACH SALAD | Ohitashi

CUCUMBER SALAD | Sunomono

HIJIKI SEAWEED SALAD

SALTED EDAMAME

5. To store the edamame, allow them to cool completely and refrigerate in a tightly sealed container. They’ll keep for 1 or 2 days.CABBAGE-CARROT-CUCUMBER

CABBAGE-CARROT-CUCUMBER

PICKLES | Tsukemono

GRILLED EGGPLANT | Nasu Dengaku

VEGETABLE STIR-FRY | Yasai Itame

BROCCOLI WITH SESAME

DRESSING | Burokkori Goma-ae

SAUCE AND SAKE | Kinpira Ninjin

VEGETABLE TEMPURA

SHREDDED DAIKON GARNISH |

Tsuma

CUCUMBER BLOSSOMS GARNISH

CARROT CURLS GARNISH

TOFU AND EGGS

CHILLED TOFU WITH TOPPINGS |

Hiyayakko

TOFU WITH THICK MUSHROOM

SAUCE | Kinoko Ankake

FRIED TOFU IN BROTH | Agedashi

Tofu

GRILLED TOFU | Tofu Dengaku

SWEET OMELET