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Amy Kaneko

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Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes Kindle Edition

by Amy Kaneko (Author) Format: Kindle Edition

4.6 209 ratings

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“Home-style Japanese cooking is demystified in this refreshing and informative cookbook.”—Publishers Weekly

New Jersey girl Amy Kaneko learned the art of Japanese cooking from her mother-in-law and sister-in-law after marrying into a Japanese family. In this cookbook, she shares what she learned, offering recipes for both family favorites and home versions of restaurant dishes. American readers will find a world beyond the familiar foods available in the US, and discover that they don’t need to go to a restaurant to enjoy this healthful, tasty cuisine. They’ll learn how to make home-style offerings like Gyoza and Tempura, as well as recipes that combine Japanese and Western influences such as Omu Rice, an omelet stuffed with tomato-y chicken fried rice.

In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with sections highlighting Japanese traditions, plus personal recollections on the author’s time living in Tokyo.

From Publishers Weekly

Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make dense, exotic creations like a sumo wrestler's stew with fish, bacon, chicken and tofu, as well as Yoshuko (fusion) dishes combining Japanese and Western influences, like Beef and Onions in Tomato Gravy over Rice. In the first few pages, Kaneko identifies the basic ingredients and equipment needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions. Though she includes a labor-intensive Okonomiyaki (a pan-fried dish), Kaneko recognizes the home chef's limits: she readily employs the concept of mottai nai (don't waste) and saves readers time with suggestions for reusing leftovers. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

About the Author

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 AppÃ©tit and Real Simple. --This text refers to an out of print or unavailable edition of this title.

Review

Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make dense, exotic creations like a sumo wrestler's stew with fish, bacon, chicken and tofu, as well as Yoshuko (fusion) dishes combining Japanese and Western influences, like Beef and Onions in Tomato Gravy over Rice. In the first few pages, Kaneko identifies the basic ingredients and equipment needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions...Kaneko recognizes the home chef's limits: she readily employs the concept of mottai nai (don't waste) and saves readers time with suggestions for reusing leftovers. (Apr. 2007) ― Publishers Weekly

"Let's Cook Japanese Food!, for people who no longer want to feel intimidated by home-cooked Japanese food" ― Food.com --This text refers to an alternate kindle_edition edition.

Review

Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make dense, exotic creations like a sumo wrestler's stew with fish, bacon, chicken and tofu, as well as Yoshuko (fusion) dishes combining Japanese and Western influences, like Beef and Onions in Tomato Gravy over Rice. In the first few pages, Kaneko identifies the basic ingredients and equipment needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions...Kaneko recognizes the home chef's limits: she readily employs the concept of mottai nai (don't waste) and saves readers time with suggestions for reusing leftovers. (Apr. 2007) ― Publishers Weekly

"Let's Cook Japanese Food!, for people who no longer want to feel intimidated by home-cooked Japanese food" ― Food.com --This text refers to the hardcover edition.

Excerpt. © Reprinted by permission. All rights reserved.

YAKISOBA Saucy Panfried Noodles with Pork & Vegetables

6 slices thick-cut bacon
2 tablespoons canola or other neutral oil
½ carrot, peeled and sliced into strips about 2 inches long and 1/ 2 inch wide
½ head green cabbage, cut into 1-inch squares
½ yellow onion, sliced into 1/ 4-inch-thick wedges
2 packages (14 ounces each) yakisoba noodles
About 2 tablespoons yakisoba sauce (page 17) or 1–2 tablespoons Worcestershire sauce
Salt and freshly ground pepper
Aonori (page 161) and beni shoga (page 157) for garnish (optional)
SERVES 4

Place the bacon in a single layer between 2 layers of paper towels and microwave on high for 3 minutes until cooked through but not crispy, or cook the bacon in a frying pan over medium-high heat, turning as needed, 4–5 minutes. Cut into 2-inch pieces and set aside.

Heat a wok or large frying pan over high heat until hot. Add the oil and swirl the pan to coat the bottom and sides with oil. When the oil is hot, add the carrot, cabbage, and onion and stir-fry about 2 minutes. Add the bacon and stir to combine. Add the noodles, stir-fry 1 minute, then add ¼ cup water, cover the pan, and cook 1 minute longer. Uncover and allow any remaining water to evaporate.

Add some sauce and continue to stir-fry to combine the sauce with the noodles and vegetables, 1–2 minutes. Season with salt and pepper and transfer to a platter. Garnish with aonori and beni shoga, if using, and serve right away.

note: The yakisoba bottled sauce with the strong flavor of soy and Worcestershire sauce is what givesyakisoba its distinctive tang. You can make these pan-fried noodles with Worcestershire sauce alone if you cannot find the proper prepared sauce.

Aonori (literally “blue nori”), a different type of seaweed, is sold dried and already crushed into small flakes, usually in a packet or a shaker. It has a very fresh marine aroma and, despite the translation, is medium green in color. It is sprinkled on dishes such as Okonomiyaki (page 30).

Beni shoga (pickled ginger): Bright pink, sharp-flavored, vinegary matchsticks of marinated ginger, it is sometimes stocked in the refrigerated Asian section of Western markets (with the dumpling wrappers and tofu). Do not mistake beni shoga for gari, the pale marinated ginger served with sushi.
--This text refers to the hardcover edition.

Print length

277 pages
Language

English
Sticky notes

On Kindle Scribe
Publisher

Weldon Owen
Publication date

March 7, 2017
File size

10936 KB
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Product details

ASIN ‏ : ‎ B0759QQVWH
Publisher ‏ : ‎ Weldon Owen (March 7, 2017)
Publication date ‏ : ‎ March 7, 2017
Language ‏ : ‎ English
File size ‏ : ‎ 10936 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 277 pages

Best Sellers Rank: #275,076 in Kindle Store (See Top 100 in Kindle Store)
- #38 in Japanese Cooking
- #161 in Japanese Cooking, Food & Wine

Customer Reviews:
4.6 209 ratings

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Amy Kaneko

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Hi there! I am an American woman married to a Japanese guy, and I love to cook and eat! After spending time in Japan living and working, I had the chance to eat widely and learn about all the different and delicious food that the country has to offer. When I came back to the US, I wanted to cook it for myself--so I set about learning how. My helpful in-laws and coworkers in Japan and my husband's Japanese friends were all so great in helping me learn and create a Japanese kitchen here in my US home.

____________________________________________________________

Fast facts: it's NOT just sushi! No raw fish? No problem! My recipes are made with ingredients you can easily source. Tough techniques? No way. I am not a chef--I am an enthusiastic home cook--so if I can do it, so can you!

____________________________________________________________

I learned from the best—her mother-in-law and sister-in-law—and, through the pages of this book, I hope to bring my culinary experience into your kitchen so you, too, can make home-style Japanese meals. Wit a fun design, easy, straightforward recipes and lots of pictures, you can cook the family favorites and restaurant dishes that I re-engineered for my kitchen (and yours) like gyoza and tempura.

I am also thrilled to introduce you to yoshuko dishes--contemporary homestyle Japanese dishes that combine Japanese and Western influences, like curry rice and omu raisu (an omelet stuffed with tomatoey chicken fried rice). In a helpful glossary, I identify the basic ingredients and equipment needed to prepare these dishes in an everyday Western kitchen. Each chapter intersperses recipes with anecdotes that highlight Japanese traditions and recall what it is really like living in and visiting Japan.

I am thrilled to share this delicious family pleasing and fun cuisine with you. I hope you enjoy the book! Let's Cook Japanese Food!

Customer reviews

4.6 out of 5

209 global ratings

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Picky Buyer

Great practical cookbook

Reviewed in the United States on May 17, 2023

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Love this book. I have cooked many recipies and they remind me of the food I had on multiple trips to Japan.

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matthew gildea

Excellent and approachable

Reviewed in the United States on May 21, 2021

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The recipes work superbly without being unnecessarily complicated--try the eggplant with gingery chicken--, and if you spend any time reading cookbooks, as opposed to just executing a recipe, you'll find Kaneko's story delightful. I found the ingredients in the recipes to be just the right balance between authentic and what's readily available in most areas. It's no use to have a cookbook of such tempting recipes if you're not easily able to actually make them, is it ? From the comparisons I've made to other Japanese cookbooks, this is the most well-balanced one on the market. Highly recommended.
I didn't understand the dashi comment in one of the reviews as Kaneko is clear that chicken broth is only a substitute when you can't find dashi (p156).

2 people found this helpful

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dewey eyed

a good beginning for a new cuisine

Reviewed in the United States on April 26, 2007

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I bought this book after a positive review was written in the Oregonian's Food Day section. I enjoy Japanese food, but haven't had the nerve to try making it at home. Amy Kaneko's descriptive details helped me get over the fear of trying it myself. The meal I chose was simple to prepare, and the ingredients were fairly easy to find. (Note to anyone else about to try this - mirin, or sweet sake, wasn't with the sakes in the wine department, but next to rice vinegars in the Asian food section - it's not a drinking sake.) I was very pleased with the results - a much more complex flavor than the simple preparation would have led me to expect.

The only negatives about this book are that vegetarians will be a little surprised to see how much pork and chicken winds up in the 'vegetable' section of the book, and that there is no dessert section.

11 people found this helpful

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KMN

Ease to follow and lovely photos

Reviewed in the United States on January 23, 2022

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Thrilled to receive a copy of the book. The recipes are easy to follow and the pictures are lovely. This makes Japanese cooking approachable and when I made 2 of the recipes for a family dinner they are asking for more! Which I will gladly deliver. Will be purchasing more and sending for gifts! Pefect for foodies and food lovers who you think already have everything ... they need this!

One person found this helpful

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HC

A great intermediate-level book

Reviewed in the United States on January 27, 2009

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I just bought a copy of this book because I was so thoroughly pleased with it when I borrowed it from my local library. I spent a school year living in Japan with a host family and a mother that loved to cook. I watched her cook and loved eating her food, and the basics I did not gather from watching her were filled in by this book. The beginning of the book does a GREAT job of explaining how to use and buy ingredients and tools. The photos in the book are really helpful, so much that I wish there were a few more, especially of the finished products. As far as recipes are concerned, I have tried four or five of them and all but one tasted absolutely amazing on the first try. That's far better luck than I have had with translating recipes and attempting them.

I am not sure I would recommend this book to people with absolutely no knowledge of Japanese food, but if you know Japanese food when you see it and want to learn some easy and good Japanese home cooking, this is a great tool.

13 people found this helpful

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Toni

Cute book, wish there were more pictures

Reviewed in the United States on November 29, 2012

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Purchased this book a few months back and I have to say I really like it. So far I've made a few of the dishes and they have all been quite tasty. I definitely don't purchase miso soup from the restaurant anymore since I can make it on my own now :) The only issues I've had with the book were with the pictures. I wish there were more of them. It seems that you can go pages at a time without seeing any pictures of how the dishes look. Personally I believe that when you're learning how to cook something new you really should have some reference as to what the dish should look like.

14 people found this helpful

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Ellen

I use this book often

Reviewed in the United States on August 20, 2021

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Learned to make poke at home with this book, absolutely love the approach to this concept. Am so glad to have found a well-rounded Japanese-inspired cookbook that simplifies some traditional, satisfying meals that have been carefully adapted to suit an American palate as well. I LOVE traditional Japanese food, but this makes it easy to replicate at home for someone who didn’t grow up surrounded by it culturally.

2 people found this helpful

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Jana

True to Pictures!

Reviewed in the United States on June 20, 2019

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I love the recipes as they are like what I was taught by my friends and neighbors while living in Japan for 5 years with my Japanese husband. I lost many of those beloved recipes in my move 33 years ago so this is a great book I can share with my children and family. She did a great job in describing what was needed to make each dish with Authentic results!

3 people found this helpful

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Lori

Very useful

Reviewed in Canada on July 26, 2018

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This smile and yet detailed cookbook will bring us lots of great meals ahead! Plus all the explanations is helpful as well.

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