81. She Who Eats: Breakaway Not-so-Japanese Cooking breakaway notso-japanese cooking. Saturday, October 23 When I found and tried boozy potatoes about a month ago, I came to know of cookbook called The http://shewhoeats.blogspot.com/2004/10/breakaway-not-so-japanese-cooking.html

@import url("http://www.blogger.com/css/blog_controls.css"); @import url("http://www.blogger.com/dyn-css/authorization.css?blogID=6965298"); @import url(http://www.blogger.com/css/navbar/main.css); @import url(http://www.blogger.com/css/navbar/1.css); BlogThis! she who eats Back in Japan, quietly hiding somewhere up there... About Me Name: chika Location: Japan View my complete profile My other little more regularly updated blog (in Japanese) naptime under the trees Previous Posts herby or spicy? fishy comfort food gone home with cake white mountains on the tropical island ... recipes and links No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent. Tuesday, October 26, 2004 breakaway not-so-Japanese cooking Saturday, October 23 When I found and tried "boozy potatoes" about a month ago, I came to know of cookbook called The Breakaway Japanese Kitchen: Inspired New Tastes (Kodansha International, 2003) by Eric Gower and was instantly interested with the concept of the book. I later ordered a copy (along with a couple of other cookbooks) had it delivered a few days ago. The book didn't belie my expectation - or it might have, in a way that it breaks away our conventional idea of Japanese cooking. I eagerly turned the pages and almost all recipes were appealing to me - I wanted to try them all but I didn't know where to start. (Table of contents of the book can be seen in Eric Gower's website here Eventually, circumstances let me to decide on one recipe to start; shiitake pesto. I came to choose this one because it was a rainy day outside and couldn't go out for shopping, and I happened to have (almost) all the ingredients at home for this particular recipe. The technique used in this recipe is marvelous; you mill dried shiitake mushrooms into powder to make a base for pesto, instead of reconstituting them with water, which is, like Mr. Gower points out, a single most common way to use shiitake mushrooms in Japan. This certainly fascinated me, besides the fact that

82. She Who Eats: Breakaway Not-so-Japanese Cooking: Experiment Underway breakaway notso-japanese cooking experiment underway. Sunday, November 7 After boozy potatoes and dried mushroom pesto, I still have a lot of recipes I http://shewhoeats.blogspot.com/2004/11/breakaway-not-so-japanese-cooking.html

@import url("http://www.blogger.com/css/blog_controls.css"); @import url("http://www.blogger.com/dyn-css/authorization.css?blogID=6965298"); @import url(http://www.blogger.com/css/navbar/main.css); @import url(http://www.blogger.com/css/navbar/1.css); BlogThis! she who eats Back in Japan, quietly hiding somewhere up there... About Me Name: chika Location: Japan View my complete profile My other little more regularly updated blog (in Japanese) naptime under the trees Previous Posts a real taste of autumn seeds too! coincidentally halloween CPBB 2004: 2nd installment ... recipes and links No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent. Thursday, November 11, 2004 breakaway not-so-Japanese cooking: experiment underway Sunday, November 7 After boozy potatoes and dried mushroom pesto , I still have a lot of recipes I want to try from Eric Gower 's book The Breakaway Japanese Kitchen: Inspired New Tastes (Kodansha International, 2003). Since I couldn't quite choose one to try next, I decided to make

83. Thoughts On Japanese Cooking Of The 21st Century However as demand for authenticity in cooking got higher, the Japanese Naturally, same would be demanded for japanese cooking, the food s authenticity. http://oishii-web.hp.infoseek.co.jp/sozaie/ja.htm

[PR]OMC·¬¯¼Ý¸Þ“– “ú”­sE—‚“úUž M onthly Memo From Doi's Culinary Philosophy Original text by Doi Yoshiharu Translated by Yoshiko Fukuda January - Mutsuki BACK @b LAST@MONTH b NEXT@MONTH b *In the old Japanese calendar, each month was given an informal name, one that is more poetic in sound and meaning. Therefore, instead of Ichigatsu, or the formal Japanese translation of January, Mutsuki is used here, which signifies the month of affection, since family and friends gather for the New Years celebration. (Information on Mutsuki - "Calendar, dates, and time." JAPAN: An Illustrated Encyclopedia 1 A-L. 1993 ed. ) Now that we have entered the 21st century, I am finally starting to grasp the meaning of "the Information Technology Age". Although I am standing at the threshold of this new century, I cannot even begin to imagine what the coming years will bring. Therefore the only thing I can do is to hope that the future will still allow people to live and experience the few moments of true joy and kindness in their everyday life. Making progress and advancing further than what was thought possible, seemed to have marked the last century and it probably will for this century. However, we should never forget to look back once in a while, slowing down to a pace where we can truly appreciate what is going on around us. wThoughts on Japanese Cooking of the 21st Centuryx

84. The Book Of Japanese Cooking (Penguin) Doi:10.1221/1557882797 The Book of japanese cooking Author(s) Kazuko, Emi Format Softcover DOI 10.1221/1557882797. Publisher s Catalog Page Buy the Book http://dx.doi.org/10.1221/1557882797

Please click on the choices below to learn more about this item: The Book of Japanese Cooking Author(s): Kazuko, Emi Format: Softcover DOI: 10.1221/1557882797 Publisher's Catalog Page Buy the Book Contact the Publisher Publisher's Home Page ... Add this Link to Your Site Powered by Content Directions, Inc. (CDI) and the Digital Object Identifier (DOI) View additional CDI examples Want to Add This Link to Your Site?

85. IChef.com Free Recipes - Online Cookbook Thousands of great free recipes and cooking information. Search by keyword ingredient. Add recipes. »Forums Index »Recipe Tidbits »japanese cooking http://www.ichef.com/cfbb/index.cfm?page=forum&forumID=1

86. Mount Allison University :: japanese cooking Information Sheet - japanese cooking Sign-Up Form -. Japanese In-Home Cooking Lessons At the conclusion of every MASSIE session, http://www.mta.ca/massie/community/cooking.html

Home History Curriculum Photos ... Mt.A Japanese Cooking Lessons Japanese Cooking Information Sheet Japanese Cooking Sign-Up Form Japanese In-Home Cooking Lessons At the conclusion of every MASSIE session, the students volunteer their time and talent in the community - and the kitchen. Starting Monday, July 25 and finishing Thursday, August 18, this summerfs group of students will be offering free in-home Japanese cooking lessons. In exchange for the cost of ingredients, our students will visit the homes of local families and share in the preparation - and eating - of a traditional Japanese meal. The event is designed to provide for a friendly exchange of food and conversation between MASSIE students and residents of Sackville (and environs). For MASSIE students, itfs an opportunity for them make some personal connections in the community and to learn more about local life and traditions. For members of the community, it is an opportunity for them to learn more about Japan, Japanese cooking, and of course Japanese cuisine. For the complete menu (and ingredient list), please view the

87. Biblio: Japanese Cooking By Peter And Joan Martin: Details japanese cooking by Peter And Joan Martin Book Item Details. http://www.biblio.com/books/18979367.html

View cart Search for Books By author: By title: By keyword or ISBN: Advanced booksearch Search for multiple books @Biblio Home Search for books Books by subject Rare book room ... Contact us Books by subject Arts Biography Books on Books Gardening ... More subjects Peter And Joan Martin: Japanese Cooking Format : Paperback Book condition : Very Good Penguin Books Ltd., 1978. 208 pgs., Slight cover wear.. Soft Cover. Very Good. 12mo - over 6¾" - 7¾" tall. Add to cart Shipping rates Seller information Ask seller a question ... Printable version More information Seller Inventory # Format : Paperback ISBN Publisher : Penguin Books Ltd. Date published Offered for sale by [Back to top] P.O. box 1192 Nashua, New Hampshire 03061-1192 United States Visa, Mastercard, American Express, Discover, Check/Cheque or Money Order, PayPal Bookseller terms of sale: Returns are accepted within 14 days. Postage will be refunded if book is not as described. Member Login Email address: Password: Don't have an account? Register free!

88. Biblio: The Complete Book Of Japanese Cooking By Ortiz, Elisabeth Lambert With M The Complete Book Of japanese cooking by Ortiz, Elisabeth Lambert with Mitsuko Endo Book Item Details. http://www.biblio.com/books/11189765.html

View cart Search for Books By author: By title: By keyword or ISBN: Advanced booksearch Search for multiple books @Biblio Home Search for books Books by subject Rare book room ... Contact us Books by subject Arts Biography Books on Books Gardening ... More subjects Ortiz, Elisabeth Lambert with Mitsuko Endo: The Complete Book Of Japanese Cooking Format : Hardcover Book condition : Very Good Jacket condition : Good+ Add to cart Shipping rates Seller information Ask seller a question ... Printable version More information Seller Inventory # Edition : Illustrated Format : Hardcover Other recommended editions: Hardcover - Sterling Pub Co Inc (1994) - from $9.95 Paperback - Natl Book Network (1980) - from $6.00 ISBN Publisher Place : New York Date published Pages More books by: Mitsuko Endo Elisabeth and Endo, Mitsuko Ortiz Offered for sale by [Back to top] Adventures Underground Adventures Underground PO BOX 6222 Kennewick, Washington 99336-0222 United States Visa, Mastercard, Check/Cheque or Money Order Bookseller terms of sale: *Orders received and paid by 1:00 pm (Pacific) M-F, will ship the same day.* *Our hours are: Monday through Friday, 11-5 Pacific time.* *Within the USA, standard shipping is $3.50 for media mail and priority mail is $6.50.* *We can ship internationally via Airmail or Surface mail.* *Sales tax of 8.3% will be applied to all orders shipped to Washington state, unless a signed resale certificate is provided at the time of sale.* *All books are shipped to you well-wrapped in boxes, excluding Global Priority, which is available only on request.* *Dust jackets (on used books only) are protected with Gaylord archival dust jacket protectors.* *Visa, Mastercard, checks, and money orders gladly accepted.*

89. Book Review: Japanese Cooking Vegetarian And Healthy. Book reviews of cookbooks and recipes Japanese Vegetarian Cooking from simple soups to sushi. A cookbook for vegetarian and vegan cooking in the best http://www.cyberparent.com/eat/book/review1.htm

Book reviews of cookbooks: Japanese Vegetarian Cooking: from simple soups to sushi. A cookbook for vegetarian and vegan cooking in the best Japanese style is reviewed. Great recipes! Japanese Vegetarian Cooking From Simple Soups to Sushi by Patricia Richfield Book Review by Pam Gordon The Crossing Press, 1996 The Japanese government recommends that its citizens eat 30 different food stuffs per day. A seemingly daunting task until you see this cookbook and realize that the Japanese have the longest life expectancy in the world, which has been largely attributed to their diet. Rich in a variety of fruits, vegetables, edible fungi (mushrooms to us), sea vegetables, soy bean curd (tofu to us) and grains, the Japanese diet is notably absent in meat, although small amounts of fish are often added to Japanese cuisine. Author Richfield, a non-Japanese native married to a Japanese man, intersperses her excellent recipes with verbal pictures of rural and urban Japan, today and in years past. It also includes excellent short chapters on Japanese meals, their cooking and serving, as well as Japanese drinks and garnishes. The Japanese meal is thoughtfully and beautifully served in several individual bowls and dishes. Portions are small, making these recipes excellent for households of one or two people.

90. The Cook's Encyclopedia Of Japanese Cooking: New & Used Books Search Result For The Cook s Encyclopedia Of japanese cooking New Used Books Search Result for The Cook s Encyclopedia Of japanese cooking. Compare new and used books http://www.fetchbook.info/The_Cook's_Encyclopedia_Of_Japanese_Cooking.html

Bookmark Recommend Us Enhance Your Site Browse Books ... Forums New! Help Keyword Title Author ISBN Welcome Guest [Sign In] Searched in books for More than titles matched your search. Search took seconds. All Categories Cooking Japanese All Categories ... Add Review Italian Cooking Encyclopedia (Illustrated) By Jeni Wright Kate Whiteman Carla Capalbo Angela Boggiano Hardcover / Diane Pub Co / June 2000 / 0788192191 List Price $40.00 / Similar to Italian Cooking Encyclopedia Compare Prices Add To Wish List Details ... Add Review Italian Cooking Encyclopedia By Linda Frazier Hardcover / Hermes House / August 1997 / 1901289087 List Price $19.98 / Similar to Italian Cooking Encyclopedia Compare Prices Add To Wish List Details ... Add Review Japanese Cooking: A Simple Art By Shizuo Tsuji Hardcover / Kodansha Amer Inc / November 1980 / 0870113992 List Price $40.00 / Similar to Japanese Cooking: A Simple Art Compare Prices Add To Wish List Details ... Add Review Encyclopedia of Creative Cooking By C. Turgeon

91. Vegetarians Of Washington - A Seattle Based Vegetarian/vegan Organization | Vegf Her expertise is in traditional japanese cooking. In Japan, Kati taught Western Vegetarian cooking (in Japanese) and then after moving to Toronto, http://www.vegofwa.org/vegfest/chefs.html

Chefs at Vegfest 2005 Here are the featured chefs who gave cooking demonstrations at Vegfest this year. Sidsel Anderson Sidsel Anderson lived and studied in northern India back in 1991. Although her research work in India was about the environmental history of the Ganges River, she ended up spending more time in peoples' kitchens learning about curry and discovering the variety of delicious vegetarian entrees in Indian cuisine. After returning to Oregon (and after two more trips to India), Sidsel founded Masala Maza Foods in 1997. You can find Masala Maza's curry sauces and chutneys in natural and gourmet food stores all over the Northwest. Back to Top Birgitte Antonsen Birgitte Antonsen is a PCC Cooks culinary instructor with PCC Natural Markets. Originally from Denmark, Birgitte started early in life cooking vegetarian meals and has worked as a vegetarian gourmet chef in Denmark, Sweden, and Australia. She graduated in 1998 from the Natural Gourmet Cooking School in NYC.

92. Japan Book Plaza Tokiko Suzuki,Essentials of japanese cooking. Notifications Notify me of updates to Essentials of japanese cooking http://japanbookplaza.com.au/shop/product_info.php/cPath/5/products_id/269

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93. Review Of Books On Japan And Japanese Cooking, Culture, Gardening, Fashion, Trav Reviews of books on topics relating to Japan and Japanese lifestyle, culture, fashion, cooking, travel, gardening and fiction. http://www.japaneselifestyle.com.au/books/books.html

Home JAPANESE GARDENS Japanese Garden Elements Japanese Garden Styles Famous Japanese Gardens Korakuen Garden (Okayama) Kenrokuen Garden (Kanazawa) Ryoan-ji Temple Kyoto Golden Pavilion Kyoto ... Imperial Palace Tokyo Japanese Gardens (Australia) Melbourne Zoo Frankston High School Japanese Garden Links JAPANESE TOPICS ... Subscribe to newsletter Make Japanese Lifestyle your homepage This Site Web BOOK REVIEWS - JAPAN This section has reviews of books on topics relating to Japan and Japanese lifestyle, culture, fashion, cooking, travel, gardening and fiction. Featured Books The Lure of the Japanese Garden is more than a garden book, more than a travel guide, and more than a picture book: it is a true travellers’ companion dedicated to the beauty and meaning of the Japanese garden. More. Japanese Gardens Related Links Books on Japanese Gardens Melbourne Zoo Frankston High School Japanese Garden Home Jgarden - Japanese Garden Database ... More books on Japanese Gardens document.write('');

94. General Tours : The Cuisine And Culture Of Japan With Hiroko Kyoto is the home of the most refined style of japanese cooking and we visit Escorted throughout by Ms. Hiroko Shimbo, distinguished japanese cooking http://www.affordabletours.com/search/it/?t=CCJH

95. JIJIGAHO How does Japan s cooking culture compare to Asia as a whole? Prior to the Meiji period (18691912), traditional japanese cooking lacked meat or the use http://www.jijigaho.or.jp/app/0310/eng/ishige02.html

2003 October You have often said that "flavor" is central to thinking about what Eastern food cultures have in common. Flavor is said to be the fifth taste, after sweet, salt, sour, and bitter. I use "flavor" to mean the sensation produced by substances such as glutamine and inocine-the best example of this idea of flavor is the fish sauces and pastes found in much Asian cooking. When small fish such as sardines and shrimps are pickled by adding large quantities of salt, the enzymes in the flesh and internal organs of the fish cause the proteins to break down into their constituent amino acids, giving the flavor of salted fish. If the salted fish are pickled over a long period of time, the flesh is broken down completely and becomes liquid. The top of this liquid is bottled as fish sauce. Nuoc mam in Vietnam, naam plaa in Thailand, and patis in the Philippines are typical fish sauces, which are so widely used in cooking as to be indispensable to Eastern food cultures. Do the food cultures of East Asia have anything in common? It is the sauces made from fermentation, similar to the fish sauces and pastes I mentioned. In China, before the Han dynasty (202 BC-220 AD) pastes were made by mixing meat or fish with salt, koji fungus and millet wine. During the Han Dynasty, instead of using meat or fish, soybeans or grains were fermented to create grain-based sauces and pastes, a practice that has continued until today. The grain-based sauces and pastes gradually replaced other versions, but they have the same flavor-giving amino acids as the sauces and pastes made from fish.

96. The Sophisticated Taste Of Japan In this respect, japanese cooking has been developed to enhance the taste of rice, He demonstrates japanese cooking by requests as far as in Athen, http://www.kek.jp/kek-news/vol6no1/people.html

INDEX KEK News Vol.6 No.1 book cover Visiting KEK for experiments Congratulations to Prof. Koshiba People : The sophisticated taste of Japan Events : September 15 ~ January 7. 2001 PDF file (1.1 MB) The sophisticated taste of Japan Tuna with avocado Noodle soup with roasted eggplant Kamo-nasu eggplant combination Tokobushi (kind of abalone) with mini-sushi decoration in a form of morning glory buds. Shrimp sushi Food of a country is part of culture of the country, as it takes centuries to find out the best possible ways to prepare dishes. It reflects what has been available in that country for food and what kinds of life style people have been leading. In this respect, Japanese cooking has been developed to enhance the taste of rice, which is the building ground of Japanese cooking. There are many Japanese dishes highly regarded for its great matching with cooked rice. Mr. Kozo SATOH has been a chef for 40 years. He serves Kaiseki Ryori, a classic Japanese full course dinner, in his own small restaurant in Tokyo. He is very serious as a professional chef. He would refuse a customer if the customer turned out to be incapable of distinguishing a good food from a junk food. However, he is a delightful person to be with once you are admitted in. Mr. Satoh is not a copycat of past culinary tradition of Japan. In fact, he is extremely creative and liberally use foreign food materials and spices that interest him. Under his orchestration, great taste suddenly emerges like a magic. However, his dishes are the traditional Japanese dishes in its spirit and that fundamental baseline is to enhance the taste of rice and sake, the Japanese rice wine.

97. Asian Food Recipes By SpiceCuisine.com Thai, japanese, and Indonesian recipes along with cooking articles and glossary. http://www.spicecuisine.com/

Home Contact Links Sprechen Sie Deutsch? Klicken Sie hier! ... Glossary Awarded Gold Ladle at food 'Oscars' Gai Phad Kaprao click for ingredients and preparations Cuisines of Asia China Thailand India Japan ... Find an Asian Food Shop close to you. EAT FOOD 'FUNCTIONAL' FOR YOUR HEART How to reduce blood cholesterol with your diet. FEAST IN THE EAST Maintaining a vegetarian diet while exploring the far flung countries of the East can be a challenging experience as this entertaining story explains. GROW YOUR OWN Tired of buying ingredients in a shop? Get started and plant yourself an Oriental Garden! When to Plant What to Plant Garden Setup Gardening Method ... More Tips FRUIT SPECIAL Visit our picture gallery of stunning fruit and vegetable carvings made by leading Thai Artists in a recent carving competition. Web Design Graphic Design

98. Cooking Light - Pasta World Tour Pictures and brief overview of Moroccan couscous, Chinese cellophane noodles, japanese soba, Italian fettucini, and German spaetzle. http://www.cookinglight.com/cooking/cs/worldcuisine/article/0,13803,232390,00.ht

Pasta World Tour Increase your noodle knowledge with this geographic pasta primer. Becky Luigart-Stayner Couscous Becky Luigart-Stayner Cellophane Noodles Becky Luigart-Stayner Soba Noodles Becky Luigart-Stayner Fettuccine Becky Luigart-Stayner Spaetzle Noodles Morocco Actually, couscous does qualify as pasta. To create the fine pellets, coarse semolina flour is mixed with water to create a paste, then sieved. Common in North African and Middle Eastern cuisines, couscous can be steamed or soaked in hot water, and served cold as a salad component or warm beneath a saucy stew. China Translucent cellophane noodles are known by a variety of names, including bean threads, Chinese vermicelli, glass noodles, and bai fun. Unlike most "pastas," cellophane noodles are made from the starch of mung beans rather than wheat. Instead of boiling, soak them briefly in hot water before serving. To read more, log in or subscribe below. Subscribers, newsstand buyers, and AOL members: log in here.

99. Chinese And Japanese Recipes Gathered from rec.food.recipes. http://www.mit.edu/people/wchuang/cooking/Chinese_n_Japanese.html

Chinese and Japanese Recipes Yes, I am of Chinese descent, as my surname suggests. My parents are truly wonderful cooks (both of them), and their interest in cooking has rubbed off onto me. So now I cook and bake, among other things, and of course I enjoy it. Here are some Chinese and Japanese recipes from rec.food.recipes that I pulled off the net; I have not tested all of them, though. Almond Chicken Beef and Broccoli Bul Kogi (Korean) Stir-fried Chinese Chicken with Cashews ... Coconut Curry Soup (Malaysian) Crispy Skin Chicken Double Cooked Pork Fried Rice General Tso's Chicken (collection) Green Tropical Curry (Thai) Hot and Sour Soup (a collection) Mongolian Beef Moo Shu Pork Orange Chicken Orange Roughy ... Pad Thai (Thai recipes) Boneless Pineapple Chicken Pork with Bell Peppers Sesame Noodles (also called "Dun Dun Noodles") Sesame Chicken (collection) Singapore Soup Noodles Spicy Hot Eggplant Stir Fried vegetables Sushi (instructions) Sweet and Sour Chicken Szechuan Eggplant and Tofu Tangerine Flavored Chicken Thai Chicken Satay ... Wonton Soup Back to my cooking page

100. Chef Masaharu Morimoto Official site of Masaharu Morimoto, Iron Chef japanese. Promotes his knives and beer, provides biography and appearance schedule, and briefly describes his cooking style. http://www.chefmorimoto.com/

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