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The folk art of Japanese country cooking : a traditional diet for today's world

Author: Gaku Homma; Emily Busch
Publisher: Berkeley, California : North Atlantic Books ; Denver, Colorade : Domo Productions, [1991] ©1991
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in  Read more...
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Genre/Form: Cookbooks
Nonfiction
Document Type: Book
All Authors / Contributors: Gaku Homma; Emily Busch
ISBN: 1556430981 9781556430985
OCLC Number: 22623869
Notes: Includes indexes.
Description: xii, 276 pages : illustrations ; 26 cm
Contents: Introduction --
The background of country cooking, folk art and custom --
The background of Japanese staple foods --
The background of country cooking, basic preparation --
Country meals.
Responsibility: by Gaku Homma ; translated by Emily Busch.
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Abstract:

Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.

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