Classic Home Cooking from Japan [単行本]

Classic Home Cooking from Japan の 商品概要

• 要旨（「BOOK」データベースより）

  『ちゃんとおぼえたい和食』（秀和システム刊）英訳版。

• 目次（「BOOK」データベースより）

  １　Ｔｅｎ　Ｊａｐａｎｅｓｅ　Ｃｌａｓｓｉｃｓ（Ｍｅａｔ　ａｎｄ　Ｐｏｔａｔｏ　Ｈｏｔ　Ｐｏｔ；Ｄｅｅｐ‐ｆｒｉｅｄ　Ｃｒｕｎｃｈｙ　Ｃｈｉｄｋｅｎ　ほか）
  ２　Ｍｅａｔ　ａｎｄ　Ｆｉｓｈ　Ｍａｉｎ　Ｄｉｓｈｅｓ（Ｔｏｎｋａｔｓｕ　Ｐｏｒｋ　Ｃｕｔｌｅｔ；Ｃｈｉｃｋｅｎ　Ｔｅｒｉｙａｋｉ　ほか）
  ３　ＥｖｅｒｙＤａｙ　Ｓｉｄｅ　Ｄｉｓｈｅｓ（Ｄａｉｋｏｎ　Ｒａｄｉｓｈ　ｗｉｔｈ　Ｃｈｉｃｋｅｎ‐Ｍｉｓｏ　Ｓａｕｃｅ；Ｓｔｉｒ‐ｆｒｉｅｄ　Ｓｐｉｃｙ　Ｒｏｏｔ　Ｖｅｇｅｔａｂｌｅｓ　ほか）
  ４　Ｒｉｃｅ　Ｄｉｓｈｅｓ　ａｎｄ　Ｓｏｕｐ（Ｓｕｓｈｉ　Ｒｏｌｌｓ；Ｔｅｍａｒｉ　Ｓｕｓｈｉ　Ｂａｌｌｓ　ほか）
  ５　Ｍｏｄｅｒｎ　Ｔｗｉｓｔｓ　ｏｎ　Ｃｌａｓｓｉｃ　Ｄｉｓｈｅｓ（Ｊａｐａｎｅｓｅ‐ｓｔｙｌｅ　Ｂｅｅｆ　Ｓｔｅｗ；Ｐａｎ‐ｆｒｉｅｄ　Ｓｐａｒｅ　Ｒｉｂｓ　ｗｉｔｈ　Ｓｅｓａｍｅ　Ｓａｕｃｅ　ほか）

• 内容紹介

  **Winner 2020 Gourmand Food Culture Awards**
  
  Opening with Japan's top ten favorite comfort foods－from Deep Fried Crunchy Chicken to Japanese-Style Meat and Potato Hotpot－this cookbook is packed with authentic versions of the dishes that Japanese people eat every day.
  
  In this book you'll find all the classics you've enjoyed at restaurants and on visits to Japan－from sushi and tempura to ramen, steak and donburi rice bowls. You will also discover dishes that are immensely popular in Japan, but aren't commonly found on the menu in Japanese restaurants in the West.
  
  The 80 easy recipes in this book are aimed at beginners and have clear step-by-step photos and instructions along with a full-color photo of each dish. They include:
  
  ・Braised Pork Belly
  ・Curry Flavored Chicken Teriyaki
  ・Japanese Omelette
  ・Asparagus Beef Rolls
  ・Yellowtail Tuna with White Miso Butter
  ・Simmered Greens with Fried Tofu
  
  Yoshida's detailed introduction provides essential information on basic Japanese ingredients, seasonings, implements and cooking techniques－including how to clean and prepare fresh fish, rinsing and cooking rice and draining tofu.
  
  『ちゃんとおぼえたい和食』（秀和システム刊）英訳版

• 著者について

  Asako Yoshida (アサコ　ヨシダ)
  Asako Yoshida is one of the best-known culinary authorities in Japan. After studying at several cooking schools, she started teaching full time in 2012. She develops recipes and consults for food corporations and contributes to magazines and books. Her traditional recipes based on classic techniques have a stellar reputation, and her cooking classes are famously impossible to get into because of the long waiting list.

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