japanese cooking

Eager to do something her big sister has not done first, Jasmine Toguchi, eight, decides to pound mochi with the men and boys when her family gets together for New Year's.

An overview of sashimi, from the origin of the food to how it is prepared and enjoyed today.

"Introduces the history of ramen and provides more than forty recipes for . . . stocks, tares, broths, noodles, toppings, and accompaniments"--Provided by publisher.

Provides an overview of Japanese culture and food, including descriptions of staples, information about food production, and recipes.

A collection of traditional Japanese recipes.

Viewing Japanese culture and food through family customs.

Provides a cookbook that describes how to create seventy ramen recipes at home, including ramen soup bases and noodles, ramen toppings, meat and vegetable ramen, cold ramen, speciality ramen, and popular side dishes. Includes color photographs throughout, and a guide to the best ramen in Tokyo.

Discusses the essence of Japanese cooking with its balance of texture, colors, and flavors, with over 220 recipes, 510 sketches, and color photographs.

Provides descriptions of fourteen types of ordinary Japanese cuisine, including sushi, tempura, fugu, and unagi, and discusses its history and place in Japanese life.