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Eat Japanese food and get healthy!

For beginners who are interested in Japanese food and want to learn the basics of Japanese food

-Offers 55 Japanese food recipes
-Contains cooking preparation ideas ranging from cooking basics to usage of ingredients and cooking popular dishes.
-Shows you step by step in detail with a lot of photographs
-Includes a glossary of cooking terms

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The recipes contain:

How to Cook Rice with a Rice Cooker
How to Cook Rice with a Pot
Basics of Miso Soup
Katsuo Dashi Stock
Niboshi Dashi Stock
Preparatory Cooking for Bamboo Shoots
Preparatory Cooking for Clotfoot
Preparatory Cooking for Bitter Melon
How to Sasagaki Cut Burdock Root
Rubbing Cucumbers with Salt
How to Boil/Prepare Spinach
How to Boil Edamame (Green Soybeans)
How to Boil Shungiku (Crown Daisy)
How to Boil/Prepare Okra
How to Boil/Prepare Corns
How to Fillet Horse Mackerel
Preparatory Cooking for Shrimps
How to Clean Fish with Hot Water
How to Prepare Sardine with Hands
How to Get Rid of Sands from Clams
Homemade Noodle Dipping Sauce
Sushi Rice Vinegar and Sushi Rice
Nanbansu (vinegar mixture)
Spreads Based on White Miso
Amazu (Sweet Vinaigrette Sauce)
How to Grate Daikon Radish
How to Cut Myoga into Strips
How to Make Kizami Negi
How to Make Shiraga Negi
How to Cut Shiso Leaves into Strips
Dashimaki Tamago, Japanese Omelette
Gomaae of Green Beans
Chicken Karaage, Deep Fried Chicken
Chikuzenni, Simmered Chicken and Vegetables
Yellow Tail Teriyaki
Grated Radish with Nameko Mushroom
Mixed Rice with Myoga
Baked Miso Paste
Lightly Pickled Cucumber (Asazuke)
Somen with Various Condiments
Nametake (Seasoned Enoki Mushrooms)
Turnip Leaves Furikake (Dry Rice Topping)
Ginger Tsukudani
Marinated Raw Egg Yolks in Soy Sauce
Grounded Beef Meat with Sweet Soy Sauce
Marinating Pan-Fried Salmon with Nanbansu
Agebitashi (Deep-Fried Vegetables in Broth)
Simmered Burdock with Thinly Sliced Beef
Simmered Konnyaku with Bonito Flakes
Lotus Roots of Kimpira Style
Basics of Dashi Stock Marinating Sauce
Basics of Vinegared Dish
Basics of Asazuke
Basics of Fish Nitsuke
Basics of Vinegared Miso Paste

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