Read Japanese Cooking - Contemporary & Traditional Online
Authors: Miyoko Nishimoto Schinner
Tags: #Best cookbooks, #Cookbooks, #e-store_retail, #Vegan, #Correct Metadata
Japanese Cooking - Contemporary & Traditional (30 page)
BOOK: Japanese Cooking - Contemporary & Traditional
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Blanched Spinach or Greens
Bok Choy, Chard, or Kale Miso Soup
Burdock Root, Braised
Calamari, Vegetarian
Carrot and Mushroom Zosui
Carrot and Tofu Scramble
Chard, Kale, or Bok Choy Miso Soup
Chawan-Mushi
Chestnut Rice
Chrysanthemum Leaves with Clear Soup
Citrus Sauce and Sweet Miso with Konnyaku
Clear Soup with Chrysanthemum Leaves
Cold Noodles, Various
Cold Soba or Cold Udon
Consommé, Japanese-Style
Croquettes with Ground “Beef”
Croquettes, Vegetable
Cucumber and Wakame Salad with Miso
Dressing
Cucumber Salad with Wa-Fu Dressing
Curry Rice
Curry Udon
Custard Soup, Savory Steamed
Daikon
Atsu-Age and Spinach in a Miso Broth
Greens with Aburage, Braised
Radish and Tofu Pouches in Miso Soup
Salad with Lime-Ume Dressing
with Sweet Miso Sauce, Stewed
Daikon Salada
Daikon to Abura-age no Miso Shiru
Daikon to Atsu-Age no Nabe
Deep-Fried Pork, Vegan-Style
Doria
Dumplings, Fried Tofu
Eggplant with Miso Sauce, Fried
Enoki Mushrooms with Sake or White
Wine
Enoki no Saka-Mushi (or) Enoki no Shiro-Wine
Mushi
Fermented Soy Beans
“Fishy” Tempura Tempeh
Freeze-Dried Tofu
Furofuki Daikon
Glossary of Ingredients, Kitchen Concepts, and Tools
Greens or Spinach, Blanched
Gyoza
Hirosu
Hiya-Yakko
Horenso no Goma-Abura-Ae
Horenso no Goma-Ae
Horenso no Hitashi
Ika-Age
Inari-Zushi (or) O-Inori-San
“Instant” Konbu Dashi
Iri-Dofu to Ninjin
Jaga-Imo to Tamanegi no Miso Shiru
Jagaimo no Goma-Ae
Japanese
cooking, about
Creamy Dressing
Meal Composition
Pilaf
Potstickers
Stewed Pumpkin
Style Consommé
Style Salad Dressing
Kabocha no Lemon Kureem Kake
Kabocha no Ni-Mono
Kabocha Steamed with Lemon Crème
Fraiche
kaiseki cuisine
Kake-Soba or Udon
Kaki-Age
Kale, Chard, or Bok Choy Miso Soup
Kara-Age Tempeh
Karei Rice
Karei Udon
Kenchin Jiru
Kimpira-Gobo
Kinoko no Age-Dashi Dofu
Kinoko Spaghetti
Kitsune Soba or Udon
Konbu
Dashi, “Instant”
Shiitake Stock
Stock
Konbu Dashi
Konbu to Shiitake no Dashi
Konnyaku no Itame-Mono
Konnyaku no Yuzu Dengaku Kake
Konnyaku with Sweet Miso and Citrus
Sauce
Koya Dofu
Kuri Gohan
Kyuri to Wakame no Miso Dressingu Kake
Lemon Crème Fraiche with Steamed
Kabocha
Lime Ponzu Sauce with Roasted Asparagus
Lime-Ume Dressing with Daikon Salad
Mashurumu to Ninjin no Zosui
Mashurumu to Shiso no Salada
Matsutake Gohan
Maze Gohan
“Meat” and Potatoes
Menu Samples
Miso
Basic Soup
Daikon, Atsu-Age and Spinach in a Broth
Dark Soup with Nameko Mushrooms
Dressing
Dressing with Cucumber and Wakame Salad
Fried Eggplant with Sauce
Potato and Onion Soup
Soup with Chard, Kale, or Bok Choy
Soup with Daikon Radish and Tofu Pouches
Soup with Tofu and Scallions
Stewed Daikon with Sweet Sauce
Sweet Sauce
Sweet, with Konnyaku and Citrus Sauce
Wakame and Tofu Soup
Miso Dengaku
Miso-Shiru
Mixed Vegetable Zosui
Mountain Yam with Plum Sauce
Mushrooms
and Carrot Zosui
Doria
Enoki with Sake or White Wine
Nameko with Dark Miso Soup
Pilaf, Oyster
Rice with Matsutake
Salad
Spaghetti with
with Fried Tofu
Nagaimo no Ume-Ae
Nameko Mushrooms with Dark Miso Soup
Nameko Jiru
Nasu no Dengaku
Natto
Natto, Fried
Natto-Age
Natto-Donburi
New Year’s Stew with O-Mochi
Niku-Korrukeh
Niku-Jaga
Ni-Mono
noodles, about
Noodles, Various Cold
Nori Wrapped Sautéed Tofu
nutrition, Japanese attitudes about
O-Mi-O-Tsuke
Ocha-Zuke
Okara with Vegetables, Stewed
Okonomiyaki
Onion and Potato Miso Soup
Oyako Donburi
Oyster Mushroom Pilaf
Ozoni
Pancakes, Savory Vegetable
Pasta with Shiso Pesto
Pesto, Shiso with Pasta
Pilaf, Japanese
Pilaf, Oyster Mushroom
Plum Sauce with Mountain Yam
Pork, Vegan-Style, Deep-Fried
Potato and Onion Miso Soup
Potatoes and “Meat”
Potatoes, Sesame
Potstickers, Japanese
pronunciation of Japanese terms
Pumpkin, Stewed Japanese
Ramen Noodles, Almost Instant
Ramen, about
recipes, about
Rice
Bowl with “Chicken” and “Egg”
Bowl Topped with Tempura
Chestnut
cooked
Curry
in Japan
Sushi
Sushi in Age Pouches
Vegetarian Eel over
with Matsutake Mushrooms
with Tea
Risotto
Roasted Asparagus with Lime Ponzu Sauce
Sake or White Wine with Enoki
Mushrooms
Savory Steamed Custard Soup
Savory Vegetable Pancakes
Scallions and Tofu Miso Soup
Sesame Oil with Simple Spinach, My
Mother’s
Sesame Potatoes
Sesame Sauce with Spinach
Shiitake no Dashi
Shiitake Stock
Shiitake-Konbu Stock
Shimeji Gohan
BOOK: Japanese Cooking - Contemporary & Traditional
11.73Mb size Format: txt, pdf, ePub
ads
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