Japanese Cooking: Contemporary & Traditional
Год: 1999
Автор: Miyoko Nishimoto Schinner
Издательство: Book Publishing
ISBN: 1-57067-072-2
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 378
Описание:
Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan cookbook.
Традиционные блюда со всей Японии, в случае необходимости "переделанные" в вегетарианские.
Оглавление
Table of Contents
Title Page
Copyright Page
Introduction
Sample Menus
Glossary
Rice Dishes - Gohan
Cooked Rice - Gohan
Mushroom and Carrot Zosui - Mashurumu to Ninjin no Zosui
Mixed Vegetable Zosui - Yasai Zosui
Japanese Pilaf - Maze Gohan
Oyster Mushroom Pilaf - Shimeji Gohan
Rice with Matsutake Mushrooms - Matsutake Gohan
Chestnut Rice - Kuri Gohan
Rice with Tea - Ocha-Zuke
Sushi Rice - Sushi Meshi
Sushi Rice in Age Pouches - Jnari-Zushi (or) O-Jnori-San
Soups and Stews
Basic Miso Soup - O-Miso-Shiru (or) O-Mi-O-Tsuke
Konbu Stock - Konbu Dashi
Konbu-Shiitake Stock - Konbu to Skiitake no Dashi
Shiitake Stock - Shiitake no Dashi
“Instant” Konbu Dashi
Miso Soup with Daikon Radish and Tofu Pouches - Daikon to Abura-age no Miso Shiru
Wakame and Tofu Miso Soup - Wakame to Tofu no Miso Shiru
Potato and Onion Miso Soup - Jaga-Jmo to Tamanegi no Miso Shiru
Miso Soup with Chard, Kale, or Bok Choy
Miso Soup with Tofu and Scallions
Dark Miso Soup with Nameko Mushrooms - Nameko-Jiru
Tofu and Vegetable Stew
Savory Steamed Custard Soup - Chawan-Mushi
Japanese-Style Consommé - Suimono
Clear Soup with Chrysanthemum Leaves - Shungiku no O-suimono
New Year’s Stew with 0-Mochi - Ozoni
New Year’s Stew with O-Mochi - Ozoni
Cooking With Tofu
Tofu in Hot Water - Yu-Dofu
Cold Tofu - Hiya-Yakko
Tofu with An Sauce - Tofu no Ankake
Carrot and Tofu Scramble - Jri-Dofu to Ninjin
Tofu Steak
Tofu with Teriyaki Sauce - Teriyaki Dofu
Sautéed Tofu Wrapped in Nori - Tofu no Jsobe Maki
Vegetables and Tofu in An Sauce over Rice - Yasai to Tofu no Ankake
Fried Tofu Dumplings - Hirosu
Freeze- Dried Tofu - Koya Dofu
Fried Dishes
Fried Natto - Natto-Age
Fried Eggplant with Miso Sauce - Nasu no Dengaku
Vegetarian Calamari - Jka-Age
Deep-Fried Tofu in Broth - Age-Dashi Dofu
Fried Tofu with Mushrooms - Kinoko no Age-Dashi Dofu
Vegetable Tempura - Yasai tempura
“Fishy” Tempura Tempeh
Tempura of Julienne Vegetables - Kaki-Age
Crispy Fried Tempeh - Kara-Age Tempeh
Salads and Cold Vegetables
Spinach with Sesame Sauce - Horenso no Goma-Ae
Blanched Spinach or Greens - Horenso no Hitashi
My Mother’s Simple Spinach with Sesame Oil - Horenso no Goma-Abura-Ae
Japanese Style Salad Dressing - Wa-Fu Dressingu
Wakame Salad - Wakame Salada
Creamy Japanese Dressing - Wa-Fu Mayonezu Dressingu
Miso Dressing - Miso Dressingu
Cucumber and Wakame Salad with Miso Dressing - Kyuri to Wakame no Miso ...
Cucumber Salad with Wa-Fu Dressing
Konnyaku with Sweet Miso and Citrus Sauce - Konnyaku no Yuzu Dengaku Kake
Mountain Yam with Plum Sauce - Nagaimo no Ume-Ae.
Noodles - O-Soba
Soba or Udon in Broth - Kake-Soba or Udon
Tempura Soba or Udon - Tempura Soba or Udon
Wakame Soba or Udon
The Fox’s Favorite Soba or Udon - Kitsune Soba or Udon
Curry Udon - Karei Udon
Ramen
Almost Instant Ramen Noodles - Ramen
Various Cold Noodles - Zaru-Soba, Udon, Hiya-Mugi, or Somen
Cold Soba or Cold Udon - Zaru-Soba or Zaru Udon
Soba with Grated Mountain Yam - Tororo Soba
Meals in a Pot - Nabemono
Daikon, Atsu-Age and Spinach in a Miso Broth - Daikon to Atsu-Age No Nabe
Sukiyaki - Sukiyaki
Stewed and Braised Dishes
Stewed Vegetables - Ni-Mono
Braised Burdock Root - Kimpira-Gobo
Spicy Braised Yam Cake - Konnyaku no Itame-Mono
Stewed Japanese Pumpkin - Kabocha no
Sesame Potatoes - Jagaimo no Goma-Ae
Stewed Daikon with Sweet Miso Sauce - Furofuki Daikon
Sweet Miso Sauce - Miso Dengaku
Braised Daikon Greens with Aburage - Abura-age to Daikon no “Happa no Itamemono
Stewed Okara with Vegetables - U-no-hana
Enoki Mushrooms with Sake or White Wine - Enoki no Saka-Mushi (or) Enoki no ...
Meals in a Bowl - Donburi
Rice Bowl Topped with Tempura - Tendon
Natto-Donburi
Rice Bowl with “Thicken” and “Egg” - Oyako Donburi
Vegetarian Eel over Rice - Unaju or Unagi Donburi
Everyday Favorites
Savory Vegetable Pancakes - Okonomiyaki
Curry Rice - Karei Rice
Japanese Potstickers - Gyoza
Vegetable Croquettes - Yasai Korrokeh
Croquettes with Ground “Beef” - Niku-Korrokeh
Vegetarian “Pork”
Deep-Fried Pork, Vegan-Style - Tonkatsu
Fermented Soy Beans - Natto
Natto
Mushroom Doria
Mushroom Doria
“Meat” and Potatoes - Niku-Jaga
Nouvelle Japanese Cuisine
Pasta with Shiso Pesto - Supageti to Shiso no Basilico Sauce
Spaghetti with Mushrooms - Kinoko Spaghetti
Steamed Kabocha with Lemon Crème Fraîche - Kabocha no Lemon Kureem Kake
Daikon Salad with Lime-Ume Dressing - Daikon Salada
Mushroom Salad - Mashurumu to Shiso no Salada
Soba Salad
Roasted Asparagus with Lime Ponzu Sauce
Index
