Simply Japanese: 100 Authentic Recipes for Easy Home Cooking
- Downloads：3647
- Type：Epub+TxT+PDF+Mobi
- Create Date：2022-10-23 09:51:45
- Update Date：2025-09-06
- Status：finish
- Author：Maori Murota
- ISBN：0063259745
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
Enjoy delicious， healthful Japanese food any time with this stylish four-color cookbook featuring 100 authentic and simple recipes to get you cooking like a pro in your own kitchen。
In Simply Japanese， Maori Murota gives home cooks the ingredients， tools， and confidence they need to easily prepare dishes that are staples of Japanese family cuisine， such as udon， soba， miso， onigiri， and tofu。
Born and raised in Japan and now living in France， Maori couldn’t find the Japanese products she normally relied on due to the pandemic。 To enjoy her favorite Japanese foods， she decided to try making them herself。 Drawing on her twenty years of experience as a caterer， she began experimenting， making batches of udon noodles， gyoza dough， and fermenting tsukemono pickles using locally sourced ingredients。 The results were delicious， and Maori was pleasantly surprised at how easy it was to make these authentic Japanese staples。 Best of all， in creating these dishes from scratch， she felt a deep connection to her mother and grandmother， whom she'd watched make these same dishes by hand while she was growing up。
Combining detailed step-by-step instructions and gorgeous photos， Simply Japanese includes traditional recipes for the appetizers， soups， dinner entrees， desserts， and more that Maori grew up eating in Tokyo as well as her original dishes inspired by foreign cuisines。 She also offers vegan alternatives and tips for many of the recipes， showing that a totally plant-based Japanese diet is well within our reach。 Mouthwatering， flavorful， good to eat， and good for you， the recipes in this sumptuous cookbook will take cooks of every level， from novice to experienced， on a journey into the heart of Japanese cuisine today。
In Simply Japanese， Maori Murota gives home cooks the ingredients， tools， and confidence they need to easily prepare dishes that are staples of Japanese family cuisine， such as udon， soba， miso， onigiri， and tofu。
Born and raised in Japan and now living in France， Maori couldn’t find the Japanese products she normally relied on due to the pandemic。 To enjoy her favorite Japanese foods， she decided to try making them herself。 Drawing on her twenty years of experience as a caterer， she began experimenting， making batches of udon noodles， gyoza dough， and fermenting tsukemono pickles using locally sourced ingredients。 The results were delicious， and Maori was pleasantly surprised at how easy it was to make these authentic Japanese staples。 Best of all， in creating these dishes from scratch， she felt a deep connection to her mother and grandmother， whom she'd watched make these same dishes by hand while she was growing up。
Combining detailed step-by-step instructions and gorgeous photos， Simply Japanese includes traditional recipes for the appetizers， soups， dinner entrees， desserts， and more that Maori grew up eating in Tokyo as well as her original dishes inspired by foreign cuisines。 She also offers vegan alternatives and tips for many of the recipes， showing that a totally plant-based Japanese diet is well within our reach。 Mouthwatering， flavorful， good to eat， and good for you， the recipes in this sumptuous cookbook will take cooks of every level， from novice to experienced， on a journey into the heart of Japanese cuisine today。
Reviews
Katie
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Absolutely beautiful book。 My family is from Okinawa and I grew up with this cuisine。 True to the title， this cookbook has great entry level recipes。 Not sure why it has a low rating on goodreads？
Greenreadsbooks
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Visually this is a beautiful book。 The photographs are wonderful and it's beautifully set out。 Unfortunately I only had access to the e-book which wasn't very user friendly for a cook book but I did my best！I was really keen to read this book as I have recently started getting into Japanese food。 We often cook with many of the ingredients in the book like shiitake， tofu， seaweed and miso， but don't tend to follow recipes so I was keen to see some authentic recipes and learn more about the techni Visually this is a beautiful book。 The photographs are wonderful and it's beautifully set out。 Unfortunately I only had access to the e-book which wasn't very user friendly for a cook book but I did my best！I was really keen to read this book as I have recently started getting into Japanese food。 We often cook with many of the ingredients in the book like shiitake， tofu， seaweed and miso， but don't tend to follow recipes so I was keen to see some authentic recipes and learn more about the techniques。 Me and Mr GRB are keen and confident cooks and we are vegan， so it was great to see a book with so many vegan recipes and options。 Sadly， I haven't had the time to be able to try out any of the recipes yet due to life becoming very hectic， but I have had a good look at them。 Some of the recipes are quite involved and have several steps including overnight marinating， but others are quick and easy， so there is a good range and something for everyone。 I think it's probably aimed more at people who are relatively confident cooks as it might be a bit daunting for a novice。 There are recipes for making things from scratch such as noodles， gyoza， condiments and miso。 There are sections on seaweed， utensils， fermenting and preserving and some lovely snapshots of the author's life。 I enjoyed reading about her time in France and Japan and exploring the markets and learning about seaweed。 There are some really tasty sounding vegan recipes like vegan ramen with three mushrooms and infused oil， Japanese risotto with miso paste and tofu with spicy sauce。 I will definitely be trying these and more as soon as possible。 I am definitely keen to try making my own miso paste and it was really interesting to read about the different types and their uses。 I highly recommend this book to anyone with a taste for Japanese food who wants to learn more and pick up some useful tips and techniques。 It's high quality with a fabulous range of recipes。 。。。more
Amy Louise
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As someone who is an eager consumer of a variety of world cuisines but a somewhat cautious cook， I’ve been looking for ways to gradually expand my culinary repertoire outside of my kitchen comfort zone。Maori Murota’s Japanese Home Cooking （published in the US as Simply Japanese） promises to ‘demystify Japanese food， to make it accessible and understood by anyone and everyone’。 With 100 step-by-step recipes， many of which are plant-based and vegan friendly， Murota’s latest book offers to teach re As someone who is an eager consumer of a variety of world cuisines but a somewhat cautious cook， I’ve been looking for ways to gradually expand my culinary repertoire outside of my kitchen comfort zone。Maori Murota’s Japanese Home Cooking （published in the US as Simply Japanese） promises to ‘demystify Japanese food， to make it accessible and understood by anyone and everyone’。 With 100 step-by-step recipes， many of which are plant-based and vegan friendly， Murota’s latest book offers to teach readers how to cook authentic Japanese food from scratch at home。 From classics such as donburi and miso soup， to more unfamiliar and elaborate dishes such as oyaki （grilled vegetable dumplings） and dorayaki （red bean pancakes）， Murota shares the recipes she learned while watching her own mother and grandmother cook。My husband and I decided to have a go at ganmodoki （fried tofu dumplings）。 Like many people who live outside of a city， we don’t have a handy Asian supermarket just down the road， which can make following some recipes a bit of a challenge。 If the local Tesco doesn’t have it， we struggle to get it！ So， when I read that the ganmodoki required both dried seaweed and mirin， I was a little worried。 Fortunately， Tesco came up trumps on both， although some tips on alternatives for these more unusual or hard-to-find ingredients would have been helpful。The ganmodoki recipe was easy to follow and we were aided by nice clear colour photography （there’s photographs accompanying all of the recipes） and step-by-step instructions。 Although our ganmodoki didn’t come out quite as elegant as in the picture （tip: when it says you need ‘firm tofu’， it really does mean firm so make sure it’s thoroughly drained before using）， they tasted great， and we got the satisfaction of making and eating something at home that we’d only previously encountered in a restaurant。 And whilst they did take a little longer than the suggested 15 minutes prep time and 7 minutes cook time， this was mainly because we’d forgotten to drain our tofu before beginning。Although we’ve not yet had the opportunity to try out any of the other recipes in Japanese Home Cooking， there are lots of dishes that I’m eager to have a go at。 Nikuman and yasaiman （pork buns and vegetable buns） are amongst my favourite dishes but I’ve never had the courage to give them a go at home。 With Murota’s clear instructions， however， I think they might make for some fun weekend cooking。Murota also includes recipes that， although they might seem like a palaver to begin with， will save you time in the long run such as mentsuyu （homemade noodle sauce）， as well as advice on choosing between different types of miso paste， filleting fish for some of the recipes， and preparing Japanese tea。 There’s also a handy section at the back on utensils and ingredients。As you might expect， some specialist equipment is required for some of the recipes （such as bamboo steamer for the nikuman and yasaiman， and a makisu for making maki） but you can get by with a few basics。 We managed fine cooking the ganmondoki in a sauté pan。 The same goes for ingredients。 As with any new cuisine， there are some basic stocks， sauces， and herbs that are essential so there will be an initial cost to preparing your cupboard for Japanese Home Cooking。 Cook Japanese cuisine often， however， and you’ll find many of the same ingredients listed again and again。 Plus， as Murota notes， many of the same staple ingredients are used in Chinese and Korean food。Overall Japanese Home Cooking does exactly what it says on the tin。 If you’re already familiar with Japanese food – and cooking it regularly at home – then you might not find much here that you don’t already know about。 For those who have previously only ever eaten Japanese cuisine as pre-prepared meals or at restaurants， however， this is a great introduction to Japanese home cooking， with a range of recipes to suit every taste。 I’ll definitely be adding it to my cookbook shelf and slotting some of these recipes into my repertoire going forwards！NB: This review appears on my blog at https://theshelfofunreadbooks。wordpre。。。 as part of the blog tour for the book。 My thanks go to the publisher for providing a copy in return for an honest and unbiased review。 。。。more
Staceywh_17
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This book has opened a whole new world of food for me and left me wanting to try so many of the recipes。Each recipe is accompanied by a tasty looking image of the finished product。 I have always wanted to try making a Bento box。 I also love the idea the Japanese have of waste not， want not， so if it can be used or incorporated into a meal they will use it。Easy to understand with vegan options available。Many thanks to Random Things Tours for my tour spot。Rating ⭐⭐⭐⭐
Horace Derwent
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