| Side |
 |
 |
Opskrifter |
Opskriftsforfatter |
| 176-177 |
 |
|
`Moon viewing' noodles (Tsukimi udon) |
|
| 26 |
|
|
Aburage |
|
| 182 |
|
|
Apple petals |
|
| 182 |
|
|
Apples (Ringo) |
|
| 25 |
|
|
Arum root |
|
| 28 |
|
|
Aubergines |
|
| 84 |
|
|
Aubergines sautÚed and simmered (Nasu itame-ni) |
|
| 85 |
|
|
Aubergines simmered in miso (Nasu no miso-ni) |
|
| 108 |
|
|
Aubergines topped with sweet miso (Masu dengaky) |
|
| 18 |
|
|
Bamboo mat |
|
| 18 |
|
|
Bamboo rice paddle |
|
| 30 |
|
|
Bamboo shoots |
|
| 19 |
|
|
Bamboo skewers |
|
| 18 |
|
|
Bamboo strainer |
|
| 37, 38 |
|
|
Bamboo-leaf fillets |
|
| 182 |
|
|
Banana mountain peaks |
|
| 182 |
|
|
Bananas (Banana) |
|
| 46, 47, 55 |
|
|
Banquet, formal |
|
| 58 |
|
|
Basic stock (Dashi) |
|
| 104 |
|
|
Beef and vegetable rolls (Gyuhire yasi maki) |
|
| 132-133 |
|
|
Beef salad in hot chilli dressing (Gyuniku no namban ae) |
|
| 12, 22, 28 |
|
|
Bonito flakes, dried |
|
| 78 |
|
|
Braised beef with broccoli (Gyuniku to broccoli no itame-ni) |
|
| 112 |
|
|
Breaded pork cutlet (Tonkatsu) |
|
| 172, 173 |
|
|
Buckwheat noodles, in hot broth (Kabe soba) |
|
| 30 |
|
|
Burdock |
|
| 183-185 |
|
|
Cakes and sweetmeats (Okashi) |
|
| 152, 153 |
|
|
Casserole of cod (Tara chiri nabe) |
|
| 20, 54, 130, 131 |
|
|
Chawan mushi |
|
| 160 |
|
|
Chestnut rice (Kuri gohan) |
|
| 30 |
|
|
Chestnuts |
|
| 158, 159 |
|
|
Chicken and egg on rice (Oyako domburi) |
|
| 173 |
|
|
Chilled buckwheat noodles (Mori soba) |
|
| 30 |
|
|
Chinese cabbage |
|
| 72 |
|
|
Choosing and cutting fish, for sashimi |
|
| 31 |
|
|
Chrysanthemum leaves |
|
| 28 |
|
|
Clam |
|
| 68 |
|
|
Clams in clear soup |
|
| 144, 145 |
|
|
Clams in their shells with spicy miso (Hamaguri to wakegi no karashi sumiso) |
|
| 68 |
|
|
Clear soup with chicken and leeks (Tori to negi no suimono) |
|
| 68 |
|
|
Clear soup with clams (Hamagui ushio jiru) |
|
| 70 |
|
|
Clear soup with prawn and spinach (Ebi no suimono) |
|
| 70 |
|
|
Clear soup with sea bass (Suzuki no suimono) |
|
| 66-71 |
|
|
Clear soups (Suimono) |
|
| 28 |
|
|
Cod |
|
| 28 |
|
|
Cod roe |
|
| 53 |
|
|
Common japanese meal mistakes |
|
| 172 |
|
|
Cooking noodles |
|
| 19 |
|
|
Cooking with chopsticks |
|
| 28 |
|
|
Crab |
|
| 90, 91 |
|
|
Crab and Chinese cabbage simmered Yoshino-style (Kani to hakusai no yoshino-ni) |
|
| 136-137 |
|
|
Crab and cucumber rolls (Kanisu) |
|
| 134, 136-137 |
|
|
Crab and cucumber salad (Kanisu) |
|
| 139 |
|
|
Cucumber and wakame salad (Kyuri to wakame no sunomono) |
|
| 11, 13 |
|
|
Cultivation rice |
|
| 40-41 |
|
|
Cutting methods, basic |
|
| 42-43 |
|
|
Cutting methods, fancy |
|
| 31, 76 |
|
|
Daikon radish |
|
| 19 |
|
|
Dangaku |
|
| 12, 22, 58 |
|
|
Dashi |
|
| 73 |
|
|
Decorative fish cutting techniques |
|
| 110 |
|
|
Deep-fried chicken Tatsuta-style (Toriniku tatsuta age) |
|
| 110-121 |
|
|
Deep-fried dishes (Agemono) |
|
| 118, 119 |
|
|
Deep-fried prawn in thickened broth (Ebi no ni oroshi) |
|
| 115 |
|
|
Deep-fried prawn rolls (Ebi no isobe age) |
|
| 114 |
|
|
Deep-fried sole (Karei no kara age) |
|
| 26 |
|
|
Deep-fried tofu |
|
| 120, 121 |
|
|
Deep-fried tofu in broth (Agedashi-dofu) |
|
| 140-145 |
|
|
Dressed salads (Aemono) |
|
| 39 |
|
|
Dried foods, preparing |
|
| 39 |
|
|
Dried gourd strips (Kampyo) |
|
| 17 |
|
|
Drop-lid utensil |
|
| 52 |
|
|
eating with chopsticks |
|
| 66 |
|
|
Egg drop soup with mange-tout peas (Tamago to kinusavya no suimono) |
|
| 43 |
|
|
Fan cut (Ogi giri) |
|
| 12, 28 |
|
|
Fish |
|
| 22, 25 |
|
|
Fish cake |
|
| 34-36 |
|
|
Fish fillets |
|
| 13 |
|
|
Fish markets |
|
| 43 |
|
|
Flower cut (Hana giri) |
|
| 177 |
|
|
Fox noodles (Kitsune udon) |
|
| 140 |
|
|
French Beans with peanut dressing (Ingen no peanut ae) |
|
| 180-182 |
|
|
Fruit (Kudamono) |
|
| 48, 76 |
|
|
Garnishes |
|
| 43079 |
|
|
Geography of Japan |
|
| 96 |
|
|
Ggrilled chicken (Yakitori) |
|
| 20 |
|
|
Ginger |
|
| 26 |
|
|
Ginger paste |
|
| 31 |
|
|
Gingko nuts |
|
| 92, 93 |
|
|
Golden prawns (Ebi no kimi-ni) |
|
| 169 |
|
|
Golden sushi pouches (Inari sushi) |
|
| 97 |
|
|
Grilled chicken with miso (Miso yakitori) |
|
| 94-109 |
|
|
Grilled dishes (Yakimono) |
|
| 19 |
|
|
Grilled tofu |
|
| 22, 23 |
|
|
Hajikami-shoga |
|
| 30 |
|
|
Hakusai |
|
| 28 |
|
|
Hamaguri |
|
| 40 |
|
|
Hangetsu giri |
|
| 28 |
|
|
Hanu-katsuo |
|
| 185 |
|
|
Hard cakes (Higashi) |
|
| 182 |
|
|
Harlequin apple |
|
| 23, 24 |
|
|
Harusame |
|
| 28 |
|
|
Herring |
|
| 54, 184, 185 |
|
|
Hors d'oeuvres |
|
| 23, 76 |
|
|
Horseradish (Wasabi) |
|
| 28 |
|
|
Hotategai |
|
| 40 |
|
|
Hyoshigi giri |
|
| 40 |
|
|
Icho giri |
|
| 28 |
|
|
Ika |
|
| 10 |
|
|
Japanese agriculture |
|
| 17 |
|
|
Japanese frying pan |
|
| 19 |
|
|
Japanese grater |
|
| 16-21 |
|
|
Japanese kitchen utensils |
|
| 8, 12 |
|
|
Japanese meal |
|
| 54 |
|
|
Japanese meal courses |
|
| 44-48 |
|
|
Japanese meal planning and presentation |
|
| 17 |
|
|
Japanese omelette pan |
|
| 16 |
|
|
Japanese steamer |
|
| 21, 21, 46 |
|
|
Japanese tableware |
|
| 183 |
|
|
Jellied peaches (Momo no kenten) |
|
| 28 |
|
|
Kaki |
|
| 22, 25 |
|
|
Kamoboko |
|
| 19 |
|
|
Kana-gushi |
|
| 28 |
|
|
Karei |
|
| 25 |
|
|
Kataburi |
|
| 41 |
|
|
Katsura muki |
|
| 12, 22, 28 |
|
|
Kelp |
|
| 23 |
|
|
Kinome |
|
| 16 |
|
|
Knives |
|
| 12, 22, 28 |
|
|
Kombu |
|
| 25 |
|
|
Konnyaku |
|
| 23 |
|
|
Kuzu |
|
| 30 |
|
|
Leeks |
|
| 22, 23 |
|
|
Long red ginger roots |
|
| 94 |
|
|
Long skewering (Tate gushi) |
|
| 30 |
|
|
Lotus root |
|
| 11 |
|
|
Macha |
|
| 28 |
|
|
Mackerel |
|
| 86 |
|
|
Mackerel simmered in miso (Saba no miso-ni) |
|
| 87 |
|
|
Mackerel simmered in sake (Saba no nitsuke) |
|
| 28 |
|
|
Magoro |
|
| 17 |
|
|
Makiyaki-nabe |
|
| 23 |
|
|
Mamida |
|
| 107 |
|
|
Marinated pork and leek rolls (Buta no negi maki) |
|
| 28 |
|
|
Masu |
|
| 42 |
|
|
Matsuka nami |
|
| 19 |
|
|
Metal skewers |
|
| 41 |
|
|
Mijin giri |
|
| 23 |
|
|
Mirin |
|
| 12, 23 |
|
|
Miso |
|
| 59 |
|
|
Miso soup with mushrooms and leeks (Tofu to negi no miso shiru) |
|
| 60 |
|
|
Miso soup with tofu and leeks |
|
| 59 |
|
|
Miso soup with wakame and tofu |
|
| 109 |
|
|
Mixed grill (Teppan yaki) |
|
| 134-135 |
|
|
Mixed salad plate (Yuzen ae) |
|
| 74, 75 |
|
|
Mixed sashimi (Moriawase) |
|
| 116 |
|
|
Mixed vegetable tempura (Kaki age) |
|
| 178 |
|
|
Mixed vegetables pickled in sake |
|
| 154, 155 |
|
|
Mixed winter casserole (Yosenabe) |
|
| 24, 25 |
|
|
Mochi |
|
| 26 |
|
|
Monosodium glutamate |
|
| 18 |
|
|
Mortar and pestle, Japanese |
|
| 43 |
|
|
Mountain peaks (Yamagata) |
|
| 16 |
|
|
Mushiki |
|
| 31, 59 |
|
|
Mushrooms |
|
| 16 |
|
|
Nakiri-bocho |
|
| 105 |
|
|
Namba-style bacon and leek rolls (Namba maki) |
|
| 35 |
|
|
Nimai oroshi |
|
| 78-93 |
|
|
Nimono |
|
| 28 |
|
|
Nishin |
|
| 23-24, 172-177 |
|
|
Noodles (Menrui) |
|
| 174-175 |
|
|
Noodles in small casseroles (Nabe yaki udon) |
|
| 29 |
|
|
Nori |
|
| 28 |
|
|
Octopus |
|
| 24 |
|
|
Oils, cooking |
|
| 98-99 |
|
|
Omelette rolled with peas (Dashimaki tamago) |
|
| 146-153 |
|
|
One-pot cookery (Nabemono) |
|
| 20 |
|
|
One-pot dishes utensils |
|
| 94 |
|
|
One-tuck skewering (Kata zuma ori) |
|
| 180, 181 |
|
|
Orange baskets |
|
| 180, 181 |
|
|
Oranges (Mikan) |
|
| 19 |
|
|
Oroshi-gane |
|
| 17 |
|
|
Otachi-buta |
|
| 17 |
|
|
Oyako-nabe |
|
| 25, 64 |
|
|
Ozoni |
|
| 179 |
|
|
Pickled aubergine (Nasu no shoyuzuke) |
|
| 178-179 |
|
|
Pickles (Tsukemono) |
|
| 42 |
|
|
Pine needles (Matsuba) |
|
| 44-46 |
|
|
Planning a Japanese meal |
|
| 77 |
|
|
Ponzu sauce |
|
| 156, 157 |
|
|
Pork cutlet on rice (Katsudon) |
|
| 25 |
|
|
Potato flour |
|
| 115 |
|
|
Potato, deep-fried (Jagiamo su-age) |
|
| 36 |
|
|
Preparing chicken |
|
| 34-36 |
|
|
Preparing Fish |
|
| 44-48 |
|
|
Presentation of the meal |
|
| 23 |
|
|
Prickly ash |
|
| 10, 34-36, 54, 72-77 |
|
|
Raw fish (Sashimi) |
|
| 138 |
|
|
Red and white salad (Kohaku namasu) |
|
| 77 |
|
|
Red maple radish (Momiji oroshi) |
|
| 156-171 |
|
|
Rice and rice dishes (Gohanmono) |
|
| 24, 25 |
|
|
Rice cake |
|
| 156 |
|
|
Rice cooking |
|
| 26 |
|
|
Rice vinegar |
|
| 160 |
|
|
Rice with chicken (Tori gohan) |
|
| 161 |
|
|
Rice with five vegetables (Gomoku meshi) |
|
| 150, 151 |
|
|
Riverbank oyster casserole (Kaki dote nabe) |
|
| 41 |
|
|
Sainome giri |
|
| 27, 28 |
|
|
Sake |
|
| 20 |
|
|
Sake flask |
|
| 50 |
|
|
Sake types |
|
| 122, 123 |
|
|
Sake-steamed chicken (Tori no saka mushi) |
|
| 124, 125 |
|
|
Sake-steamed clams (Hamaguri no saka mushi) |
|
| 124, 125 |
|
|
Sake-steamed sole (Karei no sake mushi) |
|
| 50 |
|
|
Sake, how to serve |
|
| 126, 127 |
|
|
Salmon steamed with roe (Sake no oyako mushi) |
|
| 96 |
|
|
Salt-grilled chicken (Shio yakitori) |
|
| 95 |
|
|
Salt-grilled fish (Ayu sugata yaki) |
|
| 179 |
|
|
Salt-pickled vegetables (Shiozuke) |
|
| 36 |
|
|
Salting Fish |
|
| 35 |
|
|
Sanmai oroshi |
|
| 37, 38 |
|
|
Sasami |
|
| 16 |
|
|
Sashimi bocho |
|
| 76 |
|
|
Sashimi condiments |
|
| 76 |
|
|
Sashimi garnishes |
|
| 34-36 |
|
|
Sashimi preparation |
|
| 25 |
|
|
Satoimu |
|
| 20, 130, 131 |
|
|
Savoury steamed custard (Chawan mushi) |
|
| 28 |
|
|
Scallop |
|
| 109 |
|
|
Scallops in green sauce (Hotategai no midoriyaki) |
|
| 28 |
|
|
Sea bass |
|
| 38 |
|
|
Sea bream |
|
| 28 |
|
|
Seaweed |
|
| 41 |
|
|
Sen giri |
|
| 24, 27 |
|
|
Sesame oil |
|
| 25 |
|
|
Sesame seeds |
|
| 24 |
|
|
Seven spice pepper |
|
| 54, 148-149 |
|
|
Shabu-shabu |
|
| 30, 31 |
|
|
Shiitake mushrooms |
|
| 59 |
|
|
Shiitake to negi no miso shiru |
|
| 128, 129 |
|
|
Shinshu-style steamed sea bream (Suzuki no shinshu mushi) |
|
| 26 |
|
|
Shirataki noodles |
|
| 25 |
|
|
Shishimi |
|
| 28 |
|
|
Shrimp |
|
| 82-83 |
|
|
simmered chicken Chikuzen-style (Chizuken-ni) |
|
| 78-93 |
|
|
Simmered dishes |
|
| 80 |
|
|
Simmered pork Nagasaki-style (Buta no kaku-ni) |
|
| 94-95 |
|
|
Skewering |
|
| 94 |
|
|
Skewering a whole fish (Ayu sugata yaki) |
|
| 95 |
|
|
Skewering rolled prawns |
|
| 23, 24 |
|
|
Soba |
|
| 28 |
|
|
Sole |
|
| 88, 89 |
|
|
Sole simmered in sake (Karei nitsuke) |
|
| 10, 26 |
|
|
Soy bean curd |
|
| 12, 23 |
|
|
Soy bean paste |
|
| 26, 77 |
|
|
Soy bean sauce |
|
| 104 |
|
|
Squid stuffed with vegetables (Ika kenchin yaki) |
|
| 73 |
|
|
Squid, rolled with spring onions and nori (Ika maruto maki) |
|
| 122-131 |
|
|
Steamed dishes (Mushimono) |
|
| 95 |
|
|
Stitch skewering (Nui gushi) |
|
| 54, 66-71 |
|
|
Suimono |
|
| 146, 147 |
|
|
Sukiyaki Tokyo-style |
|
| 17 |
|
|
Sukiyaki-nabe |
|
| 132-139 |
|
|
Sunomono |
|
| 18 |
|
|
Suribachi and surikogi |
|
| 170-171 |
|
|
Sushi (Nigiri sushi) |
|
| 168-169 |
|
|
Sushi on rice, Tokyo-style (Chirashi zushi do mae) |
|
| 28 |
|
|
Suzuki |
|
| 183 |
|
|
Sweet bean jelly (Yokan) |
|
| 184, 185 |
|
|
Sweet bean paste (Anko) |
|
| 184, 185 |
|
|
Sweet bean soup with rice cakes (zenzai) |
|
| 178 |
|
|
Sweet pickled Ginger (Sushoga) |
|
| 25 |
|
|
Sweet potato chips |
|
| 100-101 |
|
|
Sweet-glazed Beef (Gyuniku teriyaki) |
|
| 102 |
|
|
Sweet-glazed chicken (Tori no teriyaki) |
|
| 103 |
|
|
Sweet-glazed salmon (Sake no teriyaki) |
|
| 28 |
|
|
Tai |
|
| 19 |
|
|
Take-gushi |
|
| 28 |
|
|
Tako |
|
| 40 |
|
|
Tanzaku giri |
|
| 28 |
|
|
Tara |
|
| 28 |
|
|
Tarako |
|
| 8, 11 |
|
|
Tea ceremony |
|
| 49 |
|
|
Tea making (O-cha) |
|
| 31, 116, 117 |
|
|
Tempura |
|
| 64 |
|
|
Thick new Year's soup with chicken and rice cakes (Ozoni) |
|
| 59-65 |
|
|
Thick soups (Shirumono) |
|
| 164, 165 |
|
|
Thick sushi rolls (Futomaki) |
|
| 62 |
|
|
Thick vegetable soup with tofu (Kaminari jiru) |
|
| 73 |
|
|
Thick-sliced sashimi (Hira zukiri) |
|
| 166, 167 |
|
|
Thin sushi rolls (Hosomaki) |
|
| 73 |
|
|
Thin-sliced sashimi (Uzu zukiri) |
|
| 76 |
|
|
Thread-cut daikon radish (Kaminari) |
|
| 26, 27 |
|
|
Tofu |
|
| 107 |
|
|
Tofu topped with sweet miso (Tofu dengaku) |
|
| 77 |
|
|
Tosa soy sauce (Tosa joyu) |
|
| 28 |
|
|
Trout |
|
| 24, 178-179 |
|
|
Tsukemono |
|
| 8 |
|
|
Tsukiji market |
|
| 28 |
|
|
Tuna |
|
| 74 |
|
|
Tuna rose (Magoro no bara) |
|
| 94 |
|
|
Two-tuck skewering (Ryo zuma ori) |
|
| 49 |
|
|
Types of tea |
|
| 23, 24 |
|
|
Udon |
|
| 52 |
|
|
Using chopsticks |
|
| 40-43 |
|
|
Vegetables cutting |
|
| 26 |
|
|
Vinegar, rice |
|
| 162, 163 |
|
|
Vinegared rice for sushi (Sushi meshi) |
|
| 132-139 |
|
|
Vinegared salads (Sunomono) |
|
| 28, 39 |
|
|
Wakame |
|
| 59 |
|
|
Wakame to tofu no miso shiru |
|
| 142, 143 |
|
|
White salad (Shiro ae) |
|
| 34 |
|
|
Whole Fish |
|
| 31 |
|
|
Yams |
|
| 18 |
|
|
Zaru |
|
| 54, 184, 185 |
|
|
Zenzai |
|
| 180, 181 |
|
|
Zigzag orange halves |
|
