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Japanse cooking


the traditions, techniques, ingredients and recipes

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Forfatter   Kazuko, Emi
Sekundære forfattere Fukuoka, Yasuko
Forlag Hermed House
Udgivet 2004
Udgave 1
Illustrationer Craig Robertson, Janine Hosegood
Sider 256
ISBN 1-84309-863-6
Bognummer 279
 
Side Opskrifter Opskriftsforfatter
80, 248 agar-agar (kanten)
94 aji
120-3 alcoholic drinks
115 an doughnut
114-15 an pan
87 apples
88 apricots
198 assorted fresh raw fish (Sashimi moriawase)
181 assorted seaweed salad
66 azuki beans
178 bacon-rolled enokitake mushrooms
62, 249 bamboo shoots (takenoko)
30 bamboo whiskers
119 bancha tea
64-7 beans
105 beef
122 beer
39 bento boxes
67 Boiled eda-mame
64 boiled soya beans
164 braised turnip with prawn and mangetout
114-15 bread
25 breakfast
168 broad beans, daikon and salmon roe
182 broccoli and cucumber pickled in miso
140 brown rice and mushrooms in clear soup
151 buckwheat noodles with dipping sauce
43080 Buddhism
114 budo pan
114-15 buns
62 burdock root (gobo)
169 cabbage 'noodle' pancake
116 cakes
166 carrot in sweet vinegar
36 cast-iron pots
57 chestnut rice
57 chestnuts (kuri)
105 chicken
143 chicken and egg on rice
104 chikuwa
20 Children's Day
85 chillies
13, 38 china dishes
58, 248 Chinese cabbage (hakusai)
103 chirimen-jako
115 choco korune
31, 40 chopsticks
31, 40, 248 chopsticks (hashi)
59, 248 chrysanthemum leaves (shungiku)
94 chub mackerel (saba)
86-7 citrus fruits
100 clams (hamaguri)
214 clams and spring onions with miso and mustard sauce
147 clear soup with crab sticks
103 cod
101 cod roes (tarako)
154 cold somen noodles
134 compressed sushi with smoked salmon
40 condiment dishes
187 cooked black-eyed beans
65 Cooking and soaking soya beans
36-7 cooking at table
49 Cooking dried noodles
44 Cooking japanese rice
25 cooking methods
34-5 cooking utensils
97 crab (kani)
212 crab meat in vinegar
115 cream pan
38-9 crockery
206 cubed and marinated raw tuna
228 cubed chicken and vegetables
115 curry pan
109 curry roux
40 cutlery
29 cutting boards
29 cutting styles
116 daifuku
52, 248 daikon
162 daikon and carrot salad
53 daikon and shoyu dipping sauce
182 daikon layered with smoked salmon
248 dashi
208 deep-fried and marinated small fish
176 deep-fried layered shiitake and scallops
209 deep-fried plaice
234 deep-fried pork fillet
215 deep-fried small prawns and corn
189 deep-fried tofu balls
190 deep-fried tofu in dashi soup
42911 dinner
47 Domyoji
117 dorayaki
115 doughnuts (an)
111 dried flavourings
75 dried shiitake
41 drinking vessels
27 drinks
36 earthenware pots
103 eels
37 electric griddles
75, 248 enokitake
28-37 equipment
26 etiquette
65, 248 fermented soya beans (natto)
19-21 festivals
92, 93 filleting and skinning fish
90-5 fish
223 fish balls with chives
223 fish cakes and vegetables
104 fish pastes
102-3 fish products
101 fish roes
139 five ingredients rice
93 flounder
93 flounder (hirame)
41579 foreign influences
115 France ogura
166 fried aubergine with miso sauce
216 fried prawn ball
70-1 fried tofu
69, 248 frozen tofu (koya-dofu)
86-9 fruit
73 fu
111 furikake
45 genmai rice
119 genmaicha tea
82, 248 ginger (shoga)
82 ginger juice
56 gingko nuts
56, 248 gingko nuts (ginnan)
19 Girl's Festival
72-3 gluten products
30 graters
117 Green and yellow layered cakes
67, 248 green beans (eda-mame)
67 green beans in walnut sauce
242 green tea ice cream
227 grilled chicken balls cooked on bamboo skewers
74 grilled fresh shiitake with mustard
226 grilled skewered chicken
192 grilled vegetable sticks
31 grilling skewers
31 grinders
118 gyokuro tea
129 hand-moulded sushi
131 hand-rolled sushi
104 Hanpen
21 Harvest Full-Moon Viewing
40 hashi rests
81-5 herbs
101 herring roes (kazunoko)
103 hidara
179 hijiki seaweed and chicken
119 hojicha tea
23 Hokkaido cuisine
102 home-made dashi stock
71 home-made gammodoki
109 home-made Japanese curry
82 home-made pickled ginger
89 home-made umeboshi
123 home-made umeshu
123 Home-made umeshu
115 jam pan
88 Japanese apricots (ume)
87, 248 Japanese pears (nashi)
130 jewel-box sushi
243 kabocha squash cake
165 kabocha squash with chicken sauce
91 kajiki
104 kamaboko
97 kani-miso
73 kanpyo
24 Kansai cuisine
42848 Kanto cuisine
93 karei
117 kashiwa mochi
102, 248 katsuo-bushi
30 katsuo-bushi shavers
28 knives
78 knotting and rolling
58-9 komatsuna
72, 248 konnyaku
114 koppe pan
116 kusa mochi
116-17 kushi dango
24 Kyushu cuisine
204 lemon sole and fresh oyster salad
161 lightly boiled spinach with toasted sesame seeds
217 lime and soy sauce
123 liqueurs
89 loquats (biwa)
63, 248 lotus roots (renkon)
25 lunch
142 lunch-box rice with three toppings
94 mackerel
51 Making handmade udon
60 Making spring onion curls
45 making sushi rice
87 mandarins
220 marinated and grilled swordfish
128 marinated mackerel sushi
201 marinated salmon with avocado
119, 248 matcha tea
42911 meals
105 meat
115 melon pan
108 men-tsuyu
42942 menu planning
103 mezashi
123 Midori
107, 248 miso
146 miso soup
148 miso soup with pork and vegetables
107 miso-marinated flat fish or steak
113 miso-zuke
81, 248 mitsuba
47 mochi with cheese and nori seaweed
45, 248 mochigome rice
95 monkfish (ankoh)
47 mugi
119 mugicha tea
74, 248 mushrooms (shiitake)
74-7 mushrooms
76 mushrooms (matsutake)
77 mushrooms (nameko)
61 myoga
112 nara-zuke
104 narutomaki
171 new potatoes cooked in dashi stock
149 New Year's soup
103 niboshi
48-51 noodles
50 noodles (hiyamugi)
73, 248 Noodles (harusame)
47 nuka
113 nuka-suke
111 ochazuke no moto
97 octopus (tako)
117 ohagi
32 omelette pans
76 oyster mushrooms
100 oysters
69 pan-fried koya-dofu in egg batter
234 Pan-fried pork woth ginger sauce
188 pan-fried tofu with caramelized sauce
32 pancake pans
233 paper-thin sliced beef cooked in stock
221 paper-wrapped and steamed red snapper
87 pears
100, 248 persimmon (kaki)
31 pestles
88 pickled apricots (ume)
113 pickled turnip flowers
112-13 pickles
123 plum liqueur
109 ponzu
105 pork
37 portable gas stoves
237 pot-cooked duck and green vegetables
152 pot-cooked udon in miso soup
54, 248 potatoes (satoimo)
56 potatoes (yama-imo)
223 prawn balls
96 prawns (ebi)
99 preparing octopus for sashimi and sushi
63 Preparing renkon
98-9 Preparing squid
68 Pressing tofu
217 radish and chilli sauce
60-1, 113 rakkyo
50, 248 ramen noodles
198 raw seafood (sashimi)
85 red maple grated daikon
138 red rice wrapped in oak leaves
42848 regional foods
8-9, 44-6 rice
136 rice balls with four fillings
113 rice bran pickles
46, 116, 248 rice cakes (mochi)
140 rice in green tea with salmon
46-7 rice products
110 rice vinegars
10, 120-1, 248 rice wine (sake)
110, 248 rice wine (mirin)
236 roasted and marinated pork
101 roes
194 rolled omelette
213 rolled sardines with plum paste
41 sake cups
41 sake jugs
116 sakura mochi
91 salmon (sake)
101, 248 salmon roes (ikura)
210 salmon teriyaki
10 salt
94 salt and vinegar cured mackerel (Shime-saba)
55 salt-steamed kabocha chips
83-4, 248 sansho
155 Sapporo-style ramen noodles in miso soup
95 sardines (iwashi)
95, 103 sardines
104 satsuma-age
87 satsumas (mikan)
106-9 sauces
95 saury (samma)
195 savoury egg soup
100 scallops (hotate-gai)
205 scallops sashimi in mustard sauce
92 sea bass (suzuki)
92 sea bream (tai)
101 sea urchins (uni)
202 seafood salad with a fruity dressing
222 seafood, chicken and vegetable hot-pot
200 seared swordfish with citrus dressing
42816 seasonal foods
78, 248 seaweed (konbu)
79, 248 seaweed (nori)
80, 248 seaweed (hijiki)
78-80, 248 seaweeds
102 second dashi stock
118, 248 sencha tea
84 sesame seeds (goma)
84 sesame seeds
36-7 shabu shabu pots
29 shaping cutters
46 Shaping japanese rice
28 sharpening stones
96-100 shellfish
104 shinjo
112 shio-zuke
99 shiokara
103 shirasu-boshi
72, 248 shirataki
47 shiratama
103 shishamo
81, 248 shiso
121 shochu
114 shoku pan
53 Shredding daikon
33 sieves
68 silken tofu
229 simmered beef slices and vegetables
210 simmered squid and daikon
193 simmered tofu with vegetables
91 skipjack tuna (katsuo)
230 sliced seared beef
90 slicing fish for sashimi and sushi
160 Slow-cooked daikon
174 slow-cooked shiitake with shoyu
97 snow crab
48-9, 248 soba noodles
150 soba noodles in hot soup with tempura
39 soba trays
93 sole
49, 248 somen noodles
49 somen with tangy dipping sauce
145-56 soups
106, 248 soy sauce (shoyu)
65 soya bean products
70 soya bean skins (yuba)
64-5 soya beans
81-5 spices
207 spicy fried mackerel
59 spinach (horenso)
162 spinach with peanut sauce
97 spiny lobster (ise-ebi)
60 spring onions (negi)
55, 248 squash (kabocha)
98 squid (ika)
223 squid and ginger balls
170 steamed aubergine with sesame sauce
244 steamed cake with sweet potatoes
32 steamers
244 sticky rice cake wrapped in sweet azuki bean paste
89 strawberries (ichigo)
89 strawberries
91 striped marlin
190 stuffed and grilled thin tofu
135 su-meshi in tofu bags
45, 128, 248 su-meshi rice
86 sudachi
232 sukiyaki
36 sukiyaki pans
108 sukiyaki sauce
238 sumo wrestler's hot-pot
99 surume
15 sushi
35 sushi mats
111 sushi mix
35 sushi moulds
34-5 sushi tubs
246 sweet azuki bean paste jelly
186 sweet azuki bean soup with mochi rice cake
66 sweet bean paste (an)
117 sweet kanten lollies
247 sweet pancake
54 sweet potatoes (satsuma-imo)
116-17 sweets
91 swordfish
112, 249 takuan
103 tatami-iwashi
103 tazukuri
118-19 tea
16-18 tea ceremony
41 teacups and pots
249 tempura
37 tempura fryers
218 tempura seafood
108 ten-tsuyu
217 teppan taki
132-3 thick-rolled sushi (futo-maki)
132-3 thin-rolled sushi (hoso-maki)
68-71, 249 tofu
70, 71, 248 tofu (abura-age)
71, 248 tofu (atsu-age)
71, 248 tofu (gammodoki)
156 Tokyo-style ramen noodles in soup
108 tonkatsu sauce
111 tsukudani
104 tsumire
90-1, 102 tuna (maguro)
202 turbot sashimi salad with wasabi
53 turnips (kabu)
53 turnips
50, 249 udon noodles
153 udon noodles with egg broth and ginger
249 umeboshi
103 unagi no kabayaki
44 uruchimai rice
28-37 utensils
52-63 vegetables
175 vegetables and salmon in a parcel
172 vegetarian tempura
110 vinegar
79, 249 wakame (seaweed)
180 wakame with prawns and cucumber in vinegar dressing
83, 249 wasabi
217 wasabi mayonnaise
83 wasabi paste
122 whisky
84 white sesame dressing
123 wine
31 wire-mesh grills
108 yakiniku no tare
226, 249 yakitori
65, 248 yellow soya bean flour (kinako)
117 yokan
86, 249 yuzu

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Alle forfatterens titler:
Japanse cooking (2004)