Reddit mentions: The best japanese cooking, food & wine books

We found 98 Reddit comments discussing the best japanese cooking, food & wine books. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 46 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

1. Momofuku: A Cookbook

    Features:
  • Clarkson Potter Publishers
Momofuku: A Cookbook
Specs:
ColorGold
Height10.28 Inches
Length8.26 Inches
Number of items1
Release dateOctober 2009
Weight2.78 Pounds
Width0.98 Inches
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2. Donabe: Classic and Modern Japanese Clay Pot Cooking [A Cookbook]

Donabe Classic and Modern Japanese Clay Pot Cooking
Donabe: Classic and Modern Japanese Clay Pot Cooking [A Cookbook]
Specs:
ColorBlack
Height9.28 inches
Length9.33 inches
Number of items1
Release dateOctober 2015
Weight3.01151449892 pounds
Width1.09 inches
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6. Kansha: Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]

Kansha: Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]
Specs:
ColorMulticolor
Height9.9 Inches
Length9.81 Inches
Number of items1
Release dateOctober 2010
Weight3.09969940372 Pounds
Width1.04 Inches
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7. Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

Rice Noodle Fish Deep Travels Through Japan s Food Culture
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
Specs:
Height7.81 Inches
Length6.5 Inches
Number of items1
Release dateOctober 2015
Weight1.85 Pounds
Width1.32 Inches
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8. Japanese Vegetarian Cooking: From Simple Soups to Sushi (Vegetarian Cooking Series)

Used Book in Good Condition
Japanese Vegetarian Cooking: From Simple Soups to Sushi (Vegetarian Cooking Series)
Specs:
Height9.25 Inches
Length6.25 Inches
Number of items1
Release dateMarch 1996
Weight1.1 Pounds
Width0.5 Inches
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9. Japan: The Cookbook

Japan: The Cookbook
Specs:
Height10.9 Inches
Length7.4 Inches
Number of items1
Release dateApril 2018
Weight3.7 Pounds
Width1.6 Inches
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10. Recipes of Japanese Cooking

    Features:
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Recipes of Japanese Cooking
Specs:
Height9 Inches
Length7 Inches
Number of items1
Release dateSeptember 2012
Weight1.5 Pounds
Width0.5 Inches
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11. Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]

Used Book in Good Condition
Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]
Specs:
Height8 Inches
Length7 Inches
Number of items1
Weight0.65 Pounds
Width0.4 Inches
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12. Izakaya: The Japanese Pub Cookbook

Kodansha
Izakaya: The Japanese Pub Cookbook
Specs:
ColorMulticolor
Height10.1 Inches
Length7.9 Inches
Number of items1
Release dateAugust 2012
Weight1.86951998176 Pounds
Width0.8 Inches
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13. Wagamama: Ways With Noodles

    Features:
  • Kyle Cathie Limited
Wagamama: Ways With Noodles
Specs:
Height9.99998 Inches
Length8.11022 Inches
Number of items1
Release dateMay 2006
Weight1.62260224832 Pounds
Width0.59055 Inches
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14. Japanese Kitchen Knives: Essential Techniques and Recipes

Used Book in Good Condition
Japanese Kitchen Knives: Essential Techniques and Recipes
Specs:
Height7.5 Inches
Length10 Inches
Number of items1
Release dateJuly 2009
Weight1.55625 Pounds
Width0.8 Inches
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15. Izakaya: The Japanese Pub Cookbook

hardback with color photos illustrations
Izakaya: The Japanese Pub Cookbook
Specs:
Height7.5 Inches
Length9.9 Inches
Number of items1
Release dateMay 2008
Weight1 Pounds
Width0.7 Inches
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16. Food Sake Tokyo (The Terroir Guides)

    Features:
  • Used Book in Good Condition
Food Sake Tokyo (The Terroir Guides)
Specs:
Height8.4 Inches
Length4.3 Inches
Number of items1
Release dateMay 2010
Weight0.9259415004 Pounds
Width0.69 Inches
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17. Make Your Own Japanese Clothes: Patterns and Ideas for Modern Wear

Used Book in Good Condition
Make Your Own Japanese Clothes: Patterns and Ideas for Modern Wear
Specs:
Height7 Inches
Length9.9 Inches
Number of items1
Release dateNovember 1988
Weight1.05 Pounds
Width0.5 Inches
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18. Everyday Harumi

Used Book in Good Condition
Everyday Harumi
Specs:
Height10.25 Inches
Length8 Inches
Number of items1
Weight2.2 Pounds
Width1 Inches
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19. Recipes of Japanese Cooking

Recipes of Japanese Cooking
Specs:
Weight1.65 Pounds
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20. Everyday Harumi: Simple Japanese food for family and friends

    Features:
  • Display: 4.5-inches
  • Camera: 8.7-MP
  • Processor Speed: 1.5 GHz
  • OS: Windows Phone 8
Everyday Harumi: Simple Japanese food for family and friends
Specs:
Height10.25 Inches
Length7.75 Inches
Number of items1
Release dateJune 2016
Weight1.59 Pounds
Width0.75 Inches
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🎓 Reddit experts on japanese cooking, food & wine books

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where japanese cooking, food & wine books are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 35
Number of comments: 5
Relevant subreddits: 1
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Total score: 2
Number of comments: 2
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Top Reddit comments about Japanese Cooking, Food & Wine:

u/chairfairy · 229 pointsr/EatCheapAndHealthy

That's my monthly budget, too! (and as a 200 lb guy I do not have a dainty appetite so you can get plenty of food with that much)

Basically, this limits you from nice steaks and fresh seafood. Everything else is fair game.

My wife and I keep a list of what we've made so if we have trouble thinking of what to cook we can look through a bunch of options. (Note: the $200 monthly budget covers only me, not both me and my wife.)

In a given month, we'll eat:

  • Pasta dishes (puttanesca, sauce+meat, sauce+eggplant, aglio e olio, butter/garlic/sage, etc)
  • Stir fries, either following a recipe or using whatever veggies I have around
  • Other Asian dishes - bibimbap, mabo dofu, jjajangmyeon (Korean noodles with a thick black bean sauce), kimchi stew, "sushi bowls" (sushi ingredients but usually no fish, and in a bowl of rice instead of wrapped), pad thai, etc
  • Rice and beans with lots of cumin and garlic, plus celery and carrots and maybe heavy greens to add veggies
  • Ham and navy bean soup
  • Pizza (working my way through a recipes from a few different sources, slowly getting closer to actually good pizza, not just "good for homemade" pizza)
  • Roast chicken! A 4# roast chicken is like $6 at Aldi and seriouseats.com has tasty seasonings
  • Eggs - mixed with rice and scrambled, fried, poached, in burritos... however. Super cheap, super quick, super easy
  • Tacos or burritos
  • Chicken tagine (Moroccan braised chicken that is super flavorful)
  • Doro wat (Ethiopian onion stew)
  • "Green soup" served over ravioli (cheese-filled freezer ravioli) - throw a bunch of chopped veggies into chicken stock and boil until cooked, add a bag of spinach to turn it green, and then blend it with an immersion blender when it's done. Top with a drizzle of EVOO and parmesan

    A couple caveats: I buy very few prepared foods, very rarely have sandwiches so no lunch meat (it's spendy), and I don't eat breakfast. I do most of my shopping at Aldi and only go elsewhere for things they don't carry like specialty Asian ingredients. We have a couple big Asian groceries nearby that are good for that - we count a few basic sauces as staples that we find it's not too expensive to keep on hand that really open up our options for Asian recipes (soy sauce, sesame oil, rice vinegar, and fish sauce).

    Edit: because this has gotten a good bit of attention I'll mention that we do have a good selection of cookbooks to work from. Not a huge number, but a well curated set that is mostly based on recommendations from friends and the internet, were gifts, or ones we knew were good because former housemates had them.

    But if you don't have many and don't want to spend the cash don't worry! Your local library should have a bunch, and many resources (that are less hit-or-miss than e.g. allrecipes.com) are available online. Good and Cheap, budgetbytes, and seriouseats (The Food Lab) are in my top 3 (I do have a paper copy from all 3, because I want to support what they do). Other cookbooks that I like, also listed in the "Source" column of the linked google doc:

  • Chinese Takeout Cookbook. Meant to reproduce good American-style Chinese takeout, but often less grease-laden.
  • Cook's Illustrated Best International Recipes (I think it's this one but I'm not sure - it was a gift and I got rid of the hardcover's sheath). I'm a little ideologically against recipes that use 15+ ingredients of which I only have half on hand, but the moussaka, pad thai, and chicken tagine recipes alone nearly make this book worth it (especially with some judicious substitutions)
  • Everyday Harumi - I've had great luck with several recipes in here, but I also know that I'm not taking the recipes to their full potential because when my old roommate would cook from his copy it always turned out better.
  • Maangchi's Kitchen - plenty of tasty, authentic Korean recipes. Like budgetbytes, her cookbook started on the web so all her recipes are available for free via her youtube channel, which is great fun to watch. Korean cooking can be involved so I rarely go beyond the simpler recipes (Korea is the only Asian country I've visited so it's the only one in this list I can speak to the authenticity of)
  • the bread bible has some very tasty flavored breads (mushroom bread made with duxelle, or a cheddar mustard bread) and decent pizza
  • Bread Baker's Apprentice has yielded some tasty baguettes and quite good pizza
  • And I only recently got The Pizza Bible and have only managed to try one recipe from it but it turned out great
u/retailguypdx · 4 pointsr/Chefit

I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:


Pan-Asian

u/Phaz · 2 pointsr/Cooking

I think there are a few books that would help. I don't know of any specific titles but I know there are some fairly famous books that basically talk about flavors and which flavors go with what. They are quite specific and thorough. It'd be worth learning more about that if you try things on your own a lot.

I think something else that really helps is understanding the science behind cooking. Places like The Food Lab are great for that. Check out Kenji's other posts on that site as well, mostly from the Burger lab. He covers a lot of the science and always writes about the full journey. What his goals were, what he tried, what did/didn't work and why. Very useful.

Finally, if you can grill, bake and fry, you might try and play around with the 'new' forms of cooking that are popular. Read up on Sous Vide (The Food Lab has a great article with a beer cooler hack) and Molecular Gastronomy. For MG, this is a great source as well as this and on that blog for a fun read check out this

If you want some good cookbooks with a challenge look for anything by Thomas Keller, Heston Blumenthal, David Chang and a few others. I'd say start with Keller's Ad Hoc. The recipes are things you are familiar with but often quite complex. Check out this for an example. I don't have it myself, but I've heard for lovers of asian food, this is the best book out there.

u/andthatsfine · 11 pointsr/recipes

Hooray! I love cookbooks!

u/darktrain · 3 pointsr/Cooking

Fuschia Dunlop is a good source for Chinese food. Her published recipe for Kung Pao Chicken is pretty killer. Eileen Yin-Fi Lo is also a well respected Chinese recipe author, check out My Grandmother's Chinese Kitchen.

For Thai Food, Andy Ricker's Pok Pok is pretty interesting (and the restaurants are pretty awesome). There's also a tome, simply called Thai Food from David Thompson, as an outsider, looks complete and exhaustive (it's also daunting to me, but nice to have).

Hot Sour Salty Sweet also features Thai (as well as other SE Asian flavors). And I really like Asian Flavors of Jean-Georges as a more upscale cookbook.

Also, I find this little, unsung book to be a great resource. It has fairly simple recipes that can yield some nice flavors, great for weeknight dishes.

And, Momofuku is a fun contemporary twist with some good basics, but it's not a beginner book by any stretch!

Finally, The Slanted Door is on my wishlist. Looks divine.

u/polyethylene108 · 3 pointsr/ramen

My technique is not as posh as proper Japanese ramen, but it may give you a start. I tend to use something like Nongshim Shin in a flavour I like. First, I soft boil 2 eggs. Then I prepare veg like Pak Choi, spring onions, peas, asparagus, baby corn, and perhaps some sauteed mushrooms or cabbage, and maybe some water chestnuts for texture. I then boil water and add noodles and spice packets followed by my veg (excluding water chestnuts and things that needn't be cooked). I rinse and drain and peel my eggs. I pour my cooked ramen and veg into a big bowl and then top with the split boiled eggs, sauteed mushrooms and cabbage, spring onions and something like Shichimi Togarashi.You can also add grilled or stirfried meat to your taste. I'm allergic to meat, so I tend to keep it simple. You can use different kinds of seaweed, too. I like to soak arame in cold water while my eggs boil and then sprinkle this on top with my other toppings. The only limit to what you can do with your ramen is your imagination. The Wagamama noodle cookbook is quite awesome and you should be able to get it in America, too. It'll give you some starting points. Good luck and enjoy!

u/Skrodstrup · 1 pointr/vegetarian

It is a challenge to be vegetarian in Japan, but it's doable and once you figure it out there are actually some really amazing and delicious options. I got a copy of this cookbook http://www.amazon.com/Japanese-Vegetarian-Cooking-Simple-Soups/dp/0895948052 in order to get ideas for meals with local/affordable ingredients.

There are a few vegetarian restaurants in Osaka, a bunch in Kyoto, and couple in Kobe. Unfortunately I cannot recall the names, but I think there was some kind of locally published magazine/directory that you could try looking for. You could also try ethnic restaurants, I definitely remember going to an Ethiopian restaurant in Osaka that had veg options, as well as a Mexican one.

One of my on-the-go staples while I was there were Konbu Onigiri, kelp inside a rice triangle wrapped in seaweed. Super tasty and you can buy them at pretty much any convenience store. Sometimes you could also find rice rolls with natto, which is fermented soy. Definitely an acquired taste.

Quinoa and re-fried beans would be on my list of things I would have liked to receive while I was in Japan.

u/kamakiri · 2 pointsr/japan

No real sites that offer great food. You can google some names of dishes, but you won't find the real chunks of knowledge you need to really make great Japanese food. Here are my best book recommendations:

Japanese Kitchen Knives: Essential Techniques and Recipes
Nobu: The Cookbook
Izakaya: The Japanese Pub Cookbook

Buy yourself a nice Japanese knife with that first book, then move on to Nobu, then the Izakaya book. They are awesome resources.

u/fishywasabi · 1 pointr/JapanTravel

> Suggestions/tips to combat temple fatigue? I'm thinking of purchasing a goshuin to collect my memories better...

I bought a goshuin at Sensoji on my first day and brought it along during my 21 day trip. While I did not go out of my way persay to find shuins, I did end up collecting about 24 of them (enough for one full half) just by traveling around. It is definitely an amazing souvenir if you appreciate calligraphy and visiting various temples.

> Do you know where I might be able to research ekiben? Or see what stores are in which stations and what they sell?

You'll be able to find ekiben at almost every large train station. There are usually vendor(s) selling them in the shopping areas before/after ticketing, and often on the train platform themselves. I ended up getting 2-3 out of convenience, but they are moderately pricy for the quality (900-1100 yen).

> Where I might be able to find a comprehensive list of regional food specialties? Foods that would definitely not be available in the States. For example, kushikatsu or akashiyaki.

I ended up buying a book before my Japan trip to bring with me and to brush up on the culinary aspects of Japan. I can highly recommend this one combined with some Googling.

> Candy/snack recommendations! I have a massive sweet/salty tooth and I can't wait to bring back snacks and candy to the states. Tell me your favorite Japanese snacks and candy and where to buy them.

I'm not especially into sweets but for me, freshly made senbei were mindblowingly delicious. Some places that make them on the spot will have packaged ones as well.

u/basiden · 2 pointsr/JapaneseFood

If you're just using it for miso, you don't need to marinade or even really cook it. You could cut a block into about 8 pieces and freeze it for maximum use (though that will change the texture a lot). Just slice into small cubes and simmer in the dashi or broth before you add the miso paste (stir a spoonful in a bowl with a little dashi, and add it right before you turn off the heat).

You might be able to buy dried shiitake online. Probably more expensive in the UK, but I got a huge jar of sliced and dried mushrooms from Amazon and the whole thing lives in the freezer. I soak about 6 pieces in water for half an hour to make a basic base for miso.

If you're in a large city, look for Asian grocery stores. Most cities will have at least one, and you'll probably find tofu much cheaper.

And yes, that's the konbu you want (that you linked). It lasts for ever, and expands a ton. You probably only need about a square inch per bowl of soup.

Check out this book. It's incredibly simple, all vegan Japanese cooking which doesn't rely too heavily on obscure ingredients. You can figure out some substitutions for lots of the veggies she suggests, but I found it an easy way to understand the typical flavors of a meal without too much effort.

Ninja edit: one of the awesome things about miso paste (I love the white variety) is that it lasts for bloody ages in the fridge (like a year or more if you store it in a zip lock bag). So many of these ingredients that look pricey are actually extremely cheap considering how much use you'll get out of them.

u/allbrokenthings · 6 pointsr/JapaneseFood

Between Just One Cookbook, Japanese Cooking 101, Chopstick Chronicles, Japanese Cooking: A Simple Art ^BOOK, and Ochikeron ^YouTube you should be able to figure out something you like.

I am not the biggest fan of any of Nancy Singleton Hachisu books for beginners, but there are other good books, like Everyday Harumi - pretty much any of Harumi's books will be good, she doesn't go for crazy ingredients (ala Nancy Hachisu) and she's usually the top cookbook writer in Japan.

u/TheBraveTart · 5 pointsr/AskCulinary

This past year, I really enjoyed SUQAR and its approach to composition in dessert, in terms of complementary and contrasting flavors, texture, aromas, and color.

At home, particularly in the fall and winter, I find myself cooking from Donabe quite often, particularly the tonyu nabe, which I make so often my sister in law requested it as her first meal coming home from the hospital last month with her second child. It's very comforting food!

It may not seem like a food science book up front, but the Flavor Thesaurus has such amazing insight into the interplay of flavors on both an emotional and chemical level, and it has really influenced how I work to underscore flavors in dessert. I love it so much I wrote an entire article about it, haha. and want to make that your life, it may saddle you with more debt than you'll every pay off with a baker's wages.

u/JBJeeves · 5 pointsr/sewing

As a plus-sized person myself, I cannot wear traditional kimono. You won't find any your size anywhere, since kimono are only one size and traditionally sewn from fabric which is roughly 14" wide -- one width for each arm, one width for each of the front sides, and two joined widths for the back. They are not fitted as westerners understand fit. However, once you understand how kimono are put together and are worn, you can customize your size.

That said, Folkwear's Asian collection has kimono/yukata, haori and hapi, traditional field clothing, and even tabi (traditional Japanese socks with a split toe). See also Making Kimono and Japanese Clothes and Make Your Own Japanese Clothes: Patterns and Ideas for Modern Wear which may also help guide you.

If you plan to actually wear kimono as regular garments, you will find Kimono Dressing with Yuka instructive: how to wear kimono and tie your obi. Also, since knowledge is power, Liza Dalby's very well researched book Kimono is quite excellent.

I wish you the best on your journey.

u/PlayerGotGameMKE · 2 pointsr/travel

If you are headed to Japan and you enjoy food, you should check out the book "Rice, Noodle, Fish" by Matt Goulding.

https://www.amazon.com/Rice-Noodle-Fish-Travels-Through/dp/0062394037

The book's chapter on Hokkaido was the reason that we decided to go there. The author is very complimentary of Hokkaido, yet we felt like he didn't represent the vast array of artisanal food offerings we experienced.

Hokkaido is also just stunning in terms of natural beauty and landscapes. I cannot recommend it enough.

u/zaikman · 5 pointsr/JapaneseFood

I recently received Everyday Harumi as a gift and it is delicious. The recipes, not the book.

She starts by listing all of the basic ingredients that are central to almost every Japanese meal: rice, soy sauce, mirin, sake, katsuoboshi, etc. She also covers how to make some basic sauces and soup stocks that are commonly shared among dishes.

There's also cookingwithdog, which is available for free on YouTube :)

u/NaganoGreen · 2 pointsr/JapaneseFood

By far, the best cookbook I've bought/used is "英語で和食/Recipes of Japanese Cooking"
http://www.amazon.com/Recipes-Japanese-Cooking-International-Fujita/dp/B00117E5XO/ref=sr_1_1?s=books&ie=UTF8&qid=1292385360&sr=1-1

It is an amazing foundation for starting out cooking Japanese food. It has many common recipes, and each one is both in English and Japanese. Both I and my Japanese wife use it all the time. It also has a glut of interesting information about Japanese food culture/customs.
I really can't reccomend this amazing book enough.


You can look inside the book on the Japanese Amazon site:

http://www.amazon.co.jp search: 英語で和食


Also, about Harumi's books, they are great, and beautiful, but the recipes are more complicated, and I would recommend them as a next-step after trying out some of the stuff in the above mentioned book.

u/squeezyphresh · 1 pointr/AskCulinary

I personally love this cookbook for Japanese cooking. It's more of an archive of recipes than a how-to to Japanese cooking, but it does detail certain ingredients and techniques. This cookbook, however, does not shy away from hard to find ingredients; I can't even find all the ingredients I'm looking for some times, and there are Japanese groceries all around my area. Sometimes you just need to figure out whatever the alternate names for things are. Ironically, I was able to find Komatsuna under the Gai Choy, which I believe is the chinese word for the same thing (mustard greens). Same with Shungiku under Tung Ho (chrysanthemum greens).

The most important things I learned in this book was that the mirin I usually buy is actually not true mirin. Real mirin is made in a similar process to sake, while aji mirin (what most people are familiar with) is mainly corn syrup. Another thing I learned was that high quality rice vinegar is usually brown, not clear (like the kind I buy). Not to mention, homemade dashi (using bonito flakes and konbu) is significantly better than making it from hondashi (the dashi equivalent of boullion powder). Almost every recipe will use a combination of these things (with soy sauce of course), but it's also exciting trying out recipes with ingredients less familiar with the uninitiated (ume/sour plum, dried shrimp, kabocha/Japanese pumpkin, etc.).

u/kuroageha · 3 pointsr/japanlife

Yamato does have a Computer Shipping service that I used when bringing a tower to Japan, so even if you're not making a large shipment through them, that's still probably an option. Alternately, I've also seen people take the components they want in static bags inside hard cases and just buy the case/PSU/Monitor in Japan. This route is a lot cheaper and safer, TBH.

Your company isn't going to give you any support for the moving process? That seems a bit odd.

As for staples... If you don't know how to cook Japanese food you'll need to start there and then figure out what you like, which will dictate what you need. Keep in mind that a lot of Japanese cookbooks are written for a western audience and tend to use ingredients readily available in the west, rather than being tailored for Japan. This book is one I was gifted and it's pretty basic, but also pretty authentic, and may be a good place to start.

u/michaelwentonweakes · 2 pointsr/Cooking

Many Asian cuisines rely heavily on garlic or onion – many Indian and Chinese recipes use both; Vietnamese and Thai are pretty garlic-heavy.

Japanese recipes will probably be your best bet – they use scallions a lot, but not much garlic, onion, or shallots. Some important components of Japanese food are ginger, soy sauce, mirin, sake, miso, and sesame – there are many, many delicious dishes that you could make by having those on-hand.

A good, basic Japanese cookbook is Everyday Harumi. There should be plenty of stuff in there that you can make with no alliums.

u/signal15 · 7 pointsr/videos

Real ramen is nothing like those instant ramen packets. Fresh meats and vegetables, insane broths, and fresh noodles make it a completely different dish.

I was on a ramen kick awhile back and bought the Momofuku cookbook. AWESOME recipes. I spent hours making some of those broths in the book, went to several asian markets to find the right noodles, and spent a lot of time learning different techniques. It was a ton of fun, and now my kids are crazy about ramen. Even if you don't plan on making it yourself, the cookbook is a great read. It's basically more of a story about how the author got into ramen and opened his first restaurant, interlaced with recipes and other instructional stuff.

Edit: Here's the link for the book:
https://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_1?ie=UTF8&qid=1474393414&sr=8-1&keywords=momofuku

u/Tyr_Kovacs · 1 pointr/MimicRecipes

You're welcome! Happy to help.

In the UK they sell it in the restaurants, failing that [Amazon](The Wagamama Cookbook https://www.amazon.co.uk/dp/1856266494/ref=cm_sw_r_cp_apa_QikkybZEVJW6S) or any reputable bookseller.

It's great. Lots of recipes in there.

u/steampunkjesus · 4 pointsr/vegan

The only cookbook I can find is Kansha. I have no idea of the quality but amazon reviews say its pretty good.

u/zeeeeeek · 3 pointsr/JapaneseFood

Japanese Farm Food ... awesome recipes and a very helpful perspective. Award-winning

Donabe: Japanese Clay Pot Cooking ... requires a donabe

Japanese Cooking: A Simple Art ... a famous comprehensive bible of Japanese cooking

Im also on justonecookbook.com all the time.. and if they would ever print an actual cookbook I would buy it.

u/TychoCelchuuu · 2 pointsr/veganrecipes

Thai Vegetarian Cooking (Thailand)

Real Vegetarian Thai (Thailand)

Teff Love (Ethiopia)

Kansha (Japan)

The Lotus and the Artichoke (Malaysia and Sri Lanka are my two favorites, but also has India, Mexico, and Ethiopia)

Decolonize Your Diet (Mexico)

Tahini & Turmeric (the Middle East)

I also like Isa Chandra Moskowitz's books for baking. For slightly fancier, more involved books, I like Bryant Terry's (especially Afro-Vegan).

u/CowFu · 21 pointsr/food

Of course! Mine is mostly from Momofuku

2 Large pieces of konbu (or other seaweed if you can't find konbu)
2 cups dried shiitake mushrooms, (you can use fresh if you want, but they're stupid-expensive where I am)
1 Large chicken, whole.
5 pounds marrow bones (I use pork neck bone)
1lb bacon (one package)
2 bunches of scallions (green onions)
Mirin or Sake, Tare or teriyaki sauce to taste.

Rinse all ingredients before putting them in the stock pot. All ingredients can be eaten in any number of ways after they've given their flavor to the broth.

  1. Take 6 cups of water and bring the water to a simmer (right before boiling) somewhere between 180-200ºF.
  2. Simmer seaweed for 10 minutes then remove
  3. Simmer mushrooms for 30 minutes then remove
  4. Pre-heat your oven to 400
  5. Skim off all the scum you see from the top from this point on.
  6. Put the marrow bones in the oven
  7. Add the whole chicken to the pot, yes, the whole thing, remove water if you HAVE to but try not to waste too much.
  8. After 30 minutes flip your marrow bones over to roast the other side.
  9. The chicken and the bones should be simmering/roasting for an hour now, take the bones out of the oven and remove the chicken (save your chicken for a topping or just eat it while you wait for your ramen).
  10. Simmer the pork bones and the bacon, remove bacon after 45 minutes, remove bones after 7 hours. (you can cut down on this time if you're trying to rush the recipe, but at least 3 hours)
  11. add your scallions 45 minutes before you take your bones out.
  12. Remove everything and you have your broth, it freezes REALLY well.
  13. Add mirin and teriyaki to taste.

    Toppings:
    Flavor eggs:
    Boil some eggs, peel the eggs, then put them in a ziplock bag.
    Add teriyaki, peanut sauce, and a little mirin and shake that sucker. Leave in the fridge overnight.

    Spicy Pork:
    I buy the shredded pork in the package for this.
    Heat some oil in wok.
    Add the pork, let the oil cook it.
    Add whatever spicy sauce you want to it, I use a schezwan stir-fry sauce.

    If you have the pork, an egg, some chicken, extra seaweed and a mushroom or 3 you've gotyourself some ramen, get the broth piping hot and let everything cook in the broth before eating. (I use fresh noodles because they cook faster)
u/[deleted] · 3 pointsr/veganrecipes

Love Japanese food. This book taught me loads :)

u/genlyy · 1 pointr/vegan

I checked out this book from the library a few years back and really enjoyed the few recipes I made from it. The "calamari" is amazing!

I've heard good things about Kansha as well but have yet to read it.

u/_Smiles_For_Days_ · 3 pointsr/Cooking

I like The Just Bento Cookbook that someone else already linked and also this cookbook: https://smile.amazon.com/Everyday-Harumi-Simple-Japanese-friends-ebook/dp/B01J24WP6Q/ref=mp_s_a_1_3?keywords=Japanese+cookbook+harumi&qid=1571830355&sr=8-3

I also really love the Cooking With Dog cooking show on YouTube. Her website is here with all the videos: https://cookingwithdog.com/ it appears that some of the recipes are translated to German.

u/chromiselda · 3 pointsr/Cooking

I got this japanese one and this thai one for my mum a month ago and she absolutely loved them! Maybe they'll suit your fancy?

u/thetastybits · 1 pointr/Cooking

Great British Chefs, Challenging Recipes

Momofuku Milkbar

Thomas Keller recipes

u/ourmusicgroup · 1 pointr/recipes

I saw a recipe in David Chang's book (Momofuku) that I'm going to try:

Ginger scallion noodles.

There's a free preview with the recipe on the book's Amazon page:

http://www.amazon.com/Momofuku-David-Chang/dp/030745195X

u/twoblackeyes · 3 pointsr/JapaneseFood

It's all about the broth, which means it's all about simmering a bunch of stuff in a giant pot for a very long time. Momofuku's ramen is not my favorite but the recipe in the Momofuku cookbook is very detailed. Good place to start.

u/Tetimi · 10 pointsr/JapaneseFood

If you want to continue it past 30 days, I highly recommend this book!

u/nastylittleman · 4 pointsr/ArtisanVideos

You might enjoy reading Rice Noodle Fish.

u/pryoslice · 1 pointr/52weeksofcooking

They're from this book, which has a ton of good stuff. I'll try to take a picture of the pages when I get home.

u/IsaTurk · 3 pointsr/vegan

She is Japanese-American. I highly recommend her cookbook Japanese Cooking: Contemporary & Traditional

u/dubarubdubdub · 1 pointr/Cooking

I have these three that I like quite a bit:

Japan: The Cookbook

Preserving the Japanese Way

The Gaijin Cookbook

u/Mortifier · 1 pointr/AskCulinary

Hey I got one for Christmas as well.

I also got this cookbook and it has been very informative.

u/Monkoton is right. First make a batch of rice porridge in your donabe to season it before cooking.

u/ForeverGrumpy · 17 pointsr/unitedkingdom

There are 2 Wagamama cookbooks. Recipe is probably in there.

u/joojifish · 1 pointr/Cooking

Nancy Singleton Hachisu has written a few books that sound up your alley (e.g. Japan: The Cookbook). She's originally from the US but has lived in the Japan countryside for many years after marrying a Japanese man, and her writing reflects her extensive learning experiences and research.

u/saleri6251 · 2 pointsr/vegan

Hello is it this?

https://www.amazon.com/Kansha-Celebrating-Japans-Vegetarian-Traditions/dp/1580089550

What level difficulty would you say the recipes are?