Anness: Japanese Cooking

Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes is a comprehensive guide to Japanese cuisine, exploring its history, traditions, ingredients, and methods of preparation.

The book introduces essential Japanese cooking equipment and utensils, from rice cookers and steamers to sushi mats and tempura fryers. It covers a wide variety of dishes, including sushi and sashimi, soups and noodles, vegetables and seaweed, beans, tofu and eggs, fish and shellfish, poultry, meat, and desserts.

An illustrated ingredient directory helps readers identify the products used in Japanese cooking. Step-by-step guidance, photographs, and clear explanations introduce popular dishes such as miso soup, tempura, and salmon teriyaki, while explaining preparation techniques and the importance of simplicity, natural ingredients, and careful presentation.

Designed for home cooks, this book combines recipes with practical culinary knowledge, making it a useful introduction to preparing authentic Japanese meals.