The Japanese Kitchen

This is the book all Japanese food lovers must read!

If you were like me once who think that all Japanese food is raw sushi, then this book will open your eyes! Terayaki-grilled salmon is well cooked, as with the beef they serve together with your udons!

Cannot differentiate between udon, ramen, soba?

Or the difference between sake, saba, bonito, tai and suzuki?

Read on...

I was looking for for the nutritional value of the fishes... and tthe book confirmed my sense of smell! The fisher the fish taste, the higher the oil content ! For example, saba... the pacific mackerel has 17% fat content with the EPA ( cleanses blood, prevents artery blockages, hence reducing  risk of strokes  ) and DHA ( food for the brain ) being the source of that "fishy smell". Tai, the red carp, in contrast has very little fat, but lots of protein and Vitamin B1.

Interestingly enough, the book started with a brief history of Japan, with its feudal past and class system ( ( soldiers, farmers, artisans, merchants). Rice, was a currency, and farmers are taxed for more than half of their annual output. Hence, they grow soba, millet and barley to sustain themselves. Little do they know that such variety of grains are in fact more nutritious than the prized rice ( which can cause rickets if polished rice are eaten in exclusivity of other grains!). Soba has 13% protein, B1 and B2( which polished rice lacks!). Soya beans has 35% protein, 20% fat, B1, B2, calcium , iron... no wonder tofu is the rage now!

The nutritional value of vegetables such as taro, yam, kabu 9 turnips) and hakusai are listed for easy reference.

The recipes looks yummy... and the recipes are easy enough to follow!

Too lazy to head to the restaurant? prepare your own Japanese meals at home then with the help of this wonderful book!

Highly recommended.... yummy for the eyes, and brains!

My summary..