Table Of ContentJA Cook’sJourney to
apan
Pork and Leek Miso Soup, recipe on page 57.
J
A Cook’sJourney to
apan
Fish Tales and Rice Paddies l 100 Homestyle Recipes from Japanese Kitchens
Sarah Marx Feldner
Foreword by Elizabeth Andoh
Photography by Noboru Murata
Styling by Yumi Kawachi
Tuttle Publishing
Tokyo (cid:129) Rutland, Vermont (cid:129) Singapore
Contents
Foreword 6 White Radish Salad 50
Introduction: A Search for Everyday Recipes and the Stories Garlic Chive Pancakes 51
that Inspire Th em 9
Soups
Useful Japanese Tools and Utensils 12 Chapter 2
Simple Japanese Cooking Techniques 15
Miso Soup with Baby Clams 55
Essential Japanese Ingredients 18
Soy Sauce Soup with Rice Crackers (Nambu Senbei Jiru) 56
Pork and Leek Miso Soup (Tonjiru) 57
The Basics Fava Bean Soup (Nokorimono Soramamejiru) 59
Burdock Soup (Gobo Jiru) 60
Fish Stock (Dashi) 26 Get-Well-Soon Udon Soup (Kenchin Udon) 61
Vegetarian Stock (Konbu Dashi) 27 Mixed Tofu Soup (Dofujiru) 62
Shiitake Mushroom Stock (Shiitake Dashi) 27 Pork Soup with Dumplings (Nambu Hitssumi) 64
White Rice (Gohan) 28 Udon Soup with Chicken Meatballs (Tori Gara Udon) 66
Sushi Rice 29 Somen Noodle Miso Soup (Somenjiru) 68
Hitomi’s Rice Topping (Furikake) 30
Pickled Ginger (Gari) 30 Chapter 3 Rice and Noodles
Marinated Mushrooms 31
Golden Th read Eggs (Kinshi Tamago) 32 Almond Rice Onigiri 72
Peanut Miso 33 Chicken and Vegetable Rice Medley (Takikomi Gohan) 74
Eggplant Miso (Abura Miso) 33 Black and White Rice (Kuromai) 75
Marinated Fried Tofu (Abura-age) 34 Rice with Green Peas (Mame Gohan) 76
Sesame Salad Dressing 35 Miso-Filled Rice Patties (Café Mikunia Konetsuke) 78
Quick and Easy Pickles (Tsukemono) 35 Sushi Rice with Toppings (Barazushi) 81
Chicken ’n Rice Stew (Keihan) 82
Snacks and Salads
Chapter 1 Fried Soba Noodles and Rice (Soba Meshi) 84
Rice-Stuff ed Marinated Tofu Pockets (Inarizushi) 39 Ginger Rice (Shoga Gohan) 85
Vegetable-Stuff ed Rolls (Oyaki) 40 Brown Rice with Red Beans (Azuki Gohan) 86
Japanese Egg Salad Sandwiches 42 Barley Rice (Mugi Gohan) 86
Japanese Cocktail Peanuts 43 Soy Sauce Udon Noodles 87
Crispy Rice Snacks (Okoge) 44 Pan-Fried Noodles (Yaki Udon) 88
Ginger-Fried Soybeans (Daizu to Chiriman no Ageni) 47 Fried Rice Logs (Konetsuke Reiko-Style) 89
Five Color Salad (Goshiki-ae) 48 Cold Sesame Noodle Salad (Hiyashi Chuka) 91
Poultry and Meat
Chapter 4 Deep-Fried Tofu in Sweet Fish Stock (Agedashi Dofu) 130
Japanese-Style Vegetable Gratin 132
Sesame Fried Chicken (Tori Kara-age) 95
“Katsuo no Tataki” Fried Eggplant Salad 134
Soy-Glazed Chicken Wings 96
Savory Tofu Patties (Ganmodoki) 136
Ginger-Simmered Chicken (Chikuzenni/Gameni) 97
Seasoned Taro Root (Yaki Satoimo no Kurabu) 137
Yakitori Chicken Skewers 98
Soy Sauce Marinated Fava Beans (Shoyumame) 138
Flavorful Yakitori Sauce 99
Spicy Pan-Seared Eggplant 139
Chicken and Vegetable Hotpot (Hakata Mizutaki) 100
Mixed Japanese BBQ 101 Chapter 7 Desserts and Drinks
Braised Spare Ribs (Tonkotsu) 102
Curry Rice (Kare Raisu) 103 Oolong Tea Chiff on Cake 142
Breaded Pork Cutlets (Tonkatsu) 104 Banana Chiff on Cake 143
Sesame-Seared Beef 107 Green Tea Snow Cone 144
Polar Bear Snow Cone (Shirokuma) 144
Seafood
Chapter 5 Sugared Bread Sticks (Pan no Mimi Oyatsu) 145
Crispy Buckwheat Cookies (Soba Bouro) 146
Seasoned Fish Burgers (Sanma Po Po Yaki) 111
Toasted Sesame Cookies (Goma Kukki) 147
Scallops with Miso and Eggs (Kaiyoki Miso) 112
Green Tea Ice Cream with Black Sugar Syrup (Matcha Aisu)
Broiled Salmon (Shiojake) 113
148
Handrolled Sushi (Temakizushi) 114
Ginger Tea (Kuzu-yu) 150
Sea Bream Rice (Tai Meshi) 116
Gingerade (Shoga-yu) 151
One-Bite Sushi Nibbles (Temarizushi) 119
Green Tea Smoothie 151
Salmon Teriyaki 120
Japanese Apricot Liqueur (Umeshu) 152
Miso-Marinated Grilled Fish 121
Japanese Shisho Liqueur (Shisoshu) 153
Squid with Edamame 122
Japanese Teas 154
Deep-Fried Mackerel (Saba no Namen Zuke) 123
Vegetables and Tofu Acknowledgments 156
Chapter 6
Suggested Menus 157
Fresh Eggplant Rice Topper (Dashi) 126 Resource Guide 157
Spicy Carrot and Burdock Root (Kimpira Gobo) 127 Index 158
Fried Potatoes with Miso and Sesame 128
Miso-Slathered Daikon (Daikon Dengaku) 129
Foreword
A Culinary Tour of Japan's Regional Cuisines
y own Japan journey began more a cookbook of her own . . . not just a from Nagano, will provide you with a
M
than four decades ago in a coastal collection of recipes, but stories about the culinary tour of Japanese regional cuisine in
town on the island of Shikoku. Never people who cooked these dishes and how the comfort and familiar surroundings of
intending to stay for very long, I was not she had met them while living and working your own kitchen. Others, like Japanese Egg
especially interested in cooking at the time, as a teacher in rural Japan. Sarah wanted to Salad Sandwiches and White Radish Salad
and certainly not skilled in it. I sometimes provide instruction on how to recreate served with mentaiko-mayo (a salad dressing
marvel at the deep and powerful way in homestyle dishes as a way of encouraging made with spicy cod roe) are relatively new
which Japan’s food culture grabbed my others to explore new foods, getting them to to Japan but already are classics-in-the-
attention from the start. In fact, it still won’t join her on a journey of discovery beyond making (in fact, mayonnaise is rapidly
let go. I remain inquisitive, asking their daily routine. Struggling in my own becoming indispensable in the modern
improbable questions that often perplex the way with Washoku to give voice to Japan’s Japanese home kitchen).
storekeepers I query and their customers home cooking, Sarah’s project excited me. Although Sarah’s journey and my own
with whom I chat as I peek into their Her passion of purpose (abundant were started decades apart and in very
shopping carts. Over the years, the roles of enthusiasm is needed to complete such an diff erent parts of Japan, there are many
student-teacher have blended, even reversed: ambitious project) and commitment to similarities. Learning through observation, a
I seem to be the one off ering my fellow “doing it right” (no haphazard shortcuts) fondness for note taking, tenacious trial and
Japanese shoppers tips on selecting the best impressed me . . . so did her story and her error, and insatiable curiosity is our common
bamboo shoots, or how to make a quick and desire to share it with others. methodology. Sharing our experiences with
thrifty pickle with carrot and radish peels. Sarah has energetically collected recipes a wider audience, wanting to inform as we
And I am the one who has made a career from the kitchens and hearts of Japanese entertain others, is our common goal.
out of teaching the Japanese culinary arts, home cooks she met in her travels. Less
taking pleasure in kindling interest in concerned with teaching you to make dishes Dozo, meshiagre ! (Go ahead, dig in!)
others, helping them fan and stoke the that boast of deep history than introducing Sarah will guide you well . . .
fl ames of their curiosity. you to contemporary fare, Sarah shows you
Although I am fi rmly committed to home cooking as it is enjoyed today in busy, Elizabeth Andoh
mentoring the next generation, I am not thrift-conscious households throughout the Tokyo & Osaka, July 28, 2009
able to work with everyone who approaches Japanese archipelago. Many of these, like
me. When Sarah Marx Feldner fi rst Chicken ’n Rice Stew (Keihan)—a tasty
contacted me in January of 2005, I was broth-stewed chicken—enjoyed in southern
putting the fi nishes touches on my fourth Kyushu, Soy Sauce Marinated Fava Beans
cookbook, Washoku: Recipes from the Japanese (Shoyumame), a specialty of Shikoku, or
Home Kitchen. Sarah said she had an idea for Vegetable-Stuff ed Rolls (Oyaki) hailing
6 A Cook’s Journey to Japan
