February Cookbook of the Month 2012: Japanese Month
- LulusMom Feb 1, 2012 03:42 AM
Welcome to our February 2012 Cookbook of the Month, Japanese Month which will feature WASHOKU by Elizabeth Andoh and JAPANESE COOKING: A SIMPLE ART by Shizuo Tsuji. If you’ve been lurking, please join us, we’re a welcoming bunch. If you're new to Cookbook of the Month, the COTM archive thread explains how it all works: http://www.chow.com/cookbook_of_the_m...
This thread will be used for general discussion, menu planning, linking to recipes from the books available elsewhere on the web, and for discussing the sections of the books covering general techniques, ingredients, sources, etc. If you’re interested in reading the nomination thread you’ll find it at http://chowhound.chow.com/topics/827937 . Also of interest is the announcement thread at http://chowhound.chow.com/topics/829118 and finally there is a useful pantry list posted by BigSal at http://chowhound.chow.com/topics/8279... .
I’d like to send out a big thank you to LNightshade for taking over next month, and to Caitlin for all her help over the last 6 months.
The threads linked below will be used to discuss recipes in the chapters listed directly below each link. Please note the page number of the recipes as you review them. I’ve decided to put separate links for each book because they seem fairly differently organized.
JAPANESE MONTH: WASHOKU: Stocks, Sauces, and other Condiments http://chowhound.chow.com/topics/831275
JAPANESE MONTH: WASHOKU: Soups http://chowhound.chow.com/topics/831276
JAPANESE MONTH: WASHOKU: Rice and Noodles http://chowhound.chow.com/topics/831277
JAPANESE MONTH: WASHOKU: Vegetables, Tofu and Eggs http://chowhound.chow.com/topics/831278
JAPANESE MONTH: WASHOKU: Fish, Meat and Poultry http://chowhound.chow.com/topics/831279
JAPANESE MONTH: WASHOKU: Desserts http://chowhound.chow.com/topics/831280
JAPANESE MONTH: A SIMPLE ART: Basic Stock, Making Soups, Soups http://chowhound.chow.com/topics/831282
JAPANESE MONTH: A SIMPLE ART: Sushi, Sashimi, Rice and Rice dishes http://chowhound.chow.com/topics/831283
JAPANESE MONTH: A SIMPLE ART: Japanese Salads, Pickling Vegetables http://chowhound.chow.com/topics/831284
JAPANESE MONTH: A SIMPLE ART: Grilled and Pan-Fried Dishes, Deep fried Dishes http://chowhound.chow.com/topics/831285
JAPANESE MONTH: A SIMPLE ART: Steamed and Simmered Dishes http://chowhound.chow.com/topics/831286
JAPANESE MONTH: A SIMPLE ART: One Pot Dishes, Noodles http://chowhound.chow.com/topics/831287
JAPANESE MONTH: A SIMPLE ART: Sweets and Confections, Tea and Sake, Miscellaneous http://chowhound.chow.com/topics/831288
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
I hope no one objects, but I took the liberty of creating a companion thread for those who do not have the books chosen this month. http://chowhound.chow.com/topics/8312...
There are also many websites on Japanese cooking. I have had good results with YouTube's Cooking with Dog, justhungry and justbento (same owner) and toirokitchen (for my donabe cooking, but the recipes can be adapted). I also like Japanese Food Report by Harris Salat (one of the authors of Hot Pots and the Japanese Grill) and japanesefood.about (not an exciting layout, but a good resource for Japanese standards, but the contributor left so it hasn't been updated latey), but have not cooked from any specific recipes from either website. I've been cooking away for the last week or so, so I will try and get some of my reviews up soon. If all goes well tonight we'll be making the Ishikari Nabe (salmon hot pot) from the Hot Pot book.
Thank you so much - I'm a little hesitant to begin a foray into Japanese cooking and I'm not sure why. Suppose it's lack of familiarity with ingredients, equipment , etc. So I'm not going to purchase the book this month - at least not yet. If it is not available at the library I'll try some of the resources you've provided.
I nearly bought A Simple Art when the revised edition came out but felt too intimidated by it at the time. I went for a couple of books by Tokiko Suzuki which were less frightening to me and which I still turn to (I recommend them highly). I've finally got around to ordering "A Simple Art" thanks to these February threads (hadn't realised it had gone out of print!)
Anyway - my impression of how the book works is that "part 1" describes all the components of a Japanese meal and goes through each topic in glorious detail. The theory of Japanese cooking. "Part 2" is where you put these master classes into action and a list of recipes are presented. From what you learned in Part 1 you should be able to judge appropriate combinations of dishes to make your own meals. Including ALL the recipes in part 1 would just make the book more intimidating than it is.
I've owned/used the book for years and love it, because the recipes really work, but I will never understand the way it is organized, and while this sometimes drives me crazy, the index, thank goodness, is pretty good though not perfect, and the internal page/recipe references are also generally accurate.
Sure, this is random (just leafing through for the first time in a while. I've been reading "Washoku" the past few days, so haven't started to tag "Old & New" from Tsuji, as we affectionately call him around here)
pg. 200 Teriyaki sauce (we use it for beef & fish, per his directions) & Yellowtail Teriyaki
pg 148 Primary & Secondary Dashi ( a lot of the time I cheat and use instant, but when its the real deal I use his methods)
pg. 178-179, not a recipe, but the skewering technique for grilling fish, fabulous!
pg. 182 Salt Grilled Sea Bass (or often bream, which we prefer)
pg. 225 Sake Simmered mackerel (warning, the fish must be PERFECTLY fresh)
pg 242 Five Basic Vinegar Dressings , the first three
pg. 253 Spinach w/ Sesame Dressing (Love this!)
pg. 290 Sushi Rice
pg. 308 Homemade Noodles (in truth, I am still striving to get handmade soba right, but his recipe comes closer than others I've tried)
pg. 312 Noodles in a Basket
pg 232 Quick Turnip (Cucumber) Pickles, never made it w/ turnip, but have done it w/ his suggested cuke alternate.
pg. 361 Pan-Broiled Salmon (I usually make it in a cast iron skillet over the grill--we have a good kitchen vent, cost more than the stove!, but even it can't keep up with the smoke/fish oil) still the results are delicious
pg. 370 Steak Teriyaki
pg. 395 Drenched Radish
pg. 412 Deep Fried Tofu
pg 420 Green Beans w/ Sesame-Miso Dressing (as he notes, excellent w/ other veggies too)
pg. 423 Vinegared Cucumber (be careful, it can easily become too salty, at least for me)
As you can see mostly basic stuff, I'm hoping to try some of the "compound" dishes this month.
I've never tried any of the one-pot dishes, are you noting any differences in his approach compared to the other Hot Pot book you got? (We eat lots of Chinese hot pot at home in the winter and I'm hoping to try some of the Japanese variations this month, not sure from which book yet).
Tonight was my first full Japanese adventure and my kitchen is a disaster zone! I am not, however, discouraged. This always happens when I start to investigate a new cuisine. I don't know the rhythm of the ingredients and can't always determine what to prep first, second or third.
I am not convinced that I have an adequate sake, and my miso is a mystery [if tasty.]
Bought the ingredients to make Tonkatsu tomorrow night for some guests. They have fond memories of this dish.
Tea-and-Rice (Ochazuke) on page 442 of Japanese Cooking he mentions that this can be made with pickle (tsukemono-ochazuke)rather than fish....does anyone know what sort of pickle? We're hoping to have this as a light supper tomorrow night, and while Mr. QN would probably enjoy it more w/ the white fleshed fish in the master recipe, I think I'd like it better with pickle, if I can just figure out which pickle.....
There's a wonderful film by Yasujiro Ozu called (in English) "The Flavour of Green Tea Over Rice" where the protagonist goes to the nuka pot and takes a pickle out of the fermenting bran to make ochazuke with.
My husband will put any Japanese pickle to hand in his but, personally, I'm not sure anything too vinegary is right for this dish. Umeboshi is good (you can even get commercially made ochazuke packets with an ume plum taste) but takuan and other rice bran pickles seem the most appropriate but it really is your call.
Thank you, thank you!
We are going out for a big Chinese lunch tomorrow, and then some Chinese and Japanese grocery shopping, some I'm hoping to be able to find some Umeboshi and I know should be able to get some takuan. Commercial, but hey, I don't have a nuka pot or months for the pickle to cure.
BTW, Ozu films are a real favorite, but I've never seen "The Flavor of Green Tea Over Rice", I'll have to make a point of watching it.