A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.
Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.
Organic Chemistry: A mechanistic approach combines a focus on core topics and themes with a mechanistic approach to the explanation of the reactions it describes, making it ideal for those looking for a solid understanding of the central themes of organic chemistry.
Having suffered military defeat at the hands of advanced Western powers in the 1850s, Russia and Japan embarked upon a program of catch-up and modernization in the late-19th Century. While the two states sought in the main to replicate the successes of the advanced great powers of the West, the discourse on national identity among Russian and Japanese elite in this period evinced a considerable degree of ambivalence about Western dominance. With the onset of the crisis of power and legitimacy in the international order ushered in by the First World War, this ambivalence shifted towards more open revolt against Western dominance. The rise of communism in Russia and militarism in Japan were significantly shaped by their search for national distinctiveness and international status. This book is a comparative historical study of how the two "non-Western" great powers emerged as challengers to the prevailing international order in the interwar period, each seeking to establish an alternative order. Specifically, Anno examines the parallels and contrasts in the ways in which the Russian and Japanese elites sought to define the two countries’ national identities, and how those definitions influenced the two countries’ attitudes toward the prevailing order. At the intersection of international relations theory, comparative politics, and of historical sociology, this book offers an integrated perspective on the rise of challengers to the liberal international order in the early-twentieth century.
The 2006 Asian International Workshop on Advanced Reliability Modeling (AIWARM) is the second symposium in a series of biennial workshops for the dissemination of state-of-art research and the presentation of practice in reliability and maintenance engineering in Asia. It brings together researchers and engineers from not only Asian countries but also all over world to discuss the state of research and practice in dealing with both reliability issues at the system design phase and maintenance issues at the system operation phase. The theme of AIWARM 2006 is ?reliability testing and improvement?. The contributions in this volume cover all the main topics in reliability and maintenance engineering, providing an in-depth presentation of theory and practice.
This unique book provides a concise and systematic treatment of foundational material on dislocations and metallurgy and an up-to-date discussion of multiscale modeling of materials, which ultimately leads to the field theory of multiscale plasticity (FTMP). Unlike conventional continuum models, this approach addresses the evolving inhomogeneities induced by deformation, typically as dislocation substructures like dislocation cells, as well as their interplay at more than one scale. This is an impressively visual text with many and varied examples and viewgraphs. In particular, the book presents a feasible constitutive model applicable to crystal plasticity-based finite element method (FEM) simulations. It will be an invaluable resource, accessible to undergraduate and graduate students as well as researchers in mechanical engineering, solid mechanics, applied physics, mathematics, materials science, and technology.
It was the year of 1969 when this monograph was originally published in Japanese by Professor TADASHI KAWAI, titled as "The Plasma Proteins, Their Fundamental and Clinical Aspects." After I read through the Japanese edition, I was impressed by its rather complete coverage of the subjects and their detailed descriptions. I have felt that this excellent monograph should be distributed not only among our Japanese scien tists but also among many other colleagues throughout the world. I am happy, the refore, to know that the English edition of his monograph, partly revised, is ready to be published at this time. Professor KAWAI received his postgraduate medical training in U.S.A. for seven years, and was certified by the American Board of Pathology in both Anatomical and Clinical Pathology in Fall, 1962. Thus, I believe, he is the most suitable fellow for publishing the English edition of this kind.
his volume provides an organic chemical perspective on the biochemistry of sulfur compounds. The authors have applied the principles of various biochemical processes to a general theory of the biochemical phenomena of sulfur compounds. These processes include metabolisms of inorganic sulfur compounds and metalloenzymes, mechanisms of thiolesterase actions, functions of disulfides in proteins, and biochemical redox reactions. Organic Sulfur Chemistry: Biochemical Aspects is an ideal reference for students and researchers in both biochemistry and organic chemistry.
The Right Bank of France's Bordeaux region is lined with châteaux producing some of the world's best wines. From the stone-lined paths of Saint-Émilion to vineyards with as much lushness and divinity as a primeval forest, there's so much to capture Shizuku and his friends' imaginations. But in this paradise of wine, can Taiyo Beer's wine division find the tools they need to fend off a hostile takeover by their own company's restaurant business?
Bioceramics, Volume 9 contains a compilation of the papers presented at the Ninth International Symposium in Ceramics in Medicine which was held in Otsu, Japan in November 1996. Over 150 papers were submitted to this symposium from 19 countries and 120 contributed papers and 8 invited papers for panel discussion were accepted. The readers will get a good overview of the recent progress in this discipline. The variety of ceramics and fields of their clincal applications are steadily growing and this book will undoubtedly contribute to the progression of this research area. In this symposium, a panel discussion on current status and future trend of ceramics in medicine was held by invited speakers doing research on the next generation of ceramics. General sessions consisting of the contributed papers were classified according to the kind of materials so that active discussion could arise concerning the respective material between ceramic scientists and medical scientists.
Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.
American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.
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