Cooking The Japanese Way

COOKING THE JAPANESE WAY

INTRODUCTION
1. Fresh Is Best
2. Cooking the Japanese Way
3. Holidays and Festivals

BEFORE YOU BEGIN
4. The Careful Cook
5. Cooking Utensils
6. Cooking Terms
7. Special Ingredients
8. Healthy and Low-Fat Cooking Tips
9. Metric Conversions Chart

A JAPANESE TABLE
10. A Japanese Menu

JAPANESE STAPLES
11. Rice
12. Noodles
13. Tea

SOUP
14. Basic Clear Soup
15. Eggdrop Soup
16. Bean Paste Soup

DISHES WITH SAUCES
17. Sesame Seed Dressing with Broccoli
18. Cucumber with Crab
19. Boiled Spinach

ONE-POT DISHES
20. Simmered Beef and Vegetables
21. Chicken in a Pot

BROILED DISHES
22. Broiled Chicken
23. Broiled Shrimp and Vegetables
24. Salt-Broiled Fish

HOLIDAY AND FESTIVAL FOOD
25. Rice Cake Soup with Shrimp
26. “Scattered” Sushi Rice
27. Noodle Soup with Chicken and Bean Paste


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