washoku

[insaneneko]

I've been successfully cooking out of Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh the last couple of weeks. The flavors tend to be on the light side, which suits me fine. The language is a bit pretentious (at least, in the intro), but the pantry info was very enlightening. Though I've grown up eating Japanese food I certainly didn't know the different types of kombu and other basics. The picture above is the Sanshoku Domburi, which consists of Tori Soboro (ground chicken with ginger, shoyu, sake, and sugar), corn, and peas. I also added unsweetened tamagoyaki (hidden under the pile of nori) and cut up nori on my own. This is very, very easy and very, very good.

I think one big drawback to this book is how heavy it is. The paper used is thick and the book itself is pretty large. I borrowed this from the library, and am thinking of buying it...If only it wasn't so heavy. :P I also have requested several other books to try them out.

Comments

[sara-tanaquil.livejournal.com]

Oh, wow, that looks perfectly delicious! I must get my hands on this book.

Please do keep sharing the recipes, you inspire me. I want to get back into eating primarily Japanese food; I did it for a while and felt much healthier then.

[insaneneko.livejournal.com]

I will definitely post on my attempts at making Japanese food periodically. It feels wonderful learning to make the food I grew up with. I definitely think eating Japanese can be so much healthier than typical American (if you don't always eat agemono, that is...). ^^;