Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stewsString the snow peas, parboil in lightly salted water, refresh in cold water, and drain. Devein the shrimp (page 48) ... Soak the cellophane noodles in ... Cut the tofu into 8 equal pieces, and the onions into 1 Vi-inch (4-cm) lengths. Remove the anbsp;...
|Title||:||Practical Japanese Cooking|
|Author||:||Shizuo Tsuji, Kōichirō Hata, Yoshikatsu Saeki|
|Publisher||:||Kodansha International - 1986|