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The Japanese Kitchen [Paperback]

Kimiko Barber
4.5 out of 5 stars  See all reviews (2 customer reviews)

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Paperback, Aug. 27 2007 --  

Book Description

Aug. 27 2007
In her groundbreaking book, Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) and nori (seaweed), to the more unusual umeboshi (pickled plums) and fu (pretty, colored gluten sponge cakes). Through informative prose, beautiful food photography and images of real people from diverse backgrounds and cultures, The Japanese Kitchen tells the full story behind Japanese cuisine and makes it both inviting and accessible to all.

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Product Description

About the Author

KIMIKO BARBER (U.K.) is the author of Sushi, Taste and Technique; Easy Noodles; and Japanese Pure and Simple.

Inside This Book (Learn More)
First Sentence
As a small child growing up in Japan, I never thought it strange that gohan, the word for 'cooked rice,' also meant 'a meal.' Read the first page
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars A lovely book for foodies May 3 2011
By C. J. Thompson TOP 500 REVIEWER
Format:Paperback
This is one of the gems in my cookbook library. It is not a typical cookery book as such, although it does contain some 200 recipes. Rather, it is a compendium of articles on 100 basic ingredients in Japanese cuisine all categorized under 14 different headings. Each item is nicely illustrated and accompanied by a useful, detailed explanatory text and each entry includes a couple of recipes using the ingredient in question. In addition, there is a good introductory chapter about Japanese culture and cuisine as well as many beautiful photographs detailing scenes from Japan. Ultimately, it is not a book for the casual cook but it is the sort of publication that all serious foodies will love to browse through.
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4.0 out of 5 stars Japanese cuisine revealed Jan. 10 2005
Format:Hardcover
Not only do you learn about the various ingredients which are indigenous to the country, and essential to their cuisine but it is a trip thoughout the country, through pictures and text to the wonderful sights and aromas of this mysterious land. Familiar foods are prepared in totally different ways, and new ones are there to explore. With the advent of many ethnic food shops and open markets catering to many different cuisines one is now able to put a Japanese dish on your own table. Good reading without cooking as well.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.8 out of 5 stars  6 reviews
8 of 9 people found the following review helpful
5.0 out of 5 stars a brilliant introduction to Japanese food Feb. 6 2005
By joey ap simon - Published on Amazon.com
Format:Hardcover
The ingredients-led entries in this book make it easy to follow and I was amazed by how simple many of the recipes were. The five that I've made have all worked extremely well and been delicious. The photography is stunning and really brought alive the world that is Japanese cooking. I read about the book in Newsweek and thoroughly agree it's one of the best cookbooks I've found in the US during 2004. Just fab.
2 of 2 people found the following review helpful
5.0 out of 5 stars A lovely book for foodies May 3 2011
By C. J. Thompson - Published on Amazon.com
Format:Paperback
This is one of the gems in my cookbook library. It is not a typical cookery book as such, although it does contain some 200 recipes. Rather, it is a compendium of articles on 100 basic ingredients in Japanese cuisine all categorized under 14 different headings. Each item is nicely illustrated and accompanied by a useful, detailed explanatory text and each entry includes a couple of recipes using the ingredient in question. In addition, there is a good introductory chapter about Japanese culture and cuisine as well as many beautiful photographs detailing scenes from Japan. Ultimately, it is not a book for the casual cook but it is the sort of publication that all serious foodies will love to browse through.
1 of 1 people found the following review helpful
5.0 out of 5 stars The Japanese Kitchen Cookbook Jan. 9 2007
By AliMarie - Published on Amazon.com
Format:Hardcover
I was thrilled to be able to purchase this book through Amazon. It was out of print in Australia and my father was desperate to have it. The book is the best collection of authentic Japanese recipes we have ever seen.
4 of 6 people found the following review helpful
4.0 out of 5 stars Japanese cuisine revealed Jan. 10 2005
By Marilyn Donoghue - Published on Amazon.com
Format:Hardcover
Not only do you learn about the various ingredients which are indigenous to the country, and essential to their cuisine but it is a trip thoughout the country, through pictures and text to the wonderful sights and aromas of this mysterious land. Familiar foods are prepared in totally different ways, and new ones are there to explore. With the advent of many ethnic food shops and open markets catering to many different cuisines one is now able to put a Japanese dish on your own table. Good reading without cooking as well.
5.0 out of 5 stars Mystified by Japanese Ingredients? May 27 2012
By Nathanael Greene - Published on Amazon.com
Format:Hardcover|Verified Purchase
Mystified by Japanese food ingredients? Mystified by visits to Asian grocery markets? Mystified by the Asian languages on the food packaging or store signs in Asian grocery stores, or spoken by cashiers? If so, this is the book for you.

Japanese cuisine is one of the most healthful and pleasurable cuisines in the world, with unique and popular flavors - powerful reasons to become acquainted with Japanese food ingredients, if you want to cook at home or not, by incorporating Japanese ingredients into your SAD diet (Standard American Diet).

Japanese cookbooks make cursory attempts to tackle this task. However, this unique book accomplishes this neglected task with aplomb. The book's coverage is comprehensive, including obscure but important ingredients that are often if not always omitted in Japanese cookbooks - one discovers these ingredients' importance when chefs in New York City know about them but, unaccountably, not chefs in "cosmopolitan" Washington, D.C.!

This book contains recipes that utilize the ingredients discussed in the book. However, this book's main attraction is not the recipes, but the ingredients.

This book is long overdue for the Western market, where Japanese restaurants have long held sway. The author has lived in the UK for nearly a half a century, and has authored a number of English-language books about Japanese cooking - and she gave up a career in the world of high finance to do so.

This book, understandably, does not cover the somewhat arcane subject of the "traditionally" made - and extremely if not impossible to find - Japanese ingredients. See my customer review of JAPANESE FOODS THAT HEAL, by John and Jan Belleme, on this AMAZON.com website.
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