Helpful votes received on reviews:
100% (7 of 7)
Location: Honolulu, HI USA
In My Own Words:
A supreme foodie and world traveler, I'm now mixing business with pleasure as Japanese Food Host at www.bellaonline.com. My over 20 years of corporate and freelance writing experience encompasses clients such as Packaged Facts (the market research company) and JCPenney, as well as articles in International Business, Stores, The Baltimore Sun, The Japan Times, and many more publications. I li… Read moreA supreme foodie and world traveler, I'm now mixing business with pleasure as Japanese Food Host at www.bellaonline.com.
My over 20 years of corporate and freelance writing experience encompasses clients such as Packaged Facts (the market research company) and JCPenney, as well as articles in International Business, Stores, The Baltimore Sun, The Japan Times, and many more publications.
I live in beautiful Honolulu, Hawaii, with my husband, grown stepson, and 4 year old daughter.
|
|
Reviews
|
4 of 4 people found the following review helpful
Books that delve into Japanese cuisine beyond the popular restaurant dishes like sushi and miso soup are few and far between. And in that sense, this book does not disappoint. Shimbo's recipes are a joy, introducing over 200 wonderful dishes from the Japanese culinary repertoire to Western readers. Agedashi tofu (crisp tofu cubes in tempura sauce), negima-nabe (tuna and leek hotpot), multiple variations on fresh ramen and yakitori skewered chicken, the unusual gyuniku no misozuke (miso-marinated steak), usuyaki senbei (homemade rice crackers), mitsumame (chilled gelatin in syrup), along with modern Japanified Western standards like ebifurai (fried shrimp in a crisp breading), omu raisu… Read more
|
|
|
1 of 1 people found the following review helpful
I've owned this cookbook for several years and use it as a reference all the time as Japanese Food Host at BellaOnline and as editor of GourMAsia, a newsletter on Asian food. Yet I can't say I've ever made one of the recipes as-is. Like other cookbooks written by the famed Wei-Chuan Cooking School in Taiwan, the recipes in this book are highly authentic, and illustrated with step-by-step photographs. But be warned, for anyone looking to duplicate a Chinese dim sum experience at home: most are not by any means "easy to make." (Few types of dim sum are easy to make at home--which is precisely why Chinese families usually go out to Chinese restaurants for dim sum!) Another… Read more
|
|
|
A wonderfully accessible pocket-sized primer aimed at Americans who want to enjoy sake in the USA. This fun, eminently readable, book briefly discusses the culture of sake and how sake is brewed, then goes on to list and rate the best sake bars, shops, and breweries in North America. The authors are nothing if not opinionated, holding that although sake traditionally has been served warm, the flavor profiles can easily be destroyed by heat and most premium sakes taste best when served slightly chilled. There are suggestions of what foods to eat or serve with sake (no, not sushi!) and several recipes. I also learned a neat factoid: the standard Japanese toast, "Kampai!," is… Read more
|
|
