Synopses & Reviews
andlt;bandgt;Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in andlt;iandgt;My Japanese Table.andlt;/iandgt;andlt;/bandgt;andlt;BRandgt;andlt;BRandgt; Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese food has become far more accessible than ever before.andlt;BRandgt;andlt;BRandgt; The recipes in this Japanese cookbook, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular bento (obento) lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home.andlt;BRandgt;andlt;BRandgt;andlt;bandgt;This Japanese cookbook includes chapters on:andlt;/bandgt;andlt;ulandgt;andlt;liandgt; Basic recipesandlt;/liandgt;andlt;liandgt; Sushiandlt;/liandgt;andlt;liandgt; Snacks and appetizersandlt;/liandgt;andlt;liandgt; Soups and saladsandlt;/liandgt;andlt;liandgt; Rice and noodlesandlt;/liandgt;andlt;liandgt; Meat and poultryandlt;/liandgt;andlt;liandgt; Fish and seafoodandlt;/liandgt;andlt;liandgt; Vegetable and tofu dishesandlt;/liandgt;andlt;liandgt; Bento Boxesandlt;/liandgt;andlt;liandgt; Desserts and drinksandlt;/liandgt;andlt;/ulandgt;
Review
"andlt;iandgt;My Japanese Tableandlt;/iandgt; takes you on a valuable journey of all the different facets of Japanese cuisine."and#8212;andlt;bandgt;Roy Yamaguchi, chef/founder of Roy's Restaurantsandlt;/bandgt;
Review
"The Boston Globe food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possess-able My Japanese Table."—Metropolis
Review
"The andlt;iandgt;Boston Globeandlt;/iandgt; food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possessable andlt;iandgt;My Japanese Tableandlt;/iandgt;."and#8212;andlt;bandgt;andlt;iandgt;Metropolisandlt;/iandgt;andlt;/bandgt;
Review
"My Japanese Table takes you on a valuable journey of all the different facets of Japanese cuisine."—Roy Yamaguchi, chef/founder of Roy's Restaurants
Review
"andlt;iandgt;My Japanese Tableandlt;/iandgt;, by Globe contributor Debra Samuels, provides a bright, clear path into what can seem like a forbidding cuisine."and#8212;andlt;bandgt;andlt;iandgt;The Boston Globeandlt;/iandgt;andlt;/bandgt;
Review
"Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion controland#8212;how much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plateand#8212;red, yellow, green, white and blackand#8212;means you have a balanced meal."and#8212;andlt;bandgt;NPR's Kitchen Windowandlt;/bandgt;
Review
"Additionally, authors themselves often have active Web sites of their own. Debra Samuels hosts the charming Cooking at Debra's, where she is promoting her forthcoming book andlt;iandgt;My Japanese Table: A Lifetime of Cooking with Friends and Familyandlt;/iandgt;."and#8212;andlt;bandgt;andlt;iandgt;Publishers Weeklyandlt;/iandgt;andlt;/bandgt;
Review
"It's not so much the type of food, but what I call 'a bento state of mind,'" Debra Samuels, author of andlt;iandgt;My Japanese Tableandlt;/iandgt;, said via e-mail. "I see the concept of bento as basically a food sampler, a colorful culinary puzzle. The benefits of the bento are smaller portions and greater variety of food."and#8212;andlt;bandgt;andlt;iandgt;Washington Postandlt;/iandgt;andlt;/bandgt;
Review
"Debra Samuels, author of andlt;iandgt;My Japanese Table: A Lifetime of Cooking With Friends and Family,andlt;/iandgt; said it is vital to use the freshest, high-quality sushi-grade fish you can find. While sushi topped with slices of different fish is traditional in restaurants, choose quality over variety when making sushi at home. Follow the usual health caveats if eating the fish raw or undercooked."and#8212;andlt;bandgt;andlt;iandgt;Chicago Tribuneandlt;/iandgt;andlt;/bandgt;
Review
"I expect to frequent my favorite sushi bars less often, which is all the more reason to delve into andlt;iandgt;My Japanese Table: A Lifetime of Cooking with Friends and Familyandlt;/iandgt; by Debra Samuels."and#8212;andlt;bandgt;andlt;iandgt;Seattle Timesandlt;/iandgt;andlt;/bandgt;
Synopsis
95 delicious and easy Japanese recipes from one of America's leading food writers
Synopsis
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in
My Japanese Table.Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese cooking has become far more accessible than ever before.
The recipes in this book, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular obento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home.
About the Author
andlt;bandgt;Debra Samuel'sandlt;/bandgt; invites us to enjoy her lifetime of experiences with the people and cuisine of Japan. The co-author of the bestselling andlt;iandgt;The Korean Table,andlt;/iandgt; Debra has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for the andlt;iandgt;Boston Globe.andlt;/iandgt; When she's not visiting Japan, Debra lives in Lexington, MA with her husband. andlt;iandgt;CookingAtDebras.comandlt;/iandgt;andlt;BRandgt;andlt;BRandgt;An avid cook himself, andlt;bandgt;Heath Robbins'andlt;/bandgt; passion for food is evident in his mouthwatering imagery. His pictures have graced the pages of national magazines and can be seen in advertisements for Welch's Grape Jelly, Uncle Ben's and French's. Robbins recently photographed andlt;iandgt;Fresh and Honest, Ciao Italia Big Fiveandlt;/iandgt; and andlt;iandgt;The Korean Tableandlt;/iandgt; cookbooks. He resides in Sherborn, MA with his family.andlt;BRandgt;andlt;BRandgt;andlt;bandgt;Roy Yamaguchiandlt;/bandgt; is the owner of Roy's restaurants and hosted the PBS-TV show, andlt;iandgt;Hawaii Cooksandlt;/iandgt; with Roy Yamaguchi. Yamaguchi is the author of andlt;iandgt;Roy's Fish and Seafood, Roy's Feasts from Hawaiiandlt;/iandgt; and andlt;iandgt;Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchenandlt;/iandgt;.
Table of Contents
andlt;bandgt;Foreword by Roy Yamaguchiandlt;BRandgt;A Lifetime of Cooking with Family and Friendsandlt;BRandgt;My Love Affair with Japanese Cuisineandlt;BRandgt;A Simple Guide to Japanese Ingredientsandlt;BRandgt;Useful Equipmentandlt;BRandgt;andlt;BRandgt;Basic Recipesandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;Soy Ginger Vinaigretteandlt;ilandgt;andlt;BRandgt;Spicy Mayonnaiseandlt;ilandgt;andlt;BRandgt;Wasabi Soy Sauce Dressingandlt;ilandgt;andlt;BRandgt;Tofu Dressingandlt;ilandgt;andlt;BRandgt;Akiko's Sesame Seed Dressingandlt;ilandgt;andlt;BRandgt;Odagiri Sensei's Sanbaizu Vinegar Dressingandlt;ilandgt;andlt;BRandgt;Crunchy Cucumbersandlt;ilandgt;andlt;BRandgt;Simple Mixed Picklesandlt;ilandgt;andlt;BRandgt;Preparing Japanese Riceandlt;ilandgt;andlt;BRandgt;Homemade Rice Seasoning Sprinklesandlt;ilandgt;andlt;BRandgt;Teriyaki Sauceandlt;ilandgt;andlt;BRandgt;Tempura Dipping Sauceandlt;ilandgt;andlt;BRandgt;Sweet Miso Sauceandlt;ilandgt;andlt;BRandgt;Quick Tonkatsu Sauceandlt;ilandgt;andlt;BRandgt;Debra's Shiso Pestoandlt;ilandgt;andlt;BRandgt;Black Sesame Seed Saltandlt;ilandgt;andlt;BRandgt;Kyoko's All Purpose Dashi Shoyu Concentrateandlt;ilandgt;andlt;BRandgt;Seasoned Rolled Omeletandlt;ilandgt;andlt;BRandgt;Seasoned Egg Shredsandlt;ilandgt;andlt;BRandgt;Seasoned Egg Wedgesandlt;ilandgt;andlt;BRandgt;Sweet Simmered Mushroomsandlt;ilandgt;andlt;BRandgt;Bonito Fish Stockandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 1andlt;/iandgt;andlt;bandgt; Sushiandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;How to Make Perfect Sushi Riceandlt;ilandgt;andlt;BRandgt;Brown Sushi Riceandlt;ilandgt;andlt;BRandgt;Classic Sushi Rollandlt;ilandgt;andlt;BRandgt;Crab and Avocado Inside Out Rollsandlt;ilandgt;andlt;BRandgt;Tuna and Cucumber Rollsandlt;ilandgt;andlt;BRandgt;Hayashi Sensei's Mini Sushi Ballsandlt;ilandgt;andlt;BRandgt;Sushi Hand Roll Partyandlt;ilandgt;andlt;BRandgt;Lobster Rolls with Wasabi Mayonnaiseandlt;ilandgt;andlt;BRandgt;Spicy Tuna Tartarandlt;ilandgt;andlt;BRandgt;Tuna Tartar Shiso Wrapsandlt;ilandgt;andlt;BRandgt;Scattered Sushi Rice Saladandlt;ilandgt;andlt;BRandgt;Smoked Salmon Pressed Sushiandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 2 andlt;/iandgt;andlt;bandgt;Snacks and Appetizersandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;Chicken Balls in Sweet Soy Glazeandlt;ilandgt;andlt;BRandgt;Soy Glazed Chicken Wingsandlt;ilandgt;andlt;BRandgt;Salted Edamame in the Podandlt;ilandgt;andlt;BRandgt;Eriko's Onion, Clam, and Potato Frittersandlt;ilandgt;andlt;BRandgt;Stuffed Savory Pancakeandlt;ilandgt;andlt;BRandgt;Beef and Asparagus Spiralsandlt;ilandgt;andlt;BRandgt;Mixed Yakitori Skewersandlt;ilandgt;andlt;BRandgt;Japanese Pot Stickersandlt;ilandgt;andlt;BRandgt;Yakitori Partyandlt;ilandgt;andlt;BRandgt;Yakitori Rice Bowlandlt;ilandgt;andlt;BRandgt;Salmon Roe with Grated Daikon in a Lemon Cupandlt;ilandgt;andlt;BRandgt;Tofu, Seafood, and Avocado Appetizerandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 3 andlt;/iandgt;andlt;bandgt;Soups and Saladsandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;Cherry Tomato Salad with Shiso and Basilandlt;ilandgt;andlt;BRandgt;Refreshing Tofu Saladandlt;ilandgt;andlt;BRandgt;Spinach, Tofu, and Bean Sprout Saladandlt;ilandgt;andlt;BRandgt;Sweet and Spicy Celery Saladandlt;ilandgt;andlt;BRandgt;Crabmeat and Seaweed Saladandlt;ilandgt;andlt;BRandgt;Carrot and Daikon Saladandlt;ilandgt;andlt;BRandgt;Carrot and Celery Salad with Hijiki Seaweedandlt;ilandgt;andlt;BRandgt;Delicate Seaweed Consommeandlt;ilandgt;andlt;BRandgt;Eriko's Chunky Miso Chowderandlt;ilandgt;andlt;BRandgt;Classic Miso Soupandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 4 andlt;/iandgt;andlt;bandgt;Rice and Noodlesandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;Chicken and Egg Rice Bowlandlt;ilandgt;andlt;BRandgt;Yoshie's Delicious Crab Fried Riceandlt;ilandgt;andlt;BRandgt;Fresh Tuna Rice Bowl with Cucumber, Avocado and Spicy Mayonnaiseandlt;ilandgt;andlt;BRandgt;Stuffed Rice Ballsandlt;ilandgt;andlt;BRandgt;Rice Bowl with Three Toppingsandlt;ilandgt;andlt;BRandgt;Sweet Soy Beef and Onion Rice Bowlandlt;ilandgt;andlt;BRandgt;Udon Noodles with Everythingandlt;ilandgt;andlt;BRandgt;Mushroom and Soba Noodle Soupandlt;ilandgt;andlt;BRandgt;Fried Cabbage and Pork Noodlesandlt;ilandgt;andlt;BRandgt;Spring Rain Summer Noodle Saladandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 5 andlt;/iandgt;andlt;bandgt;Meat and Poultryandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;Teriyaki Steak Tipsandlt;ilandgt;andlt;BRandgt;Japanese Style Fillet of Beefandlt;ilandgt;andlt;BRandgt;Sukiyaki Hot Potandlt;ilandgt;andlt;BRandgt;Sweet Soy Beef and Vegetablesandlt;ilandgt;andlt;BRandgt;Japanese Style Korean BBQandlt;ilandgt;andlt;BRandgt;Yoshie's Gyoza Hot Potandlt;ilandgt;andlt;BRandgt;Fried Pork Cutletsandlt;ilandgt;andlt;BRandgt;Sliced Pork with Gingerandlt;ilandgt;andlt;BRandgt;Classic Chicken Teriyakiandlt;ilandgt;andlt;BRandgt;Japanese Fried Chickenandlt;ilandgt;andlt;BRandgt;Shoko's Summer Sesame Chickenandlt;ilandgt;andlt;BRandgt;Red Miso Chicken and Vegetablesandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 6 andlt;/iandgt;andlt;bandgt;Fish and Seafoodandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;Fresh Tuna with Herbs and Crunchiesandlt;ilandgt;andlt;BRandgt;Fried Oystersandlt;ilandgt;andlt;BRandgt;Jumbo Shrimp Tempura_andlt;ilandgt;andlt;BRandgt;Soy Simmered Bluefish Filletsandlt;ilandgt;andlt;BRandgt;Scallops with Citrus Miso Sauceandlt;ilandgt;andlt;BRandgt;Salmon Rice Cooker Casseroleandlt;ilandgt;andlt;BRandgt;Succulent Salmon Teriyakiandlt;ilandgt;andlt;BRandgt;Mixed Seafood Hot Potandlt;ilandgt;andlt;BRandgt;Whole Red Snapper Steamed in Parchmentandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 7 andlt;/iandgt;andlt;bandgt;Vegetable and Tofu Dishesandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;String Beans with Crunchy Toasted Peanutsandlt;ilandgt;andlt;BRandgt;Simmered Daikon with Citrus Misoandlt;ilandgt;andlt;BRandgt;Shoko's Simmered Vegetables with Chickenandlt;ilandgt;andlt;BRandgt;Grilled Eggplant with Sweet Miso Sauceandlt;ilandgt;andlt;BRandgt;Eriko's Simmered Eggplantandlt;ilandgt;andlt;BRandgt;Tofu and Vegetable Scrambleandlt;ilandgt;andlt;BRandgt;Steamed Fresh Asparagus with Soy Mustard Dressingandlt;ilandgt;andlt;BRandgt;Sweet Potato Tempura Frittersandlt;ilandgt;andlt;BRandgt;Japanese Mushroom Melange with Butter and Soyandlt;ilandgt;andlt;BRandgt;Pumpkin Roundsandlt;ilandgt;andlt;BRandgt;Okra with Umeboshi and Katsuo Shredsandlt;ilandgt;andlt;BRandgt;Sliced Okra with Wasabi Joyuandlt;ilandgt;andlt;BRandgt;Tofu Hot Pot with All the Trimmingsandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 8 andlt;/iandgt;andlt;bandgt;Bentoandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;Bento Equipmentandlt;ilandgt;andlt;BRandgt;Bento Tipsandlt;ilandgt;andlt;BRandgt;Elementary School Samplerandlt;ilandgt;andlt;BRandgt;Office Lunch Bentoandlt;ilandgt;andlt;BRandgt;Travel Bentoandlt;ilandgt;andlt;BRandgt;Picnic Bentoandlt;ilandgt;andlt;BRandgt;Bento Teenandlt;ilandgt;andlt;BRandgt;Vegetarian Bentoandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Chapter 9 andlt;/iandgt;andlt;bandgt;Desserts and Drinksandlt;/bandgt;andlt;ulandgt;andlt;ilandgt;andlt;BRandgt;Fruit Cup with Mochi and Sweet Bean Toppingandlt;ilandgt;andlt;BRandgt;Mochi Ballsandlt;ilandgt;andlt;BRandgt;Mochi Dumplings with Strawberries and Red Bean Pasteandlt;ilandgt;andlt;BRandgt;Mochi Dough Made From Sweet Rice Flourandlt;ilandgt;andlt;BRandgt;Black Sesame Seed Puddingandlt;ilandgt;andlt;BRandgt;Matcha Chocolate Coffee Cakeandlt;ilandgt;andlt;BRandgt;Matcha Mochi Cupcakesandlt;ilandgt;andlt;BRandgt;Steamed Ginger Lemon Walnut Cakeandlt;ilandgt;andlt;BRandgt;Crepes Stuffed with Red Bean Jamandlt;ilandgt;andlt;BRandgt;Black Sesame Chiffon Cakeandlt;ilandgt;andlt;BRandgt;Sweet Shiso Ice Dessertandlt;ilandgt;andlt;BRandgt;Matcha Ice Creamandlt;ilandgt;andlt;BRandgt;Black Sesame Ice Creamandlt;ilandgt;andlt;BRandgt;Sencha Green Teaandlt;ilandgt;andlt;BRandgt;Hot Matcha Milkandlt;ilandgt;andlt;BRandgt;Matchaandlt;/ulandgt;andlt;BRandgt;andlt;BRandgt;andlt;bandgt;Bibliographyandlt;BRandgt;andlt;BRandgt;Indexandlt;/bandgt;