Home/Hawaii Cooks: A Japanese Kitchen

Hawaii Cooks: A Japanese Kitchen

ISBN: 978-1939487-83-4 | Author: Muriel Miura
Sale Price $15.00
Regular Price $22.95
Weight 2 lbs
Dimensions 9 x 6 x 0.65 in
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The latest and destined to be the bestselling cookbook in the Hawai‘i Cooks series. Other titles: A Korean Kitchen, An Okinawan Kitchen, A Portuguese Kitchen, A Chinese Kitchen, A Filipino Kitchen.

Muriel Miura’s niche is Japanese cooking, Hawai‘i-style, and her guiding philosophy has always been that preparing food should be approachable, fun, and familycentered. She has shared her knowledge for more than five decades via classes, television shows, and more than twenty books, always seeking to keep traditional techniques alive.

In A Japanese Kitchen, Miura gives us 170 recipes based upon her family’s treasury of favorites. Here you’ll explore the essence of Japanese cooking, from Zensai (appetizers) to Okashi (desserts). There are many centuries-old recipes updated and Westernized to meet today’s tastes and lifestyles, and others that more clearly reflect the 150-year legacy of the Japanese in Hawaii.

A Japanese Kitchen is extensively illustrated, and includes detailed background information, cultural insights, and family vignettes, as well as ingredient and recipe indexes, a glossary, and essays on Japanese traditions and celebrations.

Food historian Arnold Hiura’s introduction shows how Japanese cooking has evolved in Hawai‘i. Miura’s no-nonsense approach demystifies Japanese cuisine for all cooks, beginner to advanced.

 

Bento & Zensai / Box Lunches & Appetizers

  • Gyuniku No Teriyaki Dango / Teriyaki Meatballs
  • Teriyaki Gyuniku No Kushi Sashi / Shari’s Teri Beef on a Stick
  • Kani Tamago Maki / Crab Egg Roll
  • Rumaki
  • Butaniku Konbu Maki / Pork Seaweed Roll
  • Katsuo/Maguro Butsu / Aku/‘Ahi (Tuna) Poke
  • Ebi No Nitsuke / Teriyaki Shrimp
  • Tamago Maki / Egg Roll
  • Horenso No Tamago Maki / Spinach-Egg Roll
  • Ika No Su-Miso / Squid with Miso Dip
  • Gyoza / Pork Pot Stickers

Dashi & Owanrui / Soup Stocks & Soups

  • Ichiban Dashi / Basic Soup Stock
  • Niban Dashi / Basic Stock for Vegetables
  • Dashi-no-Moto / Instant Soup Stock
  • Osumashi / Clear Soup
  • Miso Shiru / Soybean Paste Soup
  • Sakana No Suimono / Fish Cake Soup
  • Chiri / Fish and Tofu Soup
  • Ozoni / New Year’s Soup

Gohanmono / Rice Dishes

  • Gohan / Steamed Rice
  • Okayu / Rice Gruel
  • Imo-Gai / Rice in Tea with Sweet Potato
  • Tori Gohan / Chicken Rice
  • Maze Gohan / Mixed Rice
  • Oyako Donburi / Rice with Chicken and Egg Topping
  • Tendon / Rice with Tempura Topping
  • Unagi Donburi / Rice with Eel Topping
  • Kai Gohan / Clam with Rice
  • Tamago Gohan / Shari’s Egg and Rice
  • Endo Mushi / Green Peas and Rice
  • Sake Cha-Zuke / Salmon with Tea and Rice
  • Sekihan / Steamed Glutinous Rice with Red Azuki Beans
  • Mochi / Glutinous Rice Cakes

Sushi / Vinegar-Flavored Rice

  • Sushi Gohan / Basic Sushi Rice
  • Bara Sushi / Tossed Sushi
  • Nigiri Sushi / Finger Sushi
  • Nori Maki Sushi/Futomaki / Sushi Rolled in Seaweed
  • Inari Sushi / Cone Sushi
  • Oshi Sushi / Molded Sushi
  • Ika Sushi / Cuttlefish Sushi
  • Temaki Sushi / Hand-Rolled Sushi

Menrui / Noodle Dishes

  • Menrui No Kakejiru / Noodle Broth
  • Tsukejiru / Dipping Sauces for Noodles
  • Ramen No Kakejiru / Saimin Broth
  • Nabeyaki Udon / Noodles Cooked in Pot
  • Somen Salada / Somen Salad
  • Hiya Zomen / Cold Noodles
  • Sakana No Nitsuke To Somen / Fish with Somen
  • Hiya Ramen / Cold Saimin
  • Yaki Soba / Fried Noodles

Aemono, Sunomono, and Tsukemono / Mixed Foods, Vinegared Salads, and Pickled Vegetables

  • Goma Ae / Sesame Seed Dressing
  • Karashi Ae / Mustard Dressing
  • Shirae / Tofu Dressing
  • Wasabi Ae / Horseradish Dressing
  • Miso Mayo Ae / Miso Mayonnaise Salad Dressing
  • Peanut Butter Mayo Ae / Peanut Butter Mayonnaise Dressing
  • Goma Zu / Sesame Seed-Vinegar Dressing
  • Amazu / Sweet Vinegar Sauce
  • Ponzu / Tangy Shoyu Dressing
  • Oroshi Ae / Japanese Radish Dressing
  • Goma Joyu / Sesame Seed-Shoyu Dressing
  • Sanbaizu / Sweet Vinegar-Shoyu Dressing
  • Namasu No Moto / Dad’s Basic Vinegar Dressing
  • Tori To Yasai No Salada / Chicken-Vegetable Salad
  • Kani No Sunomono / Crab Salad
  • Kyuri Sumiso / Cucumber with Miso Sauce
  • Bi-ru Tsukemono-No-Moto / Beer Pickling Solution
  • Tsukemono-No-Moto / Mom’s Pickling Brine
  • Aka Daikon Amazu / Pickled Radish
  • Sanbaizuke / Pickled Vegetables
  • Takuwan / Pickled Yellow Radish
  • Ebi-Makina No Salada / Shrimp-Chinese Cabbage Salad
  • Kiri Daikon / Dried Radish
  • Nasubi No Karashi Zuke / Mustard Pickled Eggplant

Sashimi / Raw Fish

  • Sashimi / Sliced Raw Fish
  • Isobe Zukuri / Nori Wrapped Sashimi
  • Shibi no Tataki / Yellowfin Tuna Sashimi
  • Sashimi Dips
  • Momiji Oroshi / White Radish and Red Pepper Garnish
  • Lemon Joyu / Lemon-Flavored Shoyu
  • Chirizu / Spicy Dip
  • Tosa Joyu / Delicately Flavored Shoyu
  • Karashi (Wasabi) Joyu / Mustard-Shoyu
  • Mustard or Wasabi Paste

Nimono  / Simmered Foods

  • Teriyaki Chicken Wings
  • Umani / Vegetables with Chicken
  • Sakana No Nitsuke / Fish Cooked in Shoyu
  • Nishime / Cooked Vegetables
  • Tori No Kayaku Nabe / Mom’s Chicken Macaroni
  • Buta No Kayakunabe / Pork and Vegetables
  • Kabocha No Fukumeni / Simmered Pumpkin
  • Eda Mame Buta Ni / Pork with Green Beans
  • Mame Sato Ae / Sweet Lima Beans

Mushimono / Steamed Foods

  • Chawan Mushi / Steamed Custard
  • Mushi Zakana / Poached Fish
  • Sakana No Mushimono / Steamed Fish
  • Wakadori No Karei Mushi / Steamed Curried Chicken
  • Siu Mai / Steamed Pork Dumplings

Agemono / Fried Foods

  • Koromo / Tempura Batter
  • Tempura No Tsukejiru / Tempura Sauce
  • Karei Age / Curried Seafood Tempura
  • Iga Age / “Thorny” Tempura
  • Ebi No Kaki-Age / Shrimp Fritters
  • Kamaboko Tempura / Fish Cake Fritters
  • Ebi No Harusame Age / Shrimp–Long Rice Fritters
  • Kaki-Age / Fried Oysters
  • Iso Age / Fried Seaweed Roll
  • Ebi No Karei Age / Curried Shrimp
  • Mahimahi No Karei Age / Curried Mahimahi
  • Tonkatsu / Pork Cutlet
  • Kara Age / Fried Chicken-Japanese Style
  • Torikatsu / Chicken Cutlet
  • Tori No Mochiko Age / Mochiko Fried Chicken
  • Teba No Togarashi Age / Spicy Chicken Wings
  • Tori No Harusame Age / Fried Chicken with Long Rice
  • Hasu No Kimpira / Fried Lotus Root
  • Gobo No Kinpira / Fried Burdock Root
  • Onasu No Hasami-Age / Stuffed Fried Eggplant
  • Nasubi No Miso Kake / Fried Eggplant with Miso Sauce

Nabemono / One-Pot Cooking

  • Sukiyaki / Meat & Vegetables Cooked in Sauce
  • Mom’s Basic Sukiyaki Sauce
  • Shabu Shabu / Shabu Shabu with Ponzu
  • Teppan Yakiniku / Grilled Beef
  • Teppan Yaki Sauces
  • Gyuniku No Bata Yaki / Butter-Fried Beef
  • Jingisukan-Nabe / Genghis Khan Barbecue
  • Yosenabe / Japanese Stew

Yakimono / Grilled & Broiled Foods

  • Basic Teriyaki Sauces
  • Matsu Kage Yaki / Teriyaki Chicken
  • Gyuniku No Teriyaki / Teriyaki Beef
  • Abarabone No Teriyaki / Teriyaki Spareribs
  • Miso Yaki No Moto / Basic Miso Sauces
  • Tori To Onasu No Peanuts Yaki / Chicken and Eggplant with Peanuts
  • Gyuniku No Kushi Yaki / Beef Kabobs
  • Yakitori / Chicken Kabobs
  • Mahimahi No Yakimono / Broiled Mahimahi
  • Sakana No Shio Yaki / Salted Broiled Fish
  • Kani No Salada Yaki / Hot Crab Salad
  • Dashi Maki Tamago / Seasoned Omelet Roll

Tofu Ryori / Tofu Dishes

  • Hiya Yakko / Chilled Tofu
  • Yakidofu / Fried Tofu
  • Ebi Dofu / Shrimp Tofu
  • Kai Dofu / Clam Tofu
  • Shira Ae / Vegetables with Tofu Sauce
  • Fudanso No Shira Ae / Swiss Chard Salad with Tofu Dressing
  • Tofu No Hasami Age / Fried Stuffed Tofu
  • Tofu Tempura / Fried Tofu Fritters
  • Tofu No Yakimono / Tofu Casserole
  • Tofu No Teriyaki Dango / Teriyaki Tofu Burgers
  • Unohana/Okara / Seasoned Tofu Residue
  • Aburage No Nitsuke / Stuffed Fried Bean Curd in Shoyu
  • Fukubukuro / Stuffed Tofu Pouches
  • Agedashi Tofu / Deep-Fried Tofu in Broth

Okashi / Desserts & Confectionery

  • Kanten / Basic Kanten
  • Dad’s Cinnamon Kanten
  • Pineapple No Awa Yuki / Foamy Pineapple Kanten
  • Jell-O Kanten
  • Koshi An / Sweetened Bean Paste
  • Kona Kohi-Azuki Kanten / Kona Coffee-Red Bean Gelatin
  • An Pan / Bean Paste Rolls
  • Kasutera / Castella Sponge Cake
  • Yokan / Dad’s Bean Paste Dessert
  • Yaki Manju / Baked Bean Paste Pastry
  • Mushi Manju / Steamed Bean Paste
  • Sata An Da Gi / Japanese Doughnuts
  • Chichi Dango / Microwave Milk Dumplings
  • An Mochi
  • Dorayaki / Sweet Bean-Filled Pancakes
  • Ohagi / Red Bean Paste Rice

Nomimono / Beverages

  • Ocha / Tea
  • Sake

Additional information

Weight 2 lbs
Dimensions 9 x 6 x 0.65 in
Author

Binding

Pages

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