Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More Paperback – April 29, 2014

During a recent trip to Japan, we were highly impressed by the delicacy and beautiful preparation of traditional Japanese cuisine. Their food in general is much, much healthier than what we normally eat in the U.S. It is no coincidence that you will rarely, if ever, see an overweight person in Japan, even though they eat a lot and they eat often. It is also no coincidence that the Japanese have one of the longest life spans in the world. We looked at a lot of cookbooks, and we definitely made the right choice with this one. The recipes are (as the title implies) simple to prepare and utilize fresh, unadulterated ingredients. The book also describes in pleasant detail the philosophy and culture behind Japanese cooking--the emphasis on freshness, beauty, and preparation. It is a radical departure from typical American food, one that will make you feel better, give you more energy, and probably live longer. Highly recommended.

Japanese Cooking Made Simple does its best to make Japanese cooking simple, but as one reads, it becomes clear that to truly cook Japanese, one must cultivate a whole new mindset and approach to food. Simple seems like misnomer here; perhaps elegant would be a better word. There is a certain amount of care, consideration and unyielding technique that goes into these meals. There is also a certain spirit of ceremony and ritual that carries through the entire process of shopping, preparation and eating. Those who have seen Jiro Dreams of Sushi will understand that the best Japanese meals are made holistically - one should not decide on the spur of the moment to throw together a Japanese dinner, unless it is something very elementary like a noodle dish or a soup. One must first gather and hone the tools, prepare the ingredients, and most importantly, cultivate the attitude necessary to create the meal in the spirit of commitment and harmony.The author(s) of Japanese Cooking Made Simple do(es) a good job of conveying the necessity of a comprehensive, fastidious approach, without intimidating the reader into inaction. Most of the recipes are fairly simple - it is just that everything must be just so, with little room for distraction, substitution or improvisation. The introductory section and the smaller introductions before each chapter do a good job informing and putting the food families in context, but there is still a lot of Japanese vocabulary and tradition that has to be heavily compressed. One way the book could be improved is with the inclusion of more visuals. There are some useful illustrations for sushi-making, but in a book filled with so many unfamiliar ingredients, words and techniques, pictures or drawings would be a guiding and reassuring force for the reader trying to visualize the process and the goal.Disclosure: I received a hardcover copy of this book at no charge.

I am an ardent foodie and love to try different cuisines all the time! I always thought Japanese cooking is really hard and hence whenever we had a craving for Japanese food, we just went out to a restaurant or ordered food in. I got this book as a gift from a friend recently and totally loved it! The book starts in great detail about terminologies of Japanese food and even touches upon fine nuances like tools and tableware appropriate for this cuisine. It delves deeper into various unique combinations of proteins and sauces, serving up some really exotic recipes. For all those who thought Japanese food is all about sushi, this one is an eye-opener. There are so many different types of rice, noodles, and so many ways of cooking them.I even tried a few recipes like Shrimp Tempura and Tofu with Mushroom sauce and both turned out great! Chicken Yakitori and Steamed Green Tea cakes are next on my list. I totally adore the way in which each step in the recipe has been detailed making it so much easier ansd simpler for beginners like me! Happy Cooking!

I really like that this cookbook explains the different flavorings that go into cooking and the basic cooking styles before going into the recipes. I like knowing how a region's cuisine works before I start making the dishes so those explanations give me a nice foundation to work from. Each recipe I've made had been delicious (though salty because apparently the Japanese use fermented items and seaweed for many dishes). So far I've made the Pork Belly Ramen, soy simmered carrots, miso steak, spinach salad, and some other dishes that I can't recall at the moment. I was particularly excited about the ramen. I have always wanted to make it but never could get the broth right. The one time I ate ramen at a restaurant was very disappointing so I've been wanting to make my own for awhile. The Pork Belly Ramen recipe broke down how to prepare the meat which is also the base for the broth. It took a few hours to make (like any delicious broth should in my opinion) and it turned out great! So far I am very satisfied with this cookbook and I find it easy to follow.

Japanese Cooking Made Simple is a great book to have as a beginner guide to this genre of cooking. I received a free copy of this, and what I've read so far tells me that the author put in time and research to become knowledgable about the subject. The list of cooking utensils needed is thorough, and the recipes are clear and easy enough to follow. Although the author states that this way of cooking is often more simple than we think, it still seems a bit more involved than what they admit. All things considered, it's a good book for the budding foodie.

Grandson loves this cookbook ! prompt delivery