Let's Cook Japanese Food!

What's a nice Jewish girl from New Jersey doing cooking japanese food?

When Amy Kaneko married into a Japanese family, she wanted to learn to cook her husband's favourite foods, but she was nervous about the strange ingredients and difficult techniques. To her surprise, her notions about Japanese food – the portions are tiny; everything is made with raw fish; the dishes are too complicated for everyday cooking – were all wrong.

With the help of her new in-laws, she found herself making Tonkatsu, crispy pork cutlets in a tangy sauce; Horensu no Goma Ae, lightly cooked spinach with a sweet-savoury sesame dressing; and Onigiri, cute little rice balls stuffed with salmon. Not only were these beyond yummy, they were simple to prepare, and what the average japanese housewife cooks at home for her family. Now you can too, along with a host of other delicious dishes. There's even something here for the kids: classic rice bowls, noodle dishes, and gyoza (pan fried dumplings) have been tested by Amy's two toddlers.

A comprehensive, descriptive glossary makes it easy to find and use Japanese specialties like daikon, miso, and wasabi. With familiar ingredients, easy substitutions, and surefire methods combined with a uniquely Japanese spin, this modern, practical and easy-to-cook cuisine is sure to become a favourite in your house.