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    Japanese Cooking with Manga: The Gourmand Gohan Cookbook - 59 Easy Recipes Your Friends will Love!
    Japanese Cooking with Manga: The Gourmand Gohan Cookbook - 59 Easy Recipes Your Friends will Love!
    Japanese Cooking with Manga: The Gourmand Gohan Cookbook - 59 Easy Recipes Your Friends will Love!
    Ebook449 pages1 hour

    Japanese Cooking with Manga: The Gourmand Gohan Cookbook - 59 Easy Recipes Your Friends will Love!

    By Alexis Aldeguer, Maiko- San and Ilaria Mauro

    4.5/5

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    About this ebook

    "Just as it sounds, this recipe book is handwritten with drawings in the manga-style of cartoons and comics--and I don't think I've ever laughed so much reading a cookbook! […] A hip, fun, and delicious romp through Japanese recipes." -- Linda Garson, Culinaire Magazine
    LanguageEnglish
    PublisherTuttle Publishing
    Release dateNov 20, 2018
    ISBN9781462920099
    Japanese Cooking with Manga: The Gourmand Gohan Cookbook - 59 Easy Recipes Your Friends will Love!

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    Reviews for Japanese Cooking with Manga

    4.5/5

    3 ratings2 reviews

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    • 5/5
      Not your ordinary recipe cook books. This one is very well illustrated and comes with a lot of tips when cooking japanese dishes. Thank you for the great book.
    • 5/5
      I loved this book, I am a very visual person and not into boring long recipes. It is very helpful if you need something yummy and fast.

    Book preview

    Japanese Cooking with Manga - Alexis Aldeguer

    How the Gourmand Gohan team started

    Essential Japanese Ingredients

    Many Japanese ingredients are now available at supermarkets everywhere. The international section has short-grain rice, soy sauce and rice vinegar. You will also find gyoza wrappers, fresh tofu and even miso in the refrigerated section.

    Dashi Powder is the ubiquitous Japanese fish stock powder used in many Japanese dishes. Dashi soup stock can be made fresh from dried bonito flakes but it is also available in an instant powdered version that you just dissolve in water. Instant dashi stock powder comes in small packets or bottles and is useful when a small amount of dashi stock is required.

    Sesame Seeds White sesame seeds are more commonly used than black ones, which have a stronger flavor. You can buy them toasted or dry toast them yourself in a pan over medium heat, moving them around until they turn golden brown—but do not burn them! Black sesame seeds are used as a garnish and are sometimes used as a decoration for sushi.

    Rice Vinegar is available in Asian food stores and many supermarkets. Make sure the rice vinegar you purchase has only rice and water as the ingredients. Store it in a cool, dry place. The flavor of rice vinegar is more delicate than other vinegars. If you cannot find it, use diluted wine or cider vinegar.

    Dried Bonito Flakes are dried shavings of bonito fish sold in small plastic packets. The shavings come in varying sizes—the larger ones are used to make dashi soup stock whereas the finer ones are used as a garnish. They are available in Japanese stores and many supermarkets.

    Seaweed comes in many varieties, normally dried. Wakame is from the seas around Japan and Korea and has an intense color, sweet flavor and delicate texture. It is great in salads. Nori is a small and rugged seaweed. After being crushed and pressed, it is sold in packets as dried sheets, ready to make sushi! Kombu is a dark green seaweed, rich in minerals. Once reconstituted it’s used in salads and soups, and to flavor rice when cooking. Kombu is usually discarded after the dish or rice is cooked.

    Nori Seaweed

    Wakame Seaweed

    Kombu Seaweed

    Miso is a fermented soybean paste similar to Chinese black bean paste. It is available in the refrigerated section of Asian supermarkets and some health food stores. White, red or special blends are the commonly available miso varieties. Typically, the lighter the color of the miso, the sweeter and lighter the flavor.

    White Miso

    Red Miso

    Hatchomiso Black Miso

    Hatchomiso

    Soy Sauce is an essential ingredient in Japanese dishes. It is made of soybeans, wheat and salt. Generally, at the table, light soy sauce is used whereas in cooking, dark soy sauce is used.

    Umeboshi is a preserved Japanese sour plum. You can buy them whole, or as jars of umeboshi paste or in the form of umeboshi vinegar. Umeboshi has a sour and salty flavor and is used for salads, vegetables and over rice.

    Mirin is a sweet, amber-colored rice wine used as a flavoring in soups and sauces. It has low alcohol content and a high sugar content. Readily available in Japanese food stores and many supermarkets. If mirin is unavailable, cooking sherry may be substituted.

    You can make your own sushi soy sauce by heating 7 parts of light soy sauce + 3 parts of mirin in a saucepan until it comes to a boil. Allow it to cool, then pour into a bottle and refrigerate.

    Panko Breadcrumbs are dried white breadcrumbs that come in fine and coarse varieties. Used to coat deep-fried foods, they are crunchier than Western varieties. Substitute regular bread-crumbs if you cannot find them.

    Matcha Powder is a green tea powder with a light, sweet flavor. Green tea is associated with the traditional Japanese tea ceremony and is also used to make desserts like ice cream or cake.

    Wasabi is a spicy Japanese horseradish that is sold in powdered form or as a paste in a tube. It is normally eaten with sushi or sashimi.

    Noodles There are many different kinds of Japanese noodles. Udon are thick noodles made from wheat flour, and are available round or flat, fresh or dried. They have a soft and smooth texture and can be used in stir-fries, but are particularly good served in a hot dashi broth. Soba are thin noodles made with buckwheat flour, and have a soft texture. Substitute Chinese ramen or whole wheat spaghetti if you cannot find them.

    Udon noodles

    Soba noodles

    Tofu is a white curd made from soybean milk. Both silken and firm tofu are used in recipes throughout the book. Opt for varieties that are packed in water in your grocer’s refrigerated section. Once opened, tofu must be kept refrigerated, covered in water. Change the water daily. Stored this way, tofu can last for several days.

    Rice Sushi is usually made with special Japanese short-grain rice, commonly called sushi rice. It is a high quality rice that is sticky and slightly sweet (not to be mistaken for glutinous rice). Its high starch content creates the stickiness needed to make your

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