Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.
A reviewer stated,
First, this is not your typical cookbook. You will probably first notice that there are no big flashy pictures of perfect looking food. Next you will see that you have to read about 100pages to get to the recipes. But it is well worth it.
The first half of the book deals with the history and ingreadiants of Japanese country cooking. The second half has all the recipes. For some of the ingredients you will probably have to try an Asian market, but over all most of the recipes are pretty simple, healthy, and taste great. A lot of these dishes are also not the type of food that you will find at the typical Japanese restaurant, they are what you will probably encounter if you are lucky enough to be invited to someone's house for dinner in Japan.
Also nice is that many simple things such as how to cook rice in a pot or cut up a whole fish are covered for less expert cooks.
Gaku Homma, founder and chief instructor of Nippon Kan Aikido and Cultural Center in Denver, Colorado, is owner and head chef of Denver's highly acclaimed Domo restaurant. His experiences as Aikido instructor combined with his talents as a chef led to the creation of The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World.
So if you like more Asian food or just want to try something different I really recommend this book.
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