Japanese Farm Food

Download or read book Japanese Farm Food written by Nancy Singleton Hachisu and published by Andrews Mcmeel+ORM. This book was released on 2012-09-04 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: This award-winning cookbook offers a unique look at life on a Japanese farm through 165 recipes, personal stories and stunning photographs. American born and raised, Nancy Singleton Hachisu lives with her husband and sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking. Combining stories and recipes, Japanese Farm Food is about food, family, and community. More than 350 vibrant images by Kenji Miura evoke the beautiful Japanese countryside and life on a traditional farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers’ markets, and for home cooks looking for accessible Japanese dishes. Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book

Download or read book Preserving the Japanese Way written by Nancy Singleton Hachisu and published by Andrews Mcmeel+ORM. This book was released on 2015-08-11 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill

Download or read book How Japanese and Japanese-Americans Brought Soyfoods to the United States and the Hawaiian Islands--A History (1851-2011) written by William Shurtleff and published by Soyinfo Center. This book was released on 2011 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book History of Teriyaki (1813-2022) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2022-07-29 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 36 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Download or read book The National Geographic Magazine written by and published by . This book was released on 1923 with total page 1448 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Paul Rusch in Postwar Japan written by Andrew T. McDonald and published by University Press of Kentucky. This book was released on 2018-12-07 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paul Rusch first traveled from Louisville, Kentucky, to Tokyo in 1925 to help rebuild YMCA facilities in the wake of the Great Kanto earthquake. What was planned as a yearlong stay became his life's work as he joined with the Japan Episcopal Church to promote democracy and Western Christian ideals. Over the course of his remarkable life, Rusch served as a college professor and Episcopal missionary, and he was a catalyst for agricultural development, introducing dairy farming to highland Japan. In Paul Rusch in Postwar Japan, Andrew T. McDonald and Verlaine Stoner McDonald present Rusch's life as an epic story that crisscrosses two cultures, traversing war and peace, destruction and rebirth, private struggle and public triumph. As World War II approached, Rusch battled racial prejudice against Japanese Americans, yet also became an apologist for Japan's expansionist foreign policy. After Pearl Harbor, he was arrested as an enemy alien and witnessed the Doolittle Raid on Tokyo. Upon his release to the US in 1942, he joined military intelligence and returned to Japan in that capacity during the US occupation. Though Rusch was of modest origins, he deftly climbed social and military ladders to befriend some of the most intriguing figures of the era, including prime ministers and members of the Japanese royal family. Though he is perhaps best remembered for introducing organized American football in Japan, his greatest legacy is the founding of the Kiyosato Educational Experiment Project (KEEP), a vehicle for feeding, educating, and uplifting the rural poor of highland Japan. Today his legacy continues to inspire KEEP in the twenty-first century to promote peace, cultural exchange, environmental sustainability, and ecological preservation in Japan and beyond.

Download or read book The Essence of Japanese Cuisine written by Michael Ashkenazi and published by Routledge. This book was released on 2013-10-11 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.