Japanese soups : 66 nourishing broths, stews and hotpots / Keiko Iwasaki.
Material type: TextLanguage: English Original language: Japanese Publisher: Clarendon, Vermont : Tuttle Publishing, [2021]Copyright date: ©2011Copyright date: ©2020 [English translation]Description: 128 pages : color illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 9784805315897 (hardcover)
- 480531589X (hardcover)
Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|
Athens | Non-fiction | 641.5952 Iw (Browse shelf(Opens below)) | Available | 40000000061655 |
Translated from the Japanese.
Includes index.
Why Japanese soups? -- The 5 benefits of Japanese soups -- The 4 basic rules for making perfect soups. Create umami using dashi stock ; Create flavor using seasonings ; Create depth using aromatics ; Improve taste with ingredient pairings -- Glossary of Japanese ingredients -- Boosting richness & umami -- Fish soups -- Meaty soups -- Vegetable soups -- Quick soups -- Mini hotpot soups -- Main dish soups -- Late-night soups.
"Soup is an integral part of the traditional Japanese meal-whether a delicate miso soup in a lacquered bowl to be sipped as you eat your rice, or a rich and flavorful broth poured over a noodle dish. In this book, Japanese culinary expert Keiko Iwasaki shares the homemade soup recipes that she makes regularly for her family and friends at home-ranging from filling one-pot meals to light and tasty accompaniments.