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When it was first published, Japanese Cooking: A Simple Art ... Read more

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. Minimize

When it was first published, Japanese Cooking: A Simple Art ... Read more

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. Minimize

Cook in Japanese Kanji. About our Dark T-Shirt: Don't waste ... Read more

Cook in Japanese Kanji. About our Dark T-Shirt: Don't waste time deciding on which shirt to put on each morning. This dark shirt t-shirt will never go out of style and hides stains better too. This high-quality t-shirt is pre-shrunk and 100% cotton, which makes it both comfortable and durable.. Cool Tee, TShirt, Shirt Minimize

100 capsules 500 milligrams 5:1 concentration Product Infor ... Read more

100 capsules 500 milligrams 5:1 concentration Product Information Product Code: C0750 Name: Shao Fu Zhu Yu Tang Alternate Name: Fennel Seed & Corydalis Combination Wade Giles Name: Shao-Fu-Chu-Yu-Tang Japanese Name: Vendor: Min Tong Products Product Line: Min Tong Manufacturing Process: water decocted concentrate(5:1) Dosage: 2-4 caps : 2-3X/day Materia Medica Categories Chapter: Invigorate the Blood Section: Invigorate Blood & Dispel Blood Stasis Symptoms Western Signs, Symptoms & Disease Categories Abdomen(Lower)-Distention Abdomen(Lower)-Masses Abdomen-Distention Supports fertility Supports normal menstruation Pain-Abdominal Pain-Lower Abdomen Premenstrual-Abdominal Pain Premenstrual-Low Back Pain Vagina-Discharge Vagina-Discharge (pink) Vagina-Discharge (white) Chinese Patterns Blood-Stagnant Ingredients Concentrated powders of natural herbal products tend to absorb moisture from the air. Hence, it is necessary for the manufacturer to add a suitable amount of excipient to stabilize the concentrated herbal products. Lactose and non-GMO starch are used as excipients. Pu Huang Bulrush Dang Gui (Shen) Tangkuei Wu Ling Zhi Flying Squirrel Feces (Pteropus) Chi Shao Peony (Red) Mo Yao Myrrh Rou Gui Cinnamon Bark Yan Hu Suo Corydalis Chuan Xiong Ligusticum Gan Jiang Ginger - Dried Xiao Hui Xiang Fennel Fruit Properties Channels Liver (36.2%) Spleen (32.5%) Heart (20.1%) Pericardium (2.3%) Gall Bladder (2.3%) Stomach (2.2%) Lung (2.1%) Kidney (1.8%) Properties Warm (49.4%) Neutral (28.1%) Slightly Cold (14.1%) Hot (8.4%) Tastes Acrid (33.1%) Bitter (31.6%) Sweet (28.1%) Sour (7.1%) Minimize

107 recipes for such delicacies as: tofu, custard, dumpling ... Read more

107 recipes for such delicacies as: tofu, custard, dumplings, miso soup, grilled salmon, teriaki, tempura, noodles in casserole, deserts and, of course, sushi, sushi, sashimi and more sushi. Over 100 full color photographs. All kosher. The recipes also show how all the ingredients are available at your local grocery store. Minimize

Easy Japanese Cooking: Bento Love features a collection of ... Read more

Easy Japanese Cooking: Bento Love features a collection of more than 60 mouth-watering, easy-to-make recipes designed to go. There are also columns on "Spices, Seasoning and Tupperware for Making Bento," "Bento I've Eaten," and "White Rice Is Good." Categories and recipes include:One Day, I'll Reach My Dreams Meat Bento:Beef Steak / Heavy Steak / Pork Cutlet / Salt Flavored ChickenFirst off, Heating Up the Meat Side Dishes:Pork and Cabbage / Spicy Pork / Szechwan Pork / Meat and Peppers in Oyster Sauce / Sweet and Spicy Meat and Shiitake Mushrooms / Meat with Sesame Seed Seasoning / Meat and Broccoli / Chicken and Cashew Nuts / Chicken and EggplantCompletely Satisfied, Lots of Fish!:Capelin Fry / Fish and Chips / Pacific Saury FryBread Bento:Hamburger / Tatar Sauce and Fish / Sausage and AvocadoSatisfaction Using Leftovers:Croquette and Meat / Savory Chicken / Meat Balls / Stewed Vegetables / Crispy Chinese DumplingsMain Dish in Big Volumes!:Spaghetti / Spinach and Pork Stir-fry / Egg, Chicken and String beans / Caviar and Rice / Stir-fry / Salmon over RiceLots of Vegetables Hidden Inside:Cabbage and Ground Pork Cutlet / Veggie Burger / Vegetable Spring Roll / Vegetables and Fried OystersBoiled Dishes to Add-On:Peppers in Oyster Sauce / Peppers in Sesame Sauce / Miniature Shrimp and Pods / Sweetened Spinach / Sausage and Spinach / Sweet Potato and Honey / Potatoes and Cheese / Potato, Ham and Cheese / Sesame Butter Potatoes / Broccoli and Ham /Asparagus and Bacon / Spicy Carrots / Tasty Cabbage / Chinese Chicken / Pickled Plum Flavored Chicken and Cucumber Minimize

The Battle of Midway (1942) was fought near the Pacific isl ... Read more

The Battle of Midway (1942) was fought near the Pacific island of Midway, and is considered a turning point in the Second World War. After Pearl Harbour, the Japanese planned to capture Midway to use as an advance base and to entrap and destroy the US Pacific Fleet. Because of intelligence, the US Pacific Fleet surprised the Japanese forces, sinking the four Japanese carriers, while losing the USS Yorktown alone. After Midway, the Americans and their allies took the offensive in the Pacific. Proof Quality 99.9% Pure Silver The coin is struck by The Perth Mint from 1oz of 99.9% pure silver in proof quality. Coloured Reverse Design The coin"s reverse portrays USS Enterprise, a Yorktown class aircraft carrier. The design includes a coloured depiction of a US dive-bomber above the Japanese aircraft carrier, the Akagi. Issued as Legal Tender Issued as legal tender under the Minimize

A Japanese chef introduces his trademark cuisine, which ble ... Read more

A Japanese chef introduces his trademark cuisine, which blends Japanese color combinations and aromas with such multicultural elements as traditional Chinese spices, simple Italian ingredients, and French style, along with more than 125 recipes for signature dishes. Minimize

Sushi, yakitori, tempura, tofu, miso-the Japanese food expl ... Read more

Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home. For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home. All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used. From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family. Minimize

Japanese Santoku knives are extremely versatile, offering t ... Read more

Japanese Santoku knives are extremely versatile, offering the benefits of both a cook's knife and a vegetable cleaver. This Japanese Santoku knife has a tall blade shape that makes it useful for chopping, and also allows you to use it as a scoop to pick up your chopped ingredients. Other features of this Japanese Santoku knife include a high-carbon stainless steel blade with Molybdenum Vanadium for durability, a POM handle for safe, non-slip grip, and it is even dishwasher-safe for easy cleanup. 7" blade length, 11 3/4" overall length. JK-02 Minimize

Dinner parties will never be the same again! Kentaro Kobaya ... Read more

Dinner parties will never be the same again! Kentaro Kobayashi's fifth volume of Easy Japanese Cooking invites everyone to taste the lighter side of dinner, appetizers!Recipes Include: 1 Dish Appetizers: Pickles/ Salsa/ Nachos/ Salmon Dip/ Avacado Dip/ Bruschetta/ Spicy Cucumbers/ Turnips/ Octopus Marinade/ Squid KimchiCrispy: Fried Cheeze/ Cheesy Rice Crackers/ Deep Fried Mochi/ Bacon/ Deep Fried Noodles/ Potato SkinsMeat: Wasabi-Flavored Steak Slices/ Scallions on Karubi Steak/ Garlic and Diced Meat/ Salted Cow Tongue/ Chives and Meat Stir Fry/ Meat Strips with Egg Yolk/ Salted Fried Chicken/ Stew with Balls of Chicken/ Roast Pork/ Sesame, Onion, and PorkStir Fry/ Fried Pork with Salty SauceToss It, Put It On: Sunny Lettuce Sesame Salad/ Shrimp and Avacado Mayo Salad/ Dried Fruits and Cream Cheese/ Parmesan Broccoli Salad/ White Radish Salad-3Ways/ Fried Tofu and Miso/ Cod Roe and Potato Kimchi/ Cod Roe and Potato ButterStandard Appetizers: Fried Chicken/ Tomato Salad/ German Potatos/ Pork Kimchi/ Boiled and Salty Beans/ Grilled Mushrooms/ Deep-Fried Eggplant/ Grilled Rice BallsJust Cabbage: Corned BeefCabbage/ Salted Cabbage/ Clam and Cabbage Garlic Stir Fry/ Chinese-style Pickled Cabbage/ Butter Cabbage/ Grilled CabbageTofu: Tofu Steak/ Lightly-Pickled Tofu/ Tofu and Pepper/ Chinese-style Tofu/ Tofu Stir Fry/ Okra and Tofu/ Hot and Spicy Tofu/ Tofu Kimchi SoupSpicy: Chicken Wings/ Garlic Potato Salad/ Chili Beef Bites/ Bean and Bacon Salad/ Hot and Spicy Shrimp/ Chicken and Onion Curry Marinade/ Sweet Potato Honey Mustard/ Chili-flavored Sausage/ Spicy PotatosFry Pan: Mini Shrimp and Vegetables Deep-Fried/ Clams with Oyster Sauce/ Potato and Bacon in Cheesy Cream Sauce/ Devil's Tongue and Soy Sauce. Fried Garlic/ Fish Paste and Peanuts Saute/ Garlic Grass Stir Fry/ Sea Urchin and Potato Saute/ Mushroom and Garlic Stir Fry/Napa Cabbage and Miso/ Mushroom and EggRice: Flavored Rice/ Garlic Rice/ Fish Rice Porridge/ Grilled Rice/ Chicken and Rice Soup Minimize

Japanese Udon 8.8 oz Pkg - Udon is a traditionally crafted ... Read more

Japanese Udon 8.8 oz Pkg - Udon is a traditionally crafted noodle made simply from hard red winter and spring wheat flour and fine sea salt. The most popular noodle in Japan, consistently rated 'ichi-ban' or number one. It's similar in shape, texture and cooking time to linguini and is ideal with a kombu/shoyu broth (dashi), with a dipping sauce or any way you enjoy pasta. Udon is low fat and a good source of dietary fiber and protein. Try Eden Foods Japanese Udon today. Minimize

Cnidium and Tea Formula (blended : not cooked) 100 grams 5: ... Read more

Cnidium and Tea Formula (blended : not cooked) 100 grams 5:1 concentration Product Information Product Code: 0590B Name: Chuan Xiong Cha Tiao San (blended w/o Xi Xin) Alternate Name: Cnidium & Tea Formula (blended : not cooked) Wade Giles Name: Japanese Name: Vendor: Min Tong Products Product Line: Min Tong Manufacturing Process: water decocted concentrate(5:1) Dosage: 1-2 grams : 2-3X/day Symptoms Western Signs, Symptoms & Disease Categories Chills Cold-Aversion Dizziness Face-Pain Fever Headache-Dull Nose-Congestion Pain-Face Chinese Patterns Wind-Exterior Invasion Cold-Exterior Patterns Tongue Signs Coating-White Coating-Thin Pulse Signs Floating Contraindications Deficent Qi Deficient Liver and Kidney Ingredients Concentrated powders of natural herbal products tend to absorb moisture from the air. Hence, it is necessary for the manufacturer to add a suitable amount of excipient to stabilize the concentrated herbal products. Lactose and non-GMO starch are used as excipients. Pin Yin Common Name Bo He Mint Jing Jie Schizonepeta Chuan Xiong Ligusticum Bai Zhi Angelica Dahurica Qiang Huo Notopterygium Gan Cao Licorice Fang Feng Siler Properties Channels Liver (33.9%) Lung (30.5%) Bladder (7.1%) Pericardium (6.3%) Gall Bladder (6.3%) Stomach (5%) Kidney (5%) Spleen (2.8%) Large Intestine (0.7%) Triple Burner (0.7%) Heart (0.7%) Small Intestine (0.7%) Properties Warm (34.1%) Cool (34.1%) Slightly Warm (23.3%) Neutral (8.5%) Tastes Acrid (57%) Aromatic (28.3%) Sweet (11.7%) Bitter (2.8%) Minimize

Morimoto's cooking has distinctive Japanese roots, yet it's ... Read more

Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home. AUTHOR BIO: Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer. Minimize

Japanese Cooking Ladle Chopsticks Holder #6701 This Japanes ... Read more

Japanese Cooking Ladle Chopsticks Holder #6701 This Japanese Ladle and Chopsticks holder is a must have kitchen gadget Dimension: 4in x 5-1/2in x 3-1/2in H Material: Plastic Made in Japan Minimize

A comprehensive, fully illustrated cookbook of popular Japa ... Read more

A comprehensive, fully illustrated cookbook of popular Japanese recipes Japanese Homestyle Cooking makes use of each season's most plentiful ingredients for preparing delicious meals. Including over 135 recipes, this comprehensive cookbook brings the most popular meals in Japanese homes to your home. The menu variety is stunning, with foods that are simmered, broiled, pan-fried, deep-fried, steamed, and dressed with vinegar. Recipes include Sashimi, one-pot meals, rice, noodles, soups and more. Since Japanese cuisine is world renowned for using healthful ingredients it is no surprise that the dishes featured here are ideal for health-conscious and weight-conscious consumers. All dishes are beautifully photographed in color and include fully illustrated, easy-to-follow directions. A special feature provides an illustrated listing of common Japanese utensils with directions for their proper use. Japanese Homestyle Cooking is the best reference you'll find for making delicious, healthy Japanese meals everyday. Minimize

Easy Japanese Cooking: Donburi Mania features a collection ... Read more

Easy Japanese Cooking: Donburi Mania features a collection of more than 70 mouth-watering, easy-to-make recipes mostdesigned to be made over rice. Categories and recipes include:Special Occasion Rice Bowls (over rice):Pork steak and vegetables / Crispy, crunchy fried chicken / Sunny-side up egg / pork fry / Vegetable stir fryVolume Rice Bowls (over rice):Soft cabbage and ginger flavored pork / Stewed pork and vegetables / Cheese and meat sauce / Stroganoff / Sesame grilled chicken/ Big chicken ball / Shrimp and chicken coconut curry / Mabo tofu / Kimchi / Noodles and porkPopular Basic Rice Bowls:Tempura / Grilled chicken / Chinese stir fry / Eggs and chicken / Eggs and fish paste / Chinese chive and shrimpDelicious Fish Rice Bowls:Tuna and avocado / Buttered yellowtail / Fish and spring greens / Sashimi / Sweet and sour swordfishQuick-to-make Rice Bowls:Pork and onion / Bacon and mushroom / Tuna omlette / Salmon and Wasabi / Clams and Scallops / Curried EelLots of Veggies Rice Bowls:Meat and peppers miso / Mish Mash of veggies / Sukiyaki Chicken / Chinese style pork and mushroom / Fried oysters / Eggplant,celery, and pork CurrySmall Rice Bowls:Greens and Caviar / Lotus Root / Scallop / Small fishSmall Side Dishes:Easy vegetable salad / Spring Rain Salad / Nuts and cheese salad / Arugula and cream cheese salad / Potato Salad / Grilled Eggplant/ Butter sautéed pumpkin / Tofu and mini-shrimp / Chicken and cucumber sesame seeds Minimize

Benriner Cook Help Japanese Turning Vegetable Slicer Brand ... Read more

Benriner Cook Help Japanese Turning Vegetable Slicer Brand New in Original Box! Made in Japan by Benriner Co.! Description Cook Help cuts down on the prep time needed for many recipes and dishes. With Cook Help, you can make different shredded vegetable strands by just rotating the handle, simply set the vegetable on Cook Help and turn the handle. * Made from Nylon-Glass, making it very durable and safe. * Includes three interchangeable stainless steel blades: Fine (1 mm), Medium (2.5 mm), and Coarse (4.4 mm) * Recommended for Household Use Only! * Made in Japan by Benriner Co. Minimize

Similar to Japanese kombu. Low temperature dried, enzyme ac ... Read more

Similar to Japanese kombu. Low temperature dried, enzyme active. Delicious as is soaked, simmered, sauted, roasted, pan fried and marinated. Tested for chemical, heavy metal and bacteriological pollutionContains a natural substance that enhances flavor and tenderizes. Meets all OCIA Organic Standards for sustainable harvesting and handling. Basic PrepOur wild kelp comes to you without processing or washing out any of its mineral richness. Please check for occasional tiny hidden pebbles or shells in the fronds. Some plants may be partially covered with a white powder of natural salts and sugars that precipitate from their cells during storage. Dont worry, this is normal, as are occasional spots on the fringes of more mature fronds. Keep unused kelp in this ziplock out of sunlight. Here are a few tips: Kelp expands to about 40% in liquid and will absorb up to five times its weight. Uncooked kelp is chewy until soaked or marinated. To fully tenderize, simmer 15029 minutes. Pressure cook 5 minutes, roast 3-4 minutes at 300, or pan fry 4-5 minutes until crisp.Kelp in SoupsReplace chicken or beef stock with kelp stock. Simmer 5 strip per qt. of liquid, at least 10 min. and remove if desired.Leave kelp in for richer broth, or remove, chop and reintroduce as part of soup. Reduces or eliminates the need for extra salt. Kelp in Salads Contributes broad mineral nutrition and chlorophyll green to your greens. Tenderize kelp by soaking (1 hr) marinating 1-24 hrs.) blanching, roasting or panfrying (see basic prep). Chop or crumble to bite size and toss with salad. Add dry kelp to any pickle recipe for a s Minimize

Simple, satisfying meals loaded with your favorite vegetabl ... Read more

Simple, satisfying meals loaded with your favorite vegetables. The fourth volume in Kentaro's Easy Japanese cooking series gives satiating dishes for all the veggie lovers. Recipes include:CURRY:Bean/ Winter Vegetable/ Coconut milk and EggplantSALADS:Ceasar/ Basil and Tomato/ Potato and Broccoli/ Tuna and Potato/ Potato/ Cilantro/ Watercress/ Carrot/ Grilled Pepper Marinade/ Turnip and Basil Marinade/ Chinese Celery Marinade/ Zucchini Marinade/ Asparagus and Sardine/ Tofu and Greens/ Anchovies and Egg/ Scallop and Rape Blossom/ Beans and Tomato/ Chicory and Blue CheeseSIMPLE MEALS:Yam Steak/ Chicory Sauté/ Sesame-Oil and Cabbage/ Sweet Potato Fry/ Onion Omelets/ Grilled Onion/ White Radish in Citrus Sauce/ Spicy Sesame Lotus Root/ Cucumber Garlic/ Spicy Pickled Cucumber/ Pumpkin Sauté/ Simmered Pumpkin/ Grilled Mushroom with Cheese/ Mushroom Rice Bowl/ Grilled Mushroom with Red Miso/ Leek Sauté/ Egg and Leek/ Simple Stir Fry/ Celery Stir Fry/ Burdock Root Medley/ Potato Medley/ Cauliflower Medley/ Boiled SpinachMAIN DISHES:Grilled Vegetables/ Gingered Eggplant/ Potato Gratin/ Tomato Stew/ Veggie Pizza/ Garlic and Anchovies Pizza/ Veggie Dumpling/ Veggie Taco/ 6 Treasure Stir Fry/ Veggie Fried Rice/ White Radish Omelet Sandwich/ Tofu Steak/ Lotus Root and Tofu Burger/Spicy vs. Sweet Deep Fried Tofu/ Noodles Salad/ Fried Onion and Noodles/ Easy Cold SoupSOUP TO WARM THE HEART:Gazpacho/ 3 brothers/ Vegetable/ Watercress/ Scallop and White Radish Cream/ Deep Fried Tofu/ Tofu/ Spicy Veggie/ Green LeafPASTA:Onion and Olive Oil Fettuccine/ Broccoli and Basil Penne/ Tomato Cappellini/ Green Onion Carbonara/ Anchovies and Cabbage Spaghetti/ Green Veggie Cream Pasta Minimize

Made to order. Grilled cheese, paninis, French toast--this ... Read more

Made to order. Grilled cheese, paninis, French toast--this little skillet has got you covered. From Cook's Essentials(R) Kitchenware. Minimize

In this simple, yet creative cookbook, Sumi Sensei shows h ... Read more

In this simple, yet creative cookbook, Sumi Sensei shows her young friend Karen how to make Japanese recipes like Miso Soup, Rice Balls, and Sushi. Minimize

In this simple, yet creative cookbook, Sumi Sensei shows h ... Read more

In this simple, yet creative cookbook, Sumi Sensei shows her young friend Karen how to make Japanese recipes like Miso Soup, Rice Balls, and Sushi. Minimize

Yoko Arimoto, arguably Japan's most popular expert on home ... Read more

Yoko Arimoto, arguably Japan's most popular expert on home cooking, is famous not only for her simple, healthy recipes, but for her stylish food presentation as well. The author of over 100 best-selling cookbooks in Japanese, Arimoto travels extensively and has homes in London, the Umbria region of Italy, and in both Tokyo and Nagano, Japan. From her experiences entertaining and cooking for all kinds of people, she has gained an understanding of differences in tastes and perspectives, enabling her to add an international flair to her native cuisine. In Simply Japanese, Arimoto presents about 60 recipes divided into several sections: seafood, meat, vegetables, tofu, deep-fried foods, rice and miso soup. The recipes are designed for the home cook -- not professional chefs -- and most don't require special ingredients or multiple steps. Rather, they are for creating casual dishes typically eaten in a contemporary Japanese home. Arimoto uses basic ingredients such as soy sauce, sake and nori, all readily available in the U.S.; and emphasizes fresh vegetables and local fish and meats. To liven things up, and to challenge the more adventurous cook, she does include some dishes with more exotic ingredients such as tarako pollock roe and yuzu citrus, found at Asian grocery stores.Methods range from simple procedures like learning to make teriyaki salmon and cornmeal shrimp tempura, to the 20-step process of making tofu from scratch. Each finished dish is shown in a beautiful photo, styled by the author using her own, everyday tableware. The key points of each method are also illustrated in detail with color photos, along with the author's helpful comments and quick tips. Arimoto provides a full explanation of the Japanese culinary style, from how many dishes are served and the kinds of plates used in the home, to the philosophy of healthy eating. Additional sections cover such topics as essential seasonings, home kitchen equipment and cooking techniques, directions for making dashi stock, and other supplemental information. Minimize

100 grams 5:1 concentration Product Information Product Cod ... Read more

100 grams 5:1 concentration Product Information Product Code: 3530B Name: Dang Gui Si Ni Tang **(blended w/o Xi Xin) Alternate Name: Tangkuei & Jujube (blended : not cooked) Wade Giles Name: Japanese Name: Vendor: Min Tong Products Product Line: Min Tong Manufacturing Process: water decocted concentrate(5:1) Dosage: 1-2 grams : 2-3X/day Materia Medica Categories Not currently available for this item. Symptoms Western Signs, Symptoms & Disease Categories Ears-Pain Extremities-Cold Frostbite Genitals-Retraction Supports fertility Limbs-Cold (Chronic) Low back pain Supports normal menstruation Muscle-Spasms Pain-Abdominal Pain-Ear Pain-Foot Pain-Hip Pain-Leg Pain-Low Back Pain-Scrotum Postpartum-blood stasis Chinese Patterns Blood-Deficient Yin-Deficient Yang Qi-Deficient Yang Organs- Qi Obstructed Tongue Signs Pale Coating-White Pulse Signs Fine Thin Submerged Contraindications Yin Deficiency Heat Patterns Warmer Seasons Warm Climate Ingredients Concentrated powders of natural herbal products tend to absorb moisture from the air. Hence, it is necessary for the manufacturer to add a suitable amount of excipient to stabilize the concentrated herbal products. Lactose and non-GMO starch are used as excipients. Dang Gui (Shen) Tangkuei Bai Shao Peony (White) Gui Zhi Cinnamon Twigs Da Zao (Red) Jujube - dates(Red) Mu Tong Clematis Armandi Gan Cao Licorice Properties Channels Spleen (24.5%) Heart (18.9%) Liver (18%) Bladder (11.9%) Lung (7.6%) Stomach (7.5%) Small Intestine (5.3%) Kidney (1%) Large Intestine (1%) Gall Bladder (1%) Pericardium (1%) Triple Burner (1%) Properties Warm (41%) Cool (33%) Neutral (26%) Tastes Sweet (42.9%) Bitter (29.9%) Acrid (16.9%) Sour (10%) Minimize

Yoko Arimoto, arguably Japan's most popular expert on home ... Read more

Yoko Arimoto, arguably Japan's most popular expert on home cooking, is famous not only for her simple, healthy recipes, but for her stylish food presentation as well. The author of over 100 best-selling cookbooks in Japanese, Arimoto travels extensively and has homes in London, the Umbria region of Italy, and in both Tokyo and Nagano, Japan. From her experiences entertaining and cooking for all kinds of people, she has gained an understanding of differences in tastes and perspectives, enabling her to add an international flair to her native cuisine. In Simply Japanese, Arimoto presents about 60 recipes divided into several sections: seafood, meat, vegetables, tofu, deep-fried foods, rice and miso soup. The recipes are designed for the home cook -- not professional chefs -- and most don't require special ingredients or multiple steps. Rather, they are for creating casual dishes typically eaten in a contemporary Japanese home. Arimoto uses basic ingredients such as soy sauce, sake and nori, all readily available in the U.S.; and emphasizes fresh vegetables and local fish and meats. To liven things up, and to challenge the more adventurous cook, she does include some dishes with more exotic ingredients such as tarako pollock roe and yuzu citrus, found at Asian grocery stores.Methods range from simple procedures like learning to make teriyaki salmon and cornmeal shrimp tempura, to the 20-step process of making tofu from scratch. Each finished dish is shown in a beautiful photo, styled by the author using her own, everyday tableware. The key points of each method are also illustrated in detail with color photos, along with the author's helpful comments and quick tips. Arimoto provides a full explanation of the Japanese culinary style, from how many dishes are served and the kinds of plates used in the home, to the philosophy of healthy eating. Additional sections cover such topics as essential seasonings, home kitchen equipment and cooking techniques, directions for making dashi stock, and other supplemental information. Minimize

American Range ARTY-72 Japanese Style Griddle 72" Wide Amer ... Read more

American Range ARTY-72 Japanese Style Griddle 72" Wide American Range Heavy Duty Restaurant Equipment was designed for continuous rugged use and performance. All the latest technology is incorporated to give you the best value for your money. American Range: Setting higher standards in the commercial cooking equipment industry. Stainless steel rugged exterior body. 30,000 BTU round burner to create a hot zone in the center of the griddle to accommodate this unique style of cooking. One year parts and labor warranty. Standard Features: Highly polished 3/4" thick steel griddle plate. Burner has adjustable gas valve and continuous pilot for instant ignition. Large capacity removable grease can. One piece rolled front for easy cleaning. Manually controlled valve for each burner. 3" wide stainless steel grease trough with a large grease tray. Optional Features: Extra burner(s) (see Options below). Chrome griddle plate (see Options below). Stainless steel all welded griddle plate splash (see Options below). 1" thick highly polished steel griddle plate (see Options below). Stainless steel stand (see Options below). Set of six casters for stainless steel stand (see Options below). Set of six 4" counter legs (see Options below). » Must specify type of gas and elevation if over 2000 ft. when ordering. » Image may not represent actual product and may include optional accessories. » Please allow 3-6 weeks for shipment. Call for details. Specifications: Manufacturer: American Range Model: ARTY-60 List Price: $7,000 Width: 72" Depth: 28" Height: 10.5" Weight: 640 lbs. Total BTU: 30,000 BTU Minimize

Cooking expert and lifestyle guru Harumi Kurihara has won o ... Read more

Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time. These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home. Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time. Minimize