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| jiro sushi rice recipe: Sushi Chef: Sukiyabashi Jiro Shinzo Satomi, 2016-05-24 Revered restaurateur Jiro Ono’s (Jiro Dreams of Sushi) extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular. |
| jiro sushi rice recipe: Good Fish Becky Selengut, 2018-03-13 Learn to shop for—and cook—Pacific coast seafood that’s good for your health and the planet, with 100 recipes, plus cooking techniques and practical tips for buying. Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), find recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar. Good Fish is a bible for Pacific coast sustainable seafood. |
| jiro sushi rice recipe: First We Eat Eva Kosmas Flores, 2018-03-20 The acclaimed cookbook author shares creative new dishes that bring Mediterranean inspiration to the seasonal ingredients of the Pacific Northwest. Eva Kosmas Flores finds inspiration in her Greek heritage and the bountiful produce of her garden in Oregon. She uses both to craft her seasonal and approachable recipes, each paired with a mouthwatering image. Showcasing her unforgettable, atmospheric photography style, First We Eat is a gorgeous reference on seasonal cooking that celebrates the beauty of the Pacific Northwest, Mediterranean influences, effortless and stylish presentations, and simple preparations, all designed to share with friends and family. |
| jiro sushi rice recipe: Vietnamese Home Cooking Charles Phan, 2012-09-25 In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices. |
| jiro sushi rice recipe: Sushi: Jiro Gastronomy Jiro Ono, Yoshikazu Ono, Masuhiro Yamamoto, 2016-10-11 An authoritative guide on how to eat sushi by master chef Jiro Ono, subject of the award-winning documentary Jiro Dreams of Sushi. Succinct yet comprehensive, this little jewel of a book takes you through the seasonal offerings at Ono’s famed restaurant, Sukiyabashi Jiro. Descriptions of each type of sushi, featuring commentary from master Ono, are accompanied by beautiful full-page photography. You’ll learn the seasons in which the sushi is best served, the correct methods of eating it with either fingers or chopsticks, and how and when to use condiments. Small, portable, and stylish, Sushi: Jiro Gastronomy is the distillation of a lifetime’s worth of knowledge and a great gift for sushi lovers everywhere. |
| jiro sushi rice recipe: Easy Sushi Emi Kazuko, Peter Cassidy, 2000 With clean, fresh flavors and great good looks, sushi has never been so popular. It is delicious as a light meal or as part of a more substantial Japanese dinner and makes perfect party food. The term sushi comes from sumeshi, meaning vinegared rice, a vital part of all sushi dishes. In Easy Sushi Japanese food writer Emi Kazuko shows you how to cook the rice perfectly and how to make simple rolled sushi using classic ingredients such as cucumber, tuna, or salmon. Once you have mastered the easy ones you can explore more adventurous variations, using easy-to-find ingredients. If you thought making sushi was strictly for the professionals, Easy Sushi will amaze you. With Emi's simple-to-prepare recipes. |
| jiro sushi rice recipe: Japanese Women Don't Get Old or Fat Naomi Moriyama, 2006-12-26 What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn't you want to know their extraordinary secret? Japanese-born Naomi Moriyama reveals the secret to her own high-energy, successful lifestyle–and the key to the enduring health and beauty of Japanese women–in this exciting new book. The Japanese have the pleasure of eating one of the most delicious, nutritious, and naturally satisfying cuisines in the world without denial, without guilt…and, yes, without getting fat or looking old. As a young girl living in Tokyo, Naomi Moriyama grew up in the food utopia of the world, where fresh, simple, wholesome fare is prized as one of the greatest joys of life. She also spent much time basking in that other great center of Japanese food culture: her mother Chizuko's Tokyo kitchen. Now she brings the traditional secrets of her mother's kitchen to you in a book that embodies the perfect marriage of nature and culinary wisdom–Japanese home-style cooking. If you think you've eaten Japanese food, you haven't tasted anything yet. Japanese home-style cooking isn't just about sushi and raw fish but good, old-fashioned everyday-Japanese-mom's cooking that's stood the test of time–and waistlines–for decades. Reflected in this unique way of cooking are the age-old traditional values of family and the abiding Japanese love of simplicity, nature, and good health. It's the kind of food that millions of Japanese women like Naomi eat every day to stay healthy, slim, and youthful while pursuing an energetic, successful, on-the-go lifestyle. Even better, it's fast, it's easy, and you can start with something as simple as introducing brown rice to your diet. You'll begin feeling the benefits that keep Japanese women among the youngest-looking in the world after your very next meal! If you're tired of counting calories, counting carbs, and counting on being disappointed with diets that don't work and don't satisfy, it's time to discover one of the best-kept and most delicious secrets for a healthier, slimmer, and long-living lifestyle. It's time to discover the Japanese fountain of youth…. |
| jiro sushi rice recipe: The Weeknight Dinner Cookbook Mary Younkin, 2016-08-16 The Weeknight Dinner Cookbook is the perfect way to get dinner on the table quickly and easily with recipes for tasty main dishes and flavorful side dishes, plus a sprinkling of sweet treats. The recipes in this book are made from scratch and each chapter conveniently separates them by cook time: 15-25-minute meals, 30-45-minute meals and 5-10-minute prep (meals cook on their own in the slow cooker or oven)--Amazon.com. |
| jiro sushi rice recipe: Sushi Art Cookbook Ken Kawasumi, 2017-11-14 Entertain your friends and family with sushi that looks as fantastic as it tastes! As the world's appetite for Japanese sushi continues to skyrocket, the Sushi Art Cookbook introduces readers to the art of creating sushi that looks as fantastic as it tastes! Author Ken Kawasumi--principal lecturer at the Japanese Sushi Institute--is the pioneering chef behind Kazari Maki Sushi. The designs revealed by slicing the sushi logs into delicious morsels can be understated or refined, expressive or playful--whatever suits the occasion! A sushi cookbook like no other, this guide to decorative Kazari Maki Sushi includes: Instructions on how to prepare sushi rice, ingredients, and garnishes Essential sushi rolling and pressing techniques 85 designs from simple to sophisticated Detailed color photographs, documenting step-by-step assembly Anyone can create these simple-to-sophisticated sushi recipes and designs: Chrysanthemum Bunny Clown Smiley-Face Panda Cherry Blossom Guitar Penguin Bonsai Tree Samurai and much more! |
| jiro sushi rice recipe: The Just Bento Cookbook 2 Makiko Itoh, 2019-06-19 The author of the best-selling Just Bento Cookbook is back with hundreds of delicious new Japanese-lunchbox-style recipes—including many low-carb, vegetarian, and vegan options—that can be made quickly and without a lot of fuss. The passion for bento boxes shows no signs of letting up. Leading the way in popularizing these compact and portable boxed meals has been Makiko Itoh, blogger extraordinaire and author of the perennial bestseller, The Just Bento Cookbook. Itoh was instrumental in spreading the word that bentos are perfect for busy adults-on-the-go—they don’t have to be cute and they don’t have to take a lot of planning or prep time in order to be tasty, nutritious, and economical. In THE JUST BENTO COOKBOOK 2: Make-Ahead Lunches and More, Itoh offers hundreds of new recipes for bento-friendly dishes. The premise of this second cookbook is that anyone can make delicious, healthy bentos quickly and easily. Itoh focuses on three types of bentos with specific and appealing benefits: bentos that can be made ahead of time, “express” bentos that can be put together fast, using components right off the shelf or out of the refrigerator, and bentos for special dietary needs. Full-color photos accompany the directions and showcase the finished dishes. THE JUST BENTO COOKBOOK 2 opens with Itoh’s basic bento rules, revised to reflect comments she’s heard from her many fans after the first book came out. “Build Up Your Stash” explains why having some items ready to pack up and go is the key to stress-free bento-making. Here are tips on making foods that store well, organizing storage space, the best containers to use for different foods, what store-bought items to have on hand, etc. The first section, “Make-Ahead Bentos,” features recipes for a wide variety of dishes that can be prepared the night before or first thing in the morning. Here are different kinds of meatballs and burgers, including both Western versions and Japanese variations; mouth-watering chicken, pork, beef, egg and fish dishes; a section on “Tofu and Vegan” treats such as Ginger Tofu Teriyaki and Green Lentils and Brown Rice; and recipes for Rice Sandwiches such as Egg-wrapped Rice Sandwich with Bacon Rice Filling. A special section of Low Carb recipes based on shirataki noodles and konnyaku (konjac) offers fun and creative ways to use this no-cal, no-carb, no-sugar, gluten-free “miracle” noodle in dishes like Rice and Shirataki Pilaf with Shrimp, Shirataki Chicken “Ramen” in a Lunch Jar, and Shirataki with Sesame. “Express Bentos” presents very quick-to-assemble boxes comprised of foods that don’t require detailed recipes and don’t rely on pre-homemade items. From Mediterranean Pasta and Yakisoba bentos to a Deconstructed Taco Salad and Stir-fry Bento, the ideas here will prove to be lifesavers for busy people who need to get out of the house in a hurry but still want their flavorful, filling, and healthy lunch. Other new and exciting additions to this second volume include an entire section of recipes for Vegetable Side Dishes (Roast Asparagus with Balsamic Vinegar, Spicy Broccoli, and Potato and Corn Salad), and one for Japanese Vegetable Side Dishes (Buttery Kabocha Squash, Crunchy Stir-fried Soy Beans, Hijiki Seaweed with Garlic). Recipes for different versions of dashi will help readers keep a supply of this staple ingredient at the ready. And advice on tools and equipment, types of bento boxes and accessories, as well as a glossary and resource section, will ensure that preparing bentos is as enjoyable as eating them. |
| jiro sushi rice recipe: Sushi Kimiko Barber, Hiroki Takemura, 2011-08 Provides an invaluable guide to sushi etiquettte and customs and includes a unique fish identification guide, which details over 20 kinds of fish and shellfish and how to prepare them. |
| jiro sushi rice recipe: Edomae Sushi Kikuo Shimizu, Akira Saito, 2011 In 19th-century Edo, as busy and bustling as Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in |
| jiro sushi rice recipe: Japanese Cooking Made Simple Salinas Press, 2014-04-29 Easier and tastier than ordering out—make authentic Japanese recipes at home. Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight. People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so. Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate. In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy. |
| jiro sushi rice recipe: The Sushi Economy Sasha Issenberg, 2007 Journalist Sash Issenberg traces sushi's journey from Tokyo street snack to global delicacy, in this fascinating history. Issenberg examines not just the foodstuff itself, but the history, economics and businesses behind the famous fish recipes. It covers topics including the birth of modern sushi, the mysterious underworld of pirates and the tuna black market, Nobu Matsuhisa and what sushi chefs really do behind the bar. It jumps from Mediterranean docks to tuna-auctions to cargo holds to Shanghai streets, all the while making a surprising case against eating local. |
| jiro sushi rice recipe: The Just Bento Cookbook Makiko Itoh, 2018-12-24 Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados. |
| jiro sushi rice recipe: The Connoisseur's Guide to Sushi Dave Lowry, 2010 Sushi restaurants have become more popular than ever, with new locations popping up every day in big cities and small towns all across the country. Though Westerners are quickly learning to appreciate the unique flavors and textures of sushi, few truly understand the intricacies of the preparations, terminology, and culture they find at sushi restaurants. Fortunately, The Connoisseur's Guide to Sushi is here to help. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and - of course - the food that diners may encounter. He offers an alphabetical exploration of both the mainstays of the sushi restaurant (including the types of fish and sushi available) and the more adventurous offerings and toppings. There are also sections on sushi accompaniments, such as pickled vegetables, wasabi, beverages, etc.; on sushi etiquette; and on what to look for in a good sushi restaurant. Advice and anecdotes abound, ensuring that those who read this book will feel confident (and maybe even a little smug) the next time they go out for sushi. |
| jiro sushi rice recipe: The Zen of Fish Trevor Corson, 2007-05-29 Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it—is revealed in this entertaining documentary account by the author of the highly acclaimed The Secret Life of Lobsters. When a twenty-year-old woman arrives at America's first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers—and that's just the first two weeks. In this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling. The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history. |
| jiro sushi rice recipe: My Darling Lemon Thyme Emma Galloway, 2015-11-10 Vegetarian, gluten-free meals, small bites, and sweets to feed the whole family Think eating real food and pleasing all the palates in a busy family with young kids is impossible? My Darling Lemon Thyme's Emma Galloway inspires you to think again. Now available for the first time in the US, popular special diets blogger Emma Galloway's family cookbook, My Darling Lemon Thyme, is a collection of 100 recipes that reflect the philosophy that natural, whole food should be flavorsome, fun, and easy to prepare. Beyond just recipes, we savor Emma's stories about life with a young, energetic family too. Meant for anyone who loves great food that is also good for you, these delightfully fresh recipes are 100% vegetarian and gluten-free—icing on the (naturally sweetened) cake. You'll find foods your grandparents would recognize, not the food-like products humankind has developed to make our lives easier but which seem to make us ever more unhealthy. Beyond any labels, this book is less about eliminating and more about embracing food as it's supposed to be: whole and unadulterated, fresh from the earth, prepared with minimal fuss, and eaten in a way that nourishes our bodies. Emma's personal belief is that everyone can benefit from eating less wheat, meat, and dairy in their diet. But her recipes are not just for those with food intolerances or allergies or for vegetarians. The recipes are for everyone who wants to enjoy a better life and celebrate nutritious, wholesome, real cooking. Quite simply, My Darling Lemon Thyme offers us another way of eating, living, and being in the world, and in the kitchen. Extensive pantry-stocking instructions and a glossary are included. |
| jiro sushi rice recipe: Let's Make Ramen! Hugh Amano, Sarah Becan, 2019-07-16 A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE • ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENS Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes. |
| jiro sushi rice recipe: The I Hate to Cook Book Peg Bracken, 2010-06-16 There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of I Hate to Cook Book, and the other kind...the I Hate to Cook people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest. Peg Bracken Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I Hate to Cook Book. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy. 50 years later, times have certainly changed - but the appeal of The I Hate to Cook Book hasn't. This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible. |
| jiro sushi rice recipe: The Art and Science of Sushi JUN. TAKAHASHI, Hidemi Sato, Mitose Tsuchida, 2022-10 Discover everything there is to know about sushi! Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc. Marinate fish with kombu seaweed. Cure fish with vinegar and sugar. Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container). Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat. Shuck and prepare clams, such as the Mirugai Clam. Identify vinegar varieties and soy sauces. Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying). Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet. Recipes for 23 different types of sushi. Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish. |
| jiro sushi rice recipe: Japanese Farm Food Nancy Singleton Hachisu, 2012-09-04 Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years. |
| jiro sushi rice recipe: Just One Cookbook Namiko Chen, 2021 |
| jiro sushi rice recipe: Indulgent Eats at Home Jen Balisi, 2022-04-05 All the #Droolworthy Dishes of Your Foodie Dreams Pack your forks for the culinary trip of a lifetime with Instagram sensation Indulgent Eats! In Jen Balisi’s globally-inspired cookbook, she teaches you how to cook up vibrant and viral flavors from your Instagram feed. Get ready to wow your friends and followers as you tackle the techniques behind the most Instagrammable recipes. Start your morning sunny-side up with jiggly Japanese Pancakes with Togarashi Maple Bacon, then fry up some #PocketsofLove for lunch, like Jen’s Cheesy Pork and Plantain Empanadas or a skillet of crispy gyoza. Craving carbs for dinner? Stir up a Kimchi Fried Rice Volcano or #SendNoods with some Smoky Spicy Vodka Fusilli. Or whip up a weekend feast of comforting Khachapuri (Georgian Cheese Bread) and ultra-satisfying Filipino Sizzling Pork Belly Sisig. And be sure to keep your phone handy—every recipe includes a QR code that’ll link you to all of Jen’s exclusive behind-the-scenes content. Check out her signature videos for the incredible inspiration behind every dish, as well as helpful tips and tricks to cook each recipe like a pro. This show-stopping cookbook is bursting with gorgeous photography and dozens of indulgent meals. So whip out your passport and travel the world, one bite at a time. |
| jiro sushi rice recipe: Nanban Tim Anderson, 2016-04-26 Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food. |
| jiro sushi rice recipe: Oishii Eric C. Rath, 2021-04-15 Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines. |
| jiro sushi rice recipe: Fast Future David D. Burstein, 2013-02-12 A millennial examines how his generation is profoundly impacting politics, business, media, and activism They’ve been called trophy kids, entitled, narcissistic, the worst employees in history, and even the dumbest generation. But, argues David Burstein, the millennial generation’s unique blend of civic idealism and savvy pragmatism will enable us to overcome a deeply divided nation facing economic and environmental calamities. With eighty-million millennials (people who are today eighteen to thirty years old) coming of age and emerging as leaders, this is the largest generation in U.S. history, and, by 2020, its members will represent one out of every three adults. They are more ethnically and racially diverse than their elders and have begun their careers at a time when the recession has set back the job market. Yet they remain optimistic about their future and are deeply connected to one another. Drawing on extensive interviews with his millennial peers and compelling new research, Burstein illustrates how his generation is simultaneously shaping and being shaped by a fast-paced and fast-changing world. Part oral history, part social documentary, Fast Future reveals the impact and story of the millennial generation—in its own words. |
| jiro sushi rice recipe: Food52 Vegan Gena Hamshaw, 2015-09-22 An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns. Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better. With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way. |
| jiro sushi rice recipe: 101 Asian Dishes You Need to Cook Before You Die Jet Tila, 2017-06-27 Celebrity chef, Asian cooking expert and TV personality Jet Tila has compiled the best-of-the-best 101 Eastern recipes that every home cook needs to try before they die! The dishes are authentic yet unique to Jet--drawn from his varied cooking experience, unique heritage and travels. The dishes are also approachable--with simplified techniques, weeknight-friendly total cook times and ingredients commonly found in most urban grocery stores today. |
| jiro sushi rice recipe: The Gaijin Cookbook Ivan Orkin, Chris Ying, 2019 A discussion of Japanese cooking for the American home from Orkin, Chef's Table sensation and ramen genius (Food & Wine). |
| jiro sushi rice recipe: Seeing Like a State James C. Scott, 2020-03-17 One of the most profound and illuminating studies of this century to have been published in recent decades.--John Gray, New York Times Book Review Hailed as a magisterial critique of top-down social planning by the New York Times, this essential work analyzes disasters from Russia to Tanzania to uncover why states so often fail--sometimes catastrophically--in grand efforts to engineer their society or their environment, and uncovers the conditions common to all such planning disasters. Beautifully written, this book calls into sharp relief the nature of the world we now inhabit.--New Yorker A tour de force.-- Charles Tilly, Columbia University |
| jiro sushi rice recipe: Japanese Homestyle Cooking Tokiko Suzuki, 1999 Japanese Homestyle Cooking is a Japan Publications publication. |
| jiro sushi rice recipe: Sweet Bean Paste Durian Sukegawa, 2017-10-05 'I'm in story heaven with this book.' Cecelia Ahern, author of P.S. I Love You A charming tale of friendship, love and loneliness in contemporary Japan Sentaro has failed. He has a criminal record, drinks too much, and his dream of becoming a writer is just a distant memory. With only the blossoming of the cherry trees to mark the passing of time, he spends his days in a tiny confectionery shop selling dorayaki, a type of pancake filled with sweet bean paste. But everything is about to change. Into his life comes Tokue, an elderly woman with disfigured hands and a troubled past. Tokue makes the best sweet bean paste Sentaro has ever tasted. She begins to teach him her craft, but as their friendship flourishes, social pressures become impossible to escape and Tokue’s dark secret is revealed, with devastating consequences. Sweet Bean Paste is a moving novel about the burden of the past and the redemptive power of friendship. Translated into English for the first time, Durian Sukegawa’s beautiful prose is capturing hearts all over the world. |
| jiro sushi rice recipe: OATrageous Oatmeals Kathy Hester, 2014-09-16 OATrageous Oatmeals is a Simply Incredible Collection of Amazing Oatmeal Recipes Say goodbye to boring oats and bland mix-ins because bestselling author Kathy Hester shows you delicious and exciting new takes on everyone's favorite health food with Banana Oatmeal Cookie Pancakes, Hummingbird Cake Oatmeal, Chai-Spiced Oat Shakes and Blackberry Mojito Overnight Refrigerator Oats. And she doesn't stop there. Savory recipes like Mushroom Sun-Dried Tomato Steel-Cut Oat Risotto, Oats-bury Steaks, Not-from-a-Box Mac and Oat Chez—even a healthy vegan sausage crumble made from steel-cut oats and spices—will wow oatmeal fans with new and nutritious dishes to try. Save money by making your own staples like oat milk and oat yogurt. With breakfast, lunch, dinner and even drink and dessert recipes taken to the next level of wholesomeness and flavor, these OATrageous dishes will dazzle your whole family and are the perfect heart-healthy gift for every oatmeal lover out there. |
| jiro sushi rice recipe: Sushi Master Nick Sakagami, 2023-07-18 First published in 2019 by Quarry Books, an imprint of the Quarto Group--Title page verso. |
| jiro sushi rice recipe: Get Jiro! Anthony Bourdain, Joel Rose, 2013-05-07 For use in schools and libraries only. In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging. On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the Vertical Farm, who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive! Anthony Bourdain, top chef, acclaimed writer (Kitchen Confidential, Medium Raw) and star of the hit travel show, No Reservations, co-writes with Joel Rose (Kill Kill Faster Faster, The Blackest Bird) this stylized send-up of food culture and society, with detailed and dynamic art by Langdon Foss. |
| jiro sushi rice recipe: Pizza City, USA Steve Dolinsky, 2018-09-15 There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's Top 5 Pizzas in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike. |
| jiro sushi rice recipe: The Complete Asian Cookbook Charmaine Solomon, 2024-01-31 This new, updated edition of Charmaine Solomon's iconic The Complete Asian Cookbook honours the classic tome with a stunning contemporary design. Instantly heralded as a classic when it was first published in 1976, The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine’s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household. |
| jiro sushi rice recipe: Dinner Melissa Clark, 2017-03-07 200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef “Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi Dinner has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week. Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks. |
| jiro sushi rice recipe: The Complete Book of Sushi Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, 2004-09-15 The Complete Book of Sushi is the definitive sushi cookbook. The Japanese say that You eat with your eyes, and this is undoubtedly true with sushi. An art form in Japan, sushi is not only beautifully presented but healthy and delicious. Fresh and tasty, sushi is one of the most healthful foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. From traditional hand-rolled sushi to the modern sushi in a bowl, this sushi book will show you how to make these elegant dishes with ease. It also provides information on the history and benefits of sushi, as well as how to use sushi-making tools; cook perfect sushi rice; cut vegetables and decorations; and select fresh sushi fish and other ingredients. The Complete Book of Sushi features traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. With easy-to-follow step-by-step recipes and gorgeous color photographs, The Complete Book of Sushi is suitable for your cookbook collection. Delicious sushi recipes include: Planning and preparing a sushi meal Sushi rolls Nigiri-sushi Molded sushi Hand-Rolled sushi Vegetarian sushi Chirashi-sushi Wrapped sushi Sushi rice in fried tofu bags Sushi in a bowl New sushi Drinks, sauces and side dishes |
Kyoka Jiro - My Hero Academia Wiki
Kyoka Jiro (耳 (じ) 郎 (ろう) 響 (きょう) 香 (か) Jirō Kyōka?), also known as Hearing Hero: Earphone Jack (ヒアヒーローイヤホン＝ジャックHia Hīrō Iyahon Jakku?), was a student in …
Jiro Ono - Wikipedia
Jiro Ono (小野 二郎, Ono Jirō, born 27 October 1925) is a Japanese retired sushi chef and owner of Sukiyabashi Jiro, a sushi restaurant in Ginza, Chūō, Tokyo, Japan. [1] Ono is regarded by …
The Real Reason Sukiyabashi Jiro No Longer Has Its Michelin ...
Jul 1, 2022 · Top-notch technique earned Sukiyabashi Jiro as the first sushi restaurant to get three Michelin stars, but the reason its stars dropped in 2019 may shock you.
Getting a Reservation at Sukiyabashi Jiro & 10 Things to Know ...
Nov 1, 2022 · Many people want to know about the famous Sukiyabashi Jiro restaurant (also known as Sushi Jiro). Here is how to get a reservation and the amazing things to know!
Jiro Dreams of Sushi (2011) - IMDb
Jiro Dreams of Sushi: Directed by David Gelb. With Jiro Ono, Yoshikazu Ono, Masuhiro Yamamoto, Daisuke Nakazama. A documentary on 85-year-old sushi master Jiro Ono, his …
Jiro Ono Biography - Facts, Childhood, Family Life & Achievements
Jiro Ono is a Japanese chef who is credited by food artisans, contemporaries and critics as the greatest sushi craftsman alive. He is the owner of Sukiyabashi Jiro, a three-Michelin-starred …
The Ultimate Guide to Ramen Jiro: History, Recipes, and ...
Jun 7, 2024 · Jiro-style ramen is renowned for its thick, chewy noodles and a rich, fatty broth that distinguishes it from other ramen varieties. The broth, often made with pork bones and …
My Hero Academia: 10 Facts You Didn't Know About Kyoka Jiro
Dec 23, 2019 · Kyoka Jiro is a Hero aspirant studying in Class 1-A at U.A High School. Just like Midoriya and everyone else in the class, Jiro is aiming to become a strong pro Hero once she …
Jiro Dreams of Sushi - Wikipedia
Jiro Dreams of Sushi is a 2011 Japanese-language American documentary film directed by David Gelb. [2] The film follows Jiro Ono ( 小野 二郎 , Ono Jirō ) , a then-85-year-old sushi master …
Kyoka Jiro - Heroes Wiki
Kyoka Jiro (耳郎 響香), also known as the Hearing Hero: Earphone Jack (ヒアヒーロー イヤホン＝ジャック, Hia Hīrō Iyahon Jakku), is a supporting character in the My Hero Academia …
Kyoka Jiro - My Hero Academia Wiki
Kyoka Jiro (耳 (じ) 郎 (ろう) 響 (きょう) 香 (か) Jirō Kyōka?), also known as Hearing Hero: Earphone Jack (ヒアヒーローイヤホン＝ジャックHia Hīrō Iyahon Jakku?), was a student in Class 1-A at U.A. …
Jiro Ono - Wikipedia
Jiro Ono (小野 二郎, Ono Jirō, born 27 October 1925) is a Japanese retired sushi chef and owner of Sukiyabashi Jiro, a sushi restaurant in Ginza, Chūō, Tokyo, Japan. [1] Ono is regarded by …
The Real Reason Sukiyabashi Jiro No Longer Has Its Micheli…
Jul 1, 2022 · Top-notch technique earned Sukiyabashi Jiro as the first sushi restaurant to get three Michelin stars, but the reason its stars dropped in 2019 may shock you.
Getting a Reservation at Sukiyabashi Jiro & 10 Things …
Nov 1, 2022 · Many people want to know about the famous Sukiyabashi Jiro restaurant (also known as Sushi Jiro). Here is how to get a reservation and the amazing things to know!
Jiro Dreams of Sushi (2011) - IMDb
Jiro Dreams of Sushi: Directed by David Gelb. With Jiro Ono, Yoshikazu Ono, Masuhiro Yamamoto, Daisuke Nakazama. A documentary on 85-year-old sushi master Jiro Ono, his …
