Free PDF Japanese Cooking Hawai'i Style, by Muriel Miura
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Japanese Cooking Hawai'i Style, by Muriel Miura
Free PDF Japanese Cooking Hawai'i Style, by Muriel Miura
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Product details
Spiral-bound: 208 pages
Publisher: Mutual Pub Co (October 30, 2006)
Language: English
ISBN-10: 1566477964
ISBN-13: 978-1566477963
Product Dimensions:
9.2 x 1.2 x 10 inches
Shipping Weight: 2.5 pounds
Average Customer Review:
4.8 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#933,216 in Books (See Top 100 in Books)
I love to eat Japanese dishes. Beautiful pictures of the final products.
I'm glad I got this book. It brings back memories of when I used to go over my friends house for the holidays. His parents would serve up these delicious and yet simple meals. Got this book yesterday and made four of the dishes already. The ingredients in this book is easy to find in most Asian markets. The recipes are simple and they taste like I remembered. Thank you Muriel.
Muriel Miura began her career as a home economist with Hawaii's Gas Co. She's hosted her own cooking shows. One of them called Cook Japanese which was aired on Hawaii Public Television in the early '70s.She's also an author of numerous cookbooks. In 1974, as a way to help pay for her daughter's private school tuition, she wrote Cook Japanese: Hawaiian Style which she self-published. This cookbook has become a classic and is now out of print. Thanks to her daughter's encouragement to revise and reprint this cookbook for her children, Muriel Miura's classic is once again available for a whole new generation to enjoy.The cookbook is sectioned into three parts:Part One: Things Japanese. . . How to Use Chopsticks. . . Japanese Table Setting. . . Decorative Ways of Cutting and Slicing. . . Japanese Cooking UtensilsPart Two: Recipes. . . Appetizers (Zenzai). . . Soup Stocks & Soups (Dashi and Owanrui). . . Rice Dishes (Gohanmono). . . Noodles (Menrui). . . Mixed Foods Vinegared Salads, and Pickled Vegetables (Aemono,Sunomono, & Tsukemono). . . Raw Fish (Sashimi). . . Foods Cooked in Seasoned Liquids (Niimono). . . Steamed Foods (Mushimono). . . Fried Foods (Agemono). . . One Pot Cooking (Nabemono). . . Broiled Foods (Yakimono). . . Tofu Dishes (Tofu Ryori). . . Desserts (Dezaato)Part Three: AppendicesThis book has many colored pictures of the prepared dishes. Many of the ingredients used can be found in the asian food aisle of most well stocked supermarkets these days. Ingredients which may be harder to obtain can more than likely be found through the internet.
My mother gave me this book a year ago when I wanted to make some Japanese food for my girlfriend (non-Asian). I liked it because the recipes were easy to follow, worked well, and had Japanese flavor and Hawaii flavor. I also like it as a Japanese-American cookbook, and being Japanese American, I don't see them too often. While it might not be the most "authentic" Japanese food (it's close), it is authentic Japanese Hawaii food and well worth the price.
Great recipes of Japanese Cooking as they do it back Home.... this is a GREAT cook book and I bought it on a recombination by a friend!
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