The Folk Art of Japanese Country Cooking by Gaku Homma

The Folk Art of Japanese Country Cooking by Gaku Homma

Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.

Gaku Homma, Nippon Kan's founder and chief instructor, is the author of Aikido for Life, The Folk Art of Japanese Rural Cookery, and Children and the Martial Arts: An Aikido Perspective. Morihei Ueshiba, the founder of Aikido, as well as other high-ranking instructors, have taught him.

SKU	Unavailable
ISBN 13	9781556430985
ISBN 10	1556430981
Title	The Folk Art of Japanese Country Cooking
Author	Gaku Homma
Condition	Unavailable
Binding Type	Paperback
Publisher	North Atlantic Books,U.S.
Year published	1993-01-14
Number of pages	288
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.