Authentic Japanese Cuisine For The American Kitchen

Authentic Japanese Cuisine for the
American kitchen
A Wide Collection of Easy-to-Make Japanese Home Cooked
Meals and Desserts
By Brenda Lewis

Published by LitFire Publishing
Atlanta, Georgia USA
ALL RIGHTS RESERVED:
No part of this book may be reproduced or transmitted for resale or use by any party
other than the individual purchaser who is the sole authorized user of this information.
Purchaser is authorized to use any of the information in this publication for his or her
own use only. All other reproduction or transmission, or any form or by any means,
electronic or mechanical, including photocopying, recording or by any informational
storage or retrieval system, is prohibited without express written permission from the
author.
DISCLAIMER:
While all attempts have been made to provide effective, verifiable information in this
Book, neither the Author nor Publisher assumes any responsibility for errors,
inaccuracies, or omissions. Any slights of people or organizations are unintentional.
This Book is not a source of medical information, and it should not be regarded as such.
This publication is designed to provide accurate and authoritative information in regard
to the subject matter covered. It is sold with the understanding that the publisher is
not engaged in rendering a medical service. As with any medical advice, the reader is
strongly encouraged to seek professional medical advice before taking action.

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Table Of Contents
Introduction
Chapter I – Introduction to Japanese Cooking
Chapter II – Cooking Basic Ingredients
Chapter III – Making Japanese Dressings, Dips and Sauces
Chapter IV – 100 Authentic Japanese Recipes You Can Try at Home
Chapter V – Japanese Confectionaries (Wagashi)
Conclusion

Introduction
Growing up in Japanese culture and cuisine, I have always thought of myself as an Asian by heart.
When my family left Asia and migrated back to the United States, I found myself growing
attached to the Asian dishes that I have grown up with. I scouted for Asian restaurants around
America but much to my dismay, there was always something missing. The uniqueness of the
authentic Japanese cuisine and the boldness of the flavors that every dish provides were the
reasons why I decided to study how to recreate the dishes that I enjoyed in my younger years.
With this book, I aim to influence my readers to explore foreign cuisines, such as Japanese. One
of my many goals in writing this book is to let my readers know how to cook Japanese dishes the
basic way.
The complete book is available on Amazon:
http://www.amazon.com/Authentic-Japanese-Cuisine-American-Kitchen-ebook/dp/B00VRIVQNY

Chapter I – Introduction to Japanese
Cooking
A Japanese meal traditionally consists of rice, vegetables, soup, and fish. Rice
comes in the form of white, brown, and may be glutinous. Vegetables come in
the form of salads, stir-fry, and sides to name a few. Soup comes in the form
of miso, curry, and noodles. Fish comes in the form of sushi, tempura, kara-
age and many more.
In Japanese history, the Japanese people used to shun the existence of meat
as their religion has forbidden its consumption. Tofu and fish were their main
sources of protein then. Nowadays, meat has become widely accepted in
many parts of Japan as part of their meals.
In this chapter, you will learn about traditional Japanese cuisine – the famous
dishes, the commonly used ingredients, and the food preparation methods.
Here, you will know that Japanese cooking can be made simple.

Chapter II – Cooking Basic Ingredients
To give you a convenient cooking experience, I have dedicated a chapter of recipes for
the common ingredients that are used in the recipes I have compiled in Chapter IV. I
suggest you practice making these first before you delve into the actual Japanese
dishes. Once you master these, cooking Japanese dishes will be easier for you.

Chapter III – Making Japanese
Dressings, Dips, and Sauces
Condiments such as dressings, dips, and sauces are widely used in the
Japanese cuisine as these can help in creating a bolder flavor for a
variety of Japanese dishes. The condiments in this chapter are
essential for the dishes that you will be creating with the help of the
recipes found in Chapter IV.

Chapter IV – 100 Japanese Recipes You
Can Try at Home
The Japanese cuisine is composed of uncountable dishes. In this
chapter, I will give you 100 recipes of Japanese dishes that you can
easily recreate in your own home.

Chapter V – Japanese Confectionaries
(Wagashi)
Wagashi or Japanese confectionaries are created in the most creative
and appealing way possible and are often served with tea. The
common types of Wagashi often include basic ingredients such as
anko, glutinous rice, and fruits.

Conclusion
By now, you have probably realized that cooking Japanese food is not as
complicated as you thought it would be. If you can’t find an ingredient in your
local supermarket, you can easily substitute it with anything that is available or
you can make it from scratch!
For me, cooking different cuisines is a non-stop experiment. If you get it wrong
the first time, do not be afraid to try again. I also didn’t get the flavors right the
first time, but I never stopped trying. Add your own twist to the Japanese recipes
in this book and make it your own! The true essence of Japanese cooking is
creativity after all.
I hope that you will try at least ten out of the 100+ recipes that I have compiled in
this book. You and your family will enjoy the bursting flavors of the Japanese
cuisine without having to go to a Japanese restaurant.

Authentic Japanese Cuisine For The American Kitchen

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