Light Lunch Japan by Ruth Paget
Reading through Japan: From the Source published by Lonely Planet brought back memories to me of being an exchange student in Japan, working with Japanese clients in Chicago and Paris (France), presenting Japanese culture programs for teens as part of summer reading in Monterey County California, and reviewing Asian restaurants for the Monterey County Weekly newspaper.
I like the following recipes as introductions to Japanese cuisine:
p.183 – Okanomiyaki (Savory Pancakes)
-flour
-shredded cabbage
-bean sprouts
-pork belly (bacon)
-egg
I first ate this at the Gion Matsuri (Gion Festival) in Kyoto after walking between huge floats with taiko drummers playing. My host family took me to a restaurant where these pancakes were prepared on a tabletop grill. The salty soy sauce syrup tasted great in the sultry heat.
p.14 – Iga-Menchi (Squid Croquettes) - Shrimp could be a substitute for squid
-chopped squid
-cabbage
-onions
-carrot
-egg
-flour
-sake
-oil for frying
p.106 – Tonkatsu (Deep-fried Breaded Pork)
-flour
-egg
-pork loin
-bread crumbs
-cabbage and tomato to serve
p.206 – Torinabe (Chicken and Vegetable Hotpot)
-chicken
-soy
-mirin wine
-Chinese cabbage
-daikon (white radish)
-chicken
-shitake mushrooms
-tofu
-white rice
-egg
p.198 Kamata Udon (Wheat Noodles with Egg)
-udon noodles
-eggs
-light soy sauce
-chives
If you want to try making Japanese food that is not sushi, Japan: From the Source published by Lonely Planet might interest you.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
