Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy

As someone who has made many Japanese dishes at home, and who has also partaken in a friend's sumptuous Japanese New Year's spreads, I can tell you that many Japanese dishes involve some seriously intense preparation. I rarely make them at home because of that. But I adore the flavors of Japanese foods and crave them a lot more often than going out to Japanese restaurants (or semi-annual New Year's dinners!) allows, so I was really interested in trying this book when it came to my attention. I have to say that it has more than delivered. Everything I've tried has had great taste without the huge investment that more traditional recipes require. Sometimes it doesn't take much and certainly not nearly as much as I had thought to get those amazing flavors on the table! Flavors really are the thing and I want to thank the author for bringing those delicious tastes - attainable with so much ease, thanks to her - back into my own kitchen.

Hardly any pictures, and I’m a very visual person. I like to know how the end result should look. Did not use it at all.

So very glad I came across and bought this book. Many books that I've sampled so far were quite labor intensive but great if you dedicate the time to make their meals. This book will give you simple recipes that will land you a meal in a short amount of time, for the most part. So far so good, food is tasty and healthy compared to what I usually eat. I wanted some Japanese home cooking that doesn't make me work like a mad woman, I've got enough on my plate so to speak. I know dashi broths are important and one of the base ingredients in Japanese cooking but I cheat and use HonDashi to save time... It's not the same but it'll do when pressed for time. This book will save you time, save your sanity and feed your stomach and soul. Cheers!

I was given an opportunity via the publisher to read the Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy. I chose to review this cookbook and my opinion is freely given. This is a great cookbook for beginners, as the author gives a great introduction to the cuisine, with references to ingredients, tools, and techniques. I particularly liked the tip box with the allergy free alternatives, as this information will be handy for those with dietary restrictions. There are other tip boxes scattered throughout, delineated by a colorful pink section on the page. I found this extra information to be exceedingly helpful for a novice, such as myself. The recipe sections of the cookbook are logical and I have listed them below, along with some of my favorite recipes. Staples: Basic Short-Grain Rice; Dashi; Homemade Soys (various) Snacks and Salads: Easy Cucumber Pickles; Green Salad with Sesame-Miso Dressing; Japanese Potato Salad Vegetarian Dishes: Stir-fried Broccoli with Crispy Garlic; Roasted Peppers in Dashi Sauce Rice and Noodles: Mixed Rice with Pork and Bamboo Shoots; Tuna Chirashi with Snow Peas; Super Simple Ramen Seafood: Miso-Marinated Salmon; Hot Pot with Black Cod and Mushrooms; Panko Fried Shrimp Meat and Poultry: Classic Teriyaki Chicken; Ginger Pork with Green Cabbage and Rice; Slow Cooker Shoyu Chicken; Braised Potatoes with Beef There is also a glossary at the end that contains key terms, for which some readers may be unfamiliar. Overall, the author does a really good job of detailing the recipes step-by-step. I do wish there were photographs of the finished dishes, as I would have found them to be completely inspiring. I really enjoyed Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy and I look forward to making many of the dishes in the coming days.

We are using our social distancing time to learn how to cook traditional foods of our biracial family. We took one of our favorite meals - baked salmon and steamed green beans and jazzed it up with the furikake salmon and sesame green bean recipes from this book. The recipes were simple, easy to follow and added a lot of flavor that we all enjoyed including the 9 year old and 6 year old. We can’t wait to try more!

Have made three, trying to recreate my Japan experience. All turned out well and as authentic as non-Japanese produce could make them.

Very nice compilation of Japanese dishes beginners can follow.

Like many of the reviews for this book, I find the lack of picture make the recipes harder to follow. There are some seemingly contradictory instructions which might be clarified with a picture. The chapters start with a picture, but that's really it. The recipes we've tried have been pretty good so far, regardless. The book itself is cheaply made. It is paperback and the paper and ink are very cheap. Our book also came with apparent water damage. All in all, I'd recommend trying another beginner Japanese cookbook.

My daughter loves this book. There’s a culture with kids and loving all things Japanese.

Nice recipes but book lacks pictures

As someone who has made many Japanese dishes at home, and who has also partaken in a friend's sumptuous Japanese New Year's spreads, I can tell you that many Japanese dishes involve some seriously intense preparation. I rarely make them at home because of that. But I adore the flavors of Japanese foods and crave them a lot more often than going out to Japanese restaurants (or semi-annual New Year's dinners!) allows, so I was really interested in trying this book when it came to my attention. I have to say that it has more than delivered. Everything I've tried has had great taste without the huge investment that more traditional recipes require. Sometimes it doesn't take much and certainly not nearly as much as I had thought to get those amazing flavors on the table! Flavors really are the thing and I want to thank the author for bringing those delicious tastes - attainable with so much ease, thanks to her - back into my own kitchen.

Hardly any pictures, and I’m a very visual person. I like to know how the end result should look. Did not use it at all.

So very glad I came across and bought this book. Many books that I've sampled so far were quite labor intensive but great if you dedicate the time to make their meals. This book will give you simple recipes that will land you a meal in a short amount of time, for the most part. So far so good, food is tasty and healthy compared to what I usually eat. I wanted some Japanese home cooking that doesn't make me work like a mad woman, I've got enough on my plate so to speak. I know dashi broths are important and one of the base ingredients in Japanese cooking but I cheat and use HonDashi to save time... It's not the same but it'll do when pressed for time. This book will save you time, save your sanity and feed your stomach and soul. Cheers!

I was given an opportunity via the publisher to read the Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy. I chose to review this cookbook and my opinion is freely given. This is a great cookbook for beginners, as the author gives a great introduction to the cuisine, with references to ingredients, tools, and techniques. I particularly liked the tip box with the allergy free alternatives, as this information will be handy for those with dietary restrictions. There are other tip boxes scattered throughout, delineated by a colorful pink section on the page. I found this extra information to be exceedingly helpful for a novice, such as myself. The recipe sections of the cookbook are logical and I have listed them below, along with some of my favorite recipes. Staples: Basic Short-Grain Rice; Dashi; Homemade Soys (various) Snacks and Salads: Easy Cucumber Pickles; Green Salad with Sesame-Miso Dressing; Japanese Potato Salad Vegetarian Dishes: Stir-fried Broccoli with Crispy Garlic; Roasted Peppers in Dashi Sauce Rice and Noodles: Mixed Rice with Pork and Bamboo Shoots; Tuna Chirashi with Snow Peas; Super Simple Ramen Seafood: Miso-Marinated Salmon; Hot Pot with Black Cod and Mushrooms; Panko Fried Shrimp Meat and Poultry: Classic Teriyaki Chicken; Ginger Pork with Green Cabbage and Rice; Slow Cooker Shoyu Chicken; Braised Potatoes with Beef There is also a glossary at the end that contains key terms, for which some readers may be unfamiliar. Overall, the author does a really good job of detailing the recipes step-by-step. I do wish there were photographs of the finished dishes, as I would have found them to be completely inspiring. I really enjoyed Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy and I look forward to making many of the dishes in the coming days.

We are using our social distancing time to learn how to cook traditional foods of our biracial family. We took one of our favorite meals - baked salmon and steamed green beans and jazzed it up with the furikake salmon and sesame green bean recipes from this book. The recipes were simple, easy to follow and added a lot of flavor that we all enjoyed including the 9 year old and 6 year old. We can’t wait to try more!

Have made three, trying to recreate my Japan experience. All turned out well and as authentic as non-Japanese produce could make them.

Very nice compilation of Japanese dishes beginners can follow.

Like many of the reviews for this book, I find the lack of picture make the recipes harder to follow. There are some seemingly contradictory instructions which might be clarified with a picture. The chapters start with a picture, but that's really it. The recipes we've tried have been pretty good so far, regardless. The book itself is cheaply made. It is paperback and the paper and ink are very cheap. Our book also came with apparent water damage. All in all, I'd recommend trying another beginner Japanese cookbook.

My daughter loves this book. There’s a culture with kids and loving all things Japanese.

Nice recipes but book lacks pictures

this book is amazing!! it came in great packaging and wasn't damaged during shipping

Japanese Cookbook for Beginners is a tutorial guide and recipe collection for Japanese cuisine using (mostly) authentic ingredients. Due out 17th March 2020 from Callisto on their Rockridge Press imprint, it's 146 pages and will be available in paperback and ebook formats (ebook available now). It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. The book has a logical and easy to follow format. Chapter 1 covers the background meal planning and ingredient buying (including a general overview over pantry staples lists and tools and supplies in the Japanese kitchen) as well as a very general beginner-accessible discussion of the time-saving and streamlining techniques. The author also includes some logical pointers about containers, ingredients, and supplies. The recipe chapters are arranged thematically: staples, snacks and salads, vegetarian, rice and noodles, seafood, and meat and poultry. There is no included nutritional information, although special dietary information is included (gluten-free, nut-free, dairy, etc). Prep and variation tips are included in a footer at the bottom of each recipe. The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard only. Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store but some will need to be acquired at an Asian specialty grocer. The book also includes a short author bio, a glossary, and a metric conversion chart, but lacks any index or general ingredients index. My one small quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book. There are a number of fusion cuisine items (Japanese Mexican for example), so for purists, this is a much more general 'everyday' cookbook. Four stars. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

If you are like me and love Japanese culture and cuisine, this book is definitely for you. No ore stopping by a restaurant do Miso soup as takeout. Now you can chop and dice with the best of them (well maybe tofu), but miso soup is really easy to make at home and now you can do that too! Japanese-style fried rice, waiting for you with simple pantry and fridge ingredients - nothing fancy is needed. And if a specific ingredient, such as shiso, is not available in your local market or you do not feel like driving to the Asian supermarket in the next town, the author will often include substitutes that are more common in the USA. Overall, I was impressed by how well the author explained the recipes and they are certainly selected to cover common Japanese dishes and require no specific skills to prep. The author does include an introductory chapter on the Japanese kitchen and what common ingredients to have at home and then moves into various types of dishes such as port or vegetarian dishes as well as salads. Since Japanese are not big on desserts, no such chapter is included. But now Hambagu or hamburger steak can be prepped at home. Overall, a good selection and setting expectations appropriate for the beginner. I received a free copy of the book from the publisher at home.

I enjoy Japanese cuisine but have never tried to prepare any Japanese food. I am not an experienced cook but since the title is “Japanese Cookbook for Beginners”, I thought I’d give this cookbook a try. It’s an interesting cookbook and I enjoyed spending time looking through it. I especially liked the general tips included throughout the book, such as keeping a balance of flavors, shapes, and colors in a meal and the basics of chopstick etiquette. I appreciated the short glossary of Japanese cooking terms found at the back of the book. The cookbook begins with a chapter giving an overview of common ingredients, tools, and techniques for cooking Japanese foods. The remaining six chapters include a wide variety of recipes, with about twelve to fifteen recipes in each of these chapters. For example, there is a chapter called “Staples” which includes techniques on cooking rice, “Snacks and Salads”, and Vegetarian dishes. Many of the recipes, especially those in the “Rice and Noodles” and “Meat and Poultry” chapters sound delicious. I think the Bacon Fried Rice, Slow Cooker Shoyu Chicken, and the Pan-Tossed Garlicky Green Beans and Pork sound especially good. There is a good, if not entirely complete, index in the back to help you find your favorite recipe. If this cookbook had been described as simply a Japanese cookbook, I would have rated it much higher. However, I don’t think this cookbook is suitable for beginners. Most of the recipes require a large number of ingredients, although I appreciate that some recipes give suggestions on possible substitutions for some of the ingredients. The techniques described are often quite complex with no shortcuts offered. On top of that, there are not nearly enough pictures of completed dishes or illustrations of some of the techniques. There are a couple of photos at the beginning of the book and then one for each chapter and that’s it. For something that is supposed to be a beginning cookbook for dishes that are unfamiliar to many people, there should be many more photos. This is an interesting cookbook, but in my opinion is too advanced for beginners.

i confess that i knew very little about japanese food and cooking. i love food, specifically "asian" food, but most of my experience is with the local chinese restuarant or grocery store sushi. this book present great recipes--every one we tried was delicious. and it really helped me experience a more completely picture of japanese gastronomy. highly recommend.

This is not really a cookbook of Japanese home cooking. It’s more of a mix of some Japanese dishes plus quirky items the author likes. Nothing here really excited me too much, and some things I saw are really questionable or just plain wrong. And the copy I have is not a galley proof awaiting revisions. I was given the same edition that is now for sale. On page 7 she tells readers that Japanese rice is short-grain rice, but I can tell you that if you buy short-grain rice to make ordinary rice dishes, you will be disappointed. Japanese rice is not short-grain, it’s medium-grain. Short-grain rice is sweet rice, i.e. mochi rice, and it is not the staple rice used in everyday cooking. Short-grain rice is used to make okowa and mochi, and many people use it to make congee/juk. Medium-grain rice is used for nearly everything else. No idea how she could make such a mistake. You will need to go to an Asian supermarket if you want to get ingredients for many of the dishes here, and you don’t want to buy short-grain rice. It cooks up incredibly sticky. What you want is called sushi rice. That is the everyday rice of Japan. Then there are strange things like a dashi recipe that calls for adding 4 cups of bonito flakes to 4-1/2 cups of water. That is crazy. It’s way more bonito than I have ever used for that amount of water. I don’t think I will make anything from this book. I just don’t trust it.

+ Easy to follow recipes + Succinct instructions - No pictures - Would not withstand a heavy beating due to being completely paperback - Paper bookbinding (need weights to hold down pages) ------------------------------------------------- This a wonderfully rich cookbook that shares the most basic of Japanese cuisine, delving into more challenging dishes just here and there. From the familiar miso soup, to the more puzzling options, this is definitely a fine cookbook for beginners. Of the recipes that I have attempted thus far, each of them was easy to follow. In terms of the physical book itself, however, I’ll have to dock a few points. Most of my cookbooks are hardbacks, and for good reason. It simply is propped open much easier than paperback options. In an effort to not destroy the binding of this one, I’ve taken to snapping a picture on my tablet and propping the tablet up on an easel in order to cook away. Is this ideal? Well, no, but I’d like this cookbook to last awhile. Now, I did mention the fact that this cookbook does not have “pictures”. I know what you’re probably thinking, “are you 5 years old?” Well, no, but I do believe that when it comes to cookbooks, it’s best to have an accompanying photo. Not only does it help me decide if I really want to attempt the meal, but it allows me to see if I’m relatively close in terms of my creation. The 1 picture every 10 pages simply doesn’t cut it. Even if it was a tiny picture, I think that would be sufficient enough to help provide a visual.

I requested a review copy of this book because I wanted to learn more about Japanese cooking and how to create those staples I love purchasing at local Asian grocers and restaurants. I'm also vegan, and appreciate books that can teach me about traditional cuisine. While this book has many meat-based recipes, it also has a chapter of vegetarian recipes. In addition, the introductory chapter on staples accommodates vegan diets, which means that we can make nearly every recipe in the cookbook with modifications or substitutes for the meat ingredients. At the top of each recipe page, Ms. Oda also specifies whether the recipe is gluten-free, nut-free, one pot, 30 minutes or less, or vegan. What do I really appreciate in this cookbook? The staples chapter is excellent. You can learn how to make traditional short-grain rice (as in, why does my rice never turn out the way it does at my fave restaurant? Now I know!) The dashi (broth) recipe is made either with fish flakes or with a vegan option that is delish! The traditional miso soup and clear mushroom soup are fabulous, and the sauces are lovely. In the "Snacks and Salads" chapter, I love the Easy Cucumber Pickles, Yoko's Sesame Dip, and Tofu Salad with Sesame Dressing. (I'm happy to have a recipe at home as it's perfect for lunch on the go!) And of course, the vegetarian chapter was fabulous, with delightful variety (dishes based not only in tofu but broccoli, poblano peppers, sweet potato, cauliflower, burdock root with carrot, broccoli, green beans, etc.) The noodle dishes sound lovely, esp. the noodles with fried tofu in warm broth and the traditional ramen. The subtitle of this book is Classic and Modern Recipes Made Easy. I love how Azusa Oda teaches the reader how to make classic recipes, but also adds a modern flair and approach. My sweetie and I will have much fun trying recipes from this "cooking class in a book".

Japanese Cookbook for Beginners is a great introduction to Japanese food and how to prepare some classic dishes. Many of the recipes are fairly simple with easy to follow instructions. There are helpful tips that include information on substitutions that will make the recipes easier to make or will help to avoid allergies. There are also hints for how to prep efficiently, cooking techniques and equipment suggestions, and notes about the prep and cooking times. There are also labels for each recipe that provides information for each dish that is particularly helpful for people who have certain food allergies or diet requirements. My only complaint is that there aren’t enough photographs. I would love to see more of these recipes. However, I’m looking forward to using this cookbook, since I have never explored the art of Japanese cooking. There are so many recipes – from vegetarian dishes such as Stir-Fried Broccoli with Crispy Garlic to Japanese “Fried” Chicken. It might take some time to work through this cookbook, but what fun it will be! I received a copy of this book from Callisto Publishers and I am happy to provide an honest review.

I like that there are a wide variety of recipes in this book, that they are organized into categories and the format of the recipes themselves. If you are interested in Japanese cooking beyond the miso soup, sushi and teriyaki staples that most Americans have heard of, this is a great starter book. I have a few other books that focus on the traditional, authentic methods of preparing various Japanese dishes, which are very prescriptive and require sometimes hard-to-find ingredients. This book leans more towards doing the best that you can with ingredients that are available. Sure, there are the recommend ingredients, like shiso leaves, but you can get by with a mix of basil and mint. The book starts with a section on essentials -- ingredients and tools that you really must have -- and then covers prep and techniques used in over 70 recipes. (There really is no substitute for bonito flakes!) Each recipe has helpful tags like "Nut-Free," "30 minutes or less," "Gluten-Free", "Vegan," "Vegetarian," and the like. These are listed in red at the top of each recipe so that they are obvious. None of the recipes is terribly complicated and most have fewer than 10 ingredients. Many recipes have variation tips at the end, so you really get more than 70 recipes if you look at it that way. The recipes start out with Staples like Rice, Dashi (including a Vegan version), Sauces, and then there are chapters devoted to Snacks and Salads, Vegetarian Dishes, Rice and Noodles, Seafood and finally Meat and Poultry. The recipes are easy and feel more like "homestyle cooking" than fancy restaurant fare. That's what I was looking for, and if you are as well, give this book a look.

*I already pre-ordered this book when I received the opportunity to review a preview copy.* I'm not Japanese but I grew up eating a lot of Japanese food because of where I lived and to this day it's still one of my favorite cuisines. I tried making a Japanese dish once before and it was disastrous so I bothered never tried again. This book has definitely inspired me to try again! I really appreciate the tips throughout the book, especially the variation tips. I sometimes have to do that with the usual meals I prepare because I'm not the best at planning. I also find the sidenotes throughout the book to be very helpful and informative, particularly the oil temp test, the rice trouble-shooting, and balancing the different elements of food. The sidenote about slurping is fun and interesting. Another awesome feature of this book are the tips and ideas of how to maximize the use of ingredients to keep from wasting food, something I'm very guilty of. I would definitely recommend this book to anyone that loves Japanese food but never thought to try and make it themselves. I tend to feel overwhelmed by most cookbooks, but the organization and layout of this book did not make me feel that way at all. I also love that the author included her personal experiences and stories.

Just as the title and cover suggest, this book includes easy recipes. At the front of the book, there is a list of Japanese produce commonly used in the recipes with alternatives in case the Japanese produce is not available at a store near you. There is a variety of dishes to choose from, with commentary as to what would be a side dish versus a main course. There is even notation as to what ingredients are left out—a must-have for those with dietary restrictions. What a great, unique cookbook for the kitchen! The only thing missing are more photos, but I’d rather more recipes if I had to choose, so good thinking on this author’s part. *Review print copy provided by publisher at no obligation to write review.*

This book is so well done, and the recipes are amazing. The book is very well thought out and planned into chapters of different types of food/meals. Each chapter then has different recipes that fall under that type of food with very easy to follow instructions, tips, and ideas to swap out hard to find food items. Its hard to get everything I want during this virus/quarantine time but I'm very much looking forward to making the black cod dish. I've made a few already and everything comes out great, the flavors are so clean and not overly salty like you will find in some Japanese restaurants. If you are a fan of mushrooms you need to make the clear mushroom soup. It is amazing! The book is definitely worth it for those who like to cook at home and those that wouldn't be able to make Japanese meals without the help. I feel like a chef sometimes! I did receive a free copy of this book with no strings attached. I will be getting some as gifts for friends.

Really simple recipes, many with fewer than seven ingredients. Delicious and unusual but easy to make. Some of them are obviously adapted for a Western palate (like bacon-fried rice lol, or "football sushi"). At the beginning of the book it has a really nice section on what the Japanese kitchen requires in terms of produce, mushrooms, proteins, and fermented items. There's an allergen-free alternative section (for people allergic to gluten and soy). It goes over the spices you need, discusses seaweed, tells you tools and utensils you need, cooking techniques and oil temperatures, and then you get into the recipes. The recipes are nicely separated into sauces, snacks, vegetables, main dishes, and other things. They're super easy to follow. There are not many pictures but the recipes are numbered steps which makes it easy to follow even though you won't be able to see what your finished dish will look like. And most of the recipes have five or fewer steps, so that's easy. All in all this is a really great cookbook for anyone wanting to get into a Western version of Japanese cooking and flavors.

I was really excited to check this book out, as my family is pretty crazy about Japanese food, and with the quarantine, it's been tough to source. While many restaurants are pulling off take-out, family-style meals, that doesn't seem to be a model lending itself well to the Japanese restaurants in our area. There are things about this book that are fantastic. Oda breaks down basics (ingredients, kitchen tools, etc) first, and even offers substitutions for some of the items that may be hard to source. The rest of the book is broken down like many other, with recipes grouped by food type (i.e. noodles and rice, seafood, etc). What I am struggling with is the lack of photos. Since Japanese cuisine is typically so beautiful and technical, not being able to see what is happening or what has been produced is disappointing. Then again, it may make me feel slightly less neurotic about how ugly mine turns out. We will most definitely attempt some of these recipes, particularly those that have ingredients we have on hand or are available by Amazon. Some of the others may have to wait until things open back up.

I received a complimentary print copy of this book from Callisto Publishing. My review of this book is voluntary and unbiased. This book is a well organized cookbook beginning with the concepts of the Japanese kitchen including the staples needed for your pantry. It is important to not skip over the introductions in ethnic centered cookbooks. I find that is where you will find the most essential information for your culinary adventure. Different cultures utilize different spices, herbs and vegetables which may not be in a typical pantry. Japanese cooking includes staples such as basic dashi, short-grain rice, miso and soy. The recipes are conveniently labeled: nut free, gluten free, vegetarian, vegan, one pot and under 30-mins. The recipes are easy to follow and also include variations or substitutions to assist when cooking. A great start for beginner wanting to learn Japanese cooking.

If you're a reasonably confident cook and wanting to get started with Japanese dishes, this might be the recipe book for you. The author has included a lot of written information about Japanese ingredients, kitchen gear and methods. She even includes a sidebar about chopstick etiquette! The recipes aren't complicated, and I was surprised to find that the ingredients aren't all that strange. You do need to have a good Asian food market nearby, or a well-stocked grocery store, as you'll need to find these ingredients. Each recipe notes whether it's gluten or nut free and the author provides some alternatives if you have allergies to any of the ingredients. But the biggest problem with this book is the lack of photos. A beginner's cookbook needs photos! Especially for a type of cuisine with which one is unfamiliar. You would have to have seen these dishes in a restaurant or you'll need to look them up online to make sure you know what your finished dish is supposed to look like. There's an abundance of white space on the pages. Photos could easily have been included. I've knocked off a star for this omission.

I received an advance copy of this book from the publisher, and offer my opinions here freely. I very much enjoyed reading and preparing recipes from this cookbook! As a nonexpert home cook who aspires to more fluency with Japanese recipes, and likes exact instructions along with personal anecdotes, I found this book to be right up my alley. As prior reviewers have noted, the book is extremely well organized, and each section is treated with respect and care. Any items or equipment that might be difficult for an American home cook to source are identified, and substitutes are readily offered up. I enjoyed the author's voice, which comes across to me as friendly, knowledgeable, and inviting, never dry or boring. Favorites so far at our house: cabbage salad, potato salad, omuraisu, bacon fried rice. We are looking forward to trying many more! I also appreciated the pithy and appetizing words offered up about specific ingredients: how to optimize flavor and presentation, and her thoughts and experiences trying recipe substitutions and variations. All in all a wonderful experience, both to read and to cook by!

* I received a complimentary copy of this book in exchange for my honest opinion of it * This is aesthetically a very pretty cookbook. It's technical without being intimidating and refers to authentic methods and ingredients. One of my favorite parts of the book is that it has so many substitutions for different dietary needs. I loved how it didn't provide overly complicated techniques or tools. I feel like I could cook any of these dishes with confidence. My only criticism, as with many cookbooks from this publisher, are that there are not nearly enough photos of the dishes. For cuisine that I'm not used to cooking on a regular basis I personally really enjoy having a visual reference for making new things and there are not many pictures in this cookbook, which I would have liked.

A simple but informative introduction to Japanese cooking. The book was well put together, and had some nice artwork as well. The book starts with a bit of background into the Japanese kitchen...a "history, tips and tools" section so to speak. It lists all the utensils, select spices and herbs, and other things that you will need to get started on the right foot. The next section has a wide array of recipes, and finally, there is a gloassary and a page of measurements conversions, both of which were helpful to me. In short, if like me you are new to this way of cooking, this book is a must for your library.

This is a nice basic cookbook. It opens with a nice intro on everything you need to have a well-stocked Japanese kitchen. It outlines everything from ingredients to kitchen tools. If you are unfamiliar with Japanese cooking, many of these ingredients may be unfamiliar to you. Most of them you can find in the Asian aisle of the grocery store but some may have to be sourced online or at a specialty market. Many of the recipes look easy enough to prepare and are outlined well enough. There are very few pictures, if that makes a difference to you. Overall I'd say this is a nice beginner's book for Japanese cooking and a great way to experiment with some different recipes.

This has a lot of nice recipes, but it lacks appeal because there are VERY few images. Most recipes are text-only. Bummer. Also, it's *very* traditional, and requires a lot of ingredients that aren't easily available in some places (like burdock root???). On the bright side, it does contain LOTS of great traditional recipes, and simplifies them with great recipes - if you can find the ingredients.

Japanese Cookbook for Beginners by Azusa Oda is a free NetGalley ebook that I read in mid-March. Recipes for the basics, snacks, veg, starch, seafood, and meat is presented in (roughly) a 10pt. font and, even so, with the way the ingredients and paragraphed instructions are spaced, each recipe takes about 1 ½ to 2 pages. Unfortunately, it’s within the paragraphs that it’s clear that Japanese cooking techniques haven’t been pared down for beginners.

This cookbook is just as it proclaims - a Japanese cookbook for beginners, that offers clear information about the Japanese kitchen and procedures, as well as a good variety of recipes to work through. Though some of the recipes call for a slightly long list of ingredients, or many various steps, everything is explained clearly for the cook to have the best results. I am looking forward to trying many of the recipes! I do prefer a cookbook that offers pictures with the recipes, hence my 4-star review. I received a copy of this book from the publisher and am glad for the chance to leave my honest review.

This is a very interesting cookbook for me. I've been cooking Japanese food for a very long time at this point, though not a great deal recently. I've also had Japanese cookbooks prior to this (the last of which literally fell apart), however I was intrigued by something in the book description, and decided I wanted to try it. The dishes are largely ones which I have not cooked (or eaten) before, so I'm very excited about getting back into Japanese cooking with a new twist. Having almost never eaten anything Japanese I didn't like, I anticipate having a lot of fun cooking the recipes in this book, and learning more in the process! Thank you very much for reading my review. If it was helpful, please click the button below.

I had the pleasure of receiving a review copy of this book directly from the publisher and would like to share my honest opinion of the book. The author describes her experience with growing up eating Japanese food but then struggling to learn how to cook it for her family. It seems the author has a good understanding of how difficult it can be to learn a new way of cooking. I wanted to see whether the title of the book lived up to its claim as a beginner’s guide to Japanese cooking. As a novice in this style of food, I found the front section of the book to be an invaluable resource. I was able to grasp a good understanding of the ingredients used in Japanese cooking, along with cooking techniques. I love the additional section of allergen-free alternatives. The recipe section felt a bit intimidating at first glance. The author does an excellent job describing each recipe since there are few pictures in the cookbook. There are plenty of prep and variation tips throughout the book adding support for beginners. Most of the recipes are not overly complicated and are approachable for beginners. I would recommend this book to others looking to learn how to make more Japanese foods. There are plenty of essential recipes to get started.

Seriously, this cookbook is not for beginners. While I expected to have to buy some ingredients I didn't own and learn a few new techniques, I was unprepared for the barrage of information. I have no idea where to begin, no idea which recipe I might actually be able to attempt. On the plus side: - plenty of options for vegetarians - gluten-free friendly On the minus side: - few pictures - a bit overwhelming BOTTOM LINE: I think this is probably a reasonably good cookbook, but it is not for beginners and it is absolutely not for beginners who know almost nothing about Japanese food and cooking. Like me.

I love Japanese food but haven't attempted to make it at home. This book was given to me by the publisher for me to check out and boy, I'm glad they sent it. The beginning of the book is so instructive and user friendly, explaining all the terms and foods that I'm unfamiliar with - along with tools and utensils that I simply had to buy. I LOVE it. I've already made Dashi Soy Sauce, Bonito Rice Balls, Cold Noodles with Okra Tomato and Egg and a few others. Each dish I make is easy and delicious and I feel more confident after each recipe. I look forward to delving deeper in the book!

This book really seems like it would be helpful and have great food - however since this is a beginners guide it should have more than 5 pictures. The recipes seems amazing and I am excited to make them, however I have to look up how the item should look to help me along. You will most likely not have the spices/spice blends and such needed in your pantry unless you already cook Asian food. We had most items but some vegetables are hard to find at your typical store as well. Overall this is a good book but really lacks pictures.

Japanese Cookbook for Beginners is a great way to dip your feet into Japanese cuisine. The cookbook has an introductory chapter going over the different utensils, ingredients, and cooking techniques used in Japanese cooking. The cookbook that follows covers a wide range of different Japanese food items. Each recipe is nicely laid out and easy to follow. They included both prep and cooking time, plus servings. One thing I would have preferred to see would be more photographs of the finished products. All in all... a terrific cookbook.

This is a great intro for people like myself who like Japanese food but have no idea were to begin. The author, who for years had a popular blog, has a friendly, approachable manner. She is clearly passionate about cooking and likes encouraging others. I love that there are vegetarian, vegan, and gluten-free options in this book. I do wish there were a few more pictures, but this is still a nice book. It would make a good gift for the foodie in your life.

I love this book! Not only does it have all the classic recipes, but some really unique ones that you won't find anywhere else. The recipes are simple, easy to follow and most importantly, yummy. One of my favorites is the miso marinated egg. I highly recommend this book!

I was fortunate to receive a copy of this cookbook and while I still have so much to learn I am feeling more confident in the kitchen! I haven’t tried too many recipes just yet but I absolutely love the collection of traditional dishes and ease of putting it all together. Anyone interested in learning to make some delicious dishes should definitely consider this book. I know the author and have had the pleasure of her cuisine for years. If I can produce in my kitchen, half of what I have enjoyed in hers that’s a success!

I like this book it has a ton of well beginner recipes and cooking techniques. Japanese cooking is one of my all time favorite styles and this book was a must for me. We have tried several of the recipes and they taste fantastic and for the most part exactly like we had while in Japan!. The only issue I had was it would have been nice to have pictures or illustrations to help walk through some of the instructions. This book just doesn't contain a ton of photos. Other then that it truly is a kitchen necessity for me!

Japanese cuisine is one of my favorites. This book is an introduction to that style cooking. Organization is good and I enjoyed the inclusion of her personal associations with some of the recipes. The directions sre clear and straightforward. No complicated techniques or expensive equipment is needed. Depending where you live most ingredients will be available at large grocery stores, specialty markets or online. It is a fun way to integrate the flavor and style of Japan into everyday cooking.

We have a ton of cookbooks in our home, all different cuisines from Hungarian, to German, to thai...the one thing missing is a Japanese cook book! My kids love Japanese food so this is a warm welcome to our household. Its definitely not as complex as say, the Thai book that I have, so that is much appreciated. I am very much a visual person and the photo on the cover is so nice that I was hoping for the same in the interior. I know not all cook books have photos but its really helpful.

All cook books need photos, but especially ones that focus on dishes you may be unfamiliar with. That being said, there are good recipes here. Most are simple enough to follow and promise (and deliver on) delicious results. Would not recommend to a beginning cook due to the lack of photos, but good for those familiar with Japanese food and ingredients.

While my favorite parts of this book are the author's personal and family reflections and history weaved into the recipe introductions, I am purchasing additional copies of this book for my daughters so they will be able to enjoy these classic and fusion recipes in their own kitchens. The recipes are a great combination of traditional dishes as well as fun new twists such as "Garlicky Shoyu Poblanos." And the photographs make my mouth water! This book is a great gift for my girls, bridging the generations and also demonstrating how our culture continues to evolve. With their Japanese, European, and Middle Eastern heritage I look forward to my daughters getting inspired to create their own new recipes!

My son and I love Japanese cooking so when I was offered the opportunity to read and review this cookbook from Callisto Publisher's Group I grabbed it. This is a great cookbook that allows the average cook to make Japanese cuisine at home with simple step by step instructions. Highly recommend!

Japanese food can be intimidating to most Americans, but this book does an amazing job of making it approachable. The recipes are not complicated and they're not "gross" things that most American's wouldn't like. When I first paged through it, I found many recipes I was eager to try. Beautiful, simple cookbook.

This is a great cookbook for those who are new to Japanese food. The ingredients are explained and the recipes are easy to follow. I would recommend this cookbook to anyone interested in learning about Japanese cuisine. I received a free copy of this book from Callisto Media. My review is voluntary.

The Japanese Cookbook for Beginners is really handy to have. It has everything you need to know about Japanese cooking and then some. The recipes are easy to follow with detailed directions and the results are great! Lots of different recipes for you to try. Great cookbook!

I've recently started cooking for my fiancé and me and Azusa Oda's Japanese Cookbook for Beginners is perfect! I love that she provides a section of the essentials to have in your kitchen. It helped me better understand what will assist me and him in preparing our meals. She also provides easy to follow instructions, as well as substitutions in the instance we may not have a particular ingredient. We're looking forward to trying every recipe in the book!

I love Japanese food. But I’m a horrible cook. Thought this book would help prepare my favorites. It actually left me frustrated and ending up at the local Japanese restaurant.

Our family loves Japanese food. This cookbook has a nice array of recipes for beginners. It has easy to read instructions. Nice cook book.

This was a publishers review copy. I choose this book due to the love we have of Asian food. The recipes are easy to follow and fun to cook.

Japanese cooking isn't as complicated or intimidating as I thought it was. What a relief! This book is very nicely laid out and is easy to navigate. The recipes that have been chosen are ones that I like to eat! I would, though, have like to have lots more photos of the finished recipes, ie: one photo for each recipe that is included along with the directions.

Very nice book with tons of great recipes I am eager to try.

The Japanese oven "fried" chicken is a genius recipe and worth the price of the book I think

Straight forward and easy-to-follow approach to demystifying Japanese cuisine. Excellent variety of flavors and techniques. I received a review copy from the publisher.

Great book.... but why exactly can I not buy it for kindle?

Sadly I never looked closely at the inside pages of this book and now see there are no pictures , what cookery book has no pictures? Very disappointed ☹