By Sarah Feldner
A Cook's trip to Japan is a fabulous choice of recipes in keeping with one woman's trip throughout the uncomplicated, but evocative, daily meals discovered throughout Japan. This heartwarming—and hunger-inducing—book recounts the author's trip via Japan as she accumulated recipes from daily eastern people—from better halves, husbands, mother and father to innkeepers and line chefs at cafés. The recipes are tailored while essential to trap the genuine flavors and spirit of straightforward yet scrumptious domestic cooking.
A Cook's trip to Japan is a beautiful advent to the actual meals eaten by way of daily jap humans.
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Additional info for A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens
60 PEAR FENNEL 2 pears, cored and cut into chunks 1/2 bulb fennel, shaved ice 1-1/2 quarts still water Layer fruit and fennel along the bottom of a 2-quart pitcher. Cover with desired amount of ice, then fill with water. Allow to steep for at least 30 minutes, but preferably for 2 to 3 hours, before serving. TIP: Not sure what fennel looks like? It has a white or light green bulb, with a stalk and feathery green leaves. You can “shave” it using a mandolin, cheese slicer, or knife. 61 LEMON LAVENDER 1-1/2 lemons, sliced into wheels 2 sprigs fresh lavender juice of 1/2 lemon 1 drop lavender essential oil ice 1-1/2 quarts still water Add lemons and fresh lavender to the insert of a 2-quart infusion pitcher, then add lemon juice and essential oil.
3. MINT Simply smelling mint activates salivary glands that begin digestion, so it can be very helpful in relieving digestive disorders, particularly nausea and abdominal pain. It also helps with asthma, congestion, and cough by cooling and soothing the nose, throat, and respiratory channels. It can help relieve headaches, depression, and fatigue with its naturally stimulating properties, and has been shown to inhibit the release of histamines that contribute to hay fever and allergies. 29 DELICIOUS OPTIONS TO INFUSE WITH MINT: apples, berries, cherries, citrus fruits, dates, figs, melons, pears, stone fruits.
Add desired amount of ice to pitcher, then fill with water. Allow to steep for at least 30 minutes, but preferably for 2 to 3 hours, before serving TIP: Scrunching, or muddling, the sage before adding it helps to break up the herb, releasing its natural nutrition and taste. 55 LIME VANILLA 1 lime, sliced into rounds juice of 1 lime 1 medium vanilla bean, sliced lengthwise ice 1-1/2 quarts still water Add lime, lime juice, and vanilla bean to the insert of a 2-quart infusion pitcher. Add desired amount of ice to pitcher, then fill with water.
A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens by Sarah Feldner