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Hiroko's American Kitchen: Cooking with Japanese Flavors cookbook by Hiroko Shimo

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Books : Cooking : English



This is one of my many cookbooks that I'm really enjoying. I have made the rice with avacado and bacon dish.
The wife and I loved it. I made the super sauce and carmelized it on a fried hamburger and then fried the egg in it and
put it on a toasted muffin. I just made the beef stew recipe and brought it over to a friends house and is convalescing
from surgery. It was a big hit. I brought lots of crispy bread to soak up the gravy. My son would not leave it alone
after we got home. He told me to make a double recipe next time. Today I caught him making a sandwich with the stew meat
that he picked out of the leftovers. Everytime I catch him raiding he comments by saying "Its so good" The
recipe has sake and super sauce in it. I did not have tuna flakes so I used my fish sauce to season it. This book is
educating me on how to kick it up a notch in a different way. I was stationed in Okinawa and loved the food off base.


- Craig M Strid, Amazon.com

If you have tried Japanese food before you still might realise that
there is a lot more to it than just Sushi. Of course, you might also still think it is very difficult or involved to
make. Maybe this book will help broaden your horizons and let you have a go making good Japanese food in your own home
kitchen.

Certainly this reviewer is prepared to stick his hand in the air and admit to "writing
off" Japanese food as being difficult to make. Quite why, it is unclear, as the same hesitancy does not exist with
Chinese food. Unfamiliarity, perhaps?

In any case this book tries to get people cooking Japanese with a
different approach. Instead of just presenting recipe after recipe, this book works on a series of building blocks,
utilising a hybrid style that combines American and Japanese food traditions together, building on six easily-made
stocks and sauces to give 125 different recipes. The book's publicity describes this as "...not fusion or confusion
cooking, but a respectful extension of traditional Japanese cooking to bring to your table." That we can agree
upon.

So it is time to get cooking. Each chapter starts with a specific stock or sauce and then it is recipe
upon recipe that uses the critical building block which you have just learned how to make and use. The author
unashamedly has included recipes that she admits are unauthentic because authenticity is such a subjective,
argument-inducing discussion and "...the clich?d miso soup with mundane and stereotypical Japanese ingredients such
as tofu, wakame seaweed and scallions is boring. I believe it is much more thoughtful, interesting, and appealing to
utilize readily available, seasonally changing vegetables. In fact, using local produce in season is a basic concept of
Japanese cuisine and since my miso soup recipe uses Japanese dashi stock and real miso, its flavor and spirit couldn't
be more authentic."

Certainly the book's style and general demeanour encourage you to learn and
experiment. A brief explanation about the ingredients starts each chapter and throughout the book further information
blocks on cooking information, techniques and food ingredients appear. This is a book you shouldn't just "pick a
recipe from" if you want to maximise your learning experience as otherwise you might miss a lot of good
information. Each recipe is well-written and presented with all the relevant information you might require, even if
recipes such as "Spicy Sausage, Chicken Meatballs and Tomatoes" might struggle to be thought of as Japanese
inspired.

So this book seems to deliver what it promises and more besides. It serves as a great introduction
to making your own Japanese food and if you get the bug you can always then try more "authentic" books if you
wish to be a purist. However you might find yourself sharing the author's own viewpoint and making more
Japanese-inspired, developing, living recipes. About the only criticism is the lack of photographs - it would not have
hurt to have had a photograph of every recipe next to the text. Sometimes a visual aid just helps the unwary novice and
can reassure you that you might have got the end result looking something like how it should be!

- I Darren,
Amazon.com
                                                             

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