5.0 out of 5 stars Transcendent Japanese Culinary Knowledge

M. · May 23, 2013

There are cookbook authors, and there are cookbook artists. A cookbook artist is a person who has the ability to truly convey the importance and philosophy of a type of cuisine with clarity of language and a depth of knowledge that gives novices a window into the warehouse of knowledge the author has amassed. Cookbook artists have a passion for their subject that transcends the ordinary "how to" of a cookbook author. Elizabeth Andoh is a cookbook artist.This cookbook provides you with the philosophical underpinnings of Japanese cooking. It is explained in a way that even people who are unfamiliar with Japan can grasp. At the same time, it gives you accessible, achievable recipes that amply allow a novice to successfully cook Japanese food in a mindful way.Read the first chapters thoroughly before attempting any of the recipes. Her ingredient descriptions are very in-depth. Her recipes are simple and complete. The food is delicious. Her respect and love for Japanese cuisine is obvious.This is a thoughtful, wonderful cookbook. The best part is that the philosophical principles of this cookbook can be applied to the way you approach all food, not just Japanese food. A serious "must read" if you seriously think about food and enjoy cooking.

5.0 out of 5 stars The photos were beautiful and high quality

L. · October 4, 2017

A sensitive book that taught me a lot in relatively few pages. The photos were beautiful and high quality, and the recipes are dependable. Ms. Andoh does a great job of breaking down the vocabulary and grammar of traditional Japanese cooking. I should emphasize that you will not see recipes like fried rice, shrimp tempura, or even teriyaki, which I know are American favorites, though reading through this book should more than give you the skills to prepare them. Through this book I came to the realization that I did not truly know what Japanese food was, in spite of having frequented Japanese restaurants all my life.Don't get me wrong, many flavors and textures should seem familiar to the palate of an American fan of Japanese restaurant food. Japanese food was a stranger at a party whom I had bumped into from time to time without ever being formally introduced. I know what it looked like, and some basic, obvious things about its personality. But now, thanks to this book, I feel that we are intimate friends. And there are many exciting things about it that I discovered for the first time.It's also important to note that, even in Japan, there are many different Japanese styles of food. Washoku is merely the foundational style found in traditional households. It also seems to be the underlying philosophy behing the sets of instincts Japanese cooks across Japan tend to have, with regional variation.

5.0 out of 5 stars Great introductory book on Japanese cuisine

J.D.K. · April 7, 2011

I am not Japanese, nor have I ever been to Japan, so I cannot judge authenticity. That said, this book takes great pains to explain ingredients, tools and traditional Japanese food culture and concepts.The sections on tools and ingredients are extraordinarily helpful for one not raised in the Japanese culinary tradition, in order to learn the hows and whys of Japanese cooking. I know now what a suribachi and surikogi are, and why one might use them. I know about many types of miso, including regional variation, and I have a feel for the Japanese reliance on foods from the ocean.There is not an extraordinary number of recipes in this book, but the ones that are in the book are approachable in terms of technique. Ingredients are occasionally difficult to find, but the author offers substitutions where she can and suggests sources for others. They really showcase fresh, seasonal flavors, something that Americans forget is key to Japanese cuisine - outside of the sushi bar.This is the best introductory Japanese cookbook written for a Western audience that I've seen thus far, and for anyone interested in learning about Japanese cuisine, I recommend this book highly.

4.0 out of 5 stars Not Enough Photographs

p. · September 17, 2013

Washoku is a beautiful cookbook and likely a great addition to your collection if you are already familiar with Japanese cuisine, however, for a beginner like myself this not quite what I had hoped for.First, a few notes on the positive -Washoku is a hearty hardcover cookbook that can last many years of regular use. The pages are clear and crisp, and what images are included are indeed gorgeous. I enjoyed the introductory backstory about the author's observations and learning process in the kitchen with her Japanese mother-in-law. Very sweet and personal. The first third or so of this book is a very informative and detailed guide to individual ingredients, broken into sections by product type. This section alone is incredibly helpful and I would love to see an expanded version with more images for reference. Each recipe includes a short description and some include recommendations for variants on the same dish.Now the criticisms -I would give this cookbook a much better rating if I could see and understand what I am trying to make in advance. Japanese cooking is new to me and I'm finding it to be far from intuitive learning process. I blame my own lack of familiarity - but I did have high hopes that this cookbook would be my guide. Unlike the author I don't have an awesome Japanese mother-in-law to show me what to do each step of the way. I just have this book and it isn't quite as detailed or as expansive as I'd hoped.Specifically - I need more detailed instructions regarding preparation steps within each recipe and there are simply not enough photographs. Visuals of completed recipes cannot be underestimated. Without photographs I cannot know if what I am making is something close to the written description. I won't even know if the dish is going to be served cold, roasted, fried or sautéed until I read through the entire recipe and even then it's not always clear.I had hoped for a rough guide to cooking Japanese food at home (aka - introductory level cooking with simple ingredients) but found most of these dishes require a lot of prep work and small amounts of many ingredients - many of which tend to be very expensive. I purchased all the "10 essential pantry items" and some other items for good measure but still find myself needing another trip to a specialty market every time I cook a new meal. It's just not worth the hassle.Overall I'm giving this title a 4-Star rating based on book quality, but be wary if you are new to Japanese cooking, this may not be the best place to start. I imagine there must be more a more diverse collection of Japanese recipes out there in the world of cookbooks and maybe even one with more instruction. I'll just have to keep looking.

Washoku: Recipes from the Japanese Home Kitchen

G. · November 8, 2019

Un livre magnifique, très instructif pour les personnes passionnées par la cuisine japonaise.Un regret, le manque de photos pour chaque recette

Looks beautiful

P.B. · February 8, 2021

Got this for my girlfriend and she loved it, good quality printing.

Bellissimo

N. · December 8, 2015

Ottimo libro di cucina giapponese. Non per vegani come me, ma ogni ricetta `e comunque "veganizzabile" . Molto bella il mescolare la tradizione culturale giapponese con le loro pietanze: due aspetti inestricabili.

Great educational book on Japanese manners

A.C. · October 2, 2017

Great educational book on Japanese manners, ingredients and traditions. The recipes are delicious and you can take off from them to create your own! Well detailed and easy-to-follow explanations.

wundervolles Buch

N. · January 8, 2012

Dieses Buch über die authentische japanische Küche ist ein wahrer Schatz an Information. Der lange Einführungstext erklärt die wichtigesten Zutaten, Zubereitungsweisen und Kochtechniken, sowie die Philosophie hinter der japanischen Küche, die stark vom Buddhismus geprägt ist. Der zweite Teil ist eine Sammlung von tollen Rezepten, die zwar nicht immer einfach und zeitnah umzusetzen sind, dafür aber mit viel Geschmack punkten. Eine leidenschaftliche Empfehlung für alle Fans der japanischen Küche! Problematisch sind nur die amerikanischen Maßangaben, die teiweise gar nicht so einfach zum Umrechnen sind, das beste ist, man hat z.B. Cup-Meßbecher in seiner Küche.