Introduction
The Japanese Meal: Turning the recipes in this book into dinner
DASHI: THE EASY, ESSENTIAL JAPANESE STOCK
GOHAN: RICE
SUPU: SOUPS
YAKU: TO GRILL, BROIL, AND SEAR
MUSU: TO STEAM
NIRU: TO SIMMER
ITAME RU: TO STIR-FRY
MEN: NOODLES
AGERU: TO FRY
AE RU: TO DRESS
TSUKERU: TO PICKLE
Ingredient Glossary
Sources