Mastering the Art of Japanese Home Cooking - Masaharu Morimoto (2016)

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