Washoku

Informationen zum Autor Elizabeth Andoh Klappentext In 1975,Gourmet magazine published a series on traditional Japanese food -the first of its kind in a major American food magazine - written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews"This extensive volume is clearly intended for the cook serious about Japanese food."-Minneapolis Star Tribune". . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification."-Milwaukee Journal SentinelIntroduction Washoku , literally the harmony of food, is a way of thinking about what we eat and how it can nourish us. The term describes both a culinary philosophy and the simple, nutritionally balanced food prepared in that spirit. My first encounter with washoku was nearly forty years ago when I suddenly, and serendipitously, found myself staying with the Andoh family on the Japanese island of Shikoku. My urban American sensibilities were challenged by more than the rural plumbing that first summer. Hunger forced me to be adventurous at table, where my curiosity grew, along with my appetite, for things Japanese. I was particularly impressed by the rhythm and flow of activity in the Andoh kitchen. This was the cherished, domestic domain of Kiyoko Andoh, the woman who was to become my mother-in-law. From the start, she encouraged me to call her Okaasan (literally mother, it is also a term of endearment and respect for women who care for others). Okaasan moved about her daily routine with determination and grace, feeding the Andoh householdchildren (and their friends), grandchildren (and their friends), workers at the family-owned factory (and some of their family members), and foreign visitors (me) alike. Running such a large, busy home required not only consummate culinary skill, but also an understanding of the value of nutritious, wholesome food and a knack for balancing the budget. Okaasan's ability to integrate smoothly such practical considerations as getting meals on the table in several shifts (early risers, after-school lessons, and factory overtime needed to be accommodated) with a deep artistic sensibility (fashioning a flower from a carrot, or reflecting on the texture and shape of tableware) was remarkable. A fine cook for whom the ways of washoku were deeply ingrained and practiced daily, Okaasan never had occasion to doubt the wisdom of this time-honored approach. Because I had no language skills at first with which to question or challenge, I merely watched the activity around me and tried to follow suit. I desperately sought to grasp the logic of it all, or at least discern some predictable patterns. Later, as I acquired fluency in Japanese and broadened my experience t...

Autorentext
Elizabeth Andoh

Klappentext
In 1975,Gourmet magazine published a series on traditional Japanese food -the first of its kind in a major American food magazine - written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews"This extensive volume is clearly intended for the cook serious about Japanese food."-Minneapolis Star Tribune". . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification."-Milwaukee Journal Sentinel

Zusammenfassung
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

Leseprobe
Introduction

Washoku, literally the “harmony of food,” is a way of thinking about what we eat and how it can nourish us. The term describes both a culinary philosophy and the simple, nutritionally balanced food prepared in that spirit.

My first encounter with washoku was nearly forty years ago when I suddenly, and serendipitously, found myself staying with the Andoh family on the Japanese island of Shikoku. My urban American sensibilities were challenged by more than the rural plumbing that first summer. Hunger forced me to be adventurous at table, where my curiosity grew, a…

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