- Braised Pork Belly
- Curry Flavored Chicken Teriyaki
- Japanese Omelette
- Asparagus Beef Rolls
- Yellowtail Tuna with White Miso Butter
- Simmered Greens with Fried Tofu
Yoshida's detailed introduction provides essential information on basic Japanese ingredients, seasonings, implements and cooking techniques--including how to clean and prepare fresh fish, rinsing and cooking rice and draining tofu. Author Asako Yoshida is the owner and founder of Tokyo's renowned Asako Yoshida Cooking School, where the Japanese go when they want to learn how to cook their own national cuisine. Although they might have to wait a long time--since her immensely popular school has an extensive waiting list! Now, with publication for the first time in English, you too can learn how to prepare Japan's favorite dishes in your own home from one of Yoshida's top-selling cookbooks.