"Better Home's Basics of Japanese Cuisine" Price: ¥1400 + tax [Contents] This book introduces how to handle Japanese ingredients, how to cut ingredients in Japanese cuisine, how to cook, how to season, and tips for plating. ◼️Making Dashi (broth) and the meaning of cutting terms ◼️Simmered Dishes (Chikuzen-ni, Sweet Simmered Pumpkin, Furofuki Daikon (simmered daikon radish) etc.) ◼️Grilled and Raw Dishes (Salt-grilled horse mackerel, Chicken Teriyaki, Grilled Pork with Miso etc.) ◼️Ohitashi (blanched and dressed vegetables), Vinegared Dishes, and Aemono (dressed dishes) (Spinach Ohitashi, Kohaku Namasu (red and white pickled daikon and carrot), Shiraae (tofu and vegetable dressing) etc.) ◼️Fried Dishes, Rice Dishes, and more (Chicken Tatsuta-age (fried chicken in soy sauce and ginger marinade), Dashimaki Tamago (rolled omelet), Chirashizushi (scattered sushi) etc.) ...Many recipes included *This is a used book, so there may be some scratches, minor dents, and discoloration due to age. Please understand this before purchasing. Thank you for viewing.