Shunju: New Japanese Cuisine (英語) ハードカバー – 2002/11
Kindle 端末は必要ありません。無料 Kindle アプリのいずれかをダウンロードすると、スマートフォン、タブレットPCで Kindle 本をお読みいただけます。
Winner of the 2004 James Beard Award for Best Photography!
This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.
Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is uniquetheir design, decoration, and lightingbut most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines.
The restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods.
Stunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, makeShunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.
- The Seasonal Kitchen
- Spring foods
- Summer foods
- Autumn foods
- Winter foods
Arranged into seasons, it has elegant modern Japanese dishes of the type found in classier izakayas. Dishes range from bamboo, sesame, and green tea tofus made from scratch, various Japanese dumplings, grilled ginkgo nuts, wild fruit and herb-infused tonics, and exquisitely beautiful but simple vegetable and meat / fish dishes. The dishes are very trendy and up market, and quite sophisticated. People that I have cooked for using this cookbook have been very impressed and I absolutely love the fact that it is arranged into seasons, keeping alive the tradition of eating seasonally as they do in Japan.
Some ingredients are exotic, but substitutions are included and there is also a mail order list of companies that sell Japanese ingredients in The US.
This book would best suit the type of person that likes elegant Japanese food and has some cooking experience with a base knowledge of Japanese ingredients. It is not really that suitable for beginner cooks, nor anyone unfamiliar with Japanese food.
Now I just have to buy some of the more unique ingredients to make some of the dishes that sound so good -
It offers a good discussion about the interior design of their restaurant. Hopefully the reader / prospective restaurateur will capitalize on those points when opening a new Japanese restaurant - most likely here in the US.
This book showcases native Japanese foods - produce and seafood - at the peak of their season, which are available at different times of the year (mushrooms in the fall, fresh bamboo shoots in early spring, etc.).
Many items gathered in the wild Japanese forests are featured in these recipes. These foodstuffs are simply unobtainable here in the US. Catnip fruit?? Not something I can pick from the catnip growing in my backyard.
What really irks me are the recipes (ingredients plus steps) that are literally "lost in the translation." For example, one recipes uses "green" and "black" soymilk, with a note by each ingredient to refer to page 255. The reader jumps to page 255 and sees the recipe is for making soymilk. Steps are added at the end of the recipe to make "soft-serve" tofu from your soymilk.
In those latter steps, the instructions specify at what temperature to add the coagulant - but the recipe doesn't state how much coagulant to use.
It also fails to explain the original questions: What is "green" or "black" soymilk or what makes them different or how to adapt the basic soymilk recipe to make them?
Another recipe: put 4 tsps mirin in a saucepan, and bring to the boil to boil off the alcohol. Huh? 4 tsps mirin. 3 teaspoons = 1 tablespoon (1/8 stick of butter = a pat of butter = 1 tbsp). I think the pan will boil dry first.
If you see this book on a bookshelf, look through it first before buying it online. Just bear in mind that the recipes were originally intended for the Japanese (home chefs) who can forage for some of those "wild" ingredients.
I don't think we have sweet fish swimming in American rivers.
Publisher did a really bad job at proof-reading / editing the book.
I agree with the 1-star comments posted by another reviewer living in Japan, although I can't speak about the quality of the food served at the restaurants and / or culinary revolution this 'shunju' style of cooking has started.
I'd give this book a higher rating if I knew I could trust and rely on the recipes for a better success rate. This book certainly requires better proof-reading.
Photos of the final dishes are gorgeous.