Gohan: Everyday Japanese Cooking
Memories and stories from my family's kitchen
Published on 29. October 2023
Book
Hardback
256 pages
978-1-922754-52-3 (ISBN)
Description
Practically any home-cooked Japanese meal revolves around rice. It sits beside miso soup, pickles, tofu and a piece of grilled fish at breakfast. It soaks up the sauce in a comforting donburi bowl, or is wrapped in nori for the ultimate portable lunch - onigiri. And it's there for dinner, perhaps served with a pickled plum, some mild Japanese curry, braised fish or even a Japanese-style Hamburg steak.
The everyday meals, cooked in the homes of Japanese mothers and grandmothers, is the food that Emiko grew up with. They're the dishes she makes for her own children: simple, satisfying food like tamagonogohan (stir fried egg and rice), soba noodle soup, Japanese curry, yakisoba, and miso soup, prepared with whatever seasonal vegetables happen to be around.
Unlike what many people think, Japanese home cooking is not fiddly, nor time consuming. It's quick and remarkably simple, thanks to the Japanese philosophy that fresh, seasonal food doesn't need much to enhance its natural flavor.
"Gohan to me means the everyday home-cooked meal. Nothing fussy. It's quick and easy, but nourishing. A meal made with love."
The everyday meals, cooked in the homes of Japanese mothers and grandmothers, is the food that Emiko grew up with. They're the dishes she makes for her own children: simple, satisfying food like tamagonogohan (stir fried egg and rice), soba noodle soup, Japanese curry, yakisoba, and miso soup, prepared with whatever seasonal vegetables happen to be around.
Unlike what many people think, Japanese home cooking is not fiddly, nor time consuming. It's quick and remarkably simple, thanks to the Japanese philosophy that fresh, seasonal food doesn't need much to enhance its natural flavor.
"Gohan to me means the everyday home-cooked meal. Nothing fussy. It's quick and easy, but nourishing. A meal made with love."
More details
Language
English
Place of publication
Australia
Illustrations
Illustrated in colour
Dimensions
Height: 247 mm
Width: 206 mm
Thickness: 35 mm
Weight
1266 gr
ISBN-13
978-1-922754-52-3 (9781922754523)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Emiko Davies is an award-winning Australian-Japanese food writer, photographer and cookbook author. Growing up in a diplomatic family, she spent most of her life living in countries other than her own, from China to the USA. She now calls Italy home. Emiko is the author of five cookbooks, Florentine: The True Cuisine of Florence (2016), Acquacotta (2017), Tortellini at Midnight (2019), Torta della Nonna (2021) and Cinnamon & Salt: Cicchetti in Venice (2022). She writes and develops recipes and travel guides for publications such as Food52, Financial Times, Corriere della Sera, Good Food Australia, The Canberra Times, Saveur, Conde Nast Traveler, Gourmet Traveller, The Sunday Times, The Guardian, Newsweek, The Kitchn, delicious magazine, and more.