Stuart Griffin - Japanese Food & Cooking

BACHELOR'S HAWAII by Boye de Mente

BACHELOR'S JAPAN by Boye de Mente

BACHELOR'S MEXICO by Boye de Mente

A BOOK OF NEW ENGLAND LEGENDS AND FOLK LORE by Samuel Adams Drake

THE BUDDHA TREE by Fumio Niwa; translated by Kenneth Strong

CALABASHES AND KINGS: An Introduction to Hawaii by Stanley D. Porteus

CHINA COLLECTING IN AMERICA by Alice Morse Earle

CHINESE COOKING MADE EASY by Rosy Tseng

CHOI OI!: The Lighter Side of Vietnam by Tony Zidek

THE COUNTERFEITER and Other Stories by Yasushi Inoue; translated by Leon Picon

CURIOUS PUNISHMENTS OF BYGONE DAYS by Alice Morse Earle

CUSTOMS AND FASHIONS IN OLD NEW ENGLAND by Alice Morse Earle

DINING IN SPAIN by Gerrie Beene and Lourdes Miranda King

EXOTICS AND RETROSPECTIVES by Lafcadio Hearn

FIRST YOU TAKE A LEEK: A Guide to Elegant Eating Spiced with Culinary Capers by Maxine J. Saltonstall

FIVE WOMEN WHO LOVED LOVE by Saikaku Ihara; translated by William, Theodore de Bary

A FLOWER DOES NOT TALK: Zen Essays by Abbot Zenkei Shibayama of the Nanzenji

FOLK LEGENDS OF JAPAN by Richard M. Dorson

GLEANINGS IN BUDDHA-FIELDS: Studies of Hand and Soul in the Far East by Lafcadio Hearn

GOING NATIVE IN HAWAII: A Poor Man's Guide to Paradise by Timothy Head

HAIKU IN ENGLISH by Harold G. Henderson

HARP OF BURMA by Michio Takeyama; translated by Howard Hibbett

HAWAII: End of the Rainbow by Kazuo Miyamoto

THE HAWAIIAN GUIDE BOOK for Travelers by Henry M. Whitney

HAWAIIAN PHRASE BOOK

HISTORIC MANSIONS AND HIGHWAYS AROUND BOSTON by Samuel Adams Drake

A HISTORY OF JAPANESE LITERATURE by W. G. Aston

HISTORICAL AND GEOGRAPHICAL DICTIONARY OF JAPAN by E. Papinot

HOMEMADE ICE CREAM AND SHERBERT by Sheila MacNiven Cameron

HOW TO READ CHARACTER: A New Illustrated Handbook of Phrenology and Physiognomy, for Students and Examiners by Samuel R. Wells

IN GHOSTLY JAPAN by Lafcadio Hearn

INDIAN RIBALDRY by Randor Guy

JAPAN: An Attempt at Interpretation by Lafcadio Hearn

THE JAPANESE ABACUS by Takashi Kojima

THE JAPANESE ARE LIKE THAT by Ichiro Kawasaki

JAPANESE ETIQUETTE: An Introduction by the World Fellowship Committee of the Tokyo Y.W.C.A.

THE JAPANESE FAIRY BOOK compiled by Yei Theodora Ozaki

JAPANESE FOLK-PLAYS: The Ink-Smeared Lady and Other Kyogen translated by Shio Sakanishi

JAPANESE FOOD AND COOKING by Stuart Griffin

JAPANESE HOMES AND THIER SURROUNDINGS by Edward S. Morse

A JAPANESE MISCELLANY by Lafcadio Hearn

JAPANESE RECIPES by Tatsuji Tada

JAPANESE TALES OF MYSTERY & IMAGINATION by Edogawa Rampo; translated by James B. Harris

JAPANESE THINGS: Being Notes on Various Subjects Connected with Japan by Basil Hall Chamberlain

THE JOKE'S ON JUDO by Donn Draeger and Ken Tremayne

THE KABUKI HANDBOOK by Aubrey S. Halford and Giovanna M. Halford

KAPPA by Ryunosuke Akutagawa; translated by Geoffrey Bownas

KOKORO: Hints and Echoes of Japanese Inner Life by Lafcadio Hearn

KOREAN FOLK TALES by Im Bang and Yi Ryuk; translated by James S. Gale

KOTTO: Being Japanese Curios, with Sundry Cobwebs by Lafcadio Hearn

KWAIDAN: Stories and Studies of Strange Things by Lafcadio Hearn

LET'S STUDY JAPANESE by Jun Maeda

THE LIFE OF BUDDHA by A. Ferdinand Herold

MODERN JAPANESE PRINTS: A Contemporary Selection edited by Yuji Abe

NIHONGI: Chronicles of Japan from the Earliest Times to A.D. 697 by W. G. Aston

OLD LANDMARKS AND HISTORIC PERSONAGES OF BOSTON by Samuel Adams Drake

ORIENTAL FORTUNE TELLING by jmmei Shimano; translated by Togo Taguchi

PHYSICAL FITNESS: A Practical Program by Clark Hatch

READ JAPANESE TODAY by Len Walsh

SELF DEFENSE SIMPLIFIED IN PICTURES by Don Hepler

SHADOWINGS by Lafcadio Hearn

A SHORT SYNOPSIS OF THE MOST ESSENTIAL POINTS IN HAWAIIAN GRAMMAR by W. D. Alexander

THE STORY BAG: A Collection of Korean Folk Tales by Kim So-un; translated by Setsu Higashi

SUMI-E: An Introduction to Ink Painting by Nanae Momiyama

SUN-DIALS AND ROSES OF YESTERDAY by Alice Morse Earle

THE TEN FOOT SQUARE HUT AND TALES OF THE HEIKE: Being Two Thirteenth-century Japanese classics, the "Hojoki" and selections from the "Heike Monogatari" translated by A. L. Sadler

THIS SCORCHING EARTH by Donald Richie

TIMES-SQUARE SAMURAI or the Improbable Japanese Occupation of New York by Robert B. Johnson and Billie Niles Chadbourne

TO LIVE IN JAPAN by Mary Lee O'Neal and Virginia Woodruff

THE TOURIST AND THE REAL JAPAN by Boye de Mente

TOURS OF OKINAWA: A Souvenir Guide to Places of Interest compiled by Gasei Higa, Isamu Fuchaku, and Zenkichi Toyama

TWO CENTURIES OF COSTUME IN AMERICA by Alice Morse Earle

TYPHOON! TYPHOON! An Illustrated Haiku Sequence by Lucile M. Bogue

UNBEATEN TRACKS IN JAPAN: An Account of Travels in the Interior Including Visits to the Aborigines of Yezo and the Shrine of Nikko by Isabella L. Bird

ZILCH! The Marine Corps' Most Guarded Secret by Roy Delgado

Please order from your bookstore or write directly

There is scarcely a foreigner who, having enjoyed the wide range of Japanese foods, hasn't marveled at the richly assorted ingredients that go into these dishes, seventy-five at least that are distinct and individual, perhaps more.

One should first know what is at hand, at the "culinary command"; what can be bought in the way of meats, fish, vegetables, sauces, specialties, fruits, and the like.

And then one can proceed to prepare, as this little recipe book suggests, some of the many tasty dishes foreigners will always love.

Meat is available in all forms: beef, pork, veal, lamb, and the subdivisions of chops, bacon, liver, sweetbreads, kidneys, etc. Poultry and game are just as easy to find: chicken, turkey, goose, duck, capon, rabbit, pheasant, partridge, wild boar, deer, quail, etc.

Foreigners may wince at first reading of the follow ing paragraphs, but this is a mistake, correctible in the eating. And the eating of course is in the cooking.

Available fish include: seabream, bonito, salmon, cod, sardines, flounder, tuna, mackerel, trout, herring, shark, whale, eel, red snapper, and many others. Kindred marine life includes: prawns, shrimp, crab, squid, cuttlefish, oysters, blowfish, abalone, scallops, clams, and edible seaweed.

Vegetables are equally abundant: beans, cucumbers, corn, peas, leeks, onions, pumpkin, sprouts, cabbage, tomatoes, lettuce, carrots, turnips, squash, spinach, radishes, parsley, celery, beets, mushrooms, and at a few fancier places, lima beans, okra, asparagus, broccoli, green peppers, rhubarb, and the like.

There are many distinctive Japanese vegetables: gobo, or burdock; negi, or leeks; daikon, or white radish; takenoko, or bamboo sprouts; seri, or Japanese parsley; renkon, or lotus; mitsuba, or marsh parsley; konnyaku, or root paste; wasabi, or horseradish; moyashi, or bean sprouts; shoga, or ginger; ginnan, or gingko nuts; nasu, or eggplant; kikutane, or chrysanthemum seeds; shitake, or tree mushrooms; and such local mushroom varieties as hatsudake, shorn, shimeji, and kotake.