STONE SOUP - Easy Japanese Home Cooking by Watanabe, Setsuko - 1996

Tokyo, Japan: Kodansha International, 1996. 248 pp. Trade paperback in a dustjacket; pink endpapers; illustrated with line drawings. Light edge and corner wear on the dustjacket with a short crease on the lower right corner; uncreased spine; no interior markings. Supposedly the Holy Grail of Japanese cooking, the Contents are: Snacks and Light Foods; Salads and Salad Dressings; Soups; Vegetables; Eggs; Tofu; Pasta and Noodles; Fried Foods; Rice; Meat; Fish; Seafood; Desserts; and Appendices: How to Cook Rice; How to Make Dashi Broth; Preparing Fish; Inside a Japanese Kitchen; Cutting Methods; Make Your Own Steamer; Make Your Own Drop-Lid; Cuts of Beef Pork and Chicken; Cooking Terms Japanese/English; and Basic Cooking Terms English/Japanese; followed by an index. There are too many recipes to list them all but some of the highlights are: Daikon Honey Gelatin; Fried Stuffed Squid; White Fish with Pickled Plum Sauce; Spicy Pineapple Pork; Chicken Teriyaki; Shabu Shabu; Beef and Bok Choy; Sweet Potato Rice; Salmon Sushi; Tempura; Fried Jumbo Shrimp; Fried Noodles; Tofu Steak; Scrambled Eggs with Cod Roe; Eggplants and Peppers in Miso; Miso Soup with Daikon Radish; Sweet Potato Apple Salad; Sauteed Garlic Stems; and many, many more.. First Edition. Soft Cover. Very Good/Very Good. 8vo. Book.