Japanese Recipes Cookbook
The Art of Cubism in Japanese Cuisine
Cubism revolutionized the art world by breaking away from traditional perspective and exploring the fragmentation of shapes, colors, and textures. Inspired by this vision, we find a surprising connection between this artistic movement and Japanese culinary art. With its meticulous presentation and geometric arrangement of ingredients, Japanese cuisine can be considered a form of cubist art brought to the table.
Similarities Between Cubism and Japanese Food Presentation
1. Geometry in Composition
Just like in the paintings of Picasso and Braque, where objects are broken down into geometric shapes, Japanese dishes often feature precise cuts and carefully arranged ingredients in lines, angles, and balanced structures. From symmetrically arranged sashimi to perfectly aligned maki rolls, geometry plays a crucial role in Japanese food aesthetics.
2. Minimalism and Abstraction
Cubism simplifies reality through essential forms, and Japanese cuisine follows a similar principle. Dishes like sushi or kaiseki stand out for their clean arrangement and elegant simplicity, where every element serves a specific visual and gustatory purpose.
3. Play of Colors and Textures
Just as cubist artists used contrasting colors and shadows to create depth and volume, Japanese chefs combine ingredients with different tones and textures to create a visually and sensorially unique experience.
Japanese Recipes Cookbook
Explore Cooking as an Art Form
If you love gastronomy and want to discover more about culinary arts from different parts of the world, explore recipes adapted to specific medical conditions, or find options for cooking for one, two people, or seniors, visit our collection of over 400 digital cookbooks for only $3 each.
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JAPAN COOKBOOK
Discover the Rich and Diverse Flavors of Japanese Cuisine.
A collection of traditional and authentic Japanese recipes passed down through generations. This book highlights the diversity of culinary traditions that shape the classic Japanese food landscape and provides detailed instructions on how to prepare each recipe. Focusing on the subtle and distinctive flavors typical of Japan’s staple meals, alongside the rich and aromatic seasonings commonly used in daily cooking, this cookbook is designed to inspire home cooks and food enthusiasts alike.
Recipes in This Book: ( 200 RECIPES )
BREAKFASTS
Tamago Kake Gohan (Egg over Rice)
Japanese Omelette (Tamagoyaki)
Natto (Fermented Soybeans)
Pickled Vegetables
APPETIZERS
Edamame (Steamed Soybeans)
Yakitori (Grilled Chicken Skewers)
Takoyaki (Octopus Balls)
Gyoza (Japanese Dumplings)
SOUPS
Miso Soup
Udon Soup
Soba Soup
Tonjiru (Pork and Vegetable Soup)
Dashi (Japanese Soup Stock)
NOODLE DISHES
Soba (Buckwheat Noodles)
Udon (Thick Wheat Noodles)
Ramen (Chinese-style Noodles)
Yakisoba (Fried Noodles)
RICE DISHES
Onigiri (Rice Balls)
Donburi (Rice Bowl Dish)
Gohan (Plain Rice)
Ochazuke (Rice with Green Tea)
SEAFOOD DISHES
Sashimi (Sliced Raw Fish)
Sushi (Vinegared Rice with Fish)
Tempura (Battered and Fried Seafood)
Unagi Kabayaki (Grilled Eel)
BEEF DISHES
Sukiyaki (Hot Pot)
Shabu-Shabu (Hot Pot)
Gyudon (Beef Bowl)
Nikujaga (Beef and Potato Stew)
PORK DISHES
Tonkatsu (Pork Cutlet)
Buta no Kakuni (Braised Pork Belly)
Shogayaki (Ginger Pork)
Okonomiyaki (Savory Pancake with Pork)
CHICKEN DISHES
Teriyaki Chicken
Yakitori (Chicken Skewers)
Tori Katsu (Chicken Cutlet)
Chicken Karaage (Japanese Fried Chicken)
TEMPURA
Vegetable Tempura
Shrimp Tempura
Fish Tempura
Sweet Potato Tempura
SUSHI
Nigiri Sushi
Maki Sushi (Rolled Sushi)
Temaki Sushi (Hand Roll)
Inari Sushi (Sushi Rice in Tofu Pouch)
SASHIMI
Maguro (Tuna Sashimi)
Sake (Salmon Sashimi)
Hamachi (Yellowtail Sashimi)
Tai (Sea Bream Sashimi)
SAUCES
Teriyaki Sauce
Ponzu Sauce
Miso Sauce
Tempura Dipping Sauce
Sushi Soy Sauce
DESSERTS
Mochi
Daifuku
Taiyaki (Fish-shaped Cake)
Dorayaki (Red Bean Pancake)
Matcha Ice Cream