Stephencooks

 We had our friend Steve here for dinner last night and I made a traditional Japanese meal, featuring yakitori (grilled chicken glazed with sauce). I slavishly followed the recipes from Shizu Tsuji's Japanese Cooking: A Simple Art, so (since I'm only providing original or significantly adapted recipes in this blog, not stealing recipes verbatim from the sources) for these you'll have to get a copy of the book. Which is not a bad idea, if you have any interest in traditional Japanese cooking, since this is the best and most beloved Japanese cookbook available in English. The introduction by M. F. K. Fisher alone is reason enough to buy the book, but the illustrations, reference sections on ingredients, equipment and techniques, and the clear, simple-to-follow recipes make this an important addition to the cookbook shelf.

Steamed Green Soy Beans In Shell (Edamame)
Tortoise Shell Tofu (Tofu Bekko-ni)
Spinach with Sesame Dressing (Horenso no Goma-Ae)
Vinegared Cucumber, Wakame Seaweed and Shrimp in Sanbaizu Sauce (Kyuri no Sunomi)
Yakitori
Rice (Gohan)
Cucumber Pickles (Kabu no Sokuseki-zuki)
Miso Soup (Miso-shiru)
Green Tea (Ocha)