Japanese Women Don't Get Old or Fat (2010-01-31 20:48:36)

是一本书。写一下读书笔记：
There are seven pillars of Japanese home cooking and they are rest upon a culinary traditon that has endured for more than a thousand years: the fish, vegetables, rice, soy, noodles, tea and fruit.  真没有想到居然有两样是主食。

7 secrets of Japanese home-style cooking:
1. the Japanese diet is based on fish, soy, rice, vegetables and fruit.
2. The japanese eat much smaller prtions, and serve them on beautiful, small-size tableware.
3. Japanese cooking is super-light and ultra-gentle.
4. The Japanese eat rice instead of bread with every meal.
5. Japanese women are the princesses of power breakfast.
    1/2 cup hot cooked rice
    4 large eggs
    1/2 of 3x5 inch block atsu-age tofu  (thick-fried tofu)
    12 grape tomatoes or 8 cheery tomatoes
    2 scallions, roots and top cut off, with white and green parts thinly sliced and keep separate from each other
    1 cup miexed cooked vegetable (such as string beans, carrots, and corn)
    4 cup dashi
    21/2 tablespoons red or whit miso
(我觉得我吃不下去）
6. Japanese women are crazy for dessert,.. in a special way   (small portion!!!)
7.  Japanese women have a different relatioinship with food.

The Tokyo Kitchen Complete List

Equipment:
Pots in various sizes: aluminum, cast iron, copper, enamel, earthenware, stainless steel
Fryingpans in various sizes
Steamer
Strainer
Vegetable cutter, grater and/or zester
Universal knife
Vegetable knife
Cutting board
Wood or rubber spatula
Ladle
Whisk
Tongs
Measuring sppon and cup
Kitchen carver
Flat wooden spoon
Mixing bowls
Sieve
Food Processor
Rice cooker
Wok

TAbleware
Serving plates, bowls, and platters
Place settings of bowls and plates
Condiment, snack and dipping ishes
Flatware
Teapot, cups and mugs

Ingredients and Seasonings
Sugar
Salt
Pepper
Ginerroot
Bonito (fish)flakes (katsuobushi, hana-katsuo, or kezuri-bushi)
Daikon (Japanese giant white radish)
Japanese-style short-grain rice
JapaneseteasMirin（cooking wine)
Miso (fermented soybean paste)
Noodles: soba (buckwheat noodles) and udon (thiick white flour noodles)
Oils: canola oil, rice bran oil, sesame oil)
Rice vinegar
rice wine (sake)
Sea vegetables: hijiki; hombu, honbu, or kobu (japanese kept); nori (laver)
sesame seeds (goma)
Shiso
Soy sauce (shoyu)
Tosfu
Wasabi

frying pan made of Calphalon, cast iron, or stainless-steel-clad aluminum or copper