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    Cooking Japanese

    ‘Foreign’ foods don’t have to seem so foreign. Knowledge is often the only thing standing between you and preparing something exotic – that and sometimes-hard-to-find ingredients. Cooking Guide: Can’t decide what to eat? for Nintendo DS peels away culinary mysteries, leaving you with the tasty fruit of knowledge that you can munch on.

    Cooking Guide features recipes from 27 countries and regions from all continents (Antarctica excluded), and taking a trip to a kitchen halfway around the world is simply a stylus tap away. Come with us to the Far East to see what’s cooking in Japan.

    Tasty food kudasai
    In Japan, the menu often changes from season to season as fresh ingredients carry a high value to the palates of the people in the land of the rising sun. Colour and elaborate arrangements of the ingredients show how important presentation is in the cuisine. But don’t think Japan is all about sushi. Simple stews and hearty, home-cooked meals are staples of the food culture.

    Hope you’re hungry, as most of the 15 recipes that come from Japan are entrees, mostly focusing on seafood and chicken, with a dash of vegetarian for good measure. When you think of Japanese cuisine, sushi and chicken teriyaki are often the first dishes that come to mind, and Cooking Guide will walk you through making both of them. You’ll soon discover that making your own California rolls really isn’t that difficult. 

    But don’t settle for a food that’s familiar. Branch out and try cooking recipes for foods with names you will have a hard time pronouncing. Once you look into foods like Satsuma-age, Nikujaga and Oyakodon, you’ll discover how home cooking is simply universal – the names are certainly different, but the foods used are often similar to what you have in your house. Nikujaga, for instance, is basically a variation of beef and potato stew that simmers in soy sauce. And just like your stews at home, you can add carrots and onions to your heart’s desire.

    Arigato for the help
    Ever looked at a food, most likely a vegetable, and asked yourself, ‘What am I supposed to do with that?’ Cooking Guide really shines when it gives you the low-down on food preparation, from peeling and cutting to boiling techniques. If someone told you to roll a California roll, you might have a general idea about how to do it, but Cooking Guide gives you a video to watch to see exactly how you do it.

    When you’re cooking Japanese with Cooking Guide, through videos and screenshots you’ll learn the proper way to wash rice, cut an avocado, roll maki sushi, test the temperature of hot oil, shave chicken, prepare ginger, peel a lotus root, fold flour, prepare asparagus and more. The tools are all there to break down that barrier between what you know and what you have the opportunity to cook.

    Sayonara to the ordinary
    Cooking Guide gives you the freedom to step out of your element because it helps you take every step. You possibly have made pancakes before, but have you made them into a sandwich with aduki bean paste in the middle? That’s dorayaki, a Japanese desert. Don’t have any aduki beans lying around to make paste with? Cooking Guide gives you familiar, creamy substitutions, meaning accessibility isn’t an excuse for dodging a recipe. Within each recipe, Cooking Guide gives you a list of foods available in Europe that you can use in place of certain Japanese ingredients that may be hard to find (or too expensive for your cooking budget).

    Looking through the recipes in Cooking Guide will make you crave a little experimentation in your kitchen. Not only do you discover new ingredients and techniques with Cooking Guide, you experience new tastes, some of which you’ll want to carry over from the experimentation stage to a staple of your diet. 

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