HOME AWAY FROM HOME - THE VANCOUVER TONARIGUMI COOKBOOK
Recipes
  RECIPES
LET'S TRY!
SALADS

From Hakusai Salad to Broccoli Salad and Tofu Salad, there is sure to be a recipe within this first section to help ease you into any main course that may follow.
JAPANESE PICKLES

Tsukemono is Japanese for pickled food. A variety of condiments such as salt, miso or soy sauce are used and it's relative easy to make, retain nutrients and can be served with rice.
SIDE DISHES

From Datemaki to Kimpira Gobo and Miso Sauce Eggplants, these side dishes will be the perfect compliment to any meal.
MEAT DISHES

This chapter includes party favourites like chicken kara-age and the scrumptious sesame miso pork. There are also some special versions of old-favourites such as Yakibuta (roasted pork).
PARTY-TIME SPECIALS

Teppanyaki is a wonderful recipe for a party at home. An electric grill or gas burner is required as all the ingredients are cooked at the table by guests.
FISH AND SEAFOOD DISHES

Many Japanese recipes call for the use of a broth made from seaweed or fish. The "essence" is referred to as "dashi" and there are two popular formulations which you will learn in the book.
RICE AND PASTA DISHES

This chapter contains recipes for Chirashi Sushi, Unagi (eel), and rice dishes calling for a variety of ingredients such as mushrooms, black sesame, clams and even avocados!
DESSERTS

The final chapter of the cookbook contains Japanese specialities such as Dorayaki and Mochi cakes. In addition, there are modern confections such as Matcha Chiffon Cake and Ambrosia.
SALADS
JAPANESE PICKLES
SIDE DISHES
MEAT DISHES
PARTY-TIME SPECIALS
FISH&SEAFOOD DISHES
RICE&PASTA DISHES
DESSERTS