Click to preview GUIDE TO THE FOREIGN JAPANESE KITCHEN pocket and trade book


About the Author


Publish Date  May 27, 2012

Dimensions  Trade  110 pgs   Color printing (on white uncoated paper)

Category  Cooking

Comments (2) Write a comment


moe_tkmr says

Hi snowsycle,

Thank you for your feedback, and I apologize for the title misleading you. 

As you noticed, this is an outcome of my MA thesis project in Sweden (the thesis exists separately besides this book, by the way), and the book was targeted mainly to Swedish readers. The main reason is that the project was for 5 months, and it was impossible to cover the whole world. To be honest, I never expected so much media attention back then that have spread the book to the readers not only in Sweden but in the world. What I could say is that Asian ingredients are very limited in Sweden as there are not so many Asian people and stores compared to many other countries, and the ones that are easy to find in Swedish grocery stores should be often very accessible in many other places as well.

The book does not offer the info about Japanese food producers and such that are valid in the world for the reason above, but also because the food manufactures and brands are different in different countries/cities. Most of all, the book is for cooking Japanese food with locally available ingredients, and offering specific names or links would have ruined the concept.

The book does not talk about the current Japanese food movements in foreign cities either since it is to inform readers about traditional Japanese home cooking (grandma's food kind) as mentioned in the Introduction. The main reason is that it is disappearing even in Japan due to modernization and globalization, although it has many benefits to your health. Besides, not fusion cuisine but the traditional home cooking was what I could, and I though I should, offer as an industrial designer, not a chef. The recipes are based on what my family used to cook.

The book offers some Japanese food history in the hope that you could understand why Japanese cuisine use lots of vegetables, seafood and soy products instead of meat and dairy products if you are interested in that kind of information.

10 dl is a shortening for 10 deci litre equal to 100 ml, and 1/10 litre (although I am not sure if you use ml or litre a lot in the country you live..). I live in Canada now, and I am constantly lost with all the units like inch, feet, yard, ounce, pound, cup.. so I totally understand your confusion and I'm sorry for that. Again, this was following the Swedish standard. I really wish that there were universal measurement units, but I guess there are no such thing yet.

And you are right, contact address should have been given. Here is my website address, and you could reach me from the site in case you have further comments that you would like to send privately.

Thanks again, and I'll reflect your feedback on the future projects.


posted at 11:05am Jul 28 PST


snowsycle says

I was looking forward to this smart-looking book, called Guide to the FOREIGN Japanese Kitchen, but it's a disappointment.
(1) There are 3 texts: Japanese, English and ... Swedish! The information is so bizarre (eg. the growing practices in S America of soya for animal feed ... not, what to look for when buying best soya for the recipes?!). No information about, or reference to, current Japanese food movements in UK/European countries, or West Coast USA (for instance!) ... ONLY SWEDEN! No list of best outlets in 'Foreign" cities, or websites for good Japanese produce.

Some paragraphs on history of diet in Japan, with religious/historic detail, but that's not Foreign Kitchen ...

Change the title to: GUIDE TO THE JAPANESE KITCHEN in SWEDEN!!!! Then, maybe Swedish people, interested in Japanese food, might enjoy it. Not being Swedish, I have not found it useful, informative or helpful for building my improving Japanese cooking knowledge and techniques.
(2) What does 10 "dl" mean - demi-litre - impossible??! Desert ladle???(who would guess that?!). What? Please put a key to your abbreviations, or use universally recognisable quantity abbreviations, if you want the 'Foreign' kitchen owners to understand, enjoy and get the recipe right!
Disappointing. No contact details in the book, so unable to reach the author. Cannot find an email link on this site, either - or I would have sent my feedback privately first.
Finally, at the end we are told that this book is an MA research paper, made pictorial - images are good, quantities are a mystery, the information random/scatty.. and for 'Foreign', read Swedish.

Will be giving my copy to Swedish friends, in the hope that they like it.
Sorry to give a negative review, but the title is misleading.

posted at 04:46am Jul 27 PST


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