Course Syllabus

Lessons: 1 - 12

Cooking Fundamentals

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Mushimono, steamed  dishes are popular for fall and winter
Steamed food has a warm look and feel about it, and goes down well with guests during fall and winter.

Essential Japanese Cooking course on DVDs

Lesson 10: Mushimono: Steaming

Lesson 10 begins with a short discussion on different types of steamers and the pros and cons of each. Next, we will discuss mushimono in more detail; you will learn the many benefits that mushimono can bring to your table.

In addition, you will learn about various serving dishes for your mushimono. TSUJI's professor will explain the reasons why the choice of the proper serving vessel is such an important ingredient of Japanese cooking.

Mushimono Techniques:

  • Choosing and using steamers in the Japanese kitchen
  • The importance of the serving vessel in Japanese cuisine, and how to choose the right one

Recipes from Lesson 10:

  • Steamed Sea Bream Casserole
  • Steamed Red Tilefish and Turnip in Silver Sauce
  • Steamed Conger Eel, Kenchin-Style


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