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Japan's charismatic new First Lady shares the recipes she loves to make for family and friendsIn Home Cooking with Japan's First Lady, Miyuki Hatoyama offers 40 original recipes for healthy, delicious food that's as easy as it is fun to prepare. Ranging from quick meals that can be put together in a few minutes, family favourites and party foods made simple, to comfort dishes with a splash of modernity, all the recipes have been created by Hatoyama and are the culmination of years of experience. An exciting and innovative blend of Japanese and Asian cuisine with Western touches, using ingredients readily available in North America, every dish in this book reflects Hatoyama's inimitable flair. In addition to the recipes, the book features a foreword by Yukio Hatoyama, the Prime Minister of Japan; attractive, full-colour photos of each dish and its preparation; and essays about her own philosophy of cooking and hospitality.

MIYUKI HATOYAMA is the wife of Yukio Hatoyama, Japan's 93rd Prime Minister and the seventh President of the Democratic Party of Japan. Born in Shanghai, she was raised in Kobe, Japan, where she attended Missionary school. After a brief career as an actress in theater and television, she moved to the U.S. when she was in her twenties. It was here that she developed her interest in cooking, learning a great deal from American recipes, and merging them with her own unique taste. It was here, also, that she met Yukio Hatoyama and gave birth to her first son in California. After ten years, the family returned to Japan, where Miyuki supported her husband's political career. Her cooking, already enjoyed by so many in the States, began to gain popularity in Japan, along with her affable, unpretentious personality. Miyuki Hatoyama is now the author of three cookbooks in Japanese; Home Cooking With Japan's First Lady is her first book in English.

Foreword	p. 9
Introduction	p. 10
Family Favorites
Chicken Wings with Soy Sauce and Seasoning Salt	p. 14
Baked Crepes with Chicken and Béchamel	p. 16
Daikon Radish and Beef Slices	p. 18
Stir-fried Squid and Kimchi	p. 20
Yellowtail Shabu-shabu	p. 22
Fjigae Korean Hotpot with Seafood	p. 24
Deep-fried Octopus with Leaf Lettuce	p. 26
Pickled Napa Cabbage	p. 28
Pride in cooking	p. 30
Fast Appetizers
Prosciutto and Cream Cheese Salad	p. 32
Carpaccio-style Tuna with Creamy Dressing	p. 34
Salmon Terrine Salad/Easy Salmon Terrine	p. 36
Asparagus and Avocado with Consommé Jelly	p. 38
Baked Napa Cabbage en Cocotte	p. 40
Baked Buttered Clams on the Half Shell	p. 42
Oven-baked Potatoes and Sardines	p. 44
Deep-fried Scallops and Broccoli	p. 46
Extra Crispy, Whisky-battered Seafood	p. 48
Mung Bean Noodles and Meat Balls in Soup	p. 50
Seared Beef with Spicy Vegetables	p. 52
Spicy Beef Rolls	p. 54
I Don't Like Fuss	p. 56
My Best Recipes
Spareribs in Marmalade and Soy Sauce	p. 58
Chicken alla Cacciatora	p. 60
Breaded Lamb Chops	p. 62
Roasted Ham and Pineapple	p. 64
Scallop Steak with Garlic and Soy Sauce	p. 66
Pork Tenderloin Poached in Black Tea with Balsamic Vinegar	p. 68
King Crab and Mushrooms in Cream	p. 70
Curry Pilaf with Short-grain Rice	p. 74
Mottainai Spirit	p. 76
Our Comfort Food
Vegetables Pickled in Vinegar, Soy Sauce, and Dashi Stock	p. 78
Sautéed Vegetables in Sesame Oil	p. 80
Cod, Tofu, and Shiitake Mushrooms Steamed in Kombu	p. 82
Rice Bowl with Soy-marinated Tuna	p. 84
Maguro Burgers	p. 86
Korean Gyoza Dumplings	p. 88
Nikujaga Beef and Potatoes, Hatoyama-style	p. 90
Cooked Rice with Fish and Kombu	p. 92
Rice Bowl with Pork, Tofu, and Edamame	p. 94
Love And Cooking	p. 96
Supplemental Recipes	p. 98
Hatoyama Dressing
Quick Tomato Sauce
Dashi Stock
Glossary	p. 99
Conversions	p. 101
Index	p. 102
Table of Contents provided by Ingram. All Rights Reserved.

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Home Cooking with Japan's First Lady Family Dishes from the Hatoyama Kitchen

Home Cooking with Japan's First Lady Family Dishes from the Hatoyama Kitchen

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