目录：
太长不看
这本《My Japanese Cuisine》是本颜值和内容都在线的日料食谱书，木纹封面、厚实纸张和统一精美的照片让人一眼就爱上。全书80道菜谱里有28道原创菜，还附详细的基础食材介绍，新手也能轻松上手，32欧的价格对得起这个品质，喜欢日本料理的话值得入手。
我们对2017年8月17日出版的日式料理书 Meine japanische Küche（我的日本料理） ，作者为 Stevan Paul 进行详细测评。感谢Hölker出版社友好地提供了本书，我们将为你介绍这本书的所有特色、亮点、数据以及一些精选食谱。
快速浏览
| 书名 | Meine japanische Küche（我的日本料理） |
|---|---|
| 作者 | Stevan Paul |
| 类型 | 烹饪书 |
| 专题 | 日本料理 |
| 食谱数量 | 80 |
| 其中作者创作 | 28 |
| 页数 | 224 |
| 品质 | 高品质制作 |
| 特色 | 图文并茂的传统食谱与原创菜品 |
| 价格 | 32,00 € |
第一印象
A single book spine photographed against a plain black background. The spine is white with a thin gold band along each edge, and the text is printed in dark capitals: the author name Stevan Paul on the left and the German title Japanische Küche ("Japanese Cuisine") in larger letters beside it. A small dark publisher's logo sits at the far left of the spine. The close crop and dark backdrop put all the focus on the spine itself, the way a book might be shown to introduce a review.
A single book spine photographed against a plain black background. The spine is white with a thin gold band along each edge, and the text is printed in dark capitals: the author name Stevan Paul on the left and the German title Japanische Küche ("Japanese Cuisine") in larger letters beside it. A small dark publisher's logo sits at the far left of the spine. The close crop and dark backdrop put all the focus on the spine itself, the way a book might be shown to introduce a review.
图片中的可见文字
STEVAN PAUL JAPANISCHE KÜCHE
打开这本书，不管是视觉还是触觉都让人感到愉悦。这本重约1.2公斤的书，外观设计精美、质感极佳。封面采用了木纹设计，微微粗糙的触感让读者仿佛真的在触摸木头。开放式书脊展现了漂亮的装订工艺，与整体设计相得益彰。从一开始就能感受到本书的高品质。
细致体验
仔细翻阅，这本书更是令人喜爱。厚实的纸张和食谱照片非常出色。很容易看出，这绝非Stevan Paul的第一本食谱。在小团队的共同努力下，这本书不仅包含了许多优美的照片、丰富的食谱，还穿插了有趣的故事。图片风格统一，拍摄专业，构图和光线都很协调，背景自然，让人阅读起来十分舒服。我们久久地欣赏那些精美的图片。总的来说，第一印象和详细体验都让我们深深被吸引。接下来进入内容部分。
阅读体验如何？
本书将读者直接带入日本料理的世界。通过详细的日本料理基础食材清单，即使是新手也能轻松入门。
每个章（或说每个食谱类别）前都有一段多为两页的介绍文字或故事，作者分享了相关主题下的体验和见闻。在书的最后部分，Stevan还介绍了日本酒类如清酒等，并给出了哪些酒与哪些日本料理最为搭配的建议。
每道食谱都有一段简短的引子，烹饪步骤以文字形式呈现，没有具体的数字顺序。对于部分读者来说，或许这样的描述会比常见的编号罗列更累一些（比如我们的食谱就是编号步骤）。
食谱内容
这本食谱书收录了80道传统日本菜以及作者Stevan Paul自创的菜肴。除了传统料理如Tamagoyaki和Miso Shiru，作者还融入了自己的创意。这些创新之作都有专门标注，既选用了日式食材，也很有日本风格。整本书的食谱内容分为以下几大类：
食谱分类
- 高汤、味噌和拉面汤
- 寿司与刺身
- Tempura
- 日本烧烤
- 居酒屋与家庭料理
- 日本素食
- 日本甜品
我们的下厨实测
A dark, moody overhead shot of a Japanese meal laid out in small dishes on a nearly black wooden surface. At the top right, a rectangular white plate holds a block of chilled tofu topped with chopped scallions, resting in a shallow pool of dark soy sauce. Below it sits an oval bowl with a cooked salmon fillet, its orange-pink flesh set on a bed of wilted greens. Two small bowls fill out the spread on the left: one with sliced cucumber salad flecked with red chili, the other with dark leafy greens dressed in a soy-based sauce. The low lighting and stark contrast give the whole arrangement the feel of a quiet, carefully composed home-cooked dinner.
A dark, moody overhead shot of a Japanese meal laid out in small dishes on a nearly black wooden surface. At the top right, a rectangular white plate holds a block of chilled tofu topped with chopped scallions, resting in a shallow pool of dark soy sauce. Below it sits an oval bowl with a cooked salmon fillet, its orange-pink flesh set on a bed of wilted greens. Two small bowls fill out the spread on the left: one with sliced cucumber salad flecked with red chili, the other with dark leafy greens dressed in a soy-based sauce. The low lighting and stark contrast give the whole arrangement the feel of a quiet, carefully composed home-cooked dinner.
图片中的可见文字
(no readable text)
评测怎能只看不做？我们从80道菜中挑选了4款食谱同时制作。我们也喜欢一次端上几道配菜。其中一道是Stevan Paul的原创，另外三道配菜和主菜搭配得非常完美。
作者的原创菜——
A white bowl holds a cooked salmon fillet resting on wilted dark green spinach, topped with a thick, golden miso butter sauce that has melted over the fish. Chopped onion is scattered among the greens. Lying beside the bowl is a beige Japanese cookbook with large black kanji on the cover, its spine reading "Meine Japanische Küche," the German edition of My Japanese Cuisine by Stevan Paul. The photo reads as a home-cooked dish presented straight from the reviewed book.
A white bowl holds a cooked salmon fillet resting on wilted dark green spinach, topped with a thick, golden miso butter sauce that has melted over the fish. Chopped onion is scattered among the greens. Lying beside the bowl is a beige Japanese cookbook with large black kanji on the cover, its spine reading "Meine Japanische Küche," the German edition of My Japanese Cuisine by Stevan Paul. The photo reads as a home-cooked dish presented straight from the reviewed book.
图片中的可见文字
本
DIE JAPANISCHE KÜCHE
这是道融合了日本风格的原创菜，口感极佳。做法是三文鱼煎至焦香，搭配各种蔬菜和以味噌黄油为基底的独特酱汁。如果三文鱼煎得恰到好处，这道菜真的非常美味。我们非常推荐这道食谱，确实体现了Stevan Paul多年的烹饪经验。
不妨亲自尝试一下！
日式菠菜沙拉
A small white bowl holds ohitashi, the Japanese chilled spinach side dish. A tight mound of dark green cooked spinach sits in the center, half submerged in a glossy brown soy and dashi broth that pools around it. Toasted sesame seeds are scattered generously over the spinach and across the surface of the sauce, clinging to the leaves and floating in the broth. The bowl has a subtle green-tinted glaze inside with a plain white rim, and it fills most of the frame against a light neutral background.
A small white bowl holds ohitashi, the Japanese chilled spinach side dish. A tight mound of dark green cooked spinach sits in the center, half submerged in a glossy brown soy and dashi broth that pools around it. Toasted sesame seeds are scattered generously over the spinach and across the surface of the sauce, clinging to the leaves and floating in the broth. The bowl has a subtle green-tinted glaze inside with a plain white rim, and it fills most of the frame against a light neutral background.
图片中的可见文字
No text is clearly readable in the image.
老实说，这道配菜网上很容易能找到。不过每位厨师都能赋予它新的风味，我们觉得Stevan Paul的调味很有特色。但他的食谱中菠菜与调味酱的比例并不完美，酱汁太多、菠菜太少。我们觉得根据需要适当调整比例会更好。
也可以动手试一试！
经典日式黄瓜沙拉
A small ceramic bowl with a speckled pale green interior and dark rim holds a Japanese cucumber salad. Chunky, irregular pieces of cucumber are tossed with bright red chili slices and sprinkled generously with white sesame seeds. The bowl sits on a light, subtly textured surface, and the salad fills it generously, with the glossy cucumber skins catching a bit of light. It reads as a fresh, sharply seasoned side dish, the kind often served chilled alongside a Japanese meal.
A small ceramic bowl with a speckled pale green interior and dark rim holds a Japanese cucumber salad. Chunky, irregular pieces of cucumber are tossed with bright red chili slices and sprinkled generously with white sesame seeds. The bowl sits on a light, subtly textured surface, and the salad fills it generously, with the glossy cucumber skins catching a bit of light. It reads as a fresh, sharply seasoned side dish, the kind often served chilled alongside a Japanese meal.
图片中的可见文字
No clearly readable text found in the image.
只想说：非常美味。喜欢日本料理的人一定知道这道菜，各种日本食谱几乎不会错过。由于日本料理的多样性，这样简单好吃的菜肴很容易被忽视。我们很高兴Stevan Paul为这些小而值得介绍的配菜专门留出篇幅。
也可以尝试动手做！
清爽凉拌豆腐
A thick rectangular block of silken tofu sits on a square white plate, resting in a wide pool of dark soy sauce that spreads out around it. The pale, soft-looking tofu is topped with a mound of browned minced topping and a scattering of chopped scallions, their green rings stacked across the center. The sauce edges up the sides of the block, and the clean white-on-white presentation gives it the look of a simple Japanese cold tofu dish, plated with just the essentials.
A thick rectangular block of silken tofu sits on a square white plate, resting in a wide pool of dark soy sauce that spreads out around it. The pale, soft-looking tofu is topped with a mound of browned minced topping and a scattering of chopped scallions, their green rings stacked across the center. The sauce edges up the sides of the block, and the clean white-on-white presentation gives it the look of a simple Japanese cold tofu dish, plated with just the essentials.
图片中的可见文字
No clearly readable text found in the image.
豆腐在日本料理中就像炸猪排在德国饮食中一样必不可少。但豆腐无疑更健康又清淡，富含植物蛋白，是理想的配菜。不过要注意！这道食谱的豆腐是生食，所以 只能使用绢豆腐 。书中的配料是写明“绢豆腐”的，但遗憾的是本书并没有介绍豆腐的不同类型。对于新手来说，虽然豆腐包装上会有英文，但还是很容易弄混。如果用其他比如棉豆腐、结实、压制或调味豆腐，成品会差很多。如果你能买到Silkentofu（绢豆腐），就能收获这道非常适合佐餐的清爽美味。淡淡的酱油风味，中和了很多辣、油腻、甜食。我们试做时没有加所有配料（食谱里包括1个橘子和1个青柠）。此外还是感觉到酱汁比例很大——我们用400克豆腐只需要125毫升酱汁，却得到250毫升的量。也许这个多出来的酱汁是打算直接饮用，但书里没有提及。
也可以亲手尝试！
Seidentofu（绢豆腐）与酱油食谱推荐
小小批评
作者对日本料理的基础食材介绍非常细致，帮助读者获得全面的认知。我们有一点疑问，为什么“豆腐”没有被列为基础食材？豆腐在日本料理中非常重要。而对于新手来说，明确不同豆腐类型会更加方便。好在每道食谱里都会具体注明该用哪类豆腐，只是没专门做区分和解释。我们总体只试做了4道菜，对每一道都很满意，味道很棒，还打算继续尝试其它食谱。但其中有2道菜我们觉得酱汁的量偏多，尤其是豆腐那一道。其实只需在第二次做的时候做调整，也不算大的问题。
总结感受
我们对这本书 印象极好 。不论是印刷、装订还是内容质量都 非常高水准 。喜欢日本料理的朋友一定要把这本精致的食谱书收入书架。数十种食谱足够让你在厨房里沉浸许久，丰富的知识内容和有趣的故事也能让你在厨房之外收获笑声。书中约28道原创菜肴网上都找不到，只有这本书才有（ 三文鱼味噌黄油 除外:D）。我们认为 32欧元 的售价，凭借品质和作者心血 完全值得 。强烈推荐购买。本书可在 这里 （亚马逊）购买。
Meine japanische Küche 购书链接（推广链接）
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