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Classic
Cook Books
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page 117
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Fried Fish (Yaki Zakana)................................... 77
Lobster, Broiled (Onigara Yaki)............................ 77
Mushi Kujira (Boiled Whale or Bass)........................ 75
Onigara Yaki (Broiled Lobster)............................. 77
Tembani of Mackerel (Fish Delicacy)........................ 76
Whale or Bass, Broiled (Mushi Kujira)...................... 75
Yaki Zakana (Fried Fish)................................... 77
OMELETTES AND CUSTARDS
Cherry Custard (Sakura).................................... 90
Custard, Flower (Unohana Yaki)............................. 87
Eggs, Fried (Usu Tamago Yaki).............................. 89
Eggs, Peony (Tamago Bolan)................................. 91
Eggs, Scrambled (Japanese Style)........................... 90
Flower Custard (Unohana Yaki).............................. 87
Fried Eggs (Usu Tamago Yaki)............................... 89
Kinoko-Tamago-Yaki (Shrimp Omelette)....................... 88
Peony Eggs (Tamago Bolan).................................. 91
Sakura (Cherry Custard).................................... 90
Scrambled Eggs (Japanese Style)............................ 90
Shrimp Omelette (Kinoko-Tamago-Yaki)....................... 88
Tamago Tofu................................................ 89
Tamago Bolan (Peony Eggs).................................. 91
Unohana Yaki (Flower Custard).............................. 87
Usu Tamago Yaki (Fried Eggs)............................... 89
POULTRY AND GAME
Baked Duck (Mushi Ahiru)................................... 85
Chicken, Roast (Japanese Style)............................ 86
Duck, Baked (Mushi Ahiru).................................. 85
Fried Squab................................................ 81
Hare, Sweet and Sour (Usagi Amai-Sui)...................... 83
Hato Shiro (Stewed Pigeon)................................. 81
Mushi Ahiru (Baked Duck)................................... 85
Mushi Kiji (Roast Pheasant)................................ 82
Pheasant Roast (Mushi Kiji)................................ 82
Pigeon, Stewed (Hato Shiro)................................ 81
Pigeons or Quail, Broiled (Yaki Udzura).................... 79
Quail or Pigeons, Broiled (Yaki Udzura).................... 79
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Classic
Cook Books
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