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Japanese Cookbook The Traditional and Simple Japanese Cuisine

By Martha Stone

Copyright 2015 Martha Stone Kindle Edition


License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book.


About the author

Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh ingredients in her cooking. This love for using the freshest ingredients turned into a passion for cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends. Martha eventually moved to California and met the love of her life. She settled down and has two children. She is a stay at home mom and involves her children in her cooking as much as possible. Martha decided to start writing cookbooks so that she could share her love for food and cooking with everyone else. For a complete list of my published books, please, visit my Author’s Page‌ http://www.amazon.com/Martha-Stone/e/B00FDU8GR6/ You can also check out my blog at: http://martha-stone.blogspot.com or my Facebook at: https://www.facebook.com/marthastone2013


Table of Contents Introduction 1) Ginger Tea 2) Herring Roe Dish 3) Sugar and Soy Sauce Glazed Sardines 4) Roasted Pork 5) Miso Soup with Pork and Vegetables 6) Fried Burdock and Carrot 7) Egg and Pork Cutlet on Rice 8) Steamed-Rice with Meat and Vegetables 9) Raw Onion Salad 10) Cold Noodles 11) Mochi Dumplings 12) Boiled Green Soy-Beans 13) Buckwheat Noodles with Radish 14) Seasoned and Boiled Seaweed 15) Fried Fish and Mackerel 16) Grilled Corns 17) Radish Salad 18) Napolitano Spaghetti 19) Pork with Ginger Sauce 20) Pickled Cabbage 21) Scattered Vegetable Sushi 22) Brown Rice 23) Fried Wheat Noodles with Vegetables and Meat 24) Fermented Soy-Beans 25) Beef with Ginger-Root Free Bonus Cookbooks


Introduction In this cookbook, 25 simple recipes for traditional Japanese dishes and some international dishes with the Japanese twist which can be easily prepared are given. So anybody can easily begin to love Japanese food. Everybody have their own traditions of eating, but if one adds few Japanese recipes, their experience and knowledge about cooking will expand. Especially this book is very useful for beginners. To enjoy cooking the Japanese food, let us explore into the world of Traditional Japanese Cuisine‌!


1) Ginger Tea The Japanese version of the ginger tea is known as Shogayu, which is used as a natural remedy for treating common cold. This spicy and soothing herbal tea surely warms up our body in the cold season. Prep Time: 5 minutes Cook Time: 5 minutes Yields: 2 servings Ingredients: 2 teaspoons of grated ginger root 3 tablespoons of honey 1 ½ cups of water 2 teaspoons of cornstarch or potato starch (Katakuriko) plus 2 teaspoons of water Instructions: 1. Grate the ginger. 2. In a vessel, add ginger, water, and honey; place it over medium heat till just prior to boiling. 3. Mix well 2 teaspoons of water and potato starch in a bowl. Add this paste to tea; stir well. Heat for about 1 to 2 minutes till it becomes a little bit thick.


2) Herring Roe Dish In Japan, the salty herring-roe marinated in the seasoned fish broth is known as Kazunoko. Ingredients: ½ cup of fish broth 4 to 5 herring roe (Kazunoko) 1 ½ tablespoons of soy sauce Dry bonito flakes (Katsuobushi) 1 tablespoon of rice-wine Instructions: 1. Desalinate the herring roe by soaking it in salt water for overnight in refrigerator (8 to 12 hours). Remove the membrane. 2. Place fish broth, rice-wine and soy sauce in a pan; bring it to a boil and then cool. Keep it aside. 3. Marinate the prepared herring roe for overnight in the seasoned fish broth in refrigerator. 4. Tear the herring roe into bite-sized pieces; serve it with dry bonito flakes over the top.


3) Sugar and Soy Sauce Glazed Sardines In Japan, this recipe is known as Tazukuri, tiny dried sardines (Gomame) that is cooked in soy sauce and sugar. Ingredients: 1 oz of small dried sardines (Gomame) 1 ½ tablespoons of soy sauce 2 tablespoons of sugar Instructions: 1. In a pan, fry the sardines over medium-low heat for about 1 to 2 minutes, till the fish turns brown slightly. Spread them on a platter and allow them to cool. 2. In a fry pan, add soy sauce and sugar; cook over low heat till the bubbles become small and still its texture is loose. Add the sardines; coat it with sauce. 3. Immediately spread it on a platter and cool.


4) Roasted Pork Roasted pork in Japan is called Yakibuta. It is similar to a China recipe called Cha-Siu. While Cha-Siu uses several spices like cinnamon, star anise and honey to give flavour to the meat, this Japanese recipe is much simpler to taste. This is used as a topping for the Ramen. It is very simple and easy to prepare at home! Ingredients: 2 lb of pork shoulder butt ¼ cup of rice-wine ½ cup of soy sauce ½ cup of sugar 1 clove garlic 4-5 thick ginger root slices Instructions: 1. Tie the pork meat at intervals of 1-inch using a cotton string. 2. Place all ingredients together with meat in one bag and close; marinade it in fridge for a minimum of 4-5 hours or overnight if possible. 3. Preheat oven at 350F (175C); bake it for 1½ hour, turn and baste 1 or 2 times in between. 4. Take out the meat from oven and allow it to stand for about 30 minutes; remove the tied strings; cut the meat into slices.


5) Miso Soup with Pork and Vegetables In Japan, this recipe is called Tonjiru, one type of Miso-Soup made with the pork and lots of root-vegetables such as carrot and burdock. Although it is one type of Miso-soup, Tonjiru tastes extremely different from the ordinary Miso-Soup. It has a distinct porkflavour and a strong taste from the Gobo. Ingredients: 1/5 lb of pork, sliced thinly Approximately 15 cm burdock ½ carrot ½ of 1 Konnyaku block Approximately 5cm Radish 2 green onions 3 tablespoon of Miso Paste 3 cups of fish broth Instructions: 1. Cut the pork into tiny pieces. Cut radish and carrot length wise into quarters and then finely slice. Thinly shave the burdock. Cut the Konnyaku block into thin slices of 2-inch long. And cut the onions into 1/4 -inch pieces. 2. Boil the fish broth in a pan; add burdock, radish, carrot and Konnyaku; cook over medium heat till the vegetables become tender. 3. Turn the heat to down; add meat. Once the meat changes its color, add the Miso paste to it and stir. Then add onion; serve.


6) Fried Burdock and Carrot This braised carrot and burdock root in a salty and sweet sauce is popularly known as Kinpira Gobo in Japan. Its name Kinpira came from the famous muscleman and it illustrates how nutritious this dish is. Prep Time: 15 minutes Cook Time: 10 minutes Yields: 4 servings Ingredients: 1 carrot, cut thinly 1 burdock, Sasagaki cut Ÿ cup of fish broth (or water) 1 tablespoon of oil 2 ½ tablespoons of Soy Sauce 1 tablespoon of rice-wine 1 tablespoon of sugar 1 tablespoon of sweet rice-wine Red-hot pepper (Shichimi Togarashi) 1 tablespoon of sesame seeds Instructions: 1. Thinly cut the vegetables. Soak burdock pieces in water to remove its harshness. Leave it for about 5 to10 minutes and strain. 2. Heat oil in a fry pan over medium-high heat. Cook burdock for a couple of minutes; add carrot, stir-fry for about 2 to 3 minutes. Add soy sauce, fish broth, sugar, sweet rice-wine, and rice-wine, and cook till the liquid gets evaporated. 3. Add sesame-seeds and stir. Serve it with the red-pepper.


7) Egg and Pork Cutlet on Rice In Japan, this recipe is known as Katsudon, a dish with eggs and deep-fried pork (Tonkatsu) cooked in the salty and sweet broth and served over rice. Prep Time: 30 minutes Cook Time: 10 minutes Yields: 1 serving Ingredients: 1 fried pork chop (Tonkatsu) 1 to 2 eggs ¼ cup of fish broth ½ tablespoon of sugar 1 tablespoon of soy sauce ½ tablespoon of rice-wine ½ tablespoon of sweet rice-wine Steamed Rice Roasted seaweed, sliced thinly Green onions, finely chopped (optional) Instructions: 1. Cut the fried pork chop into small strips and keep aside. 2. In a fry pan, add soy sauce, fish broth, sugar, sweet rice-wine and rice-wine, and cook over medium heat till it boils. Reduce the heat to low. 3. Add fried pork pieces to sauce in pan. In a bowl, beat the eggs and pour it over fried pork. Cover the pan; cook for about a minute. Sprinkle chopped green-onions, if desired. 4. Slide eggs and fried pork with the sauce over the rice in a serving bowl. 5. Sprinkle with seaweed slices on the top.


8) Steamed-Rice with Meat and Vegetables In Japan, this recipe is known as Gomoku Gohan (rice 5 with ingredients), a recipe of seasoned steamed-rice with vegetables and meat. Ingredients: 1 chicken thigh ½ carrot 1/3 block of Konnyaku ½ deep-fried tofu (Aburaage) 2 cups of rice 2 tablespoon of soy sauce ½ to 1 teaspoon of salt 2 tablespoons of sweet rice-wine 2 tablespoon of rice-wine Water Instructions: 1. Cut deep-fried tofu, carrot, and Konnyaku thinly. Cut the chicken-thigh into bite-sized pieces. 2. Rinse the rice and place it in a bowl. Add soy sauce, salt, sweet rice-wine and rice-wine, and then add sufficient water for 2-cups of rice. Cook it similarly as white-rice.


9) Raw Onion Salad Sliced raw-onion is frequently used in the dishes like sandwiches and salads in Japan. Usually onion is a supporting vegetable, but in this recipe, it is the only and major vegetable. Ingredients: 1 onion 1 tablespoon of soy sauce 2 tablespoons of canola oil 1 tablespoons of rice vinegar ½ -1 teaspoon of sugar Salt Dry bonito flakes (Katsuobushi) (optional) Instructions: 1. Very thinly slice the onion. Place onion slices in the salt water (about Ÿ teaspoon of salt) and leave them for about 10 minutes. Squeeze them and dry them with paper-towel. 2. Whisk vinegar, oil, soy sauce and sugar in a small bowl. Add onion slices to this mixture and mix. 3. Sprinkle with dry bonito flakes, if desired.


10) Cold Noodles In Japan, this recipe is called Hiyashi Chuka, cold Chinese noodles with tangy and sweet sauce. The refreshing and light taste of Hiyashi Chuka is perfect for hot-summer days. Ingredients: 7 oz of dry Chuka Men (Ramen) 1 tomato 1 cucumber 1cup of blanched bean sprouts 4 slices of ham Shredded egg-crepes (Kinshi Tamago) Pickled red ginger-root (Benishoga) Mustard (Karashi) For sauce: 3 tablespoon of soy sauce 4 tablespoon of water 4 tablespoon of rice vinegar 1 tablespoon of sesame oil 1 tablespoon of sugar Instructions: 1. Cook the dry Chuka-Men noodles in the boiling water as per package directions. Drain the water; cool them under the running water. Strain them well and keep aside. 2. Julienne ham and cucumber. Cut the tomato into blocks. Blanch the bean sprouts. 3. Combine all ingredients of sauce in a small bowl. 4. Place the cold noodles and the toppings on the platter and pour the sauce over them. Serve them with mustard, if desired.


11) Mochi Dumplings In Japan, tiny ball-shaped mochi dumplings are commonly called as Dango. Dango dumplings are traditional and casual Japanese sweet. Ingredients: 7 oz of Mochiko (or Shiratamako) 9 oz of Tofu Sweet red-bean paste (Anko) Instructions: 1. In a mixing bowl, combine well Mochiko and Tofu with hand. The dough should be neither excessively loose nor excessively firm (approximately like firmness of earlobe). 2. Scoop out the dough with a spoon; roll it into balls. 3. Boil the water in a vessel; cook dough balls till they float. Once the balls are floating in boiling water, cook them for 2 more minutes; remove them from water with a strainer; place them onto a platter lined with paper towel. 4. Serve the dumplings with sweet red-bean paste, if desired.


12) Boiled Green Soy-Beans In Japan, green soy-beans in pods are called Edamame. Nowadays Edamame has become very popular even outside of Japan also. Usually it is served like an appetizer along with favourite drinks. Ingredients: 1 tablespoon of Salt 1 bag of frozen green soy-beans (Edamame) Instructions: 1. Boil the water in a vessel with 1 tablespoon of salt. 2. Add green soy-beans; cook them for about 5 minutes. Strain them and sprinkle with some salt.


13) Buckwheat Noodles with Radish Buckwheat noodles (Soba) are very popular noodles in Japan and nowadays outside of Japan too. Buckwheat noodles are served with the cold dipping-sauce or in the hot broth. The recipe given here is the cold buckwheat with the Daikon radish. It is extremely refreshing and greatly suitable for hot summer. Prep Time: 15 minutes Cook Time: 5 minutes Yields: 2 servings Ingredients: 1 cup of grated radish, 7 oz of dry buckwheat noodles (Soba) 2 to 3 green onions ½ cup of sautÊed Tempura batter (Tenkasu) Ginger root 2/3 cup of cold water 1/3 cup of multipurpose noodle sauce (Mentsuyu) Roasted seaweed (Nori) , sliced thinly Instructions: 1. Cook dry buckwheat noodles as per package directions. Wash them under running water and keep them aside while it gets cooled. 2. Grate radish and ginger root and thinly cut the green onions. 3. Combine water and noodle sauce in a small bowl and keep aside. 4. Place the noodles in the serving bowl, top them with tempura batter, radish, roasted seaweed, green onions, and ginger and pour 1/3 cup of noodle sauce over them.


14) Seasoned and Boiled Seaweed In Japan, this recipe is called as Hijiki-No-Nimono. It is a Japanese daily dish. It is strongly seasoned in order to last for longer time. It is one of the great side-dish in the daily meals. Hijiki-No-Nimono is very nutritious and one of healthiest-foods among the Japanese food. Prep Time: 30 minutes Cook Time: 20 minutes Ingredients: 1 cup of dry seaweed (Hijiki) ½ block of Konnyaku ½ medium carrot 2 squares of deep-fried tofu (Aburaage) 4 tablespoons of soy sauce 1 tablespoon of oil 2 tablespoons of sugar 1 tablespoon of sweet rice-wine (Mirin) 1 tablespoon of rice-wine (Sake) Instructions: 1. In a medium bowl, rehydrate the dried-Hijiki in the water for about 30 minutes. Cut thinly deep-fried tofu, Konnyaku, and carrot into 2-inch long strips. 2. Strain seaweed; drain water. 3. Heat oil in a fry pan; fry carrot, seaweed, deep-fried tofu, and Konnyaku together for about 5 minutes. Add seasonings to them; cook for about 10 minutes over medium heat, covered and cook for 5 to 10 more minutes, uncovered till the liquid gets evaporated.


15) Fried Fish and Mackerel In Japan, deep-fried fish and seasoned is called as Tatsutaage. In the recipe given here, mackerel (Saba) is lightly marinated with Sake and soy sauce, is rolled in the potato starch (Katakuriko), and is deep-fried. It is a simple, easy and fulfilling dish perfectly suitable for dinner. Prep Time: 15 minutes Cook Time: 5 minutes Yields: 2 servings Ingredients: 2 mackerel (Saba) fillets 1 tablespoon of Japanese rice-wine (Sake) 1 tablespoon of soy sauce 1 to 2 teaspoons of grated ginger root Oil Potato starch (Katakuriko) or corn starch Instructions: 1. Combine rice-wine, grated ginger and soy sauce in a mixing bowl. 2. Cut each fillet into 3 to 4 pieces and marinade them in soy sauce for about 10 minutes. 3. Remove moisture from them with paper towel; lightly coat them in potato starch. 4. Deep fry the fillets at 350F for about 3 to 5 minutes.


16) Grilled Corns In Japan, grilled corns brushed with soy-sauce are called as Yakitomorokoshi. The aroma of the grilled soy-sauce is appetizing and very tasty. Prep Time: 3 minutes Cook Time: 5 minutes Yields: 4 servings Instructions: 1 tablespoon soy sauce 4 ears of corn ½ tablespoon sweet rice-wine (Mirin) Instructions: 1. Cook the corns in the boiling-water for about 2-3 minutes. Do not cook for too long. 2. Combine sweet rice-wine and soy-sauce in a bowl. 3. Put corns on the grill. Cook them for about 4 to 5 minutes; brush them with soy-sauce, turning them regularly.


17) Radish Salad There are a lot of salad recipes using Daikon-radish. This radish salad is prepared with a tasty and easy dressing quickly. Cook Time: 10 minutes Yields: 3-4 small servings Ingredients: 1 tablespoon of soy-sauce 1 tablespoon of sesame oil 1 tablespoon of rice vinegar ½ -1 teaspoon of sugar Ÿ radish (about 12 oz) 1 tablespoon of sesame seeds Roasted Seaweed (Nori) , sliced thinly Dry Bonito Flakes (Katsuobushi) Instructions: 1. In a small bowl, combine vinegar, soy-sauce, sesame oil, sesame seeds and sugar. 2. Peel radish and cut it into long and thin slices. Mix well radish with the prepared dressing. 3. Serve it with roasted seaweed and dry bonito flakes on top.


18) Napolitano Spaghetti Napolitano Spaghetti is pan-fried spaghetti with bell pepper and onion, seasoned with ketchup. Prep Time: 10 minutes Cook Time: 8 minutes Yields: 2 servings Ingredients: 7 oz of spaghetti 3 to 4 small smoked sausages Ÿ green pepper ½ brown onion 4 to 5 tablespoons of ketchup 1 tablespoon of oil Parsley Salt Grated Parmesan cheese Instructions: 1. Cook the spaghetti in salted boiling water as per package directions. 2. Cut the sausage into bite-sized pieces. Thinly slice green pepper and onion. 3. Heat oil in a fry pan over medium-high heat. Add onion, peppers and sausage pieces; cook for a couple of minutes. Add the cooked-spaghetti; fry for 1 minute; add ketchup. Season it with little bit of salt. 4. Divide the pasta into serving bowls; top them with cheese and parsley, if desired.


19) Pork with Ginger Sauce In Japan, this recipe is called as Pork-Shogayaki, one more popular Japanese dish for dinner and lunch. The flavours of spicy-ginger and soy-sauce with a sweet touch of sweet rice-wine taste excellent with the steamed rice. Prep Time: 10 minutes Cook Time: 7 minutes Yields: 2 servings Ingredients: 1 to 2 tablespoons of grated ginger root, 2 tablespoon of rice-wine (Sake) 2 tablespoons of soy sauce 1 tablespoon of Oil 2 to 3 tablespoons of sweet rice-wine (Mirin) 7 oz of pork loin, sliced Shredded Cabbage (optional) Instructions: 1. Grate the ginger root. In a mixing bowl combine rice-wine, soy-sauce, ginger and sweet rice-wine. Keep aside. 2. Slice the pork-loin into a thickness of 1/16-inch. 3. Heat oil in a fry pan over medium-high heat; add the pork slices and fry. Cook on both the sides till brown. Add ginger sauce; cook for couple of minutes to coat meat with sauce. 4. Serve it with the shredded-cabbage, if desired.


20) Pickled Cabbage In Japan, pickled vegetables are called as Tsukemono. There are several manners in which vegetables are pickled, using vinegar, salt, Miso, rice bran, etc. Tsukemono gets rich flavours frequently (not always) from the fermentation in the rice bran base. Ingredients: 9 oz of cabbage 0.07 oz of dry kelp (Kombu) Salt Instructions: 1. Cut the cabbage into 2-inch square pieces. 2. Put cabbage, dry kelp, and salt in the freezer bag. Let it sit for about 10 minutes. 3. When kelp becomes soft, take out it and cut it thinly; put it back in bag. Rub well the ingredients together. Leave it for about 2-3 hours at the room temperature. 4. Squeeze any water out and serve.


21) Scattered Vegetable Sushi In Japan, this type of sushi with lots of vegetables combined in is called as Barazushi. Ingredients: 2 to 3 large dry Shiitake mushrooms 1 small carrot 2 oz of bamboo shoot (Takenoko) 1 tablespoon of soy sauce 1/2 cup of Fish broth (Dashi) 1 tablespoon Mirin 3 cups of Sushi Rice (1.5 times the recipe) 2 teaspoons of sugar Shredded egg-crepes (Kinshi Tamago) 5 blanched snow peas, sliced thinly Roasted Seaweed, thinly cut Pickled red ginger-root (Benishoga) Instructions: 1. Thinly cut carrot. Hydrate dry Shiitake-mushrooms for about 15 minutes, squeeze the water out; cut them thinly. Cut the bamboo shoot into tiny pieces. 2. In a vessel, boil fish broth, sweet rice-wine, sugar and soy-sauce. Except snow-peas, add all other vegetables; cook over medium heat for about 5 to 7 minutes till the liquid gets evaporated. Allow it to cool. 3. In a deep dish, combine cooked vegetables and Sushi Rice well. 4. Serve on a plate with Roasted Seaweed, egg-crepes, pickled red ginger-root and sliced snow-peas, on top.


22) Brown Rice In Japan, brown rice is called as Genmai. It is the healthier option than white rice. Ingredients: 2 cups of water 1 cup of short grain brown rice Instructions: 1. Place rice in one bowl. Wash the rice and pour out water, repeat this step 2 times more. Place the rice and water in the heavy vessel. Allow it to soak for about 1 hour. 2. First cook the rice uncovered over high heat till water boils. Stir well and reduce the heat to a low. Then cook it covered for about 25-30 minutes. 3. Remove the vessel from the heat; allow it to stand, for about 10 minutes, covered.


23) Fried Wheat Noodles with Vegetables and Meat In Japan, this noodles recipe is called as Yakiudon are. It is very quick and easy to prepare. It is perfect for lunch or dinner. Prep Time: 10 minutes Cook Time: 7 minutes Yields: 2 servings Ingredients: 2 servings of wheat noodles (frozen packets) ½ small carrot 1/3 green pepper 3 oz of pork 1/3 onion 1 ½ oz of cabbage 1 tablespoon of soy sauce 1 tablespoon of oil White pepper, if available Pickled red ginger-root (Benishoga) Dry Bonito Flakes (Katsuobushi) Instructions: 1. Defrost the wheat noodles under the running water. Strain the water well. Prepare dried noodles as per package directions. Cut vegetables and pork into bite-sized pieces. 2. Heat oil in a fry pan, over medium-high heat. Add pork; cook till brown. Add green pepper, onion and carrot; stir-fry for one minute. Add cabbage; cook till vegetables become lightly wilted. 3. Add wheat noodles to the pan; cook for 1 or 2 minutes. Season them with white pepper and soy sauce. Top them with pickled red ginger-root and dry bonito flakes.


24) Fermented Soy-Beans In Japan, fermented soy-beans are called Natto and in Japan this recipe is regularly taken for breakfast. It is slimy and gooey, and also extremely smelly. But it is a healthy and nutritious food liked by many Japanese people. Prep Time: 5 Min Yields: 1 serving Ingredients: 1 package fermented soy-beans (Natto) 1 tablespoon of dry bonito flakes (Katsuobushi) 1 tablespoon of chopped green onions Japanese mustard Steamed Rice 1 teaspoon of soy sauce 3 Japanese Basil leaves (Shiso), thinly sliced Instructions: 1. Except Steamed Rice and basil, combine all other ingredients. Stir well till thick. 2. Pour it over the steamed rice; top it with basil leaves.


25) Beef with Ginger-Root In Japan, this recipe is called as Beef Shigureni, a good side dish. This recipe has salty and sweet flavour which is a perfect combination for steamed rice. This is perfect for dinner and lunch. Prep Time: 10 minutes Cook Time: 40 minutes Yields: 4 servings Ingredients: 1 lb of beef, sliced thinly 1 cup of water 1 oz of ginger root, sliced thinly into 2-inch pieces 3 tablespoons of sugar 4 tablespoons of soy sauce 1 tablespoon of sweet rice-wine 1 tablespoon of rice-wine Instructions: 1. Slice ginger root and beef into small thin slices. 2. Heat the water in a vessel; except beef, add ginger and remaining ingredients. When water boils, add beef. Stir well so that beef does not gather up. Allow it to boil; skim the fat well. 3. Cook it covered for about 20-30 minutes. Uncover and cook till liquid gets evaporated.


Free Bonus Cookbooks

As promised, here you can get a great collection of one hundred cookbooks that I have collected so far. The cookbooks I like and always proud to share with all my readers and followers. However, even though I love sharing recipes, I would like to make this an exclusive collection to my readers and thus, this will require you to take a few more simple steps in order to get this big bonus. Please click the link below and you will then be directed to my page that will require you to enter your email address. A few minutes after entering the email address, you should receive an email containing the link to download the bonus cookbooks. Then, what you need to do is just finding a long free time to enjoy the bonus cookbooks. CLICK HERE TO GET THE BONUS *** If you are not able to click the above link, simply copy and paste the following URL into your browser. http://goo.gl/cLzuw1


Thank you for reading my book. Your feedback is important to us. It would be greatly appreciated if you could please take a moment to REVIEW this book on Amazon so that we could make our next version better Thanks! Martha Stone martha@168publishing.com

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