「媽，我回來了，今天吃什麼？好香喔！」
　　「先去洗手，馬上就可以吃飯了。」
　　「哇！有玉子燒、煮南瓜、蒸蛤蜊、味噌湯，還有我最喜歡的炸豬排，真是太幸福了！」

　　每天晚上，都有媽媽的好手藝，餵飽我的飢腸轆轆，這種滿足感，真的是太幸福了。不管身處哪一個國家，家常菜擁有的魔力，就是能夠凝聚家人間的情感，也是家人間最緊密的聯繫，總讓人回味無窮。

　　這本書收錄了最常見的日本家常菜，從最基本的一碗白飯，以及經典的主菜，如薑汁燒肉、筑前煮、炸豬排、照燒雞、蒲燒沙丁魚、壽喜燒和百作不膩的三色丼、親子丼、烏龍麵，以及考驗功力的天婦羅、竹筴魚南蠻漬等，超多選擇，今天想吃哪一道，歡迎點菜喔！

亞馬遜讀者★★★★★推薦

　　●容易理解！
　　書中仔細寫了步驟和要點，對我來說是非常有幫助的，我對料理不上手，因為參考這本書，解決了我的疑問，讓我對料理更有興趣了。

　　●烹飪初學者的理想選擇！
　　烹飪程序與照片仔細呈現，更容易知道每個步驟的樣子，易於使用。切好的食材還有實物大的樣子，切菜的時候也很放心。初學者的SOS也解答了食材和烹飪上的疑問，我非常喜歡這本書，也向朋友推薦囉。

　　●適合料理初學者
　　最近開始了我的獨居生活，這本書前面介紹了工具，提供我採買的方向，後面介紹蔬菜的切法，對我這個初學者來說很實用。
 

作者簡介

市瀬悅子 (いちせ えつこ)

　　餐飲情報整合專家，料理研究專家。以製作｢簡易美味的家庭料理｣，活躍於各大報章雜誌及電視節目等。並在以「料理初學者」的年輕女性，或是初執菜刀的孩童為主要收視群的料理指導節目中擔任顧問。著有「ラクうま献立」、「野菜のおいしい使いきり」(均為主婦の友社出版)等多本料理相關書籍。

　　〈個人官方網站〉e-ichise.com
 

究竟什麼是｢和食｣？························· 4
看起來簡單，味道和成品
為什麼好像少了些什麼呢？········· 6
想被稱為｢廚藝精湛的人｣··············· 8
 
做出美味和食
料理達人的捷徑與王道
 
①戒除｢差不多份量｣的想法！
  精準的｢測量｣ ································· 9
②不要偷懶省略！
  認真的｢前置作業｣ ······················· 10
③剛開始一定要照著做！
  準確的｢製作｣···································· 11
 
本書的使用方法···································· 12
和食常用料理工具······························· 14
和食常用烹調手法······························· 16
和食常用調味料···································· 18
 
和食常用佐料與配料························· 20
 
和食中經常出現的
｢日式高湯｣指的是什麼？··············· 22
 
Part 1
首先，
從這12道料理開始
 
薑汁燒肉···················································· 26
日式涼拌菠菜········································· 28
馬鈴薯燉肉··············································· 30
金平牛蒡···················································· 32
鯖魚味噌煮··············································· 34
日式炸雞···················································· 36
玉子燒························································· 38
鹽烤秋刀魚··············································· 40
煮南瓜························································· 42
酒蒸花蛤···················································· 44
醋漬小黃瓜與海帶芽························· 46
白蘿蔔油豆腐皮味噌湯···················· 48
 
Part 2
和食的主菜
 
照燒鰤魚···················································· 52
和風漢堡排··············································· 54
筑前煮························································· 56
豬肉角煮···················································· 58
鮭魚鋁箔燒··············································· 60
日式炸豬排··············································· 62
紅燒鰈魚···················································· 64
冷涮肉片沙拉········································· 66
雞肉丸子···················································· 68
肉豆腐························································· 70
鰆魚西京燒··············································· 72
牛肉時雨煮··············································· 74
鯖魚龍田揚··············································· 76
照燒雞························································· 78
餡掛雞粒蕪菁········································· 80
梅煮沙丁魚··············································· 84
蒲燒沙丁魚··············································· 85
壽喜燒························································· 86
日式什錦鍋··············································· 88
 
Part 3
每一道都喜歡的和食副菜
 
羊栖菜煮物··············································· 92
乾蘿蔔絲煮物········································· 94
雞粒炒豆腐··············································· 96
揚出豆腐···················································· 98
卯之花························································· 100
烤茄子························································· 102
涼拌五目豆腐········································· 104
小松菜與油豆腐皮煮物···················· 106
涼拌芝麻四季豆···································· 107
香檸地瓜煮物········································· 108
清燙毛豆···················································· 109
 
Part 4
百作不膩
和風飯食、麵食、湯品
 
白飯/白粥··················································· 112
鹽味飯糰···················································· 114
雞肉親子丼··············································· 116
五目炊飯···················································· 118
三色丼························································· 120
稲荷壽司···················································· 122
蕎麥涼麵
　基本沾麵汁 ······································· 124
熱烏龍湯麵··············································· 125
什錦蔬菜豚汁········································· 126
和風蛋花湯··············································· 128
蜆貝味噌湯··············································· 130
蛤蜊清湯···················································· 131
 
Part 5
投注心力！
挑戰進階版和食
 
鰤魚蘿蔔煮物········································· 134
茶碗蒸························································· 136
竹筴魚南蠻漬········································· 140
里芋烏賊煮··············································· 144
天婦羅························································· 146
什錦蔬菜天婦羅···································· 150
 
料理書慣用詞語集······························· 152
蔬菜分切法··············································· 154
 
和食達人Lesson
沙丁魚的前置作業······························· 82
用手去除沙丁魚骨······························· 83
竹筴魚三枚平剖切······························· 138
烏賊的前置作業···································· 142
 
和食小專欄Column
 
日本常見的市售高湯材料
市售高湯···················································· 24
 
味噌湯代表性材料
　花蛤
　海帶芽和蔥
　馬鈴薯和洋蔥
　韓式泡菜和豆芽菜························· 50
 
超便利可先製作保存的
一品應急料理········································· 90
 
當作便當菜或
以一盤方式擺放···································· 110
 
營造季節感的｢湯料｣、
｢裝飾配料｣、｢佐料｣························· 132
 
材料別INDEX········································ 159
 
 

序

　　老師，請問
　　究竟什麼是｢和食｣？

　　在外用餐時，經常會點西班牙蒜香辣蝦或是義式鯷魚熱沾醬沙拉等偏西方的食物。
　　但是，當女孩子想為某個人做點吃的，
　　或自己想要動手製作料理，
　　甚至想讓另一半做菜給自己吃，
　　日本人還是會希望做和食料理吧！
　　不過究竟什麼是和食呢？

　　日本人都知道「那個熟悉的味道」，
　　也是常常想吃的就是和食。

　　提到在家能動手做的和食。
　　你腦中會浮現怎樣的菜餚呢？
　　馬鈴薯燉肉、薑汁燒肉、
　　金平牛蒡、日式涼拌蔬菜、
　　白飯或味噌湯。

　　或許，大家可能有吃過，
　　媽媽或奶奶在家裡烹煮的菜餚中，
　　因為口味相近，
　　餐桌上也會出現一些常見的和食料理。

　　「啊，就是這道菜」、「我又想吃了」、
　　「再做那道料理」、「下次我想吃那個」……
　　是不是也常這樣對媽媽點菜呢？

　　大概是因為口味很相近，吃起來很舒服吧！

　　所謂的和食，就是日本人的靈魂食物♪

　　看起來簡單，味道和成品為什麼好像少了些什麼呢？

　　只是煮而已…只是汆燙而已…只是拌在一起而已…
　　和食看起來好像很容易製作，
　　不過一旦自己動手做做看，
　　味道和成品卻變得好像少了些什麼。
　　到底是為什麼呢？

　　有完全照著料理書所寫的來製作嗎？
　　一開始一定要照書中步驟製作料理！

　　料理初學者經常會有這樣的問題，
　　不看食譜以「大概就是這樣吧」的態度來製作料理。
　　這樣一來，料理技巧往往很難進步。

　　｢這個鍋子應該適用吧｣  
　　｢大概就是這個份量吧，哎呀隨便啦｣
　　｢已經煮滾了，應該可以先加調味料了吧？｣

　　這樣的｢大概、應該｣的態度就是最大的敵人，
　　做出來的料理成品肯定也不完美。
　　由於是在缺乏基準的狀態下製作料理，
　　事後既無法檢討，也無法修正，更別提改良了，
　　也就無法累積準確的料理實作經驗。

　　全部依照料理書所寫的，認真執行看看的話，
　　｢或許再少加點糖會更符合我的喜好｣
　　｢這裡動作再快一點的話，或許會變得更好吃｣之類的，
　　以自己慢慢累積的製作經驗為基準，下次製作也會更有心得。

　　但是，與其完全按照料理書，
　　我還是想依自己的喜好調整看看。

　　首先，請先完全按照料理書來操練基本功！
　　依喜好與創意製作的樂趣可留在下一次來享受！

　　想被稱為｢廚藝精湛的人｣

　　自己製作料理不但能節省伙食費，
　　會做菜的話也似乎更有女人味，
　　好像對自己也更有自信呢！

　　別偷懶、別省略、認真地執行。
　　這就是通往｢料理達人｣的捷徑與王道。

　　想要成為廚藝精湛的人，
　　首先要學著完全依照食譜所寫的製作，
　　想著自己照著做就能做出美味的料理。
　　以此為原點，添加些什麼或省略什麼不加，
　　之後照自己的調整和創意也能美味上桌。

　　別著急，也別嫌麻煩，享受其中的樂趣吧！