「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。
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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
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！
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