Japanese and Korean cuisine/日韩料理

This book is divided into two parts: Japanese cuisine and Korean cuisine. The Japanese cuisine section includes: Section 1 Teppanyaki, Section 2 Sushi, Section 3 Sashimi and Salads, Section 4 Soups and Noodles, Section 5 Fried Foods, Section 6 Steamed and Simmered Foods, Section 7 Grilled Foods, and Section 8 Donburi and Okonomiyaki. The Korean cuisine section includes: Section 1 Cold Dishes, Section 2 Soups and Hot Pots, Section 3 Main Dishes and Snacks, and Section 4 Grilled Meat.

本书分为两篇, 即日本料理篇和韩国料理篇。日本料理篇共包括项目一铁板烧、项目二寿司、项目三刺身与沙拉、项目四汤类与面食、项目五炸物、项目六蒸物与煮物、项目七烤物、项目八丼物与大阪烧。韩国料理篇共包括项目一冷菜、项目二汤与汤锅、项目三主食与小吃、项目四烤肉。