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「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
