A New Book of Asian-Inspired Cooking

(ARA) - Americans are flocking to Chinese, Japanese, Vietnamese and Thai restaurants in record numbers, and more of them are preparing Asian dishes at home. With the right cookbook, even the novice chef can prepare great-tasting Asian meals.

A wide array of original recipes for appetizers, vegetables, salads, rice and noodle dishes and entrees complemented by natural sauces are featured in the new cookbook "200 Years with San-J." The 112-page book contains a working glossary and product index, providing American cooks with valuable information about the preparation and history of many traditional Asian foods. It also boasts an array of beautiful color photographs of the exquisitely prepared recipes, providing a visual guide for the at-home chef.

"Since Asian-influenced foods continue to grow in popularity, "200 Years with San-J" showcases both time-honored Japanese dishes as well as traditional American favorites, with a special flair when accompanied by a San-J ingredient," said Director of Marketing Kathy Mattisz. "With our cookbook, you can add delicious Asian dishes to your list of all-time favorites, while expanding your culinary repertoire."

San-J International, makers of traditional Tamari soy sauce as well as Tamari-based sauces, soups, salad dressings and crackers, published "200 Years with San-J" to commemorate their bicentennial this year. San-J began brewing its award-winning Tamari soy sauce in 1804, the same year President Thomas Jefferson sent Lewis and Clark to explore the American West. San-J products are still made using centuries-old methods, and people the world over have responded to the company's long-standing commitment to great taste and premium quality.

Here's one easy recipe from "200 Years with San-J:"

Vietnamese Salad Rolls

8 ounces fresh raw medium shrimp, deveined and tails removed

8 large round rice paper wrappers

8 ounce package rice vermicelli noodles, cooked according to package instructions

1 large carrot, julienned thinly

3 tablespoons Thai basil, chopped

3 tablespoons fresh mint leaves, chopped

3 tablespoons fresh cilantro, chopped

4 leaves Romaine lettuce, chopped

1/2 cup San-J Thai Peanut Sauce

In a small saucepan, poach the shrimp until pink throughout. Drain and cool. Cut each shrimp in half lengthwise and set aside. Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften. Drain the wrapper of excess water and place it flat on a cutting board. In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total. Heat the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.

Makes 4 appetizer servings.

"200 Years with San-J" is available free (with a shipping and handling charge) while supplies last. Please send check or money order for $2.99 (to cover shipping and handling) to: San-J International, Inc., Attn: Cookbook Offer, 2880 Sprouse Drive, Richmond, VA 23231 (allow 4 to 6 weeks for delivery, one per household). For more information on San-J, please visit www.san-j.com.

Courtesy of ARA Content