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The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking
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The Japanese Larder is a stunning cookery book that demystifies Japanese ingredients and cooking by introducing key ingredients and techniques that are easy to acquire.
Most of us have heard of ingredients such as miso, mirin, tofu and matcha, buthow many of us feel confident using these ingredients in our everyday cooking? In this beautifully illustrated cookbook, Luiz Haraintroduces the ingredients in authentic Japanese recipes andshows you how they can transform all types of non-Japanese dish. With over100 delicious and easy-to-make everyday recipes, you can discover how to use leftover miso, noodles or soy sauce to elevate any dish into a mouth-watering meal.
From the author ofNikkei Cuisine,The Japanese Larder is an inspirational cookbook thatcelebrates the diversity and versatility of Japanese ingredients - from tofu and persimmon to green teas and dashi broth. Grab that packet of miso paste from your fridge, buy some ponzu or yuzu from the ethnic section of your local supermarket, anddiscover a new world of taste and flavour thanks to Luiz's delicious recipes.
Most of us have heard of ingredients such as miso, mirin, tofu and matcha, buthow many of us feel confident using these ingredients in our everyday cooking? In this beautifully illustrated cookbook, Luiz Haraintroduces the ingredients in authentic Japanese recipes andshows you how they can transform all types of non-Japanese dish. With over100 delicious and easy-to-make everyday recipes, you can discover how to use leftover miso, noodles or soy sauce to elevate any dish into a mouth-watering meal.
From the author ofNikkei Cuisine,The Japanese Larder is an inspirational cookbook thatcelebrates the diversity and versatility of Japanese ingredients - from tofu and persimmon to green teas and dashi broth. Grab that packet of miso paste from your fridge, buy some ponzu or yuzu from the ethnic section of your local supermarket, anddiscover a new world of taste and flavour thanks to Luiz's delicious recipes.
260 pages, Kindle Edition
Published October 16, 2018
19 people are currently reading
72 people want to read
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Displaying 1 - 24 of 24 reviews
November 10, 2018
My thanks to NetGalley and Quarto Publishing Group for providing a digital copy of The Japanese Larder by Luiz Hara. What a visually stunning book. The photographs that accompany the recipes included in the book almost compel you to head straight to your local Japanese or Asian grocery store to stock up on ingredients so you can begin experimenting in your kitchen.
The recipes are straight forward, with ingredients listed to the side of the instructions, so you can check them out at a glance. That way, you can know with just a quick glance if there are things you need to pick up before embarking on a new recipe or if you have everything you want. Plus, if you like to cook in the “on the board” style, you can assemble the ingredients in the proper amounts with ease before you begin looking at instructions and planning your time in the kitchen.
While most of the recipes are Japanese in nature, there is information also in how to incorporate some of the traditional Japanese ingredients in your regular recipes. For example, the book begins with information of what the author considers key seasonings, including explanations of what they are and what they add to recipes.
The table of contents may not be as beneficial to the cook as the index since it does not delineate chapters by type of food, such as main dish, side dish, etc. The index does have the recipes listed both by title of the dish and group into like-items such as a heading of chicken, followed by specific chicken recipes. It would have been helpful to have these broad classifications in bold so they were easier to spot at a glance, but this is a minor issue.
The recipes offer a wide range of food types, all of them presented in a way that encourages the cook to give them a try. With the introductory explanations of seasonings, etc. the cook can feel more confident in how they want to approach each specific recipe and what they expect for the final result.
Grocery shopping might also be made easier if a copy of this could be taken to the local oriental market. Until the cook is more familiar with brands, specific ingredients, etc., there is too much information here to try and remember it all during initial shopping trips. For this reason, a digital form of the book might be beneficial, although you wouldn’t want to lose the benefit of seeing the gorgeous illustrations included in a full-page print version.
For the cook who wants to expand their knowledge of Japanese cooking, or simply begin to incorporate some Japanese seasonings in their own recipes, this book offers a good place to start.
The recipes are straight forward, with ingredients listed to the side of the instructions, so you can check them out at a glance. That way, you can know with just a quick glance if there are things you need to pick up before embarking on a new recipe or if you have everything you want. Plus, if you like to cook in the “on the board” style, you can assemble the ingredients in the proper amounts with ease before you begin looking at instructions and planning your time in the kitchen.
While most of the recipes are Japanese in nature, there is information also in how to incorporate some of the traditional Japanese ingredients in your regular recipes. For example, the book begins with information of what the author considers key seasonings, including explanations of what they are and what they add to recipes.
The table of contents may not be as beneficial to the cook as the index since it does not delineate chapters by type of food, such as main dish, side dish, etc. The index does have the recipes listed both by title of the dish and group into like-items such as a heading of chicken, followed by specific chicken recipes. It would have been helpful to have these broad classifications in bold so they were easier to spot at a glance, but this is a minor issue.
The recipes offer a wide range of food types, all of them presented in a way that encourages the cook to give them a try. With the introductory explanations of seasonings, etc. the cook can feel more confident in how they want to approach each specific recipe and what they expect for the final result.
Grocery shopping might also be made easier if a copy of this could be taken to the local oriental market. Until the cook is more familiar with brands, specific ingredients, etc., there is too much information here to try and remember it all during initial shopping trips. For this reason, a digital form of the book might be beneficial, although you wouldn’t want to lose the benefit of seeing the gorgeous illustrations included in a full-page print version.
For the cook who wants to expand their knowledge of Japanese cooking, or simply begin to incorporate some Japanese seasonings in their own recipes, this book offers a good place to start.
November 11, 2018
Interesting, but a little too professional for somebody like me, still the photo were worthy all the book as far as you ask me.
Interessante, ma veramente un po' troppo professionale per chi come me non é in grado di cucinare giapponese comunque, a prescindere da quello che contiene la mia dispensa. Detto questo comunque, anche solo le foto valevano tutto il libro.
THANKS NETGALLEY FOR THE PREVIEW!
Interessante, ma veramente un po' troppo professionale per chi come me non é in grado di cucinare giapponese comunque, a prescindere da quello che contiene la mia dispensa. Detto questo comunque, anche solo le foto valevano tutto il libro.
THANKS NETGALLEY FOR THE PREVIEW!
December 10, 2018
There are so many Asian cookbooks out there, but I have found few that concentrate on just the Japanese region. Even fewer that are so well written as this one! And also beautifully photographed.
Hara really does a great job of introducing the reader to Japanese cuisine. He covers everything that I could ever think of. There are chapters on key seasonings, various ingredients, spices, teas, sauces, marinades, and on and on. The author describes the different kinds of fruits and vegetables used in Japanese cooking. And a great chapter on just rice and noodles.
Throughout all the chapters, he introduces the reader to easy to understand recipes. As well as where and how some of the ingredients are produced.
Hara makes the entire book easy to read, and inviting. Now that I understand what some of the items are, I can't wait to go to the Asian grocery store to find some of them to try!
I received a copy of this book from NetGalley, in exchange for a fair review. I can honestly say that I will be purchasing additional copies for my friends who love to cook!
Hara really does a great job of introducing the reader to Japanese cuisine. He covers everything that I could ever think of. There are chapters on key seasonings, various ingredients, spices, teas, sauces, marinades, and on and on. The author describes the different kinds of fruits and vegetables used in Japanese cooking. And a great chapter on just rice and noodles.
Throughout all the chapters, he introduces the reader to easy to understand recipes. As well as where and how some of the ingredients are produced.
Hara makes the entire book easy to read, and inviting. Now that I understand what some of the items are, I can't wait to go to the Asian grocery store to find some of them to try!
I received a copy of this book from NetGalley, in exchange for a fair review. I can honestly say that I will be purchasing additional copies for my friends who love to cook!
December 19, 2018
I received a free ARC from Netgalley.
This is a great cookbook for those that have no idea how to cook Japanese or even what makes Japanese food. Ingredients are explained and pictures given. Recipes are thorough (even told me how to clean a garlic clove!).
For those that want quick Japanese food, this is not for you. There are specific ingredients needed that aren't available at American markets.
The recipes are in metric with conversions in parentheses. This can throw an American cook off at first. Some pictures were confusing--the words and signs are in Japanese--and I didn't know what I was looking at. Others were people pictures that weren't significant to me.
I found recipes that I want to try but will need to make a list for Asian ingredients first.
This is a great cookbook for those that have no idea how to cook Japanese or even what makes Japanese food. Ingredients are explained and pictures given. Recipes are thorough (even told me how to clean a garlic clove!).
For those that want quick Japanese food, this is not for you. There are specific ingredients needed that aren't available at American markets.
The recipes are in metric with conversions in parentheses. This can throw an American cook off at first. Some pictures were confusing--the words and signs are in Japanese--and I didn't know what I was looking at. Others were people pictures that weren't significant to me.
I found recipes that I want to try but will need to make a list for Asian ingredients first.
May 28, 2021
This is a little different from most cookbooks. It's very focused on ingredients, and teaches you a lot about them, in addition to providing creative recipes you can use them in, often inspired by non-Japanese dishes. There are lots of great photos, one for almost every recipe! I felt the recipes were pretty complicated and used A LOT of ingredients, so this wasn't really for me, but I think my husband would like this book more!
December 26, 2018
I've always enjoyed Japanese food - excluding seafood, I find the flavors and the style to be to my liking. That said I've had trouble finding an authentic cookbook that gives me the very basics in a way that I can replicate in a style that I like.
The JAPANESE LARDER definitely offers something for someone looking to understand the basics and some fancy prep for the dishes. Hara breaks down the why, the how, and the interesting before jumping into anything complicated. Sometimes knowing WHY there are multiple different ways to pickle a vegetable helped me understand which to use in my recipes.
The recipes do take some time, especially if you're not one who has patience (like me) when prepping. It is important to pay attention to his measurements and to how he says to prepare the basics like dashi or the ponzu sauces.
I've also found new dishes I want to try before I attempt to make (like Nikujaga - Japanese style beef & potato hotpot) and I'm glad that he gave a good overview for Tempura at home! I love Tempura so that section in particular has been helpful.
The JAPANESE LARDER definitely offers something for someone looking to understand the basics and some fancy prep for the dishes. Hara breaks down the why, the how, and the interesting before jumping into anything complicated. Sometimes knowing WHY there are multiple different ways to pickle a vegetable helped me understand which to use in my recipes.
The recipes do take some time, especially if you're not one who has patience (like me) when prepping. It is important to pay attention to his measurements and to how he says to prepare the basics like dashi or the ponzu sauces.
I've also found new dishes I want to try before I attempt to make (like Nikujaga - Japanese style beef & potato hotpot) and I'm glad that he gave a good overview for Tempura at home! I love Tempura so that section in particular has been helpful.
October 15, 2021
Everyone one knows that it's unlikely that I am going to cook anything in here but there is still lots of good stuff in here.
I love red bean paste and I love the smooth stuff (I can't stand the chunks) but each kind has a specific name... tsubu-an is the chunky kind with partially crushed beans and koshi-an is the completely smooth. I must remember these words for next time we are in Japan.
Japanese Mochi Cheesebreads! These are naturally gluten free. And look easy to make!
Shio (Japanese Salts) oh my god. I will search for these... Matcha salt. Sakura salt. Yuzu salt.
Buttermilk and Sansho Pepper Crispy Fried Chicken. Easily adaptable into a GF recipe.
Daikon Fries! Therr is nothing more to say.
Yuzu Brioche Toasties! They look delicious!
Then at the back the section on Japanese teas and beverages. The tea information is amazing especially with the different teas, so I really liked that.
Hojicha icecream! Amazing. And I'm going to steal the espresso matcha latte recipe and skip the espresso (I don't drink coffee) because this is the first one I have found using condensed milk!
I love red bean paste and I love the smooth stuff (I can't stand the chunks) but each kind has a specific name... tsubu-an is the chunky kind with partially crushed beans and koshi-an is the completely smooth. I must remember these words for next time we are in Japan.
Japanese Mochi Cheesebreads! These are naturally gluten free. And look easy to make!
Shio (Japanese Salts) oh my god. I will search for these... Matcha salt. Sakura salt. Yuzu salt.
Buttermilk and Sansho Pepper Crispy Fried Chicken. Easily adaptable into a GF recipe.
Daikon Fries! Therr is nothing more to say.
Yuzu Brioche Toasties! They look delicious!
Then at the back the section on Japanese teas and beverages. The tea information is amazing especially with the different teas, so I really liked that.
Hojicha icecream! Amazing. And I'm going to steal the espresso matcha latte recipe and skip the espresso (I don't drink coffee) because this is the first one I have found using condensed milk!
November 19, 2018
This book was received as an ARC from Quarto Publishing Group - Jacqui Small in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.
I was immediately drawn into this book by the artistic talent of the cover. I was always intrigued by Japanese Cooking not just for the looks but for the taste. I always feel better/energized after you eat Japanese cooking. A lot of the recipes were very easy to follow followed by beautiful pictures of each completed dish. Anyone that makes any of these recipes will feel like the next Morimoto. I especially loved the Buta No Kakuni and the Miso Brown Butter Linguini and I can't wait to make them and wow my guests. This might even be a potential candidate for our cooking demo program at our library.
This will definitely have a home in our Non-Fiction cookbook section at our library. That is why we give this book 5 stars.
I was immediately drawn into this book by the artistic talent of the cover. I was always intrigued by Japanese Cooking not just for the looks but for the taste. I always feel better/energized after you eat Japanese cooking. A lot of the recipes were very easy to follow followed by beautiful pictures of each completed dish. Anyone that makes any of these recipes will feel like the next Morimoto. I especially loved the Buta No Kakuni and the Miso Brown Butter Linguini and I can't wait to make them and wow my guests. This might even be a potential candidate for our cooking demo program at our library.
This will definitely have a home in our Non-Fiction cookbook section at our library. That is why we give this book 5 stars.
December 22, 2018
I got a copy from netgalley to review.
What a lovely recipe book. With loads of info about an incredibly interesting culture it's full of mouth-watering recipes that really wants me to rush out and make things. A good balance is kept between using traditional ingredients and readily available items you can find in any supermarket. And while some recipes doesn't feel very Japanese they all look delicious and the whole book is firstly a great recipe book, but also a nice journey into a delicious cuisine.
What a lovely recipe book. With loads of info about an incredibly interesting culture it's full of mouth-watering recipes that really wants me to rush out and make things. A good balance is kept between using traditional ingredients and readily available items you can find in any supermarket. And while some recipes doesn't feel very Japanese they all look delicious and the whole book is firstly a great recipe book, but also a nice journey into a delicious cuisine.
April 2, 2019
Very informative, amazing photography and easy to follow, clear recipes.
If, like me, you're enchanted by the culture, history, landscape AND food of Japan, this book is definitely one that you should reach for.
The book explains, in great detail, with history and culture background, Japanese kitchen staples - from mirin, kombu, miso to tofu and many others, some of which you might have not heard about before.
The whole book is filled with stunning photos, which make it ever more encouraging for you to try and make the dishes asap! ;-)
If, like me, you're enchanted by the culture, history, landscape AND food of Japan, this book is definitely one that you should reach for.
The book explains, in great detail, with history and culture background, Japanese kitchen staples - from mirin, kombu, miso to tofu and many others, some of which you might have not heard about before.
The whole book is filled with stunning photos, which make it ever more encouraging for you to try and make the dishes asap! ;-)
November 18, 2019
This was such an interesting book, and a cookbook I could actuallyread rather than flick through the recipes. There was a wealth of information about a range of different Japanese ingredients and cooking methods, made accessible to the home chef, and a number of lovely-looking recipes that used them. None piqued my interest enough to make them, but I did think it was a great book, and it would be an awesome one to give as a gift to a friend who is into Japanese cuisine, because of the thoroughness of the chapter beginnings about ingredients, and how and why to use them.
October 21, 2021
Beautifully photographed as well as wonderful stories littered throughout.
It makes me miss Japan even more and also shows that Japanese food can be naturally gluten-free.
Now, can I please have an unlimited amount of any of the Yuzu goods as well as the Hojicha ice cream?
It makes me miss Japan even more and also shows that Japanese food can be naturally gluten-free.
Now, can I please have an unlimited amount of any of the Yuzu goods as well as the Hojicha ice cream?
February 21, 2022
I'm impressed! Love the photos and the recipes are really mouth-watering. It's a really good inspiration to add more Japanese condiments in our day to day diet,
August 4, 2022
Loved this collection of japanese dishes - some great ideas not just for whole dishes but for elements to add. would love to come back to this.
July 11, 2023
Quite text-heavy on the description of pantry items etc. and comparatively light on recipes.
I especially missed more vegetarian and dessert options.
I especially missed more vegetarian and dessert options.
January 17, 2019
Disclaimer: I received a free ecopy via NetGalley in exchange for an honest review.
If you're looking for a cookbook focused on traditional Japanese recipes/cuisine, then keep looking. Instead, this book takes a focus on essential ingredients that are traditionally found in Japanese cuisine. Nearly everyone is familiar with some, while others might be hard to find outside Japan. Hara takes those ingredients an shows how they can be used in all sorts of dishes. Sure there are some traditional recipes (dashi stock comes to mind), but there are a whole lot that are inspired from different sorts of cuisines and dishes.
The amount of information in the book can be almost overwhelming. It acts as a primer on a lot of different ingredients and how they play a role in Japanese food. Someone starting out could be intimidated by that. To that I say take it one section at a time. The first chapter focuses on the quintessential ingredients. These are the ones that are most common and you've at least heard about before. Each subsequent section takes a different grouping of ingredients and the recipes build by incorporating these staples from one or more sections.
One thing that is great for less experienced cooks is that there are a ton of photos. I'm not sure if there is a picture for every recipe, but it certainly comes close. The food looks great too. With food it is always nice to have some sort of visual guide of how you should expect it to come out. I think this book does a great job of making these ingredients accessible.
If you're looking for a cookbook focused on traditional Japanese recipes/cuisine, then keep looking. Instead, this book takes a focus on essential ingredients that are traditionally found in Japanese cuisine. Nearly everyone is familiar with some, while others might be hard to find outside Japan. Hara takes those ingredients an shows how they can be used in all sorts of dishes. Sure there are some traditional recipes (dashi stock comes to mind), but there are a whole lot that are inspired from different sorts of cuisines and dishes.
The amount of information in the book can be almost overwhelming. It acts as a primer on a lot of different ingredients and how they play a role in Japanese food. Someone starting out could be intimidated by that. To that I say take it one section at a time. The first chapter focuses on the quintessential ingredients. These are the ones that are most common and you've at least heard about before. Each subsequent section takes a different grouping of ingredients and the recipes build by incorporating these staples from one or more sections.
One thing that is great for less experienced cooks is that there are a ton of photos. I'm not sure if there is a picture for every recipe, but it certainly comes close. The food looks great too. With food it is always nice to have some sort of visual guide of how you should expect it to come out. I think this book does a great job of making these ingredients accessible.
November 6, 2018
An absolutely amazing book on Japanese Cooking. So much information on the ingredients and the recipes are so easy to read. The pictures are so beautiful I would like to cook everything in this book. Although I only got it today, I have looked at every page, unfortunately I can’t cook anything yet as I am on holidays. My friends were so impressed with the book and the recipes that I have already ordered a copy for them. I can’t wait till my Japanese daughter in law comes over so I can impress her with a dish from this book.
Thanks to Netgalley and Quarto Publishing Group - Jacqui Small fit the opportunity to read and review.
Thanks to Netgalley and Quarto Publishing Group - Jacqui Small fit the opportunity to read and review.
November 12, 2018
This is a very handy book for anyone interested in Japanese cooking! Each chapter focuses on a type of food - seasonings, dried/fermented foods, rice/noodles/tofu, fruits/vegetables, etc. The photos that accompany the recipes are beautifully shot. Recipe ingredients are listed by weight and volume in most cases - a nice inclusion for better accuracy. While many of the recipes aren't ones I particularly will be trying since I don't consume animal products, I still found quite a number of recipes I will be trying out and hopefully adding to my favorites. Aside from the recipes, this book would make a perfect reference for cooks looking to branch out and use ingredients they may be less familiar with.
Thank you to Quarto Publishing Group - Jacqui Small and NetGalley for the opportunity to read this informative book in exchange for my honest review.
Thank you to Quarto Publishing Group - Jacqui Small and NetGalley for the opportunity to read this informative book in exchange for my honest review.
November 15, 2018
I was sent a copy of this book via NetGalley and Quarto Publishing and decided to give an honest review.
I wished for a copy of this book and was lucky to receive a copy.
I love Japanese Food and as for cooking it, and obtaining the proper ingredients always was a real adventure to search out the authentic version. Now days their are many Asian supermarkets within reach, so the adventure to obtain the authentic ingredients are so easy to obtain. That said cooking Japanese food and having a wonderful recipe book to refer to is even much better. The beautiful illustrations and very helpful and in depth informative descriptions of the ingredients that are used is extensive. There are so many lovely and delicious looking recipes that I know will be well received at the dinner table by my family. I highly recommend this book
I wished for a copy of this book and was lucky to receive a copy.
I love Japanese Food and as for cooking it, and obtaining the proper ingredients always was a real adventure to search out the authentic version. Now days their are many Asian supermarkets within reach, so the adventure to obtain the authentic ingredients are so easy to obtain. That said cooking Japanese food and having a wonderful recipe book to refer to is even much better. The beautiful illustrations and very helpful and in depth informative descriptions of the ingredients that are used is extensive. There are so many lovely and delicious looking recipes that I know will be well received at the dinner table by my family. I highly recommend this book
December 1, 2018
Over the years we have become very versed in Asian cooking with the easy availability of ingredients, many cookbooks, and restaurants throughout our world. That is, all but Japanese cooking, it is true that there are some restaurants opened in recent years but the ingredients are a bit of a mystery to most of us.
This book remedies that, it gives a very full explanation of ingredients and uses in recipes, with that comes glorious photographs of the food, presented as only the Japanese can, like a piece of art.
Having said that, this is not a Japanese cookbook but more a familiarisation and explanation of the ingredients and uses in Japanese cooking. It does include some recipes, maybe more familiar to the English taste but adapted with the use of Japanese ingredients.
An extremely interesting book, very informative well presented with a touch of encouragement and confidence to try using some of the ingredients in everyday home cooking.
This book remedies that, it gives a very full explanation of ingredients and uses in recipes, with that comes glorious photographs of the food, presented as only the Japanese can, like a piece of art.
Having said that, this is not a Japanese cookbook but more a familiarisation and explanation of the ingredients and uses in Japanese cooking. It does include some recipes, maybe more familiar to the English taste but adapted with the use of Japanese ingredients.
An extremely interesting book, very informative well presented with a touch of encouragement and confidence to try using some of the ingredients in everyday home cooking.
December 5, 2018
I received this book in exchange for a honest review from NetGalley.
I have really enjoyed this cookbook! It has beautiful pictures and goes over the basics off Japanese cooking in a way that is very thorough. It starts off explaining the basics of Japanese cooking and goes in depth about the ways that Japanese food is deeply different from western food. I have absolutely loves all of the recipes from this that I have tried! Honestly the most life changing thing that I learned from this book is that I could reuse the ingredients for my dashi a second time!! Overall this is a beautiful book with excellent information and recipes.
I have really enjoyed this cookbook! It has beautiful pictures and goes over the basics off Japanese cooking in a way that is very thorough. It starts off explaining the basics of Japanese cooking and goes in depth about the ways that Japanese food is deeply different from western food. I have absolutely loves all of the recipes from this that I have tried! Honestly the most life changing thing that I learned from this book is that I could reuse the ingredients for my dashi a second time!! Overall this is a beautiful book with excellent information and recipes.
December 17, 2018
The Japanese Larder is a fantastic cookery book for anyone wanting to make Japanese cuisine. It is full of delicious looking recipes and photography.
It is split into 7 chapters plus an Introduction. The book covers many aspects of Japanese food including Key Seasonings, Dried, fermented & preserved ingredients, Spices, condiments & garnishes, Rice, noodles & tofu, Fruit & vegetables, Tea & other beverages and Sauces, marinades & garnishes.
There is so much to pick from in this book and to learn. I love the way it includes photography of the raw ingredients such as a bitter melon, the condiments and much more. So so helpful for shopping!
Each recipe is explained very well and comes with a colour photograph so you know what it should look like - too many other books lack this kind of detail but this one gets it right as with a new recipe you need to know what you are going to eat. It explains how to make lumpy tempura - yes it should be lumpy - and also covers how to make your own tofu.
Measurements are in both imperial and metric and as mentioned there is loads of photography of the complete recipes, ingredients plus food in Japan.
I would certainly like to add this book to my cookery book collection and would cook the slow-braised pork belly as my first dish and I'm sure it wouldn't be the last one I tried. There is plenty to pick and it's not all fish and sushi!
I received this book from netgalley in return for a honest review.
It is split into 7 chapters plus an Introduction. The book covers many aspects of Japanese food including Key Seasonings, Dried, fermented & preserved ingredients, Spices, condiments & garnishes, Rice, noodles & tofu, Fruit & vegetables, Tea & other beverages and Sauces, marinades & garnishes.
There is so much to pick from in this book and to learn. I love the way it includes photography of the raw ingredients such as a bitter melon, the condiments and much more. So so helpful for shopping!
Each recipe is explained very well and comes with a colour photograph so you know what it should look like - too many other books lack this kind of detail but this one gets it right as with a new recipe you need to know what you are going to eat. It explains how to make lumpy tempura - yes it should be lumpy - and also covers how to make your own tofu.
Measurements are in both imperial and metric and as mentioned there is loads of photography of the complete recipes, ingredients plus food in Japan.
I would certainly like to add this book to my cookery book collection and would cook the slow-braised pork belly as my first dish and I'm sure it wouldn't be the last one I tried. There is plenty to pick and it's not all fish and sushi!
I received this book from netgalley in return for a honest review.
February 5, 2019
Wow! What a fabulous book! There is so much information about the ingredients, with explanations of different varieties of each ingredient, the ways they are used, how they are made, regional differences, etc. The recipes are easy to follow and understand, and the photographs are gorgeous! I want to eat everything! A great gift for the foodie and/or otaku in your life!
Displaying 1 - 24 of 24 reviews