The Japanese Kitchen

The Japanese Kitchen : A Book of Essential Ingredients with 200 Authentic Recipes

By (author) Kimiko Barber


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The Japanese Kitchen is a visually stunning and fascinating insight into the exquisite cuisine of Japan. Kimiko Barber presents 100 ingredients, from the more familiar, such as soba (noodles) to the more unusual umeboshi (pickled plum), covering history, appearance, taste, buying, storing, culinary use and health benefits. These are accompanied by 200 delicious recipes, from classic recipes such as Chicken Teriyaki and Miso Soup to modern dishes like Crabmeat, Chilli and Lime Sushi and Cucumber Cups with Wasabi Mayonnaise. Through informative prose and beautiful photography, this book tells the full story behind Japanese cuisine and makes it inviting and accessible to all.

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  • Paperback | 240 pages
  • 198 x 258 x 16mm | 680.39g
  • 16 Apr 2011
  • Kyle Books
  • London
  • English
  • colour photography throughout
  • 1856269701
  • 9781856269704
  • 251,699

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Author Information

Kimiko Barber is a well-respected, self-taught Japanese cook and demonstrator, who teaches regularly at cookery schools around the UK. She is also the author of three other books; Sushi, Taste and Technique, Easy Noodles and Japanese Pure and Simple (which was shortlisted for a Guild of Food Writers' award).

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Customer reviews

Love it

I love this book. There's a specific recipe for each ingredient mentioned. I find I don't know what to do with some Japanese ingredients, but this book gave me some great tips on storage and the best way to prepare them. Very handy and very more
by Erin Ludewig