The Secrets to Japanese Cooking
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The Secrets to Japanese Cooking : Use the Power of Fermented Ingredients to Create Authentic Flavors at Home

3.5 (2 ratings by Goodreads)
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Description

Miso Glazed Eggplant is quick to throw together, but the savoury flavour and tender texture will blow readers away. Use tangy rice vinegar for homemade Pickled Ginger or citrus Ponzu, the perfect dipping sauce for Sui Goyoza shrimp dumplings. Amazake, a popular rice beverage with a subtle flavour and creamy texture, is the secret ingredient in fun sweets like Matcha Mochi and Mashi-Pan, an irresistibly fluffy sponge cake. Readers can choose to make their own fermented ingredients, or use store bought for faster results. This book makes achieving key Japanese flavours so simple, it will change the way readers cook at home. Traditional and contemporary Japanese cooking has never been more accessible.
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Product details

  • Paperback | 176 pages
  • 202 x 229 x 12mm | 578g
  • Essex, United States
  • English
  • 75 photos
  • 1624147836
  • 9781624147838
  • 57,619

Review quote

"Fermented foods play an integral part in the Japanese pantry, and in their debut book, the pair behind Chopstick Chronicles explores the funky flavorful world of fermented foods through tantalizing recipes and stunning photography."
-Marc Matsumoto, chef, TV host and founder of NoRecipes.com

"Japanese food for everyday home cooks, with recipes that will make your taste buds sing!"
-Nagi Maehashi, creator of RecipeTin Eats

"This collection of dishes not only brings you back to the roots of Japanese cuisine, but also introduces you to modern Japanese home cooking."
-Yumiko Maehashi, creator of RecipeTin Japan
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About Shihoko Ura

Shihoko Ura and her daughter Elizabeth McClelland are the founders of Chopstick Chronicles. Shihoko is the cook and photographer behind the blog, and Elizabeth is the writer and editor. Born and raised in Wakayama, Japan, Shihoko relocated to Australia where she discovered her passion for sharing Japanese recipes. Elizabeth learned Japanese cooking from her mother, and both enjoy using fermented ingredients in their cooking every day. They live in Brisbane, Australia.
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Rating details

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