The Japanese kitchen : a book of essential ingredients with 200 authentic recipes
Presents an introduction to the culinary art of Japan, including historical background, the place of traditional ingredients in the country's culture, and two hundred recipes for sushi, vegetables, fish, rice, and noodle dishes
Cookbook
240 pages : color illustrations ; 27 cm
9781904920021, 1904920020
56993400
Rice: the soul of Japan
The story of salt: the taste of Japan
The introduction of Buddhism
Heian period: the age of refinement
Sake: the nectar of rice
The Middle Ages
The Edo period: the age of feudal society
Sushi: the national favorite
The Meiji Restoration: the age of modernization
The modern Japanese kitchen: some food for thought
Rice and beans
Noodles
Vegetables
Mushrooms
Tofu and tofu products
Seaweed and seaweed products
Fish and shellfish
Fish roes, products, and pastes
Meat and poultry
The store cupboard
Fruits and nuts
Herbs and spices
Sauces and seasonings
Drinks and confectionery
Includes index