Tokyo Local: Cult Recipes from the Streets That Make the City by Caryn Liew and Brendan Liew

  • Rice vinegar pickles (Sunomono) (page 18)

    from Tokyo Local: Cult Recipes from the Streets That Make the City Tokyo Local by Caryn Liew and Brendan Liew

    • Categories: Chutneys, pickles & relishes; Japanese; Vegetarian; Vegan
    • Ingredients: rice vinegar; caster sugar; vegetables of your choice; dried red chillies
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Notes about Recipes in this book

  • Abura soba

    • Lafro on February 08, 2026

      I found this recipe online here: https://www.sbs.com.au/food/recipe/abura-soba/lews8g1jq I found the recipe really tricky to follow. It went through how to make each component in full rather than describing it the most efficient sequence to make the full recipe so there was lots of back and forth. It also mentioned a flavoured oil at the end which was not referred to in the rest of the recipe so I guessed it was the liquid the pork was cooked in (even though that was called the pork poaching liquid in the rest of the recipe). Not sure whether this was the same in the recipe book or whether it had been rearranged or shortened for the website. It didn't have much hands off time and was a pretty busy recipe to make. All that being said, this was so so tasty. Enjoyed by the whole family. I also made soy sauce eggs from another recipe to go with it.

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  • ISBN 10 1925418642
  • ISBN 13 9781925418644
  • Published May 01 2018
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Smith Street Books

Publishers Text

This gorgeous cookbook captures the vibrant heartbeat of a city obsessed with food.

It’s the chicken-skin yakitori you eat at 2 a.m. in a bar the size of a cupboard. It’s the pork curry you devour after having to line up for 45 minutes with a bunch of excited teenagers. It’s the yuzu ramen you slurp after ordering it from a vending machine. It’s the tonkatsu you buy in a vast shopping-center basement. And it’s the oden that’s served to you by a laid-back surfer from Okinawa.

Tokyo is an explorer’s dream and a food lover’s paradise. Featuring a gorgeous combination of studio and street photography, Tokyo Local brings you seventy recipes for the dishes that define the city. The book is divided into chapters “Early”, “Mid”, and “Late,” to create a sense of the city and the food that drives it at all times of the day. The focus of the recipes is on delicious but approachable food designed to be enjoyed with friends, so you can capture the magic of Tokyo at home.

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