The Secrets to Japanese Cooking: Use the Power of Fermented Ingredients to Create Authentic Flavors at Home by Shihoko Ura and Elizabeth McClelland

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  • Grilled miso-glazed rice balls

    Grilled miso-glazed rice balls

    from The Secrets to Japanese Cooking: Use the Power of Fermented Ingredients to Create Authentic Flavors at Home The Secrets to Japanese Cooking by Shihoko Ura and Elizabeth McClelland

    • Categories: Rice dishes; Sauces, general; Appetizers / starters; Japanese; Vegetarian; Vegan
    • Ingredients: Koshihikari rice; sesame oil; red miso; sake; white sesame seeds; scallions
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Notes about this book

  • mjes on August 26, 2021

    Rice balls with shio koji and pickled plum (pg 137). I cheated and bought my shio koji rather than spending a week fermenting my own. Now that I have a sense of what it should be, I'm willing to make my own. The rice is cooked in the shio koji. Then it is shaped into onigiri balls wrapped in sea weed and topped with pickled plum.

  • mjes on August 26, 2021

    Pickled daikon radish with zesty yuzu (pg 88) -- by necessity I used dried yuzu peel. This is a typical rice vinegar, mirin, kombu dressing with yuzu added. A very nice pickle that will definitely be repeated.

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  • ISBN 10 1624147836
  • ISBN 13 9781624147838
  • Linked ISBNs
  • Published May 21 2019
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Make Traditional & Contemporary Japanese Dishes with Powerful, Umami-Rich Flavor

Mother and daughter Shihoko Ura and Elizabeth McClelland, founders of the blog Chopstick Chronicles, reveal the key to amazing Japanese cooking?fermenting your own miso, amazake and more.

Sweet, salty, tangy and rich, these ingredients add subtle layers of flavor to dishes like Ultimate Miso Ramen, Vibrant Rainbow Roll Sushi and Japanese Curry with Summer Vegetables and Natto. It’s easy to enjoy the health benefits of fermented foods, known for aiding digestion and boosting the immune system, with fun recipes like Amazake Bubble Tea and Super Simple Shio Koji–Pickled Cucumbers.

This book makes achieving Japanese flavors so simple, these fermented ingredients will quickly become staples in your pantry. From multicourse dinners to sweet-salty desserts and refreshing drinks, find out what elevates everyday Japanese dishes to unforgettable classics.

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