Shunju: New Japanese Cuisine: Sensational Recipes from Tokyo's Most Famous Restaurant by Takashi Sugimoto and Marcia Iwatate

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    • Ingredients: bamboo shoots; koikuchi shoyu
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    • Ingredients: takenoko; dried red chiles; dashi; sesame seeds; Japanese short-grain rice; toasted sesame oil
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    • Ingredients: koikuchi shoyu; takenoko; wasabi; sake
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    • Ingredients: taranome; red garlic; fiddlehead ferns; green tea leaves; all-purpose flour; egg yolks; hosta shoots; fukinoto; koshiabura
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    • Ingredients: fresh ginger; dashi; usukuchi shoyu; mirin; sea bream roe
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    • Ingredients: koikuchi shoyu; kezuri-bushi; sudachi; kombu; sesame oil; chirimen jako; Welsh onions; sake; kabosu juice
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    • Ingredients: fuki; koikuchi shoyu; dashi; mirin
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    • Ingredients: dashi; usukuchi shoyu; mirin; water dropwort; sesame oil
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    • Ingredients: Japanese mustard powder; koikuchi shoyu; dashi; mirin; rapeseed
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    • Ingredients: nigari; dried black soybeans; naga negi onions; shiso leaves; koikuchi shoyu; soy milk; peas
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    • Ingredients: sea water
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    • Ingredients: Japanese cucumbers; carrots; naga negi onions; radishes; sea bream; fresh ginger; kochuchang; sake; ponzu
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    • Ingredients: udo; rice vinegar; bloody clams; shiso leaves; menegi; koikuchi shoyu; wasabi
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    • Ingredients: fava bean pods; new onions
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    • Ingredients: halfbeak fish; Japanese pickling melon; koikuchi shoyu; wasabi; shiro kombu; bainiku
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    • Ingredients: asparagus; pork; white pepper; all-purpose flour; sesame seeds; Japanese mustard powder; koikuchi shoyu
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    • Ingredients: cream cheese; king crabs; mayonnaise; breadcrumbs; koikuchi shoyu; spring roll wrappers; ground cayenne pepper; white pepper
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    • Ingredients: udo; rice vinegar; bainiku; wasabi
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    • Ingredients: sea bream fillets; lemon grass
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Notes about this book

  • Eat Your Books

    2004 James Beard Award Winner

Notes about Recipes in this book

  • Summer starter with spicy miso dip (Natsu no otoshi)

    • mjes on July 23, 2021

      I was dubious - chopped beef in an Asian vegetable dip - but I was "coerced" into ept for the raw vegetables of your choice, all the ingredients are for a spicy miso dip. I did not go into the city for naga negi but settled for green onion. I don't think it affected the balance of the dip - absolutely delicious and unusual enough to make veggies and dip a special dish.

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  • ISBN 10 9625936181
  • ISBN 13 9789625936185
  • Linked ISBNs
  • Published Sep 01 2002
  • Format Hardcover
  • Page Count 271
  • Language English
  • Countries United States
  • Publisher Tuttle Publishing
  • Imprint Tuttle Publishing

Publishers Text

2004 James Beard Award Winner for Photography


Foreword by Charlie Trotter. Shunju: New Japanese Cuisine captures the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique: the design, decoration, lighting, and especially, the food.

The menu changes with the seasons, and the specials change depending on what is available in the market, with the chefs choosing from the hand picked vegetables that arrive each morning. The food, although quintessentially Japanese, is fresh and innovative, adding unexpected touches from other cuisines.

Takashi Sugimoto is Japan's leading restaurant designer and is responsible for many of Japan's most famous restaurants. The Shunju restaurants represent his most impressive venture so far, in which he has not only created Tokyo's funkiest eateries and bars but has offered Tokyo residents a new lifestyle philosophy.



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