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 1624147844
  • ISBN 13 9781624147845
  • Published May 21 2019
  • Page Count 249
  • Language English


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