The Japanese Kitchen: 250 Recipes in a Traditional Spirit by Hiroko Shimbo

Search this book for Recipes »
    • Categories: Stocks; Japanese
    • Ingredients: kombu; bonito flakes
    show
    • Categories: Stocks; Japanese
    • Ingredients: kombu; bonito flakes
    show
    • Categories: Soups; Japanese
    • Ingredients: kombu; soy sauce; light soy sauce; bonito flakes
    show
    • Categories: Sauces, general; Japanese
    • Ingredients: mirin; kombu; bonito flakes; light soy sauce; soy sauce
    show
    • Categories: Sauces, general; Japanese
    • Ingredients: soy sauce; tamari sauce; kombu; bonito flakes
    show
    • Categories: Dressings & marinades; Japanese
    • Ingredients: rice vinegar; store-cupboard ingredients
    show
    • Categories: Sauces, general; Japanese; Vegetarian
    • Ingredients: egg yolks; rice vinegar
    show
    • Categories: Dressings & marinades; Japanese
    • Ingredients: rice vinegar; soy sauce
    show
    • Categories: Dressings & marinades; Japanese
    • Ingredients: rice vinegar; mirin; yuzu juice; soy sauce; dashi
    show
    • Categories: Dressings & marinades; Japanese
    • Ingredients: rice vinegar; mirin; soy sauce
    show
    • Categories: Dressings & marinades; Japanese
    • Ingredients: rice vinegar; soy sauce; bonito flakes
    show
    • Categories: Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: mirin; sake; soy sauce
    show
    • Categories: Chutneys, pickles & relishes; Japanese; Vegan; Vegetarian
    • Ingredients: daikon radishes; carrots; mirin; rice vinegar
    show
    • Categories: Soups; Japanese
    • Ingredients: wakame; dashi; sweet miso; tofu; scallions
    show
    • Categories: Soups; Japanese; Vegetarian
    • Ingredients: sake; sweet miso; egg yolks; light soy sauce
    show
    • Categories: Dressings & marinades; Japanese
    • Ingredients: light soy sauce; mirin; dashi; dry mustard
    show
    • Categories: Dressings & marinades; Japanese
    • Ingredients: French mustard; rice vinegar; carrots; ginger juice; soy sauce; tamari sauce; sesame seeds; sesame oil
    show
    • Categories: Sauces for meat; Japanese
    • Ingredients: Worcestershire sauce; soy sauce; tomato ketchup; French mustard; ground allspice
    show
    • Categories: Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: azuki beans; Japanese short-grain rice; black sesame seeds
    show
    • Categories: Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: soy beans; brown rice; sake; mirin; light soy sauce; shiso leaves
    show
    • Categories: Japanese; Vegan; Vegetarian
    • Ingredients: black sesame seeds; salt
    show
    • Categories: Dressings & marinades; Japanese
    • Ingredients: sesame seeds; tahini; soy sauce; mirin; rice vinegar; dashi; broccoli
    show
    • Categories: Side dish; Japanese
    • Ingredients: hijiki; aburage; sesame oil; dashi; soy sauce; sesame seeds; shichimi togarashi
    show
    • Categories: Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: dried shiitake mushrooms; sake; light soy sauce
    show
    • Categories: Japanese; Vegan; Vegetarian
    • Ingredients: dried gourd strips; sake; soy sauce
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1558321764
  • ISBN 13 9781558321762
  • Linked ISBNs
  • Published Jan 01 2001
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

Includes over 250 recipes, reflecting Japanese culinary history from ancient to modern times. The recipes tell how to: choose and fillet a fish for sashimi; make a rolled omelette; grill a chicken yakitori-style for a glossy exterior; make miso soup, sushi, and sukiyaki; make your own sweet pickled ginger and udon noodles, and much more. Since the recipes are organised in familiar categories, you will learn to incorporate them into a western meal as well as how to serve them in a Japanese-style dinner. Along the way, you will glean fascinating bits of information about Japanese culture and history.

Other cookbooks by this author