The Japanese Kitchen: A Book of Essential Ingredients with Over 200 Authentic Recipes by Kimiko Barber

  • Rice porridge with crabmeat and sprouting broccoli (Kani zosui) (page 28)

    from The Japanese Kitchen: A Book of Essential Ingredients with Over 200 Authentic Recipes The Japanese Kitchen by Kimiko Barber

    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: sprouting broccoli; cooked rice; dashi; light soy sauce; sake; cooked white crabmeat; eggs; rice vinegar
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  • ISBN 10 1856267695
  • ISBN 13 9781856267694
  • Linked ISBNs
  • Published Sep 06 2007
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Until very recently Japanese food was viewed with guarded suspicion. But due to the upsurge in popularity for Japanese cuisine, ingredients have become readily available on supermarket shelves and in specialist local shops and, now, people want to be able to cook this exquisite cuisine at home. Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) to the more unusual umeboshi (pickled plum). Every ingredient has its own entry that covers history, appearance, taste, buying, storing, culinary use and health benefits. Completing each section are over 200 authentic recipes. Through informative prose and beautiful photography "The Japanese Kitchen" tells the full story behind Japanese cuisine and makes it inviting and accessible to all.

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