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 1856269701
  • ISBN 13 9781856269704
  • Published Oct 21 2010
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

"The Japanese Kitchen" is a visually stunning and fascinating insight into the exquisite cuisine of Japan. Kimiko Barber presents 100 ingredients, from the more familiar, such as soba (noodles) to the more unusual umeboshi (pickled plum), covering history, appearance, taste, buying, storing, culinary use and health benefits. This is accompanied by 200 delicious recipes, from classic recipes such as Chicken Teriyaki and Miso Soup to modern dishes like Crabmeat, Chilli and Lime Sushi and Cucumber Cups with Wasabi Mayonnaise. 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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