The Secrets to Japanese Cooking

Miso Glazed Eggplant is quick to throw together, but the savoury flavour and tender texture will blow readers away. Use tangy rice vinegar for homemade Pickled Ginger or citrus Ponzu, the perfect dipping sauce for Sui Goyoza shrimp dumplings. Amazake, a popular rice beverage with a subtle flavour an [...]
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Miso Glazed Eggplant is quick to throw together, but the savoury flavour and tender texture will blow readers away. Use tangy rice vinegar for homemade Pickled Ginger or citrus Ponzu, the perfect dipping sauce for Sui Goyoza shrimp dumplings. Amazake, a popular rice beverage with a subtle flavour and creamy texture, is the secret ingredient in fun sweets like Matcha Mochi and Mashi-Pan, an irresistibly fluffy sponge cake. Readers can choose to make their own fermented ingredients, or use store bought for faster results. This book makes achieving key Japanese flavours so simple, it will change the way readers cook at home. Traditional and contemporary Japanese cooking has never been more accessible.