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by Tim Anderson (Author)
Calling forth your Japanese pantry staples to take your daily cooking to the next level! In JapanEasy Kitchen, Tim Anderson shares delightfully easy recipes, centred on a selection of go-to Japanese ingredients:
kombu and katsuobushi
miso
soy sauce
sake, mirin and rice vinegar
rice and noodles
tofu
ponzu, yuzu juice and yuzu kosho
curry roux tea and other beverages
Using these widely available items, you'll learn to make mains, sides, sweets, and drinks. From Watermelon and Avocado Sunomono and Wafu Rarebit, to Baked Crabby Udon and Treacle Tamari Ribs, as well as Hon-Mirin Mont Blanc and the Maple Mugicha Highball, all of these recipes demonstrate that Japanese staples have the power to utterly transform your food.
Whether you are seeking inspiration to use the Japanese ingredients that you already have, or just in need of some new, delicious recipes, JapanEasy Kitchen is the perfect book to turn to.
Author Biography
Tim Anderson is a chef, writer, and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He is also the author of Nanban: Japanese Soul Food, JapanEasy, Vegan JapanEasy, Tokyo Stories (for which Tim won the John Avery prize at the André Simon Awards), Your Home Izakaya and JapanEasy Bowls and Bento.
