The Japanese Kitchen: 250 Recipes in a Traditional Spirit
Sample Recipes from The Japanese Kitchen: 250 Recipes in a Traditional Spirit
Ichiban Doshi, “first fish stock,” extracts the best flavor and nutrients from kombu (kelp) and katsuobushi (bonito flakes). ...
Rice Vinegar and Yuzu Dressing
Ponzu is made with the juice of a kind of citron, yuzu. This fruit has its own unique, refreshing citrus aroma and flavor that might best...
It seems everyone who lives outside Japan today has heard the word teriyaki, but most people still do not know exactly what it means. In ...
This traditional oil-free dressing is a mixture of shoyu (soy sauce), dashi (fish stock), salt, mirin (sweet cooking wine), and nerigaras...
Today natural-food stores have begun to sell nigari, the coagulating agent used in making fresh tofu. So it is now possible for many cook...
Fresh Tofu with Ginger, Scallions, and Tamari
When you have made your own tofu or purchased it fresh from a really good source, this is the best way to enjoy its delightful flavor.