the-japanese-kitchen-250-recipes-in-a-traditional-spirit

The Japanese Kitchen: 250 Recipes in a Traditional Spirit

Sample Recipes from The Japanese Kitchen: 250 Recipes in a Traditional Spirit

11737
ichiban-dashi-and-kombu-dashi

Ichiban Dashi and Kombu Dashi

Ichiban Doshi, “first fish stock,” extracts the best flavor and nutrients from kombu (kelp) and katsuobushi (bonito flakes). The very sho...

11738
rice-vinegar-and-yuzu-dressing

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...

11739
teriyaki-sauce

Teriyaki Sauce

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 ...

11740
soy-sauce-dressing

Soy Sauce Dressing

This traditional oil-free dressing is a mixture of shoyu (soy sauce), dashi (fish stock), salt, mirin (sweet cooking wine), and nerigaras...

11744
firm-tofu-from-scratch

Firm Tofu from Scratch

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...

11745
fresh-tofu-with-ginger-scallions-and-tamari

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.

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