JapanEasy Kitchen

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.

About the Author

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. He has previously published nine cookbooks, including the JapanEasy series, Hokkaido, and the award-winning Tokyo Stories.