Japan’s Tasty Secrets
MAFF
Regional local dishes from across Japan, from Okinawan goya champuru to hot pots of the northern prefectures. Each entry explains where the dish comes from and what makes it a local favourite.
Loading the book...
Keep reading
-
Next in this topic
10 Great Tastes of JapanTen dishes chosen to show the range of Japanese cuisine, with recipes and the food culture behind each one. Explains ichiju-sansai, shojin-ryori and the origins of nigiri-zushi.
Verified PDF · Secure download - The Delight of Japanese Food
Four reasons Japanese cuisine travels so well: tradition, seasons, beauty and health. Introduces ichiju-issai, shojin cuisine and kaiseki in a short illustrated overview.
Verified PDF · Secure download - Japanese Fruits and Vegetables
A visual catalogue of the produce behind Japanese cooking, from daikon and hakusai to nashi pears and persimmons. Useful for knowing what to look for and when each item is in season.
Verified PDF · Secure download - A Collection of Recipes Featuring Japanese Vegetables
Recipes built around Japanese yam, lettuce, radish and cabbage, including ways to use them outside Japanese cooking. Every dish is photographed and sized for a home kitchen.
Verified PDF · Secure download - Japanese Dried Noodles: Kanmen
Everything about kanmen, the dried noodles that cover udon, soba and somen. Explains how they are made, how to store them and how to cook each type properly.
Verified PDF · Secure download