Secrets to Japanese Cooking, The: Use the Power of Fermented Ingredients to Create Authentic Flavors at Home

- Blurb -

The amazing, umami-rich flavors that define Japanese cooking take root in fermented ingredients like miso, amazake and rice vinegar. In this book, mother and daughter Shihoko Ura and Elizabeth McClelland, from the blog Chopstick Chronicles, show readers how to make these fermented staples from scratch and use them to create authentic dishes with powerful flavor. These recipes go way beyond sushi and ramen. Shihoko and Elizabeth share their family's go-to meals: the simple essentials of a healthy, balanced Japanese diet, as well as creative, contemporary dishes. With minimal steps and common ingredients, these recipes will become favorites for busy weeknights and easy entertaining. Miso Glazed Eggplant is quick to throw together, but the savory flavor and tender texture will blow readers away. Use tangy rice vinegar for homemade Pickled Ginger or citrus Ponzu, the perfect dipping sauce for Sui Goyoza shrimp dumplings. Amazake, a popular rice beverage with a subtle flavor and creamy texture, is the secret ingredient in fun sweets like Matcha Mochi and Mashi-Pan, an irresistibly fluffy sponge cake. Readers can choose to make their own fermented ingredients, or use store bought for faster results. This book makes achieving key Japanese flavors so simple, it will change the way readers cook at home. Traditional and contemporary Japanese cooking has never been more accessible.This book will have 75 recipes and 75 photos.