JapanEasy Kitchen by Tim Anderson
Simple Recipes Using Japanese Pantry Ingredients
Reliable recipes, using Japanese ingredients, to turn to on a daily basis
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, food writer, and restauranteur. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UK's most prominent voices on Japanese food, American food, and craft beer. He has operated the pop-up Japanese restaurant Nanban since 2013, which has inspired his first book, Nanban: Japanese Soul Food.