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JAPANESE HOME COOKING COOKBOOK + PANTRY ESSENTIALS
JAPANESE HOME COOKING COOKBOOK + PANTRY ESSENTIALS
JAPANESE HOME COOKING COOKBOOK + PANTRY ESSENTIALS
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JAPANESE HOME COOKING COOKBOOK + PANTRY ESSENTIALS

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FEATURED IN THE SUMMER 2020 OMNIVORE BOX

Learn classic Japanese cooking techniques and modern interpretations with Japanese Home Cooking by Sonoko Sakai. In this bundle you'll receive the cookbook along with ingredients essential to making dozens of recipes.

The bundle contents include:


BUNDLE CONTENTS

JAPANESE HOME COOKING COOKBOOK

In Japanese Home Cooking, Sonoko Sakai takes a homemade approach to Japanese cooking, offering instructions for making everything from noodles to miso by hand. Don’t be intimidated—with the right ingredients and her expert guidance, you’ll learn to rely on a few basic recipes which will be used as the basis for dozens of delicious meals. Start by making the Bonito and Kombu Dashi (p. 27) and Shoyu Tare (p. 105), then explore from there. Try a classic Miso Soup (p. 120), Onigiri (Rice Balls)(p. 133), Ramen with Yakibuta Pork (Braised Pork Belly) (p. 255), or one of Sonoko’s many modern spins, such as Homemade Granola with Lucky Beans (p. 171) or Mochi Waffles with Tatsuta Fried Chicken (p. 175). Every recipe will build your confidence and make you hungry for more.

Less salty, more viscous, and richer flavored than regular soy sauce. Make Shoyu Tare (p. 105) then try:

 

  • Grilled Ginger Chicken (p. 139)
  • Nitamago (Marinated Eggs) (p. 83)

Kombu (dried wild kelp) is an essential component in several types of dashi. Try:

 

  • Kombu Dashi (p. 27)
  • Kobumaki (Pork Kombu Roll) (p. 229)

A slowly fermented, artisanal vinegar with deep flavor. Try:

 

  • Pickles (p. 86 – 89)
  • Water Kimchi with Chilled Somen Noodles (p. 187)
  • Potato Salada (p. 189)

Smoked and dried bonito (skipjack tuna) is shaved into flakes for making into dashi and used as a topping. Try:

 

  • Bonito and Kombu Dashi (p. 27)
  • Okonomiyaki Pancakes (p. 261)

A cooking wine that is used to add a sweet component in Japanese cooking. Try:

 

  • Caramelized Satsuma Potatoes with Black Sesame (p. 191)
  • Spicy Duck Soba Noodles (p. 251)

A convenient way to use ginger, no need to peel or chop. Try:

 

  • Ojiya (Porridge) with Kabocha Squash and Ginger (p. 177)
  • Pork and Shrimp Shumai (p. 263)
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