The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes

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Kyle Books, 2004 - Cooking - 240 pages
Japan is a paradoxical mixture of tradition and high tech. From its snow-capped mountains and lush, green forests to its bustling cosmopolitan cities and rugged coastlines, it is a country so full of contradictions and mysteries that it never ceases to amaze even its own people, let alone the rest of the world. Until recently, Japanese cooking has remained in the shadows, but the remarkable and long-awaited upsurge in the popularity of sushi and noodle bars and, subsequently, the growth in the availability of ingredients, have put the country firmly on the culinary map. Newly inspired young chefs are pushing the boundaries of their traditional art, so that Japanese food is now as exciting, diverse, and easy to recreate at home as that of any other world cuisine.

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Introduction 623
The introduction of Buddhism
the age of feudal society

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About the author (2004)

Kimiko Barber is a teacher of Japanese cookery and the author of "Easy Noodles,"" Sushi, "and" Taste and Technique.

Martin Brigdale is a well-known British photographer specializing in food. He has photographed many cookbooks in England and the Untied States, including Foods of Greece, The Mediterranean Pantry, Michel Roux Desserts, and French Country Cooking. He is an enthusiastic home cook and loves to travel.

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