JAPANESE PANTRY: FROM SAKE TO SOY (HB)

Emiko Davies explores the pantry items essential to Japanese home cooking: easy-to-find ingredients that can be combined with fresh produce and a few basics like tofu, rice and noodles to create a delicious meal no matter where you are. Each chapter explores one of these essential ingredients - soy sauce, miso, rice vinegar, seaweed, sake, sesame, tea - with information about their history and production in Japan, along with recipes for making authentic dishes that are inherently simple and full of flavour.