KOBO Seattle | since 1995
$ 84.00
For the home chef or those interested in Japan's regions.
Japan: A culinary travel diary
Discover the culinary life of Japan by travelling through Tokyo, Kansai, Kyushu, Hokkaido, and Okinawa—Japan’s emblematic geographic regions which each possess a unique culinary identity.
The eye-catching book, produced in the Japanese style, on uncoated fine art paper with a cardboard cover and a paper dustjacket, is brimming with photographs and illustrations, and features an abundance of information on a variety of topics— from the symbolism of bento boxes; Osaka’s street food marvels; Kyoto’s Nishiki Market; a celebration of Japanese sweets; a deep dive into dashi; and an introduction to the Ainu people.
It includes 60 recipes which adapt Japanese home cooking to Western kitchens, using ingredients readily available in Europe and the United States. Perfect for home chefs interested in Japanese cooking, as well as anyone curious about Japanese culture, this culinary travel diary celebrates the intricate story of Japan’s cuisine and how it is interwoven with the nation’s geography, history, and its respect for nature.
304pp. Paperback.
Sori Yanagi Tongs:
Designed by legendary product designer Sori Yanagi, this all-purpose kitchen tool is constructed from a single sheet of stainless steel. The elegant, streamlined silhouette is sturdy enough for everyday use and easy to clean.
Material: 18-8 Stainless steel
Approx 8.5"L X 1.875"W
Yugetsu Soy Sauce:
Yugeta's organic soy sauce is made from Japanese-grown organic soybeans and wheat. Traditionally aged in cedar vats for one year, this organic soy sauce has a yeasty, fermented nose and a light coffee color. It is great for adding flavor to broths or for dipping. Please refrigerate after opening. Ingredients: water, organic soy bean, organic wheat, salt (contains soy, wheat)
About the producer: Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame, Saitama Prefecture. Today the company is run by fourth generation Mr. Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans.
10 fl oz (300ml)