The Japanese Pantry

₪250

The Japanese Pantry
From Sake to Soy, Essential Ingredients for Japanese Home Cooking

Essential Japanese pantry dishes from Emiko Davies

The Japanese Pantry is a follow up to Gohan: Everyday Japanese Cooking, Emiko’s tribute to her mother’s family and her soul food — Japanese home cooking.

In The Japanese Pantry, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice and noodles to create delicious and authentic Japanese food no matter where you are.

Each chapter explores one of these essential ingredients – soy sauce, miso, rice vinegar, seaweed, sake, sesame and tea – including information about the history and production of these in Japan, as well as Emiko’s thoughtful and approachable recipes.

In helping readers get to know these pantry essentials, Emiko hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavor.

hardcover | 25.5 cm × 19 cm | 272 pages 

Emiko Davies is an award-winning Australian-Japanese food writer, photographer and cookbook author. Growing up in a diplomatic family, she spent most of her life living in countries other than her own, from China to the USA. She now calls Italy home.

Emiko is the author of five cookbooks, Florentine: The True Cuisine of Florence (2016), Acquacotta (2017), Tortellini at Midnight (2019), Torta della Nonna (2021) and Cinnamon & Salt: Cicchetti in Venice (2022). She writes and develops recipes and travel guides for publications such as Food52, Financial Times, Corriere della Sera, Good Food Australia, The Canberra Times, Saveur, Conde Nast Traveler, Gourmet Traveler, The Sunday Times, The Guardian, Newsweek, The Kitchen, delicious magazine, and more.

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