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

(Paperback)

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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 flavour.

Author Bio

Emiko Davies is an award-winning Australian-Japanese food writer, photographer and 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 but has called Italy home for the past twenty years.
Emiko is the author of six cookbooks, Florentine: The True Cuisine of Florence (2016), Acquacotta (2017), Tortellini at Midnight (2019), Torta della Nonna (2021) and Cinnamon & Salt: Cicchetti in Venice, published in 2022 by Hardie Grant and Gohan: Everyday Japanese Cooking, published in 2023 by Smith Street Books, which won the Andre Simon Special Commendation award and the Fortnum & Mason Cookery Book of the Year award.
She runs a cooking school and natural wine bar in Tuscany with her sommelier husband, where she shares her passion for seasonal, simple home cooking.