JapanEasy kitchen : simple recipes using Japanese pantry ingredients

Anderson, Tim (Chef)2026

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Summary

Tim Anderson shares delightfully easy recipes, centred on a selection of go-to Japanese ingredients: kombu and katsuobushi; miso; soy sauce; sake, mirin and rice vinegar; rice and noodles; tofu; ponzu, yuzu juice and yuzu kosho; curry roux; tea and other beverages. Using these widely available items, you'll learn to make mains, sides, sweets, and drinks. From watermelon and avocado sunomono and wafu rarebit, to baked crabby udon and treacle tamari ribs, as well as hon-mirin Mont Blanc and the maple mugicha Highball, all of these recipes demonstrate that Japanese staples have the power to utterly transform your food.