The Japanese Larder

Bringing Japanese Ingredients into Your Everyday Cooking

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Pub Date 16 Oct 2018 | Archive Date 19 Dec 2018

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Description

The Japanese Larder is a stunning cookery book that demystifies Japanese ingredients and cooking by introducing key ingredients and techniques that are easy to acquire.

Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking? In this beautifully illustrated cookbook, Luiz Hara introduces the ingredients in authentic Japanese recipes and shows you how they can transform all types of non-Japanese dish. With over 100 delicious and easy-to-make everyday recipes, you can discover how to use leftover miso, noodles or soy sauce to elevate any dish into a mouth-watering meal.

From the author of Nikkei Cuisine, The Japanese Larder is an inspirational cookbook that celebrates the diversity and versatility of Japanese ingredients – from tofu and persimmon to green teas and dashi broth. Grab that packet of miso paste from your fridge, buy some ponzu or yuzu from the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz’s delicious recipes.
The Japanese Larder is a stunning cookery book that demystifies Japanese ingredients and cooking by introducing key ingredients and techniques that are easy to acquire.

Most of us have heard of...

Marketing Plan

Key Campaign Activity •            Long lead media outreach •            Gift guides for Dec. 2018    Pre-publication: •            Long lead national media outreach to food and lifestyle media •            Author promotion of The London Foodie   Trade:  •            Submit for review in Publishers Weekly, Shelf Awareness, Booklist and Foreword Reviews •            Display at BEA/BookCon   School/Library  : •            Submit for review in Library Journal •            Display at ALA Annual and Midwinter Conferences   Consumer: •            Goodreads giveaway  •            Promotion on Quarto Cooks •            Submit for James Beard and IACP Cookbook Awards   Publicity/Media: •            Magazine: Food & Wine, Martha Stewart Living, Vogue, bon appetit, Gather Journal, Saveur, Edible, Sweet Paul, Real Simple, People, Rachael Ray Every Day, Good Housekeeping, Parade, Women’s World, Cherry Bombe, O The Oprah Magazine, Cooking Light, Martha Stewart Living, Fine Cooking, Newsweek, The Week, Food Network Magazine, Family Circle •            Newspaper: The New York Times, Wall Street Journal, Washington Post, The Boston Globe, Los Angeles Times, Philadelphia Inquirer, AM New York, Austin American Statesman, Pittsburgh Post Gazette, Chicago Tribune, food editors from top 25 regional newspapers •            Online: Epicurious, bon appetit Healthyish, Eater, Buzzfeed, Food52, Huffington Post, Eat Your Books, Tastebook, Cooking with Amy, Delish, The Kitchn,  Design Sponge, Food Republic, Radio: NPR The Salt, NPR The Splendid Table, The Level Teaspoon,  WNYC Leonard Lopate

Key Campaign Activity • Long lead media outreach • Gift guides for Dec. 2018 Pre-publication: • Long lead national media outreach to food and lifestyle media •...


Available Editions

EDITION Other Format
ISBN 9781911127628
PRICE $35.00 (USD)
PAGES 256

Average rating from 45 members


Featured Reviews

An absolutely amazing book on Japanese Cooking. So much information on the ingredients and the recipes are so easy to read. The pictures are so beautiful I would like to cook everything in this book. Although I only got it today, I have looked at every page, unfortunately I can’t cook anything yet as I am on holidays. My friends were so impressed with the book and the recipes that I have already ordered a copy for them. I can’t wait till my Japanese daughter in law comes over so I can impress her with a dish from this book.

Thanks to Netgalley and Quarto Publishing Group - Jacqui Small fit the opportunity to read and review.

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Very easy to follow recipes and there is a picture of everything! Can't wait to start cooking these delicious looking meals!

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Great collection of recipes, ingredient info and 'how to make' guides! I love most Japanese flavours, and look forward to making udon and tofu from scratch. Note - the ingredients involve a lot of traditionally Japanese ingredients, but there surely are some new touches added to those traditional ingredients.

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This book Japanese Larder is nothing like an usual cook book about Japan. It gives you great insights about how to include usual japanese cooking elements into our occidental cooking.

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Loved this gorgeous cookbook. A wonderful guide to Japanese cooking teaches us what we need in our pantries what spices rice etc.The recipes are easy to follow the pictures are beautiful mouth watering .This is perfect for anyone interested in Japanese cooking and would make a lovely gift.
#netgalley #JapeneseLarder#Quartopublishers,

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I really love this! I am passionate about bringing Japanese cuisine and culture into my household and I feel like the recipes of Hara's make this feat possible.

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This is a very handy book for anyone interested in Japanese cooking! Each chapter focuses on a type of food - seasonings, dried/fermented foods, rice/noodles/tofu, fruits/vegetables, etc. The photos that accompany the recipes are beautifully shot. Recipe ingredients are listed by weight and volume in most cases - a nice inclusion for better accuracy. While many of the recipes aren't ones I particularly will be trying since I don't consume animal products, I still found quite a number of recipes I will be trying out and hopefully adding to my favorites. Aside from the recipes, this book would make a perfect reference for cooks looking to branch out and use ingredients they may be less familiar with.

Thank you to Quarto Publishing Group - Jacqui Small and NetGalley for the opportunity to read this informative book in exchange for my honest review.

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The book is very pretty. I wish it would send to kindle but I suppose I should have looked closer. I love Japanese food and this book makes the fofoofofood not seem so scary to make

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A gorgeous cookbook that is full of great information & interesting recipes. Hara's theme is understanding Japanese ingredients and using them in a wider variety of recipes, both Japanese & Western. Therefore his chapters are organized by type of ingredient rather than by course.

Each chapter opens with a section on these ingredients, how they are made, flavored, and used. The recipes follow, each with the dish pictured.

While some of the recipes are quite complex, many use off-the-shelf ingredients, making them easily accessible to home cooks.

Although Hara is UK-based he has done a good job of making a cookbook easy to use by cooks in the UK and North America.

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My thanks to NetGalley and Quarto Publishing Group for providing a digital copy of The Japanese Larder by Luiz Hara. What a visually stunning book. The photographs that accompany the recipes included in the book almost compel you to head straight to your local Japanese or Asian grocery store to stock up on ingredients so you can begin experimenting in your kitchen.
The recipes are straight forward, with ingredients listed to the side of the instructions, so you can check them out at a glance. That way, you can know with just a quick glance if there are things you need to pick up before embarking on a new recipe or if you have everything you want. Plus, if you like to cook in the “on the board” style, you can assemble the ingredients in the proper amounts with ease before you begin looking at instructions and planning your time in the kitchen.
While most of the recipes are Japanese in nature, there is information also in how to incorporate some of the traditional Japanese ingredients in your regular recipes. For example, the book begins with information of what the author considers key seasonings, including explanations of what they are and what they add to recipes.
The table of contents may not be as beneficial to the cook as the index since it does not delineate chapters by type of food, such as main dish, side dish, etc. The index does have the recipes listed both by title of the dish and group into like-items such as a heading of chicken, followed by specific chicken recipes. It would have been helpful to have these broad classifications in bold so they were easier to spot at a glance, but this is a minor issue.
The recipes offer a wide range of food types, all of them presented in a way that encourages the cook to give them a try. With the introductory explanations of seasonings, etc. the cook can feel more confident in how they want to approach each specific recipe and what they expect for the final result.
Grocery shopping might also be made easier if a copy of this could be taken to the local oriental market. Until the cook is more familiar with brands, specific ingredients, etc., there is too much information here to try and remember it all during initial shopping trips. For this reason, a digital form of the book might be beneficial, although you wouldn’t want to lose the benefit of seeing the gorgeous illustrations included in a full-page print version.
For the cook who wants to expand their knowledge of Japanese cooking, or simply begin to incorporate some Japanese seasonings in their own recipes, this book offers a good place to start.

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I can't wait to try the recipes in this book! I love the way that it's set up and I love the pictures that accompany the recipes!

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I honestly can't remember the last time I came across such a complete guide to Japanese cookery. Every dish has an accompanying picture which is beautifully shot. Not only are the much needed seasonings for the dishes listed, they come with brief a overview, which make for a rather informative and interesting read. The recipes are step by step, but detailed so there's far less chance of making a mistake.

Can't say enough nice things about this book. Highly recommended.

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This book was received as an ARC from Quarto Publishing Group - Jacqui Small in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.

I was immediately drawn into this book by the artistic talent of the cover. I was always intrigued by Japanese Cooking not just for the looks but for the taste. I always feel better/energized after you eat Japanese cooking. A lot of the recipes were very easy to follow followed by beautiful pictures of each completed dish. Anyone that makes any of these recipes will feel like the next Morimoto. I especially loved the Buta No Kakuni and the Miso Brown Butter Linguini and I can't wait to make them and wow my guests. This might even be a potential candidate for our cooking demo program at our library.

This will definitely have a home in our Non-Fiction cookbook section at our library. That is why we give this book 5 stars.

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I was sent a copy of this book via NetGalley and Quarto Publishing and decided to give an honest review.
I wished for a copy of this book and was lucky to receive a copy.
I love Japanese Food and as for cooking it, and obtaining the proper ingredients always was a real adventure to search out the authentic version. Now days their are many Asian supermarkets within reach, so the adventure to obtain the authentic ingredients are so easy to obtain. That said cooking Japanese food and having a wonderful recipe book to refer to is even much better. The beautiful illustrations and very helpful and in depth informative descriptions of the ingredients that are used is extensive. There are so many lovely and delicious looking recipes that I know will be well received at the dinner table by my family. I highly recommend this book

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I really enjoyed this book. I love t learn about Japanese cuisine. What is special about this book is that it goes into what the ingredients are and why they are used. In other books, they just mention these foreign spices, sauces, fruits, and vegetables like Westerners would understand. Luiz Hara helps you understand these products and you start to conceptualize why they are used and what the dishes may actually taste like.
I loved teh photos of teh dishes as well as the ones that chronicle the shops and supplies.
I would recommend Japanese Larder to anyone interested in learning about Japanese cooking.

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Over the years we have become very versed in Asian cooking with the easy availability of ingredients, many cookbooks, and restaurants throughout our world. That is, all but Japanese cooking, it is true that there are some restaurants opened in recent years but the ingredients are a bit of a mystery to most of us.

This book remedies that, it gives a very full explanation of ingredients and uses in recipes, with that comes glorious photographs of the food, presented as only the Japanese can, like a piece of art.

Having said that, this is not a Japanese cookbook but more a familiarisation and explanation of the ingredients and uses in Japanese cooking. It does include some recipes, maybe more familiar to the English taste but adapted with the use of Japanese ingredients.
An extremely interesting book, very informative well presented with a touch of encouragement and confidence to try using some of the ingredients in everyday home cooking.

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My first time through this book I just looked at all of the gorgeous pictures. The food looked scrumptious and the people and places looked inviting. When I went back in to read the information and the recipes, I fell even more in love with this book. As a home cook I appreciate ingredients that are new to my pantry. This book gave me plenty to work with and also the knowledge I need to use them without a recipe.

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I received this book in exchange for a honest review from NetGalley.

I have really enjoyed this cookbook! It has beautiful pictures and goes over the basics off Japanese cooking in a way that is very thorough. It starts off explaining the basics of Japanese cooking and goes in depth about the ways that Japanese food is deeply different from western food. I have absolutely loves all of the recipes from this that I have tried! Honestly the most life changing thing that I learned from this book is that I could reuse the ingredients for my dashi a second time!! Overall this is a beautiful book with excellent information and recipes.

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I received a free copy for an honest review through Netgalley. That being said, I collect cookbooks and recipes like crazy. I have Japanese cookbooks already, and this still taught me knew tricks and skills. The recipes are clear and concise, and explain substitutions and ways to incorporate Japanese techniques and flavors with the non traditional to create new and flavorful ideas. I’ve been making tsukemono, onigiri, and oden for years, so seeing other recipes and twists are always wonderful, especially learning more about the processes of items. I really liked the step by step process of tofu making, as that was on my to learn list! I love making desserts and sweets, so I was happy to see a few recipes, but would have liked a few more. Mochi and red bean paste are easy to use and modify, but sadly were not in here.

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The Japanese Larder

I always have a box of miso paste in my pantry and use it frequently in delicious soups – but it took this book to make me realize a: how many different types of miso are available and b: how much it can be used in other recipes and c: how many other Japanese ingredients can be used in creating delicious food.

Reading the Japanese Larder has been a real pleasure, and an adventure too! Each chapter starts with a full-page photograph showing the ingredients covered in that chapter and a legend with the names of each ingredient. How often I have looked at rows and rows of bottles and boxes in oriental grocery stores without having a clue what many of them are; this book has definitely helped overcome that confusion!

The subtitle “Bringing Japanese ingredients into your everyday cooking” is an accurate description. It covers a wide range of ingredients: divided into chapters covering seasonings, dried fermented and preserved ingredients, spices condiments and garnishes, rice noodles and tofu, fruit and vegetables, teas and other beverages and sauces, marinade and garnishes.

Each chapter starts with detailed descriptions of the ingredients, so for example, in the first chapter on key Japanese seasonings we learn what soy sauce is made of, the different types of soy sauce, how they can be used and how they help achieve umami. Then follows a selection of recipes (both traditional and innovative) using the ingredients in each chapter and superb photos of each dish. I enjoyed the inclusion of recipes to make some of the key ingredients, such as tofu and dashi, at home. Scatttered through the book are vibrant photos of food in Japan – from stalls to shops to restaurants.

I have tried three recipes so far. The Buta No Kakuni (pork belly squares in cider soy sauce and brown sugar) was delicious. It used an interesting method of slow cooking in rice to create a meltingly tender dish. The Charred Hispi Cabbage was served with a sesame miso and hazelnut crumble – also a real success. The Ginger Ale and Soy Braised Tuna was somewhat less successful, but that is probably just personal preference; the flavours were great, but I do prefer tuna quickly seared. Next on my list to try is Rast Duck in Clementine Teriyaki Glaze. It sounds delicious!

The final pages provide a good list of suppliers in UK, USA and Australia. It is definitely a book worth having on any food lovers bookshelf.

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There are so many Asian cookbooks out there, but I have found few that concentrate on just the Japanese region. Even fewer that are so well written as this one! And also beautifully photographed.
Hara really does a great job of introducing the reader to Japanese cuisine. He covers everything that I could ever think of. There are chapters on key seasonings, various ingredients, spices, teas, sauces, marinades, and on and on. The author describes the different kinds of fruits and vegetables used in Japanese cooking. And a great chapter on just rice and noodles.
Throughout all the chapters, he introduces the reader to easy to understand recipes. As well as where and how some of the ingredients are produced.
Hara makes the entire book easy to read, and inviting. Now that I understand what some of the items are, I can't wait to go to the Asian grocery store to find some of them to try!
I received a copy of this book from NetGalley, in exchange for a fair review. I can honestly say that I will be purchasing additional copies for my friends who love to cook!

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Well laid-out recipes with magnificent pictures brought this amazing treasure-trove to life. Kicking things off, the traditional seasonings to provide for authentic Japanese Cuisine were listed. Easy to follow, clear explanations were provided for each and every recipe. A photographic work of art, many of the dishes were shown beautifully plated. They almost looked too good to eat. Not really. This is a must-have book for anyone wanting to learn how to prepare delicious Japanese meals.

I extend my gratitude to NetGalley and Quarto Publishing Group - Jacqui Small for this ARC in exchange for an unbiased review.

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If you're looking for a cookbook focused on traditional Japanese recipes/cuisine, then keep looking. Instead, this book takes a focus on essential ingredients that are traditionally found in Japanese cuisine. Nearly everyone is familiar with some, while others might be hard to find outside Japan. Hara takes those ingredients an shows how they can be used in all sorts of dishes. Sure there are some traditional recipes (dashi stock comes to mind), but there are a whole lot that are inspired from different sorts of cuisines and dishes.

The amount of information in the book can be almost overwhelming. It acts as a primer on a lot of different ingredients and how they play a role in Japanese food. Someone starting out could be intimidated by that. To that I say take it one section at a time. The first chapter focuses on the quintessential ingredients. These are the ones that are most common and you've at least heard about before. Each subsequent section takes a different grouping of ingredients and the recipes build by incorporating these staples from one or more sections.

One thing that is great for less experienced cooks is that there are a ton of photos. I'm not sure if there is a picture for every recipe, but it certainly comes close. The food looks great too. With food it is always nice to have some sort of visual guide of how you should expect it to come out. I think this book does a great job of making these ingredients accessible.

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I loved reading this book and using it to add to my home cooking. I have been a fan of adding Japanese ingredients to my food for a long time; miso paste and seaweed are common ingredients that I add to my vegetable stock. I used this book to add to my cooking and really try to understand what it was that made Japanese food so special and interesting to me. There is a unique mixture of flavors and umami that is prevalent in Japenese food that I love and this book helped me see that more. Other than learning about adding these Japanese elements into my cooking, the photography was amazing! It alone would have warranted an amazing book about Japanese cooking elements.

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This book is giving my boring cooking tendencies new life! I was thrilled to receive a copy of this from NetGalley, thank you. This is a beautiful publication -- an inspiring collection of recipes that aren't scary to tackle on a weekday, even! I appreciate all the work and knowledge you put into it, Luiz Hara.

4.5 stars!

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I've always enjoyed Japanese food - excluding seafood, I find the flavors and the style to be to my liking. That said I've had trouble finding an authentic cookbook that gives me the very basics in a way that I can replicate in a style that I like.

The JAPANESE LARDER definitely offers something for someone looking to understand the basics and some fancy prep for the dishes. Hara breaks down the why, the how, and the interesting before jumping into anything complicated. Sometimes knowing WHY there are multiple different ways to pickle a vegetable helped me understand which to use in my recipes.

The recipes do take some time, especially if you're not one who has patience (like me) when prepping. It is important to pay attention to his measurements and to how he says to prepare the basics like dashi or the ponzu sauces.

I've also found new dishes I want to try before I attempt to make (like Nikujaga - Japanese style beef & potato hotpot) and I'm glad that he gave a good overview for Tempura at home! I love Tempura so that section in particular has been helpful.

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What a lovely recipe book. With loads of info about an incredibly interesting culture it's full of mouth watering recipes that really wants me to rush out and make things. A good balance is kept between using traditional ingredients and readily available items you can find in any supermarket. And while some recipes doesn't feel very Japanese they all look delicious and the whole book is firstly a great recipe book, but also a nice journey into a delicious cuisine.

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I received a free ARC from Netgalley.

This is a great cookbook for those that have no idea how to cook Japanese or even what makes Japanese food. Ingredients are explained and pictures given. Recipes are thorough (even told me how to clean a garlic clove!).

For those that want quick Japanese food, this is not for you. There are specific ingredients needed that aren't available at American markets.

The recipes are in metric with conversions in parentheses. This can throw an American cook off at first. Some pictures were confusing--the words and signs are in Japanese--and I didn't know what I was looking at. Others were people pictures that weren't significant to me.

I found recipes that I want to try but will need to make a list for Asian ingredients first.

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The Japanese Larder is a fantastic cookery book for anyone wanting to make Japanese cuisine. It is full of delicious looking recipes and photography.

It is split into 7 chapters plus an Introduction. The book covers many aspects of Japanese food including Key Seasonings, Dried, fermented & preserved ingredients, Spices, condiments & garnishes, Rice, noodles & tofu, Fruit & vegetables, Tea & other beverages and Sauces, marinades & garnishes.

There is so much to pick from in this book and to learn. I love the way it includes photography of the raw ingredients such as a bitter melon, the condiments and much more. So so helpful for shopping!

Each recipe is explained very well and comes with a colour photograph so you know what it should look like - too many other books lack this kind of detail but this one gets it right as with a new recipe you need to know what you are going to eat. It explains how to make lumpy tempura - yes it should be lumpy - and also covers how to make your own tofu.

Measurements are in both imperial and metric and as mentioned there is loads of photography of the complete recipes, ingredients plus food in Japan.

I would certainly like to add this book to my cookery book collection and would cook the slow-braised pork belly as my first dish and I'm sure it wouldn't be the last one I tried. There is plenty to pick and it's not all fish and sushi!

I received this book from netgalley in return for a honest review.

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This went so far beyond the realm of a typical cookbook! It was obviously painstakingly researched and compiled, and the attention to detail made it a pleasure to peruse. The photographs are absolutely stunning, food as works of art. The recipes are complex in their own right, but simple enough for most home cooks. I loved the sections devoted to cocktails and sauces, they gave me ideas I have never considered before.

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The Japanese Larder by Luiz Hara is the best cookbook out there to demystify Japanese ingredients. It’s well-written, and has excellent information for those who want to cook authentic Japanese. Hara knows his subject well, and does an excellent job of explaining. This is a “must have” book to read before visiting the Japanese grocery store, and in most homes will have a special place on the cookbook shelf to reference questions on Japanese cooking. Highly recommended.

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Wow! What a fabulous book! There is so much information about the ingredients, with explanations of different varieties of each ingredient, the ways they are used, how they are made, regional differences, etc. The recipes are easy to follow and understand, and the photographs are gorgeous! I want to eat everything! A great gift for the foodie and/or otaku in your life!

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