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The art of Japanese cooking lies in the twin appreciation of ingredients and process. Using high-quality, in-season ingredients in simple preparations is the way of Japanese home cooking that Sonoko Sakai promotes in this book of essential recipes...
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Contents
The principles of Japanese cooking -- Kitchen equipment and tableware -- The Japanese pantry -- Dashi -- Seaweed -- Rice and other grains -- Noodles and bread -- Beans and legumes -- Eggs -- Pickles and ferments -- Seasonings and condiments -- Her...
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