The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking

This book was just what I wanted - a primer on Japanese cooking ingredients, along with some recipes. The recipes range from simple to more complex - overall, a good range. This book is a joy to read - open it up at any page and just start reading. The book is beautiful - superb photography, high quality paper - a real show-piece for my cookbook collection. The writing is superb, and the recipes include all of the conversions (volumes and temperatures) to allow both N. American and European cooks to use them with ease. Very educational, very useful, and very accessible.

Luiz Hara's latest book will extend your cooking repertoire with easy-to-make, delicious-to-eat inventive recipes. Beautifully illustrated and packed with really useful information about Japanese ingredients and cooking techniques, this book will transform your everyday menus. The instructions are so easy to follow, you will end up using it more than you anticipated. This is both a 'must have' addition to your cookbook collection and an excellent choice for beginners.

Beautiful book filled with recipes and pictures! Excited to go through the book!

I gave this to me son and girlfriend (who is from Japan). They loved it!

The Japanese Larder by Luiz Hara is a free NetGalley ebook that I read in early November.In case you didn’t know, a larder is a pantry where you keep your non/semi-perishable food at room temperature (i.e. rice, noodles, tea, fruit & non-leafy veg, dried food, sauces, seasoning, and drinks), not where you put your lard, your butter, or your oils (unless, you know, that’s your thing). The candid, busy, urban photos plus a pic of nearly every completed dish is altogether extremely attractive. And, each time I recognized something from my own larder/cabinet, I was overjoyed and peppered with new possibilities for it, particularly that I can reuse konbu and bonito flakes a second time for another batch of dashi and that I can make Japanese-style pan de queijo with glutenized rice flour. My favorite recipes include oyakodon, roast soy and butter chicken, onigirazu rice sandwiches (pictured on the front cover, pork & Stilton burgers, seafood and chorizo ramen, and panettone bread & butter pudding.

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!

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.

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.

I really enjoyed this cookbook as a Japanese. It's incredibly informative about the traditional ingredients and cooking techniques and even though I already knew most of the basics, I still enjoyed reading about it to refresh my knowledge. Some of the recipes are traditional and authentic (such as Sakana no nitsuke, Oyakodon) but for me, author's original take on the traditional recipes are really fun and intriguing, such as Brown butter and miso linguine, Mochi cheesebreads (Japanese Pão de Queijo!) or Marmite chicken to name a few. I particularly enjoyed making Maple-soy cured salmon. Yum! I was also happy to see many home cooking recipes which may not be well known outside Japan, such as Mentaiko spaghetti, Tonjiru or Hijiki rice (my favourite) and prompted me to make them. Highly recommended to anyone interested in Japanese cooking.

Very torn how to review it, as while undeniable it is a very good cookbook, I found it not fit for the purpose I prchased it.It has mostly fusion recipes, and recipes inspired by Japanese ingredients. Quite a few of these ask for rarer (I live in a big city and have access to Asian supermarkets) ingredients. I think this would suit more of an advanced person/foodie, not necessarily someone like me. While I cook a lot, I did not really find most of the recipes 'easy-to-make everyday recipes' as advertised by the description.I will definitely come back to it... one day, but will probably use some of my other Japanese cook books.

Fantastic book! I have been waiting for this cookbook ever since it was announced as I have always wanted to learn more about how to use Japanese ingredients. The recipes are also visually stunning on the plate. I have made some of the recipes for my friends and they were delighted with the flavours.

This is such a great book, that doesn’t just feature the standard ramen or shshi but really helps illustrate how japanese ingredients can be used in every day cooking.

This is a cook book with so much to enjoy on every level - original, inspirational recipes without any complex fuss, and a real sense of how Luiz aka The London Foodie puts so much passion in his cooking. Fascinating all the way through, it's a great read which will completely immerse you in the joy of how these recipes were created.