The secrets to Japanese cooking : use the power of fermented ingredients to create authentic flavors at home / Shihoko Ura & Elizabeth McClelland.

Shihoko Ura and her daughter Elizabeth McClelland are the founders of Chopstick Chronicles. Shihoko is the cook and photographer behind the blog, and Elizabeth is the writer and editor. Born and raised in Wakayama, Japan, Shihoko relocated to Australia where she discovered her passion for sharing Japanese recipes. Elizabeth learned Japanese cooking from her mother, and both enjoy using fermented ingredients in their cooking every day. They live in Brisbane, Australia.

Includes index.

Introduction ; Delicious home-cooked dishes with miso ; Basic homemade miso ; Root vegetable miso soup ; Miso-glazed tofu ; Miso tofu dip two ways ; Succulent scallops glazed with miso ; Simmered daikon radish dressed with sweet miso ; Creamy miso prawn stew ; Grilled miso-glazed rice balls ; Rice gratin with white miso sauce ; Simple miso rice porridge ; Miso cream pasta ; Japanese-style mabo tofu ; Green beans dressed with sesame miso ; Pork and cabbage miso stir-fry ; Miso udon stew ; Ultimate miso ramen ; Ginger-miso pork with scallions ; Chicken miso teriyaki ; Miso beef bowl ; Easy miso ground pork (Nikumiso) ; Fresh lettuce wraps with miso ground pork ; Miso ground pork udon ; Miso ground pork spring rolls ; Miso sukiyaki ; Classic creme brulee with a touch of miso ; Sweet and salty miso brownies ; Umami miso-glazed apple tarte tatin ; Buttery miso-sesame cookies ; Perfectly creamy no-churn miso ice cream ; Soft and moist miso pound cake ; Rice vinegar for tasty home meals ; Simple homemade ponzu ; Healthy vinegared tomatoes ; Inside-out sushi (Uramaki) ; Layered pork and cabbage hot pot with ponzu ; Mushroom saute dressed with ponzu ; Ground chicken meatball stew with ponzu sauce ; Healthy and fresh octopus and cucumber salad (Sunomono) ; Soft tofu and chicken burgers with ponzu sauce ; Pickled daikon radish with zesty yuzu ; Vibrant rainbow roll sushi ; Easy everyday ways to cook with amazake ; Homemade amazake ; Healthy and simple oatmeal amazake ; Basic brown rice amazake ; Baked salmon with amazake marinade ; Amazake teriyake chicken ; Amazake tamagoyaki ; Mango amazake summer smoothie ; Soft amazake kinako mochi ; Sweet amazake custard pudding ; Amazake matcha sweet rice balls (Ohagi) ; Sweet steamed buns (Mushi pan) with amazake ; Amazake bubble tea ; Amazake pancakes ; Naturally sweet amazake lemonade ; Cool and refreshing amazake kiwi granita ; Simple and scrumptious dishes using shio koji ; Homemade shio koji ; Crispy shio koji karaage ; Creamy mushroom soup with shio koji ; Juicy shio koji Japanese hamburgers ; Shio koji-marinated fish fry ; Rice balls with shio koji and pickled plum ; Super simple shio koji-pickled cucumbers ; Fresh shio koji-marinated seafood poke bowl ; Cozy vegetable soup with shio koji ; Multipurpose shio koji dressing with simple garden salad ; Shio koji-marinated chicken ; Amazing natto recipes ; Basic natto ; Chickpea natto ; Easy natto on rice (Natto gohan) ; Crunchy natto tempura kakiage ; Classic fried rice with natto ; Natto warship roll sushi (Gunkan maki) ; Refreshing natto and grated daikon soba noodle ; Natto avocado rice bowl ; Japanese curry with summer vegetables and natto ; Japanese cooking essentials ; Acknowledgments ; About the author ; Index

The amazing, umami-rich flavors that define Japanese cooking take root in fermented ingredients like miso, amazake and rice vinegar. In this book, mother and daughter Shihoko Ura and Elizabeth McClelland, from the blog Chopstick Chronicles, show readers how to make these fermented staples from scratch and use them to create authentic dishes with powerful flavor. These recipes go way beyond sushi and ramen. Shihoko and Elizabeth share their family's go-to meals: the simple essentials of a healthy, balanced Japanese diet, as well as creative, contemporary dishes. With minimal steps and common ingredients, these recipes will become favorites for busy weeknights and easy entertaining. Miso Glazed Eggplant is quick to throw together, but the savory flavor and tender texture will blow readers away. Use tangy rice vinegar for homemade Pickled Ginger or citrus Ponzu, the perfect dipping sauce for Sui Goyoza shrimp dumplings. Amazake, a popular rice beverage with a subtle flavor and creamy texture, is the secret ingredient in fun sweets like Matcha Mochi and Mashi-Pan, an irresistibly fluffy sponge cake. Readers can choose to make their own fermented ingredients, or use store bought for faster results. This book makes achieving key Japanese flavors so simple, it will change the way readers cook at home. Traditional and contemporary Japanese cooking has never been more accessible.