A01=Maori Murota
Author_Maori Murota
bento
bonito
Category=WBN
curry
dashi
donburi
dumplings
eggs
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
forthcoming
gyoza
healthy food
izakaya
japanese food
kombu
mentsuyu
miso
nato
natto
noodles
okonomiyaki
onigiri
pickles
pork
produce
ramen
rice
shoyu
soy
soy sauce
sushi
tofu
udon
vegan
vegetarian
Product details
- ISBN 9781761501685
- Weight: 624g
- Dimensions: 145 x 185mm
- Publication Date: 30 Jun 2026
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
Learn to cook authentic Japanese food from scratch at home, with step-by-step recipes for the traditional classics like ramen noodles, broth, sushi rice or homemade tofu as well as recipes for more contemporary fusion dishes. Maori Murota takes you to the heart of today's Japanese family home cooking, sharing the recipes she learned while she watched her own mother and grandmother cook.
Here are 100 recipes - including eggplant spaghetti, pepper and miso sauce, donburi, baked sweet potato, soba salad, roast chicken with lemongrass, onigiri, hot dog, Japanese curry, steamed nut cake - many of which are vegan friendly and plant-based, to take you to the heart of Japanese home cooking.
Here are 100 recipes - including eggplant spaghetti, pepper and miso sauce, donburi, baked sweet potato, soba salad, roast chicken with lemongrass, onigiri, hot dog, Japanese curry, steamed nut cake - many of which are vegan friendly and plant-based, to take you to the heart of Japanese home cooking.
Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, and eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well. Maori left Japan when she was 17 to live in New York, and also spent time in Indonesia. In 2003 she settled in Paris, where she worked as a stylist, before exchanging the world of fashion for food in 2009. Completely self-taught, Maori became chef at Parisian restaurants Do and Bento at La Conserverie. Now an event caterer and private chef, she also gives classes in authentic Japanese home cooking. Her book Tokyo Cult Recipes, also published by Murdoch Books, is an international best-seller.
