What We Actually Eat — A Guide to the Everyday Japanese Kitchen | WK Editions 001

WHAT WE ACTUALLY EAT
WK EDITIONS 001

A field guide to the everyday Japanese kitchen.

I made this book because of something that kept bothering me.

In Japanese bookstores, I often see cookbooks made for readers overseas. One day, I picked a few up and realized how different the food inside was from what I actually cook and eat at home.

The dishes were beautiful. But they didn't look much like my everyday kitchen.

So I made this instead.

This is not a book about elaborate Japanese cooking, restaurant food, or making every meal look perfect.

It is about ordinary food.

Rice.
Miso soup.
Tofu.
Greens.
Dashi.
Simple seasonings.
Onigiri.
Nabe.
Tea.

The things that quietly appear on Japanese tables again and again.

Some of it may look plain. That is the point.

Nothing in this book is particularly difficult, and you do not need to learn a hundred Japanese recipes. Once you understand a few foundations, much of everyday Japanese cooking becomes surprisingly simple.

Inside, I share the basic ingredients, methods, seasonings, meals, and kitchen objects that make up the kind of Japanese food I actually know and eat.

WHAT'S INSIDE

• The everyday Japanese table
• Essential pantry ingredients
• Dashi and umami
• Mentsuyu, ponzu and goma dare
• Rice and miso soup
• Hiyayakko and ohitashi
• Asazuke and onigiri
• Nabe and shabu-shabu
• Everyday tea and matcha
• Japanese kitchen objects and their care
• Glossary

DIGITAL EDITION

• 32 pages
• English
• Full-color PDF
• Digital download
• Read on a phone, tablet or computer

No physical book will be shipped.

This is WK EDITIONS 001 — the first in a series about the quieter, ordinary parts of Japanese life.

Not the most elaborate version.
Not the restaurant version.

Just what we actually eat.