The root of the lotus plant, with its characteristic "wheel shape" cross section, has long been a popular vegetable in Japan. Its mild flavour combines well with most other vegetables, and its crunchy texture is appealing in stir-fried or simmered dishes.
This traditional Japanese condiment is delicious sprinkled on brown rice and other whole grains. It is made by carefully cooking hearty root vegetables for several hours, together with natural Hatcho miso, until a richly flavourful, concentrated powder is formed.
This book is an entertaining and useful guide to Clearspring's delicious Japanese artisan-crafted foods. Full of the stories behind the tastes, and top tips on how to use them, you'll find yourself dipping into these irresistable morsels of information almost as often as the packets themselves. From shoyu to amazake, find out the facts about familiar and unusual Japanese ingredients. This book's also packed with over 50 delicious recipes showing you how to enjoy Japanese ingredients at their best. It's easy when you know how.