The Japanese Kitchen (Paperback) by Barber, Kimiko
Paperback; Published 9/25/2007; 240 Pages; ISBN 9781904920663
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2005 IACP Award Winner -The Design Award!Kimiko Barber invites you on a personal tour of Japan's exquisite cuisine and culture. 100 essential ingredients are presented covering their history, appearance, taste, manufacture, buying, storing, culinary use and health benefits, culminating in 2 mouth-watering, authentic recipes for each one.
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Curious about the difference between white and brown rice? They're both seeds from the rice plant, but white rice has been polished to <i>remove the germ part of the grain, while brown rice has not. However, the germ contains a lot of dietary fiber, so brown rice is a healthier choice.</i>