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The Japanese Pantry

From Sake to Soy, Essential Ingredients for Japanese Home Cooking
By Emiko Davies
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Brief Description
The Japanese Pantry is a follow-up to Gohan: Everyday Japanese Cooking, Emiko's tribute to her mother's family and her soul food—Japanese home cooking. In The Japanese Pantry, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients can be combined with fresh produce... Read More
Format: Hardback
$5999
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The Japanese Pantry is a follow-up to Gohan: Everyday Japanese Cooking, Emiko's tribute to her mother's family and her soul food—Japanese home cooking.

In The Japanese Pantry, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients can be combined with fresh produce and a few other basics like tofu, rice, and noodles to create delicious and authentic Japanese food no matter where you are.

Each chapter explores one of these essential ingredients: soy sauce, miso, rice vinegar, seaweed, sake, sesame, and tea. It includes information about the history and production of these in Japan, as well as Emiko's thoughtful and approachable recipes.

In helping readers get to know these pantry essentials, Emiko hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavour.

Book Details

INFORMATION

ISBN: 9781923239463

Publisher: Smith Street Books

Format: Hardback

Date Published: 04 November 2025

Country: Australia

Imprint: Smith Street Books

Illustration: colour photographs; 150 Illustrations, color

Audience: General / adult

DIMENSIONS

Width: 190.0mm

Height: 255.0mm

Weight: 1170g

Pages: 272

Collections

Cook Books & Recipes Cooking & Food Emiko Davies New Release Cook Books Non-Fiction

About the Author

Emiko Davies is an award-winning Australian-Japanese food writer, photographer and author. Growing up in a diplomatic family, she spent most of her life living in countries other than her own, from China to the USA, but has called Italy home for the past twenty years.

The Japanese Pantry will be Emiko's seventh book. Her previous books include Gohan: Everyday Japanese Cooking (2023) published be Smith Street Books, - winner of the 2024 Fortnum & Mason Cookery Book of the Year and the Andre Simon Special Commendation award - Cinnamon & Salt: Cicchetti in Venice (2022), Torta della Nonna (2021), Tortellini at Midnight (2019), Acquacotta (2017) and Florentine: The True Cuisine of Florence (2016), published by Hardie Grant.

Emiko runs a cooking school and natural wine bar in Tuscany with her sommelier husband, where she shares her passion for seasonal, simple home cooking.

Also by Emiko Davies

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  • Gohan: Everyday Japanese Cooking
    Practically any home-cooked Japanese meal revolves around rice. It sits beside miso soup, pickles, tofu and a piece of grilled fish at breakfast. It soaks up the sauce in a comforting donburi bowl, or is wrapped in nori for the ultimate portable lunch – onigiri. And it's there for dinner, perhaps served with a pickled plum, some mild Japanese curry,...
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  • Cinnamon and Salt: Cicchetti in Venice
    Cinnamon and Salt is a collection of recipes, stories, and photographs that invites you to beautiful Venice through its beloved cicchetti. Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo, or hors d’oeuvres – but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice’s casual way of life. In Cinnamon and Salt, Italy-based food writer...
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