Japanese Cuisine From Miso to Matcha

Inge Rylant is an illustrator from Antwerp who splits her time between Belgium and Japan. Her work can be found on clothing, in (children’s) books, and on design items. She is the illustrator behind the Wijze Weetjes series, designs prints for various interior and design brands, and creates illustrations for articles on design, food, and fashion.

• 12 Places to eat14 The basics and other ingredients16 Breakfast22 Tōfu26 Seaweed30 Yakumi: seasonings36 Noodles40 Sushi46 Donburi: the Japanese rice bowl50 Eggs56 Crispy and fried60 Yōshoku: “Western” dishes64 Seafood and shellfish70 Fish74 Spring80 Summer86 Autumn92 Winter98 Sake: Japanese rice wine102 Alcoholic drinks106 Tea110 Wagashi: traditional sweets116 Otsumami: savoury snacks120 Yōgashi: “Western” sweets126 Baked goods132 Kissaten: the coffee house138 Konbini: the convenience store144 Bentō148 Matsuri: festivals154 Izakaya158 Yakitori162 Shōjin ryōri: the temple meal167 Recipes