Gohan: Everyday Japanese Cooking: Memories and Stories from My Family’s Kitchen

Food writer, blogger, and photographer Davies’s (Aquacotta) book reflects her memories of the meals she grew up with from her Japanese grandmother’s and mother’s kitchens. Gohan, the Japanese word for rice, is the most common food in Japan, and it’s not uncommon for it to be served at every meal. Other everyday foods include vegetables, tofu, fish, and eggs. A chapter of pantry staples includes recipes for homemade dashi stock, panko breadcrumbs, and pickled ginger. Breakfast offerings include homemade tofu, miso soup, and several egg and cheese dishes. Other chapters are arranged by food types: Rice, with recipes like persimmon leaf sushi and salmon donburi; noodles and street food; “Family Favorites”; and an “East Meets West” chapter featuring the author’s fondest recipes. Referred to in Japan as yoshoku, these are Western-style foods with a distinct Japanese presentation. They include fried-rice omelets, curry rice, fried prawn sandwiches, and more. The final chapter is on sweets and features hojicha ice cream made with whipped cream and sweetened condensed milk and flavored with tea leaves.