The Ethnomusicologists' Cookbook
SHOPPING LIST FOR TOKYO RECIPES
Meat:
12 small shrimp, deveined
1 chicken breast
6 large pieces of fish (mackerel, cod fish, salmon – use fairly thin
fillets/medallions)
Dairy:
6 small eggs
Produce:
7-8 stalks of mitsuba (Japanese wild parsley) cut into 1” pieces
2 small carrots, sliced thinly into 12 slices
6 ginkgo nuts
21 shiitake mushrooms
1/4 c. 1/4” diced konyaku
1/4 c. 1/4” diced carrot
1/4 c. 1/4” diced lotus root and/or gobo root
2 green onions (or leek), chopped into 1-1/2” pieces
spinach leaves, blanched and cut into 1-1/2” pieces
5 large kiwis
1 lemon, juiced
1 branch (fist-sized) shimeji mushrooms
6 shiitake mushrooms
2 branches enoki mushrooms
6 pieces green beans
Grains:
4 c. rice
Miscellaneous:
2/3 c. miso paste
1 c. soy beans (soaked in 2 c. water for 10 hours)
2 pieces of dried kombu (1-1/2” x 1-1/4”)
3 pieces dried kombu (4” each)
3 T katsuo bushi (shaved bonito)
6 slices of kamaboko (fish cake)
1 bottle of soy sauce
7 T mirin (rice vinegar)
1 bottle sake
1 c. sugar
1 c. soymilk (plain)
2 bags powdered kanten (agar-agar, a jelly-like dish derived from seaweed)
1 T gelatin (moistened in 3 T water)
2-1/2 T sesame paste
1 package firm tofu
1 piece abura age (fried tofu)
2 T vegetable or canola oil
salt
Beverages:
water
green tea
