Rintaro x The Japanese Pantry Ingredient Box with Signed Cookbook and Rice!
- In stock, ready to ship
- Inventory on the way
The Rintaro cookbook is finally here, detailing the story and recipes of what many consider to be San Francisco's favorite izakaya. With products hand-selected by Sylvan Mishima Brackett, this ingredient box and signed copy of the Rintaro cookbook will allow you to dive deep into Japanese izakaya cooking right in your own kitchen. And buying as a kit gets you both a nice discount and free shipping!
Now includes a 5 pound bag of Sylvan's favorite rice - Luna Koshihikari Shinmai Organic Rice grown here in California.
Makes a great gift!
This ingredient box includes the following:
- Rintaro cookbook - signed by Sylvan Mishima Brackett!
- Aimono Rausu Konbu 50g
- Horikawaya Nomura Aka (Red) Miso 200g
- Iio Jozo Pure Rice Vinegar 500ml
- Matoba Suisan Katsuobushi Thin Shavings 70g - 2 bags
- Nitto Jozo White Tamari 300ml
- Wadaman Organic White Sesame Seeds 50g
- Wadaman Organic White Sesame Paste 80g pouch
- Yamaki Jozo Organic Soy Sauce 500ml
- Yamatsu Tsujita Sansho 4g
- Yamatsu Tsujita Yuzu Shichimi Togarashi 15g
- Luna Koshihikari Shinmai Organic Rice 5lbs - Sylvan's favorite rice that he uses in his restaurant. Read more here.
If you already own the Rintaro cookbook, you can buy just the ingredients here.
Or if you just want to purchase the Rintaro cookbook, click here.
We have been fortunate enough to be able to supply Sylvan with artisanal ingredients from Japan for over seven years...and even more fortunate to be able to eat at his restaurant! We can't wait to cook from his cookbook.
About the cookbook:
Nestled behind a leafy courtyard in San Francisco’s Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape; familiar and unexpected, bold and restrained. And its food is straightforwardly delicious: dashimaki tamago, juicy and piping hot; pork gyoza, each dumpling held together by a web of crispy batter; udon with hand-rolled noodles and a hot-spring egg; and a towering melon parfait with bright melon jellies that all but burst in your mouth. This is food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan.
Rintaro, the debut cookbook from this groundbreaking restaurant, translates the experience of a Tokyo izakaya to the home kitchen. Beautiful and idiosyncratic, Rintaro is both a master class in making homemade udon noodles, and plumbs the depths of true comfort in food, with recipes like its curry rice. With over 70 recipes showcasing inspiration and detailed instruction in equal measure, Rintaro is a book for anyone who loves Japanese food, from the curious novice to expats craving the tastes of home. It is a book that blends careful mastery with the pure delight of making the tastiest food, it encourages you to find the beauty in your own terroir and the heart in your own cooking.
About the authors:
Sylvan Mishima Brackett is the chef/owner of Rintaro in San Francisco, which was named one of Bon Appétit’s Top 10 New Restaurants six months after opening in 2015. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a Ryotei in Aoyama, Tokyo.
Jessica Battilana is a food writer, recipe developer, and author of Repertoire: All the Recipes You Need (Little Brown, 2018) and the co-author of over six cookbooks.