Chinese-Japanese Cook Book

LAI YUT (Beautiful Moon Tarts)

A traditional Chinese pastry from the 1914 Chinese-Japanese Cook Book, these snow-white moon tarts feature a delicate rice flour shell layered with egg white and filled with eit…

Meat Chow Main

A hearty early 20th-century Chinese-American noodle dish featuring crispy deep-fried noodles topped with a savoury mixture of pork, veal, mushrooms, celery, and water chestnuts,…

MUSHI KIJI (Roast Pheasant)

A Japanese-inspired roast pheasant marinated overnight in sweet mirin sauce, then stuffed with a fragrant almond and rice paste mixture before being basted and roasted to tender…

Chicken Chow Main

A classic early 20th-century Chinese-American dish featuring crispy fried noodles layered with seasoned pork and chicken, topped with sautéed vegetables and garnished with crumb…

Duck Chop Suey

A classic Chinese-American chop suey made with tender boneless duck, mushrooms, celery, lotus seeds, bamboo shoots, and bean sprouts, all stir-fried together in a savoury soy-ba…

USAGI AMAI-SUI (Hare, Sweet and Sour)

A Japanese-influenced sweet and sour braised rabbit or hare, marinated for days in vinegar, sugar, and spices, then slow-cooked with pork, soy sauce, and mirin until tender. Fin…

DUCK WITH HERBS

A slow-simmered whole duck braised with pork fat, aromatics, soy sauce, and mushrooms until tender, finished with a rich, herb-flecked gravy. Adapted from a 1914 Chinese-Japanes…

SEAWEED SOUP

A delicate, lightly thickened Chinese-Japanese soup made from canned seaweed simmered to a jelly-like consistency with finely chopped chicken giblets, seasoned with soy sauce an…

Lobster Chow Main

A classic Chinese-American stir-fried noodle dish featuring tender lobster meat tossed with crisp vegetables and savoury seasonings. Adapted from Sara Bosse and Onoto Watanna's…

Pigeons (recipe name not given)

A richly braised pigeon dish from a 1914 Chinese-Japanese cookbook, simmered in soy sauce, mirin, and sugar with water chestnuts and bamboo shoots. The sauce is finished with ku…

Lobster with Crisp Noodles

A classic Chinese-American dish featuring tender cooked lobster meat and stir-fried vegetables piled atop a bed of golden, deep-fried crispy noodles, finished with a garnish of…

UWO SHIRU (Fish Soup)

A hearty Japanese-inspired fish soup from 1914, built on a rich miso broth with fried pork and flaked fish, finished with hard-boiled eggs, parsley, and ham. Any mild white fish…

Mushi Tamana and Buta (Cabbage and Pork)

A hearty Japanese-inspired dish of whole stuffed cabbage filled with chopped salt pork, onion, and sesame seeds, slowly boiled until tender and finished with a pour of boiled so…

MO KU GAI T'ONG

A richly flavoured Chinese spring chicken soup with mushrooms, slow-simmered over three hours to develop a deep, savoury broth. Tender pieces of chicken, pork, dried mushrooms,…

Kuwai-Kinton (Water Chestnut Cream)

A traditional Japanese sweet dish of thinly sliced water chestnuts and sweet potatoes cooked together with sugar, mirin, and a touch of vinegar until thick and creamy. Best serv…

SHIKA SHIRO (Pot-roasted Venison)

A Japanese-inspired pot-roasted venison steak marinated for two to three days in vinegar, sugar, salt, mixed spices, and onion, then slowly braised with soy sauce, fat pork, and…

Char Quä (Chinese Artichokes)

A delicate and visually stunning dish of Chinese artichokes boiled until tender and arranged to resemble water lilies, filled with silky egg yolk and topped with a light water c…

TEMBANI OF MACKEREL (Fish Delicacy)

A traditional Japanese-style simmered mackerel dish from 1914, where salted fish cubes are slowly cooked with daikon radish in a savoury soy-based broth and finished with a spla…

Sole with Vegetables and Seaweed Jelly (continued)

A traditional Japanese cold dish of sole fillets, tender carrot and mushroom, set in a sweet-savoury seaweed jelly flavoured with mirin and soy sauce. Best prepared the day befo…

ROAST SQUAB

A tender whole roasted squab stuffed with mushrooms, chopped almonds, and minced onion, served with a rich soy-based chicken liver gravy. This elegant dish from the 1914 Chinese…

Extra White Chop Suey

A classic Chinese-American chop suey featuring tender browned chicken breast cooked with fresh mushrooms, celery, water chestnuts, bamboo shoots, and bean sprouts in a light, sa…

RINGO-KAN (Apple Jelly, Japanese Style)

A delicate Japanese-style apple jelly made with seaweed jelly (kanten/agar), tart grated apple, and kudzu starch, set into a firm, sliceable confection. This elegant 1914 recipe…

SHU BOK AP (Fried Squab)

A classic Chinese-inspired dish of crispy fried squab pieces served atop a savoury sauce of chicken livers, mushrooms, almonds, and soy sauce. Rich in texture and flavour, this…

MUSHI AHIRU (Baked Duck)

A Japanese-style baked duck from 1914 where pieces are coated in a kudzu starch and egg batter, slowly baked until well browned, and served with a savoury soy-based giblet gravy…

Tamago Bolan (Peony Eggs)

A beautiful Japanese-inspired appetiser from 1914 in which hard-boiled eggs are hollowed out, filled with a seasoned mixture of flaked pink snapper and miso-spiced egg yolk, the…

MUSHI KUJIRA (Boiled Whale or Bass)

A Japanized Chinese dish originating from Nagasaki, featuring tender fish simmered in a tangy soy and vinegar broth with radish strips and finished with freshly grated citrus ze…

Ten Sune Gune (Sweet and Sour Fish)

A delicate whole sea bass gently poached in near-boiling water until tender, then topped with a simple sweet, sour, and savoury sauce thickened with water-chestnut flour. This c…

TORI-KAN (Chicken Jelly)

A traditional Japanese-inspired savoury chicken jelly made with tender chicken pieces, rehydrated dried mushrooms, and seaweed gelatine set together in a mould. Sliced and serve…

Curry Shrimps

A quick and flavourful shrimp curry from the 1914 Chinese-Japanese Cook Book, featuring a fragrant curry sauce thickened with rice flour and seasoned with soy sauce. Ready in mi…

Boiled and Deviled Cucumbers

A simple yet flavourful early 20th-century dish of peeled cucumbers cooked until tender and translucent, then dressed with a tangy, spiced sauce of olive oil, vinegar, cayenne,…

SATSUMA SOUP

A hearty Japanese-style chicken and vegetable soup simmered low and slow for deep, savoury flavour. Made with miso, dried mushrooms, taro root, white radish, and oil-fried tofu,…

BÄK TOY GUN

A light and delicate Chinese soup of white vegetables, featuring mushrooms, water chestnuts, bean sprouts, and celery, seasoned with soy sauce and finished with beaten eggs. Thi…

Kidney Stew

A rich and savoury beef kidney stew slow-cooked with dried mushrooms, onion, and soy sauce, drawing on early 20th-century Chinese-Japanese cooking traditions. The kidney is firs…

YAKI UDZURA (Broiled Quail or Pigeons)

A Japanese-inspired dish of crisp, salt-rubbed quail or pigeons broiled over high heat and served atop golden fried tofu cakes. Finished with pan-fried mushrooms and fresh chopp…

Vegetable Soup (continuation)

A simple, meat-free Chinese-style vegetable soup seasoned with soy sauce and finished with delicate egg ribbons that form fanciful shapes as they are drizzled into the boiling b…

Orange-Jelly Candy (Dai-Käm)

A traditional Japanese confection made from seaweed jelly set with kudzu starch and brightened with fresh orange juice. The result is a delicate, translucent candy with a subtle…

Nasubi Yaki (Fried Eggplant)

A traditional Japanese preparation of eggplant slices pressed to remove bitterness, dipped in egg, fried in sesame oil, and finished with a savoury cooking sauce and sesame seed…

UNOHANA YAKI (Flower Custard)

A delicate Japanese jelly custard made with agar-agar and eggs, set in flower-shaped moulds and tinted pink with cherry syrup or yellow with egg yolks and coconut milk. Optional…

ROAST CHICKEN (Japanese Style)

A Japanese-style roast chicken stuffed with rice cooked in chicken gravy and seasoned with onion, spices, salt, pepper, and cayenne. Served with roasted sweet potatoes and a ric…

Fried Rice with Herbs

A simple and tasty fried rice dish from the 1914 Chinese-Japanese Cook Book, combining fluffy boiled rice with celery, onion, and water chestnuts, seasoned with salt, cayenne, a…