Paperback; Published 10/21/2009; 160 Pages; ISBN 9781552859711
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When most of us think of Japanese food, we don’t think of food we can prepare ourselves. Basic Japanese Cooking will change that, and remove the intimidation out of making authentic Japanese cuisine. As author and traveller Jody Vassallo explains, once you let go of the idea of perfection, Japanese food can come together in under half an hour, and it’s fun to make, too.
While it takes years of training to become a recognized sushi master, home cooks don’t need to hold themselves to such high standards. As long as the ingredients are fresh and the rice is cooked well, the results are bound to be delicious. Basic Japanese Cooking doesn’t stop at sushi, either. It includes recipes for mouth-watering and colourful udon, soba, and ramen noodle dishes, along with Japanese favourites such as tempura and edamame. This book is a great place for curious cooks to begin experimenting with the tastes and techniques of Japan.
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