Japanese food is not commonly associated with wine, yet many dishes may be perfectly paired with red and white, dry and sweet wines. Reflecting the increasing popularity of wine as an accompaniment to ethnic foods, this is a great book for wine lovers seeking new ways to stimulate their palates and enhance the enjoyment of their favorites.
Best-selling cookbook author Machiko Chiba provides easy-to-follow recipes for fifty-eight delightful dishes, all illustrated in full color, while wine expert J. K. Whelehan recommends the best wine to savor with each. In addition, Whelehan discusses the relationship between Japanese food and wine in general, such as how typical ingredients such as soy sauce or sake affect wine selection.
A helpful appendix gives instructions for cooking rice, making dashi stock, and preparing fish, while a glossary explains the less familiar ingredients and suggests substitutes where possible.
This extensive selection of recipes and wines will provide you with just the special touch you need, whether you are preparing a cozy dinner at home or a party for friends!