Recipes and stories to learn all about Japan's food culture.
Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients -- this is a colorful invitation to discover the look and aromas and flavors of Japan.
How to make sushi? What is the traditional method of making miso soup? How do you make a full Japanese meal? What are the most frequently cooked dishes in the izakaya? How do you garnish and pack a bento box?
Here are the answers in a charmingly, and beautifully, illustrated paperback book.
From how to use Japanese knives, chopsticks and cooking vessels, to familiar and unusual seafood (and seaweed!), Japanese vegetables, fruits and soy, the illustrations are clear, atmospheric and empowering. The text runs from ingredients and places to buy them, to simple dishes and whole meals.
The design is really fun, and this is a handbook every cook will want to own -- or give to friends and family.
Laure Kie has written many Japanese cookbooks. She was born in Tokyo to a Japanese mother and a French father. Her many trips to Japan helped her learn about the richness of Japanese cooking culture, which she imparts through her books and cooking classes.
Haruna Kishi is a Japanese writer, director and illustrator.