Every culture has its own unique history of food and cooking and Japanese cuisine is no exception. A nation's cuisine occupies an important position and has a profound effect on a nation's health. The essence of Japanese cuisine is to 'enhance' nature's offerings rather than to 'change' them. Whenever possible, food is eaten in its natural state - the extent of cooking is limited to a minimum. Kimiko Barber offers the best of modern healthy Japanese cooking for you to do at home. Organised into four sections, the book covers: the concise introduction to Japanese eating and food culture; and an explanation of essential kitchen matters including key seasoning ingredients that give authentic Japanese tastes and flavours; the basic techniques of preparing 'dashi' stocks, the foundation of many dishes to follow; the major part of the book cover 120 easy to follow recipes from nourishing soups such as Vine Tomato in Red Miso with Coriander Pesto to Fish and Seafood including Seared Tuna Steaks with Ponzu Soy, to Hot-Pots such as Zen Tofu Hot-Pot, by way of Rice and Sushi, Noodles, and finally Sweet Tastes; and finally menu suggestions for the seasons, how to eat and how to serve Japanese food. Stunning colour photography by Jan Baldwin makes "Simply Nourishing Japanese" a visual treat as well as a joy to cook from.
- ISBN10 1856266656
- ISBN13 9781856266659
- Publish Date 12 October 2006
- Publish Status Out of Print
- Out of Print 18 September 2008
- Publish Country GB
- Publisher Octopus Publishing Group
- Imprint Kyle Cathie
- Format Hardcover
- Pages 160
- Language English