A stunning cookery book that demystifies the best Japanese ingredients and cooking by introducing the home cook to a number of key Japanese ingredients and techniques that are easy to acquire and will transform their everyday cooking.
A follow-up to Luiz’s first book, Nikkei Cuisine, The Japanese Larder is a stunning cookery book that demystifies the best Japanese ingredients and cooking by introducing the home cook to a number of key Japanese ingredients and techniques that are easy to acquire and will transform their everyday cooking.
Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking, or beyond the one or two recipes for which we may bought such ingredients in the first place? In this beautifully illustrated cookbook, Luiz Hara introduces you to a host of delicious and versatile Japanese ingredients which are easy to get hold of in most parts of the world and can be used to create the most mouth-watering and interesting dishes.
Categorized by main ingredient, grab that packet of miso paste from your fridge, buy some ponzu or yuzu from your local grocery store or the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz’s delicious recipes.
About the Author
Luiz Hara is a Le Cordon Bleu-trained chef, food and travel writer, who lives in London, England. He specializes in Japanese and Nikkei cuisine's as a writer, public speaker, supper club host and cookery teacher. Luiz is the author and founder of The London Foodie blog, founded in 2009 and regularly listed as one of the top 10 UK food blogs. Luiz is the UK authority on Nikkei cuisine, a hybrid of Japanese cooking created by Japanese migrants to South America.
His first cookbook, Nikkei Cuisine: Japanese Food the South American Way, was published in 2015 in all English-speaking countries by Jacqui Small, and was subsequently translated into five languages and published in eight foreign editions to date. In his second cookbook, The Japanese Larder: Bringing Japanese Ingredients Into Your Everyday Cooking, Luiz explores the uses of Japanese ingredients for home cooks all over the world in both traditional Japanese and modern recipes.