Atsuko's Japanese Kitchen: Home-Cooked Comfort Food Made Simple

(Hardback)

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"Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine." Publishers Weekly

Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 75 recipes straight from Atsuko Ikedas authentic yet modern Japanese Kitchen.

Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to recreate the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese home cooking, you are invited into Atsukos Kitchen.Learn the subtle art of creating a balanced meal as demonstrated with an easy-to-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare dashi stock and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled aubergine with sesame sauce, plus recipes from Atsukos own family and modern creative repertoire. Also featuring izakaya small plates for sharing and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.

Reviews

Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine. Publishers Weekly

Hai! Japanese cooking made easy From miso mackerel to marinated beef wraps, dip into Atsuko Ikedas new collection of simple, authentic dishes The Times

Author Bio

Atsuko Ikeda is a Japanese chef, writer and food photographer. She was born in Kyushu, a southern island of Japan also known as Food Island and famous for its fresh seafood. After travelling the world, she was inspired to teach people to cook authentic Japanese dishes miles away from home and has been teaching in the UK since 2008.She is founder and owner of Atsukos Kitchen, offering corporate and private catering and sell-out classes in Japanese cookery based in London's trendyShoreditch. Atsuko also teaches at the esteemed Divertimenti cookery school. This is her second book for Ryland Peters & Small.