Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan

(Hardback)

---

Publishing Details

Classifications

Physical Properties

Description

"Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the foodof Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen." Jay Rayner

"A fascinating,mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its uniquecultural and culinary heritage." Melissa Thompson

Hokkaido is a cookbook that celebrates Japans northernmost island.

Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy which have led to it to have a distinct food culture from the rest of Japan.

Hokkaido showcases the variety and quality! of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like Snowmelt Cheesecake and Crispy Sweetcorn Chocolate.

The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon.

With travelogues exploring different regions, as well as beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.

Reviews

A culinary journey to Japans north

"To sitwith Tim and talk about food is a joyful, wonderful thing, and this newbeautiful bookHokkaidocontinues that dreamy, inspiring stream ofconsciousness." -- Andi Oliver
To sitwith Tim and talk about food is a joyful, wonderful thing, and this newbeautiful bookHokkaidocontinues that dreamy, inspiring stream ofconsciousness.
Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the foodof Japan's Hokkaido brings all those talents together.
"Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the foodof Japan's Hokkaido brings all those talents together." -- Jay Rayner
"A fascinating,mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its uniquecultural and culinary heritage." -- Melissa Thompson
A fascinating,mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its uniquecultural and culinary heritage.
Ajoyous read seasoned generously with love and compassion, and many delicious discoveries.
"Ajoyous read seasoned generously with love and compassion, and many delicious discoveries." -- Su Scott
Anderson opens new vistas to understand Japanese cuisine in all its complexity. Pushing us to grasp thatwashokugoes beyond serene temples and raw fish, he delves into the history recipes from the northern regions and explores the tasty but less well-known Ainu indigenous influences. -- Barak Kushner, Author of Slurp and Professor of East Asian History, University of Cambridge
Anderson opens new vistas to understand Japanese cuisine in all its complexity. Pushing us to grasp thatwashokugoes beyond serene temples and raw fish, he delves into the history recipes from the northern regions and explores the tasty but less well-known Ainu indigenous influences.

Author Bio

Tim Anderson is a chef, writer and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He is also the author of Nanban: Japanese Soul Food, JapanEasy, Vegan JapanEasy, Tokyo Stories (for which Tim won the John Avery prize at the Andre Simon Awards), Your Home Izakaya and JapanEasy Bowls and Bento.