Japanese Food Made Easy
£18.99 per item
A guide to Japanese home cooking with accessible ingredients and recipes.
This book presents home-style cooking without requiring complex techniques or hard-to-find ingredients. It features familiar dishes such as gyoza, yakitori, and kamatama udon (udon noodles with raw egg and soy-based sauce), alongside everyday dishes such as potato salad.
It also provides instructions for preparing essential condiments, including teriyaki sauce, miso dressing, and shichimi tōgarashi (seven-spice chilli seasoning). Recipes for dashi, sushi, and sashimi are included for those interested in more involved preparations. The book begins with an overview of key ingredients and is organized into sections covering side dishes, one-bowl meals, and main courses.
Aya Nishimura is a Japanese-born, London-based food stylist and home economist. Her work focuses on making familiar Japanese home cooking accessible using ingredients readily available outside Japan, with careful attention to detail.
Her clients include Jamie Magazine, The Guardian, The Telegraph, and BBC Books.
18.42 x 2.79 x 27.31 cm
224 pages
