By Atsuko Ikeda This book is an excellent introduction to Japanese cooking - long term followers of mine may have realised this is one of my favourite cuisines to not only cook, but to learn about as well. It contains information on regional dishes, the ‘triangular’ method of eating, chopstick etiquette, as well as extensive notes on individual ingredients. If you are interested in Japanese cooking but not quite sure where to start - this is the book for you. - Favourite recipe: Yaki Gyoza - this was the starting point for the recipe used for Gyozas in my Izakaya class. An absolute classic that remains delicious. - Best for beginners: Nasu Dengaku (Miso-Glazed Aubergine) - a nice simple starter that packs a punch in terms of flavour. - I’m looking forward to trying: Shabu Shabu (Hot Pot) - I had Shabu Shabu in Japan but not since. Am looking forward to recreating this experience at some point in the future.
