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Product Description
Product Description
Japanese food is as healthy as it is tasty with its emphasis on low-fat, high-energy ingredients, and the Japanese people enjoy the longest life expectancy in the world. It is one of the most popular cuisines in the world today and many of the key ingredients needed to make traditional dishes are now readily available in our local supermarket. However, whilst we may all be confident ordering sushi and other Japanese food in a restaurant, it is a far more intimidating prospect to consider making it ourselves. In "Simple Japanese", Silla Bjerrum, co-founder of the London restaurant chain Feng Sushi, demystifies Japanese cooking, showing us how easy it can be to prepare. There are chapters on sushi and the key elements of sushi: Sashimi, Nigiri, and Sushi Maki, as well as Tempura, Salads, Noodles and Rice, and Desserts. Each chapter begins with a basic illustrated technique spread and some simple Japanese recipes. Once the techniques have been mastered they can be combined to produce more complex and impressive dishes. With over 100 flexible recipes, using a mix of Japanese and Western ingredients, and Silla's conversational instruction style, you can easily recreate the Japanese dining experience in the comfort of your own home.
About the Author
Originally from Denmark, Silla Bjerrum trained for five years as a sushi chef before opening her first sushi restaurant seven years ago. She is now the executive chef and co-founder of London's Feng Sushi restaurant chain, providing eat-in, takeaway and catered Japanese food for London's sushi addicts. Silla is the only female non- Japanese judge of London's Original Sushi competition. She also runs eight annual sushi courses and recently launched a Fish Cutting Lab in London's Notting Hill.
Japanese food is as healthy as it is tasty with its emphasis on low-fat, high-energy ingredients, and the Japanese people enjoy the longest life expectancy in the world. It is one of the most popular cuisines in the world today and many of the key ingredients needed to make traditional dishes are now readily available in our local supermarket. However, whilst we may all be confident ordering sushi and other Japanese food in a restaurant, it is a far more intimidating prospect to consider making it ourselves. In "Simple Japanese", Silla Bjerrum, co-founder of the London restaurant chain Feng Sushi, demystifies Japanese cooking, showing us how easy it can be to prepare. There are chapters on sushi and the key elements of sushi: Sashimi, Nigiri, and Sushi Maki, as well as Tempura, Salads, Noodles and Rice, and Desserts. Each chapter begins with a basic illustrated technique spread and some simple Japanese recipes. Once the techniques have been mastered they can be combined to produce more complex and impressive dishes. With over 100 flexible recipes, using a mix of Japanese and Western ingredients, and Silla's conversational instruction style, you can easily recreate the Japanese dining experience in the comfort of your own home.
About the Author
Originally from Denmark, Silla Bjerrum trained for five years as a sushi chef before opening her first sushi restaurant seven years ago. She is now the executive chef and co-founder of London's Feng Sushi restaurant chain, providing eat-in, takeaway and catered Japanese food for London's sushi addicts. Silla is the only female non- Japanese judge of London's Original Sushi competition. She also runs eight annual sushi courses and recently launched a Fish Cutting Lab in London's Notting Hill.
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What Do Customers Ultimately Buy After Viewing This Item?
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85% buy the item featured on this page: Simple Japanese£11.69 |
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15% buy YO Sushi: The Japanese Cookbook £7.99 |
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