highly recommended for anyone interested in starting the knowledge required to cook in the japanese style. takes you through the stages of japanese methods from absolute novice to being proficient. well written, explains simply, easy to follow, even for a complete novice such as me.
Hashi has taught me that I really do love Japanese food. The recipes are easy to follow and fun to make and the results are awesome. You certainly won't die wondering if you try this book - my recommendations are the seared duck breasts and the beef tataki with creamy sesame sauce and garlic chips but the gyoza is fab too. You can't go wrong trying anything in here and it will probably make you want to visit Japan very soon. Give it a go 5 stars.
This book is so beautifully shot, it could be a coffee table book. Mine however has been propped up in the kitchen for weeks as I cook so many meals from it. Once you have the basic store cupboard ingredients you can pick up meat/fish/tofu on your way home and be sure that there will be something to cook from the book. The presentation of the dishes is easy to achieve at home and guests will be impressed by the simplest of recipes.
I am something of a cookbook junkie and have shelves full of them but there are actually relatively few that I use on a regular basis. Hashi is the exception. I use this book so often that I don't even keep it on a shelf anymore but on my kitchen worktop! I find the recipes easy to follow and everything I've made has turned out well. It's worth reading the introduction, particularly regarding ingredients. Once you've got your basic stock cupboard sorted (and a lot of the basics can be bought in larger supermarkets) few of the recipes require any specialist ingredients. Black miso cod is one of my favourite recipes. It's actually extremely easy, so well worth trying. It always impresses guests too, as restaurants charge so much for it people assume it must be really tricky to make!