You have made ramen from a video three times and got three different dishes. Japanese home cooking is not restaurant Japanese, and it is not a bowl of noodles either. It is pickles, soups, rice, vegetables and one-pots, cooked the same way for generations. This book is the one we reach for when we want the real version, not the trend.
The LADJA team uses it for:
- Pickles. We keep going back to that section
- Weeknight one-pots built around what the market had
- Soups and noodle bowls that taste nothing like the packet
- The notes next to the recipes. That is where the technique lives
From the publisher:
More than 400 authentic Japanese recipes for the home cook from bestselling author Nancy Singleton Hachisu
Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
Details:
- Author: Nancy Singleton Hachisu
- More than 400 recipes, organized by course
