There’s no denying that authentic Japanese food is like no other – colourful, nutritious, delicious, and made with care and attention to detail. Today I’m sharing my review of a colourful recipe book, The Food of Japan:96 Authentic REcipes from the Land of the Rising Sun, and I’m sure you’ll agree with my previous statement.
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Tuttle Publishing kindly sent us a copy of The Food of Japan to try out and review. I’m always on the lookout for good recipes, and ones from Japan are always looked forward to by my family. In addition to the recipes, what caught my eye was the photography in this book. It’s really top-notch and worth admiring. The pictures have given me ideas on how to present our meals, how to ‘style’ the dishes, and I have my eye open for pottery and cloths to use to add a little elegance to them.
The author, Takayuki Kosaki, hails from Ishikawa Prefecture, which is famous for its seafood. Indeed, during the time I lived in Kanazawa (the capital of Ishikawa), I would walk through Omicho Market on the way to and from work. I wasn’t able to make a purchase (seafood allergies), but I would admire the colours and variety of all the seafood that was on offer. So it’s hardly surprising that the author of this book was inspired by the abundance of fresh seafood of the area, and as such, there are a large number of seafood recipes included in this book.
Food Of Japan Recipes
Kosaki does use some ingredients that aren’t as easy to source where we live, but I have been able to adjust where needed. If you live in North America, or near a more ‘multicultural’ centre, I’m sure you’ll have a much easier time.
If you’re a seafood lover, you’ll love this book. And if you’re not, there are still plenty of recipes that you can try out, just as we have. We started with Chicken Wings and Potatoes Braised in Ginger and Soy. Phil and the kids like chicken wings, and as there was a package of them in the freezer, I thought I’d treat them to something new. This recipe wasn’t difficult; the main portion of time is in the simmering. My family liked this recipe and has requested it again (which might be why I’ve spotted another package of wings in the freezer that Phil must have purchased).
The second recipe we tried out, and was absolutely delicious, was Pork Stir-fried with Ginger and Vegetables. The directions given to half-freeze the pork loins to make them easier to slice into slivers was spot-on and worked so well. I love when I learn a new ‘trick’ that I can use in the future. I thought this was going to be a complicated dish to make, and was surprised at how easy it actually was (sshh – don’t tell my family I didn’t toil over it for hours). This recipe is definitely going to be on our table again in the near future! I even used a variation of this to make a simple stir fry with the left over cabbage the next night that was also yum.
There are a few additional recipes I have my eye on for later in the year after I can make a trip into Belfast to replenish our Japanese ingredients. These include Rice with Green Tea and Wasabi, Simmered Butternut Squash, Shabu-Shabu, and Green Tea Ice Cream.
If you think Japanese food is too complicated, you’re right in some cases. However, be like me and start off with the easy meals, then once you have those mastered move onto these to impress your family and guests with the taste and presentation of beautiful and delicious meals.
If you’re interested in purchasing The Food of Japan: 96 Authentic Recipes From The Land of The Rising Sun, it’s available through: