Sushi and Japanese

This title features 100 timeless recipes shown in 300 stunning photographs. You can explore the authentic taste of Japan in 100 mouthwatering dishes, from sensational sushi and rice, appetizing soups and noodles, and tasty beans, tofu and eggs, to fish and shellfish, meat and poultry, and even desserts. It features a range of traditional Japanese classics, including Tempura Seafood, Salmon Teriyaki, Nori-rolled Sushi, Sliced Seared Beef and Green Tea Ice Cream. Each beautifully photographed recipe is easy to follow and features guidance on how to present dishes in the classic Japanese style. An illustrated practical reference section explains techniques for cooking rice and noodles, getting the best from your equipment, and using the finest ingredients. It introduces the culinary history of Japan, with an extensive section on authentic ingredients. Japanese food is revered the world over for its exquisite simplicity, attractive presentation and use of the highest quality, freshest ingredients. The culinary delights of Japan are explored in this stunning book, featuring over 100 recipes and showcased in beautiful photographs. Each chapter takes you through the best of Japanese cooking, showing you how to create many of the most famous regional dishes. From Jewel-box Sushi and Five Ingredients Rice to Tempura Seafood and Tokyo-style Ramen Noodles in Soup, or from Stuffed and Grilled Thin Tofu to Seared Swordfish with Citrus Dressing, you will never be short of inspiration.

Emi Kazuko is a leading food writer and journalist. She has published many books and has contributed articles to Conde Naste Traveller and Eyewitness Travel Guide to Japan. Emi attended the prestigious Tokyo Kaikan Cooking School, and studied Chinese, Japanese and Italian cooking privately. She has also trained in the art of tea ceremony. Yasuko Fukuoka has an extensive knowledge and appreciation of regional Japanese food, and is an expert Japanese home cook.