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greenreadsbooks's review
5.0
Visually this is a beautiful book. The photographs are wonderful and it's beautifully set out. Unfortunately I only had access to the e-book which wasn't very user friendly for a cook book but I did my best!
I was really keen to read this book as I have recently started getting into Japanese food. We often cook with many of the ingredients in the book like shiitake, tofu, seaweed and miso, but don't tend to follow recipes so I was keen to see some authentic recipes and learn more about the techniques. Me and Mr GRB are keen and confident cooks and we are vegan, so it was great to see a book with so many vegan recipes and options.
Sadly, I haven't had the time to be able to try out any of the recipes yet due to life becoming very hectic, but I have had a good look at them. Some of the recipes are quite involved and have several steps including overnight marinating, but others are quick and easy, so there is a good range and something for everyone. I think it's probably aimed more at people who are relatively confident cooks as it might be a bit daunting for a novice. There are recipes for making things from scratch such as noodles, gyoza, condiments and miso. There are sections on seaweed, utensils, fermenting and preserving and some lovely snapshots of the author's life. I enjoyed reading about her time in France and Japan and exploring the markets and learning about seaweed.
There are some really tasty sounding vegan recipes like vegan ramen with three mushrooms and infused oil, Japanese risotto with miso paste and tofu with spicy sauce. I will definitely be trying these and more as soon as possible. I am definitely keen to try making my own miso paste and it was really interesting to read about the different types and their uses.
I highly recommend this book to anyone with a taste for Japanese food who wants to learn more and pick up some useful tips and techniques. It's high quality with a fabulous range of recipes.
I was really keen to read this book as I have recently started getting into Japanese food. We often cook with many of the ingredients in the book like shiitake, tofu, seaweed and miso, but don't tend to follow recipes so I was keen to see some authentic recipes and learn more about the techniques. Me and Mr GRB are keen and confident cooks and we are vegan, so it was great to see a book with so many vegan recipes and options.
Sadly, I haven't had the time to be able to try out any of the recipes yet due to life becoming very hectic, but I have had a good look at them. Some of the recipes are quite involved and have several steps including overnight marinating, but others are quick and easy, so there is a good range and something for everyone. I think it's probably aimed more at people who are relatively confident cooks as it might be a bit daunting for a novice. There are recipes for making things from scratch such as noodles, gyoza, condiments and miso. There are sections on seaweed, utensils, fermenting and preserving and some lovely snapshots of the author's life. I enjoyed reading about her time in France and Japan and exploring the markets and learning about seaweed.
There are some really tasty sounding vegan recipes like vegan ramen with three mushrooms and infused oil, Japanese risotto with miso paste and tofu with spicy sauce. I will definitely be trying these and more as soon as possible. I am definitely keen to try making my own miso paste and it was really interesting to read about the different types and their uses.
I highly recommend this book to anyone with a taste for Japanese food who wants to learn more and pick up some useful tips and techniques. It's high quality with a fabulous range of recipes.
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