Every culture has its own unique history of food and cooking and Japanese cuisine is no exception. A nation's cuisine occupies an important position and has a profound effect on a nation's health. The essence of Japanese cuisine is to 'enhance' nature's offerings rather than to 'change' them. Whenever possible, food is eaten in its natural state - the extent of cooking is limited to a minimum. Kimiko Barber offers the best of modern healthy Japanese cooking for you to do at home.
Organised into four sections, the book covers: the concise introduction to Japanese eating and food culture; and an explanation of essential kitchen matters including key seasoning ingredients that give authentic Japanese tastes and flavours; the basic techniques of preparing 'dashi' stocks, the foundation of many dishes to follow; the major part of the book cover 120 easy to follow recipes from nourishing soups such as Vine Tomato in Red Miso with Coriander Pesto to Fish and Seafood including Seared Tuna Steaks with Ponzu Soy, to Hot-Pots such as Zen Tofu Hot-Pot, by way of Rice and Sushi, Noodles, and finally Sweet Tastes; and finally menu suggestions for the seasons, how to eat and how to serve Japanese food. Stunning colour photography by Jan Baldwin makes "Simply Nourishing Japanese" a visual treat as well as a joy to cook from.
Kimiko Barber was born in Kobe, Japan and arrived in UK in 1972. After over ten years in investment banking in both London and Tokyo, a chance visit to Books for Cooks, a Mecca for foodies in Notting Hill, inspired her to change her career and focus on cooking and entertaining. She teaches Japanese and Asian fusion cooking in various cookery schools. Her first book Sushi Taste and Technique won the bronze award in Best Food Book category in Jacob's Creek World Food Media Awards. She is an enthusiastic organic kitchen gardener. The Japanese Kitchen was published in 2004 to great acclaim, winning The IACP Award for Design.