Robata means 'fireside cooking' and takes its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables. This way of cooking, and the types of coals used, has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic Robata grill, your home barbecue or your oven grill.
Choose from classic yakitori (chicken cooked on skewers) and traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Silla also provides an incredible selection of traditional side dishes, pickles and salads to accompany your Robata.
Author Biography
Silla Bjerrum fell in love with sushi while working at a boutique sushi bar, Nippon Tuk. Silla immediately showed a flair and affinity for the novel cuisine and proceeded to spend several months in the sushi capital Tokyo to hone her skills. Silla is a keen sushi teacher, delivering a very popular sushi course on a regular basis. She has participated in various pop-ups, food networks and dinners, the most prestigious of which are the James Beard in New York and The Oxford Food Symposium. Recent events include a charity dinner for the Fishermen's Mission at Melbury House in Dorset and an appearance at the prestigious Feast with a Chef in Bristol.
