Bøker av Emi Kazuko

A perfect introduction to traditional Japanese cooking, the history, ingredients, techniques and 140 step-by-step recipes, beautifully photographed throughout.

Japanese culinary history, ingredients, techniques and 140 recipes, including the well-known dishes and regional variations.

A reference guide for those who are serious about learning the art of Japanese cooking; an exploration of the origins, traditions and philosophy that influence Japanese food preparation with guidance on the ingredients, specialist equipment and culinary techniques, including the tea ceremony.

A guide that covers various aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. It features over 140 recipes, ranging from simple miso soups to raw fish sashimi, that explain how to make all the well-known Japanese dishes, as well as regional variations.

Discover the exotic flavours and exquisite simplicity of this classic cuisine, with a guide to ingredients, techniques and over 100 stunning recipes.