Japanese Cuisine: 2 Books In 1: A Cookbook With 125 Recipes For Sushi Sashimi Bento Ramen And Authentic Food From Japan

Are you looking for a Japanese Cookbook with authentic and easy recipes? In this 2 books in 1 edition by Maki Blanc you will learn how to prepare at home the most iconic Japanese recipes. In the first book, Japanese Cookbook by Maki Blanc, you will learn how to prepare at home the most iconic Japanese recipes. Japanese cuisine goes well beyond sushi and sashimi. Raw fish is even rare in Japan, as anyone who travelled there can report. That is not due to the fact that sushi is an exported recipe, but because the Japanese cuisine as a whole is so deep in flavors and so different one dish to another that is silly to think only to raw fish when it comes to Japanese food. The Japanese geography is mixed, from sea to snowy mountain and the dozens of small and big islands of Japan have each typical recipes and ingredients, making the Japanese cuisine exciting, polished and even entertaining. In Japanese Cookbook by Maki Blanc you will find 60 authentic and easy Japanese recipes How to make at home 60 of the most interesting and traditional recipes from Japanese cuisine Color interior with full page pictures and fun facts If you are in love with Asian food and you want to cook at home Japanese food, this cookbook is for you! In the second book, Japanese Cookbook by Maki Blanc, you will be guided towards a world of authentic Japanese recipes that can be easily cooked in your kitchen. If the first words that come to mind when thinking about Japanese food are “sushi” and “sashimi”, this cookbook is for you. Japanese cuisine is deep, rich in flavors and extraordinarily variegate. Raw fish are just a tiny part of a complex universe made of classic comfort food as ramen, intense fried recipes such as tempura or takoyaki and elegant perfectly cooked or marinated fish. If a single ingredient were to be mentioned as traditional Japanese food, for sure that would be rice. Meat has historically been more rare, since when in 600 AD Emperor Tenmu banned the habit of eating red meat such poultry and horses. Fish consumption increased and many traditional dishes came to light, mixing rice and raw or cooked fish. Spices are not extremely used, while common in southeastern Asia, due to historic obstacles in trading them, which helped to build the foundation of the Japanese cuisine on elegant minimalistic dishes, rather than heavily spiced food. In Japanese Cookbook by Maki Blanc you will learn: How to cook traditional Japanese dishes at home 70 recipes for easy and authentic Japanese food Homemade sushi, tempura, ramen and more traditional recipes Easily paginated and ready to be prepared recipes with ingredients accessible in the nearest supermarket If you like Japanese Food and can’t wait to cook quintessential asian food at home for friends and family, this cookbook is for you! Scroll up, click on buy it now and get your copy today!