By Sarah Feldner
A Cook's trip to Japan is a wonderful selection of recipes according to one woman's trip during the easy, but evocative, daily meals came upon throughout Japan. This heartwarming—and hunger-inducing—book recounts the author's trip via Japan as she accrued recipes from daily eastern people—from better halves, husbands, moms and dads to innkeepers and line chefs at cafés. The recipes are tailored while essential to catch the actual flavors and spirit of easy yet scrumptious domestic cooking.
A Cook's trip to Japan is a beautiful creation to the actual meals eaten by way of daily eastern humans.
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Extra info for A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens
Pour the vin•R egar over the petals and leave to stand for one week. Strain, discard the petals and bottle the vinegar. Use in salads. ose honey: 250 ml (1 C) rose petals, 1 x 500 g jar honey. Heat honey in a saucepan. Stir in the •R petals and cook over low heat for 10–15 minutes. Strain while still warm. Pour into sterilised jars. Store in a cool, dark place and refrigerate once opened. Tips • Freeze rosebuds in ice cubes for display in drinks, or freeze rose petals and buds in an ice bowl to be used as an ice-cream serving dish.
Once safely on the ground, the adventure truly began. The tyres were covered with wet hessian sacks to prevent the hyenas chewing on them, which was a frequent occurrence. Shortly after our arrival, my father would gather a hunting party and we would all set off in search of something large. My heart always sank at the prospect because everyone had to chip in and help butcher the meat and make biltong regardless of your age. Inevitably Graham and I had to stand on the crumbling old cement table in the vleiskamer (meat room) and hang the wet biltong onto the rows and rows of wire crisscrossing the room.
Keeps well in a large plastic container with a tight-fitting lid for up to three days in the fridge. Serves 10–12. Tips • The spicy North African harissa paste that we have come to love in South Africa can be purchased at any large supermarket or speciality food store. Once opened, it will keep for weeks in the fridge. Use it as a rub for chicken or potatoes, mixed with a little olive oil, salt and thyme. • Rehydrated couscous freezes well. THE BUSHVELD 41 Apricot pot pudding No trip to the farm was ever complete without apricot pot pudding.
A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens by Sarah Feldner