The New York Times featured cook book The Japanese Table – small plates for simple meals is a celebration of my love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition - which literally means `one soup, three dishes' - uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod.
Words, photography and design by me.
Published by Hardie Grant UK 2019
“It’s hard to resist rice, egg and scallions in a soft, single-serving porridge; tamago omelet as egg salad in a sandwich, with miso mayonnaise; silky eggplant with miso...”
