Auteurs : Nakajima Sadaharu (中嶋貞治)

Editeur : natsume

Résumé :
The cooking process is explained in Japanese-English translation in an easy-to-understand manner. We have included tips for those who are unfamiliar with cooking and for making well with limited ingredients from overseas. It also introduces a wealth of knowledge about ingredients and vessels, making it a great souvenir.

A word from the chef :

“Japanese cuisine” is a deceptively simple term, a blanket genre for an array of dishes that range from refined fare like tea-ceremony dishes and banquet food to vegetarian items, sushi, tempura, unagi (eel), soba noodles, udon noodles, and more.
With that diverse mix of tasty offerings, Japanese cuisine has been drawing more and more people to Japan—and fueling interest in what goes into the Japanese diet. At our restaurant, Kappo Nakajima, it’s amazing how many calls we’re getting from non-Japanese diners looking to make reservations. It’s also amazing how comfortable and enthsiastic they are about trying traditional Japanese dishes—they’ll eat raw fish without the slightest hesitation and use chopsticks like they’ve been doing it for years.
Again, the thing about Japanese cuisine is its far-reaching scope. It even spans borders, enthusiastically incorporating ingredients and seasonings from Western-style food and Chinese cooking, and gives cooks considerable freedom in deciding how to craft their dishes. This book tries to incorporate as much of that range as possible. You’ll find numerous recipes for traditional Japanese food, of course, but you’ll also see home-style dishes—some with foreign ingredients—that have found a niche in the Japanese diet.
There are so many different approaches you can take to a single dish. This book is just a collection of my personal approaches, not a definitive rulebook. What’s more important to me is that the book piques your interest in Japanese food—as long as you have that curiosity, you’re on your way to exploring and enjoying all that Japanese cuisine has to offer.

Autres informations :
Born in Tokyo in 1956. His grandfather worked as a first generation chef at Hoshigaoka, presided over by the famed artist Rosanjin Kitaoji, and in 1931 established Kappo Nakajima in Ginza. His father opened the independently-affiliated Shinjuku Kappo Nakajima, and Mr. Nakajima himself joined the shop in 1980 after training in Kyoto. Succeeding the culinary philosophy of his father, his grandfather and Rosanjin, he stands upon the fundamental traditions of Kansai (western Japanese) traditional cooking, all while exercising creativity in the development of new dishes. With his passion for food education, he has also taken on other roles such as the president of the Chojin ("superman") Chef's Club and is active across many fields.