Foreward by Ming Tsai
In the foreword to The Japanese Kitchen, celebrity East-meets-West chef Ming Tsai praises Hiroko Shimbo’s “belief in traditionalism and purity of cuisine,” but also recognizes that Japanese gastronomy is a living art that does not exist in an isolated time capsule. The Japanese-born and New York-based Shimbo is well aware of her North American audience.
She incorporates “international” ingredients like olive oil into some of her recipes and gives US-based sources for harder to find Japanese ingredients.
Shimbo succeeds in transmitting the “traditional spirit” of Japanese gastronomy in an elegant and accessible way to contemporary Western readers.
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