Feast For The Eye And The Heart
Newcastle Herald
Wednesday May 14, 2008
FRESH JAPANESE
Author: Yasuko Fukuoka Publisher: Hamlyn RRP $39.99 THE range of fruit and vegetables used in Japanese cooking, it could be argued, far exceeds that of the average Western diet, and author Yasuko Fukuoka has taken advantage of this.Her book is an introduction to traditional Japanese cooking and its health benefits, with fresh and modern photographs to illustrate and inspire.Fukuoka prepares the novice with explanations of ingredients and basic recipes, like that of dashi stock and cooking rice, but Japanese cooking contains many dishes that are best attempted repeatedly, and with patience. Recipes for sushi and sashimi require some confidence in purchasing quality raw fish and preparing it, but marinated mackerel sushi with chrysanthemum petals may be an incentive. For the novice, there are many salads such as hakusai, cottage cheese and goji berry, or cucumber and seaweed, as well as grilled prawns in spring rolls that are presented by Fukuoka with the crispy and edible head and tail poking out each end. There are not just summer or cold dishes in this book. Fukuoka has presented an inspiring range of warm dishes for cold months. Stephanie Bradley
© 2008 Newcastle Herald