Joined in 2023 
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63 About this deal
It’s a unique way to make mochi but I find that the texture is just as sticky and stretchy, and it’s way easier to make than having to pound cooked rice in a giant mortar for hours! You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. The whimsical illustrations and lighthearted writing style make the whole book fun and approachable, while the recipes include many homestyle and beloved Japanese classics that are now healthier and guilt-free (I also appreciated that several of the fried recipes included alternative instructions for baking in the oven as I avoid fried foods). I think I like them especially because they remind me so much of me – with a hardened outer shell that’s easily broken to reveal a soft and squishy middle.
The conversational tone of the author is chatty - watch a video of him on YouTube and see if you like his personality.
Bei der ostasiatischen Küche hat man oft das Gefühl, dass die Rezepte furchtbar kompliziert sind und nie so werden können, wie im Restaurant. He demystifies where Japanese flavours come from, how they’re created and how to emulate them at home with a sharp, bright sense of humour and true practicality. Beginning with the gold-embossed cover featuring Japanese vegetables, the book is a work of art as well, with both English and Japanese chapter headings, gorgeous food styling, and eye-catching illustrations. Ever since, she's been committed to promoting kindness towards animals and contributing to a better world—be it through food, action, or words. I didn’t believe you could make a perfect chocolate mousse with just chocolate and water, and frankly, having done it, I’m in awe of the sheer chutzpah of Hervé This who came up with the idea (and I admit to having made an extra batch of the ludicrously moreish pecans to snack on once this dessert had been demolished).
remaking, I would probably sub out the eggplant - I don’t love it, even though it was ok here - and replace with a different veg or maybe tofu. These tender broiled eggplant slices brushed with a sweet miso glaze are simply irresistible and can be made in just 15 minutes. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes – because it wouldn't be good, and there's no need!
I still remember falling head over heels in love with the airy fluffiness of the bread, asking my aunt to cut me a thicker slice every morning. I opened this at two random pages, the first recipe involved peaches, he starts talking about peaches being like big sexy bums, looking so good they're like slutty bums. The unctuous Sweet Miso-Roasted Beetroot has completely transformed my lacklustre view of the humble root.
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