I simply could not put Hashi down!
Like many of you Japanese food lovers out there, I have my share of Japanese cookbooks. However, it wasn’t until I picked up a copy of Reiko Hashimoto’s book that I really felt the urge to give Japanese cooking a go in a big way. I simply couldn’t put it down.
Open the book and let Reiko show you recipes that deliver on each and every page.
Reiko first explains the idea behind Japanese cookery and touches on important topics such as nutritional information, food presentation and dining etiquette. She is a professional Japanese cooking instructor and has taken the unique step of organising her book like her cookery course. From beginning dishes, to home style cooking to the more complicated gourmet dishes you will find so many amazing recipes to try.
There is also an exceptional sushi and sashimi section which is fantastic. I promise you… you will not get sushi and sashimi this good at most sushi restaurants. It is a bit fiddly but not too difficult.
Over the past couple of weeks, I have cooked and served each and every recipe in the book. The recipes work and Reiko’s informative descriptions are as captivating and colourful as the brilliant photography.
Hashi is such a fun book and
the recipes are so easy to follow.
Stand out dishes include the easy salmon carpaccio with a soured cream and wasabi garnish, beef tataki with a creamy sesame sauce and buta-kakuni which is slow cooked belly pork.
Sushi fans will learn to cut and roll to perfection. I am very fond of the inside out sushi rolls!
In addition to the recipe sections mentions, Reiko also offers some fun and tasty dessert dishes that are to die for.
If you are interested in purchasing Hashi by Reiko Hashimoto, I recommend stocking up on some of the ingredients you will need to get started. I enthusiastically waited for my copy to arrive and was a bit disappointed when I then had to source and wait for ingredients. Unless you happen to live near a good Japanese grocer, you may need to purchase online which could take a few days.
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Reiko lists all the important ingredients you will need. You might like to start by purchasing some of the more difficult to find products such as bonito flakes, konbu or kombu sea kelp, sake, merin and japanese mayonnaise. These ingredients are used in many of the recipes.
Hashi is a fantastic debut for Reiko Hashimoto. The book offers a feast of flavours. I highly recommend Hashi to anyone wanting to explore the delicious cuisine of Japan.
Hashi – A Japanese Cookery Course
Author: Reiko Hashimoto
Published by: Absolute Press