Tokyo – The cult recipes

In the meantime, the author runs a Japanese restaurant and a catering company in Paris and has compiled her memories for a wonderful book: Tokyo – The Cult Recipes. For my current great longing of course a book as called. Especially since there are really many dishes in the book that I could taste just a few weeks ago in Kyoto or Tokyo.

Maori accompanies us from the typical Japanese breakfast to lunch, many different combinations of bento boxes, sweet snacks and izakaya in the evening, or dinner with the family.

What is somewhat lacking: the more elaborate and high cuisine of Japan. So no recipes for Kaiseki & Co. – but many recipes that go quickly from the hand – and which (we tried it last night), the flavors of Japan can transfer directly into your own kitchen.

In some cases, there are small illustrations next to the recipes to ensure the correct composition or preparation. With a few exceptions, all recipes are actually quite quick to implement. Thankfully, the appendix includes an overview of Japanese products and the basic preparation of classic sauces and stocks.

Last night we had tsukuné, balls of minced chicken. A dish that you could definitely find in Tokyo’s izakaya bars. Add to that a cool Sapporo – Perfect.