The Foreign Japanese Kitchen is a cleverly designed cookbook introducing the world of Japanese cooking. The clean modernistic design makes for easy to follow recipes. Beautifully arranged spreads of fresh ingredients are organized into 7 full dinners worth of recipes. This slowly introduces the readers to classic Japanese flavors that you can find sustainably and locally. Moé Takemura is the thoughtful author and created this book while while in Sweeden at Lund University working towards her MA. She sought out to prove that that Japanese cuisine and ingredients can be locally-sourced in Sweden and and in most local groceries.
ooking in a new cultural style can seem overwhelming and I have little experience with Japanese cooking, but I was so excited to get my hands on this book and try out some new recipes. All of the ingredients are thoughtfully described and strategically used, this made grocery shopping even easier. A new ingredient like Wakeme (seaweed) could be utilized in numerous recipes and still create an amazingly different dish. My favorite new weeknight treat is the sauteed aubergine with walnut miso. I highly encourage anyone looking to try something new to pick up this book and cook something delicious!