Born in Brazil to Japanese and Italian parents and educated in the UK, Luiz Hara is a Cordon Bleu-trained chef, food writer and supper club host, and has already authored a Japanese cookbook: Nikkei Cuisine.
Rather than a recipe book, his second publication, The Japanese Larder, is an in-depth exploration of Japanese ingredients and how to use
Chapters include: seasonings; dried, fermented and preserved ingredients; spices, condiments and garnishes; sauces, marinades and garnishes; fruit and vegetables; and rice, noodles and tofu, with a dozen or so recipes to illustrate their various uses and small profiles on Japan-based suppliers and producers.
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