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Explores the benefits of the Japanese cuisine. This cookbook presents 120 recipes using traditional Japanese fare (rice, fish, soybeans, vegetables, seaweeds, fruits) in fresh modern ways.
Kimiko Barber is a Japanese cook and demonstrator, who teaches regularly at cookery schools around the UK and writes for the Financial Times. She is also the author of five other books; Sushi, Taste and Technique, Easy Noodles, The Japanese Kitchen (winner of a Guild of Food Writers' design award), Yo Sushi Cookbook and Japanese pure and simple (shortlisted for the World Food Media and Guild of Food Writers' healthy eating awards).