Book review: Nikkei food by Luiz Hara

I’ve read many  ’10 best cookbooks that every cook should have on their shelves,’ and everyone has different books on their must-have list.  I think just by the nature of the subject — Nikkei food — this book should have a place on anyone’s top 10 list.

The marriage of different food cultures to Japanese cuisine is very exciting, with endless possibilities. This book highlights Luiz’s creativity in the kitchen by using Japanese, Peruvian, and Brazilian elements and serving delicious dishes with flair  on every single page. This book really makes the reader understand the care, love, and attention that the author puts on his table.  I know as I have been to his supper clubs numerous times read more about his Nikkei supper club here

The book has beautiful pictures, and it’s printed on a good-quality paper that makes the colours jump out of the page. There are about 100 recipes some are simple to follow, whereas others are a bit more involved. There are some exhilarating guest recipes from the best Nikkei chefs from around the world.

Nikkei, Japanese food the South American Way

The book starts with the best short one-liner dedication ever. Then it moves on to measurements and conversions, making it simple for anyone anywhere to make the recipes.

Tuna, aji rocoto, grapefruit leche de tigre on palm hearts

chestnut rice and pan fried steak marinated in miso and aji panca – that aji panca cream is delectable!

Contents
There is an explanation of Nikkei cuisine and a bit of the history of how it came about in South America. Following this are lovely photos and the history of Luiz’s family and colourful Brazil. Next is the section on how to use the book.

Small eats
This section is about nibbles, starters, and street bar and party food. One of the recipes that caught my attention was the beloved Brazilian recipe, pasteis. Oh, my! how good they are; you must make them.

Tuna, aji rocoto, grapefruit leche de tigre on palm hearts

Sushi, tiraditos & ceviches
This part of the book is mainly a celebration of fresh and good quality fish and seafood. It showcases some original and innovative recipes. Again, I want try them all.

Miso & Mandioquinha cream – what a fabulous recipe – taste of my childhood!

Rice & noodles
In my view, this is the most inspirational part of the book. Your imagination will fly away with so many ideas. I tried the chestnut rice. On my list of things to cook next is the Nikkei lobster rice – I’ve been dreaming about this dish for a long time….

Soups and hotpots
Nikkei hotpots are delicious! I learned with Luiz how to make and prepare them; they are such show-stoppers! There are also a couple of very famous Brazilian-themed soups.

Mains
A festival of fish, meat and even foie gras, a nod to his French cooking education, are included in these sumptuous dishes. Also on my to-make list is the Moqueca de camarao (a Brazilian dish) served with coriander rice donburi – this rice reminds me of Peruvian coriander rice served with chicken.

Vegetables, salads, & tofu
There is such a great variety of colourful and inventive plates. Palm heart and tomato salad are perhaps one of the best-loved Brazilian salads, and here Luiz puts his individual Nikkei stamp on it – delightful.

Caju Sorbet – I made this recipe numerous times over the years and it’s always a delight. Luiz’s version has  touch of cognac

Desserts
The first recipe is not Nikkei, but if you have ever been to Luiz’s supper club, you have certainly tried his flourless chocolate cake with Armagnac prunes a light and rich chocolate recipe that shows Luiz’s French cook side; after all Luiz is a Le Cordon Bleu alumni. There is also a delightful array of ice creams, sorbets, and other sweet treats.

There’s also a selection of delightful sauces – above is truffle ponzu sauce I’ve been eating this sauce with everything!

Mastering the basics
This part of the book shows the reader ‘how to’ make a list of sauces, marinades, and condiments. It also gets up close and personal with some of the Japanese, Asian, Peruvian, and Brazilian ingredients used in the book.

The book ends with a list of acknowledgements of directory suppliers in the UK, USA, and Australia – it’s quite international!

As you can see, I have tried and tested some recipes from the book. I can only tell you about my experience that I found easy to find most of the some of the Asian ingredients in my local supermarket and local market of Brixton, London. Graded sushi fish can be found online or search for it at your best local fishmonger.

I still haven’t recovered from the long hours in bed devouring this cookbook. Sad? Perhaps, but I absolutely LOVED this book. I secretly wish it were the first of many books by Luiz on this subject.

Luiz hosts regular Japanese, Nikkei and sporadically French supper clubs and classes at his fantastic location in North London.
Book is out tomorrow!!!!  the  22nd October 2015. buy here

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Disclosure: I was sent a copy of the book for review purposes.

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