The new book by Luiz Hara, The Japanese Larder, is a little gem! This is his second book, you can read about the first book ‘ here‘. This second book touches on the subject of leftover ingredients that we don’t quite manage to finish. The question is what do you do with all those fantastic Japanese ingredients at the back of the cupboard? The book’s insightful and creative recipes entice the reader to explore and use these elements in their everyday cooking.
Its cover is very tactile with a colourful silk spine, and the vibrant cover features a tower of homemade Onigirazu (a hybrid of rice ‘sandwich’ that became popular in Japan a couple of years ago).
The beautiful and lively pictures jump out of the pages and help illustrate Luiz’s storytelling perfectly.
The Japanese Larder, the book
The Japanese Larder by Luiz Hara
The book starts with an introduction of Luiz’s work and how to use the book. Moving on to Japanese key seasonings, this chapter helps the reader to understand a bit more of this wonderful cuisine, including some travelogues and how to make dashi, the core ingredient of Japanese cooking.
The recipes look easy enough to read and follow with clear instructions and an ingredients list. Some recipes you might be familiar with but they have a Japanese touch to them, which I found very exciting! Right at the end, a chapter dedicated to the suppliers is a very good guide and helpful if you find that you don’t have a product or element to finish the recipe.
I can’t wait to cook from this book, as I have a lot of Japanese ingredients in my cupboard.
The Japanese Larder Super Club
To celebrate the launch of The Japanese Larder cookbook, Luiz organised a series of supper clubs based on the recipes of the book. It was a delightful evening full of good food, company and laughter.
It started with Gin & Tonic and nibbles of Japanese Mochi Cheesebreads (based on a Brazilian cheese bread recipe) with sweet miso caramel sauce, page 94 and 230.
Japanese curry popcorn rice, with coconut, nuts and curry leaves from page 132, is lightly spiced – I want to make this one!
Japanese curry popcorn rice
A series of 5 starters followed…
Onigirazu by Luiz Hara
Onigirazu – rice ‘sandwiches’ filled with Soboro chicken, fried eggs and mange tout page 86 (on the book cover). It was a substantial starter. I have tasted Onigirazu in Japan and I can confirm that Luiz’s version is the real deal.
Marmite chicken with sweet cucumber and wakame pickle
Marmite chicken with sweet cucumber and wakame pickle page 44 – I think all of us around the table agreed it was one of the highlights – Simple, juicy and super tasty – umami heaven!
Yasai no Agebitashi – deep fried & dashi marinated aubergine, okra and daikon
Yasai no Agebitashi – deep fried & dashi marinated aubergine, okra and daikon – a vegetarian dish that was very textured and light. You can find this recipe on page 204.
Maple-soy cured salmon with greens and Shimeji mushrooms
Maple-soy cured salmon with greens and Shimeji mushrooms page 24. A light and mouth-watering recipe.
Mentiako Spaghetti in marinated spiced cod roe and black tokibo caviar
Mentiako Spaghetti in marinated spiced cod roe and black tokibo caviar page 76. I have never cooked with spiced cod roe before so I am looking forward to cooking this dish at home. Surprisingly it’s not fishy and looks very pretty.
Main course & accompaniments
‘Steak and chips’
Picanha
Oven roasted Picanha in shoyo koji, lime and garlic dressing page 82. Needless to say, it had my name all over it. I just love picanha, it reminds me of home and the Japanese touch just elevated this already delicious meat. On the side, Daikon Fries, garlic and soy sauce page 206 – what a great idea – must remember to make this one at home. Edamame Goham – Rice with edamame beans, mange tout and spring onions page 152. In Brazil, we have rice almost every day as an accompaniment to meals. I really enjoyed Luiz’s version.
Dessert
Yuzu cream, plums and pistachio crumble
Yuzu cream, plums and pistachio crumble page216. What a stunning finish to our meal. A contrast of textures of layers of sweet and sour delight.
New book out now, buy here: The Japanese Larder
If you haven’t been to Luiz’s supper clubs I highly recommend it as one of the best in London. Book ‘here‘.
PIN FOR LATER
Disclosure: I was a guest at the supper club book launch, and I was sent a copy of the book for review purposes. All views are my own.
