The cookbook

I have written this cookbook to share my passion for Japanese food with home cooks. There is a common misconception that it’s a complicated cuisine requiring a lot of time and effort, but this is not necessarily true. It’s more about understanding the ingredients and their uses, as most of us in New Zealand haven’t grown up with them in our family pantry.

While there are Japanese dishes that look like works of art and take hours to construct, there are also many simple everyday dishes that are easy to prepare once you know how. And ingredients are getting easier to source by the day; no longer only the domain of speciality stores, you’ll find many ingredients in general Asian shops or even at your local supermarket.