Cook Japan, Stay Slim, Live Longer

Reiko Hashimoto was born and grew up in Kyoto, Japan and counts herself as fortunate to have had a mother who cooked fresh food for every meal, every day. In simple moments such as watching her mother grating dried fish into bonito flakes for dashi stock, and having become used to cooking with an abundance of fresh vegetables which changed with the seasons, Reiko’s dedication to authentic Japanese flavours was born. Twelve years ago, after travelling the world and becoming educated in international cuisine, Reiko settled in London and opened her cookery school, Hashi Cooking. Here she teaches Japanese cooking to students from amateurs to chefs of the Cordon Bleu, teaching beautiful, traditional and healthy dishes while debunking the myths surrounding Japanese cooking as complex and mysterious. hashicooking.co.uk / @hashicooking

Preface
Introduction: Cook Japan, Stay Slim, Live Longer
Equipment and utensils
Storecupboard ingredients
Fresh ingredients
Basics
Vegetables
Fish
Poultry
Meat
Tofu
Rice
Noodles
Seaweed
Sweets
Index