Beau­ti­ful cui­sine

> Home­maker and first-time au­thor Kyoko Rab­betts hopes to make Ja­panese cook­ing more ap­proach­able

The Sun (Malaysia) - - THE RIGHT READ -

Years of travel, and a love for food and how it is pre­pared, led her to study var­i­ous cook­ing meth­ods. Rab­betts had wanted to write a cook­book on Ja­panese cui­sine for the past 10 years. How­ever, it wasn’t un­til she met Sapna Anand, the au­thor of New In­dian Kitchen, also in the MPH Masterclass Kitchens se­ries, that her idea was able to get off the ground. Sapna in­tro­duced her to MPH, and it took Rab­betts one-and-a-half years to put her book to­gether. Rab­betts said that over the years she has en­coun­tered many peo­ple too afraid to at­tempt Ja­panese cook­ing, be­cause the recipes of­ten fea­ture pork or mirin (rice wine).

“Ja­panese food is con­sid­ered dif­fi­cult to pre­pare, ex­pen­sive and non ha­lal,” she ex­plained.

“I just wanted to show that it is pos­si­ble to do it with eas­ily avail­able in­gre­di­ents.”

In her book, she ex­plains what are the ba­sic in­gre­di­ents, condi­ments and prepa­ra­tion meth­ods used in Ja­panese cook­ing.

One in­ter­est­ing chap­ter talks about freezer man­age­ment, some­thing Ja­panese house­holds do very well.

Use­ful tips in­clude how to store cooked rice so that when you re­heat it, it tastes fresh.

There are also in­struc­tions on how to make sev­eral pop­u­lar Ja­panese sauces.

Rab­betts hopes her book will be use­ful to the non-Ja­panese com­mu­nity here.

“The [recipes are] pretty much what I cook at home,” she said.

“I am not an ex­pert, but I tried my best to show how to cre­ate ba­sic dashi (Ja­panese ba­sic stock), and tonkatsu sauce from scratch, so that peo­ple from dif­fer­ent back­grounds are able to en­joy Ja­panese food at home, eas­ily and cheaply. ”

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