Masu: Fresh, Contemporary, Accessible Japanese for the Home Cook by Nic Watt

  • Seared tuna tataki and grapefruit escabeche

    Seared tuna tataki and grapefruit escabeche (page 40)

    from Masu: Fresh, Contemporary, Accessible Japanese for the Home Cook Masu by Nic Watt

    • Categories: Dips, spreads & salsas; Sauces for fish; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Cooking for 1 or 2; Japanese
    • Ingredients: soy sauce; mirin; sake; fresh ginger; ruby grapefruits; green chillies; tuna loin; sea salt flakes; black peppercorns; daikon radishes; pickled wasabi; garlic chips; ponzu vinegar
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  • ISBN 10 1743367651
  • ISBN 13 9781743367650
  • Published Feb 11 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books

Publishers Text

This stunning cookbook combines beautiful photography and creative styling and design with excellent recipes that have been designed to make Japanese cooking accessible. It's also the story of Masu a Japanese restaurant in Auckland winning awards, including Metro Restaurant of the Year 2014, and much acclaim from diners.Every cook needs this book in their kitchen so they can make beautiful Japanese inspired food. Nic Watt gives you lists of the items you need for a Japanese pantry, the tools to make great Japanese food and the philosophy behind it. You'll learn how to make sashimi the right way, how to make sushi simply, how to make great salads and soups and how to wow your family and friends with menus that look and taste sensational but are actually really easy to make. The book includes a number of delicious desserts and cocktails; try the scrumptious white miso pavlova and you'll be in heaven. This is clever Japanese inspired cooking for everyone.