I'm impatient, I had to buy it. Shoujin cuisine was something I've heard about but never had the opportunity to try.
Maki's review is pretty accurate for all the non-winners who are considering parting with their cash -- the first impressions are pretty good.
The one thing I find slightly odd is the number of recipes that require corn starch. I may be wrong here, but in the few years I spent in Japan, I don't remember eating Japanese food which used this. It is clear the book has been written for non-Japanese so perhaps it isn't surprising that some dishes have been adapted to suit a foreign palate -- I was just wondering...
Is this the Chinese influence Fujii mentions in her introduction; something unique to shoujin dishes; or perhaps just something I completely overlooked while in Japan?
|Sesame salad dressing||Supertaster||9||1 year 25 weeks ago|
|Authentic paella?||maki||10||1 year 26 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 29 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 31 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 31 weeks ago|