Memories and stories from my family's kitchen by Emiko Davis
This book is an ode to the everyday meals that you find in the homes of the mothers and grandmothers of Japan. It is the food that I grew up with, the food that I get nostalgic for and the food I like to make my family when we need nourishment.
GOHAN – meaning ‘rice’ as well as ‘family’ meal - is Emiko’s newest cookbook that puts a spotlight on the rice bowl and its integral part on the Japanese table. With this core ingredient at its centre, Emiko will transport you back to her childhood with quick and easy meals that show the beauty in simplicity and highlight the Japanese philosophy that fresh, seasonal food doesn't need much to enhance its natural flavour.
Enjoy light dishes of Cold Somen Noodles with Cucumber and Ginger or fast fixes of Fried Egg Omelette; make hand-rolled sushi to save on time or the perfect bento box using leftovers; snack on Tempura Vegetable Fritters and Grilled Mochi and Cheese or tuck into a Winter Hotpot that warms you from the inside on a cold day. Alongside simple plates of Green Beans with Sesame Dressing or Smoky Aubergines and sweet treats of jellies, ice-creams and pancakes, Emiko also brings Japan to the West with her creamy Seafood Rice Gratin, crispy Fried Pork Cutlet with Miso Sauce and even a Matcha Tiramisu.
From making fresh tofu to perfectly steamed rice, using up vegetables in the fridge for pickles, tucking into bowls of noodles in minutes and dishes that are perfect for when you don’t feel like cooking, GOHAN: EVERYDAY JAPANESE COOKING invites you to try a portion of Emiko’s childhood, the everyday food that brings comfort, pleasure and heart to the kitchen table.
Emiko Davis - Growing up in a diplomatic family, award-winning food writer Emiko Davies, spent most of her life living in countries other than her own; from China to Australia, USA to Italy. After moving to Tuscany in 2005, where she still resides with her husband Marco and two daughters, Emiko dove into the regional food culture that is synonymous with the idea of the quintessential ‘family meal.’
Yet whilst she has forged a career writing about Italian cuisine, Emiko returns time and time again to her Japanese heritage, sharing dishes that correlate just as much to the idea of nourishing cooking from a Nonna as it does from her beloved Obaachan.
