Nanban: Japanese Soul Food is a rather unique book, perfect for those who are familiar with the more classic and more refined Japanese cuisine. You will not find a single mention of sushi, Kobe beef, or fancy French-style pastries. Tim Anderson focuses on more everyday flavours, as well as dishes from South Japan which will definitely fill you up.
The book starts with an introduction and an in-depth guide to Japanese cooking ingredients, followed by a chapter which covers the basics, like sauces and flavoured oils. Further on, you will find small bites, bigger dishes, grilled food, ramen (everything from broths through flavour bombs to toppings), desserts and cocktails. After flipping through the book you might find yourself craving Okinawan taco rice – a clear influence of the American troops stationed on the island – grilled chicken livers with umeboshi purée, cheesy rice &curry sauce casserole or caramel miso ice-cream.
Recipes are accompanied by wonderful vivid photos; the book is also finished with traditional Japanese exposed binding (like our own Tajfuny mini series!), which not only gives it a special character, but also makes it easier to use while cooking.
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