PublishedSlattery Media Group, December 2017 |
ISBN9780958029056 |
FormatHardcover, 196 pages |
Dimensions25cm × 19cm × 0.6cm |
The Food Of Ocha-Modern Japanese Cuisine is a rarity: a cookbook by a Japaneseborn,
second generation chef, who has run one of Melbourne's leading Japanese
restaurants for 20+ years, after coming to Australia on a cooking adventure.
Ocha began life as a 25-seater in the inner Melbourne suburb of Kew; as it grew
in popularity, it outgrew its space and is now a refi ned gem, providing a wonderful
mix of the food of Japan, often with a western twist. The Food Of Ocha explains
the origins of the renowned dishes of Japan, and describes simply and clearly how
to create these wonderful recipes in the home environment. It's all here-from
sushi and sashimi, to oden, sukiyaki, and tempura. As well, you'll also fi nd a classic
chocolate sauce, and learn how to make a tempura dish using Greek pastry.
AUTHOR DETAILS
Yasu Yoshida has been mastering the art of Japanese cooking all his life-from
his childhood working in the sushi restaurant of his parents in Osaka, to a stint in
Tokyo learning new ways with sushu, and today, as the master chef of his restaurant
Ocha in the suburbs of Melbourne. Ocha, set up by Yasu and his partner Michelle
Rogerson in the early '90s, is a benchmark of fusion cuisine in Australia. The pair
has mixed and matched the fl avours of east and west with the meticulous techniques
of Japanese cooking to create unique outcomes. The Food Of Ocha presents many
favourites from the restaurant while providing home cooks with the simplest
methods to create the fi nest of culinary experiences.
The Food Of Ocha is a joint-venture between The Slattery Media Group
and Wilkinson Publishing.
