Tokyo Local: Cult Recipes from the Street That Make the City
(Sprache: Englisch)
It's the chicken skin yakitori you eat at 2am in a bar the size of a cupboard. It's the pork curry you devour after having to line up for 45 minutes with a bunch of excited teenagers. It's the yuzu ramen you slurp after ordering it from a vending machine....
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It's the chicken skin yakitori you eat at 2am in a bar the size of a cupboard. It's the pork curry you devour after having to line up for 45 minutes with a bunch of excited teenagers. It's the yuzu ramen you slurp after ordering it from a vending machine. It's the tonkatsu you buy in a vast shopping-center basement. And it's the Oden that's served to you by a laid-back surfer from Okinawa.
Autoren-Porträt von Caryn Liew, Brendan Liew
Caryn and Brendan Liew set up a one-year only Japanese cafe, Chotto, in Melbourne in 2016, bringing ryokan-style traditional Japanese breakfast to the city. The cafe, which featured in the 2017 issue of Australian Gourmet Traveller, transported diners to Japan on cultural and culinary journeys, traversing old and new. Prior to opening Chotto, Brendan worked as Head Chef at the three Michelin-starred Nihonryori Ryugin in Roppongi, Tokyo and Hong Kong. He also studied the art of ramen-making in Japan prior to delving into kappo and modern kaiseki cuisine.
Bibliographische Angaben
- Autoren: Caryn Liew , Brendan Liew
- 224 Seiten, Masse: 19,7 x 25,1 cm, Gebunden, Englisch
- Verlag: Smith Street Books
- ISBN-10: 1925418642
- ISBN-13: 9781925418644
- Erscheinungsdatum: 08.05.2018
Sprache:
Englisch
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