In January every year we ditch the heavy sauces, rich dishes and heavy carbs for a much lighter way of dining altogether. It’s a month that is screaming out for cleansing, fresh, zingy flavours. Reducing the meat (or using lighter alternatives) and really packing in the fish. Plenty of veggies, raw and cooked and swapping spuds for rice and noodles. Each time we do this, we try something new.
This time around we have been on a journey of discovery with Fiona Uyema’s simply excellent cookbook “Japanese Food Made Easy”. Aside from the trickiness that is unavoidable with regards sushi and sashimi, the book totally delivers what it says on the tin. You thought Japanese food was difficult? Not with this book in your arsenal it’s not!