The Story
Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan by Tim Anderson
A culinary exploration of Japan's northernmost island, renowned for its unique cuisine influenced by European agricultural practices, traditional Japanese techniques and indigenous Ainu gastronomy.
The book offers a collection of recipes ranging from Sapporo Miso Ramen and Fried Salmon Rice Bowls to unique desserts like "Snowmelt" Cheesecake and Crispy Sweetcorn Chocolate. Tim Anderson’s deep appreciation for Hokkaido stems from his visits there, where the climate and culinary culture reminded him of his native Wisconsin, with an emphasis on dairy, meat and beer.
The book not only features modern and traditional dishes but also highlights the rich cultural heritage of the Ainu people, including recipes contributed by Ainu chef Hiroaki Kon. Additionally, the book includes travelogues that capture the essence of various Hokkaido regions such as Sapporo, Hakodate and Lake Akan, making it as much a travel narrative as a cookbook. The recipes are easy to follow, enriched by stunning photography and thoughtful food styling to reflect the authentic look and feel of Hokkaido’s cuisine.
Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen. – Jay Rayner
Released November 2024.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan by Tim Anderson
A culinary exploration of Japan's northernmost island, renowned for its unique cuisine influenced by European agricultural practices, traditional Japanese techniques and indigenous Ainu gastronomy.
The book offers a collection of recipes ranging from Sapporo Miso Ramen and Fried Salmon Rice Bowls to unique desserts like "Snowmelt" Cheesecake and Crispy Sweetcorn Chocolate. Tim Anderson’s deep appreciation for Hokkaido stems from his visits there, where the climate and culinary culture reminded him of his native Wisconsin, with an emphasis on dairy, meat and beer.
The book not only features modern and traditional dishes but also highlights the rich cultural heritage of the Ainu people, including recipes contributed by Ainu chef Hiroaki Kon. Additionally, the book includes travelogues that capture the essence of various Hokkaido regions such as Sapporo, Hakodate and Lake Akan, making it as much a travel narrative as a cookbook. The recipes are easy to follow, enriched by stunning photography and thoughtful food styling to reflect the authentic look and feel of Hokkaido’s cuisine.
Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen. – Jay Rayner
Released November 2024.
