your home izakaya

Japanese izakaya began as sake stores that allowed their customers to drink on the premises & over time began to serve food as well. The food is simple to prepare but big on flavour making it conducive to sociable snacking in between drinking. The recipes created by chef Tim Anderson are impressive yet simple to achieve with no specialist equipment. Includes radish & watercress salad; sweet corn with soy sauce butter; spicy seasame ramen salad; udon carbonara with bacon tempura. Includes a guide on how to stock a japanese bar & cocktail recipes. Hardcover.