Has the Tokyo Olympics had you dreaming of sporting excellence and a Japanese holiday, only to have you come crashing back to the reality that you’re unlikely to win gold in the pool, or even travel interstate, let alone overseas, any time in the foreseeable future?
Even a night out at a Japanese restaurant can run anywhere from hard to get, to downright illegal, depending on what state you live in.
Your best bet, my friends, is to bring Japanese cuisine into your own kitchen.
Let me start by saying that I didn’t grow up eating Japanese food.
I probably only had sushi for the first time in my teens, so moving to Japan 20 years ago was a big learning curve for me.
I’ve studied Japanese food for years now, and I think these days I do a pretty good job of it. The Japanese government even gave me an award for it a few years ago.
But this guide isn’t a masterclass in the technique and elegance of Japanese cuisine. This is from the trenches and I’m fighting dirty.
If you want to make delicious Japanese food at home, and simply, this is how to do it. Classically trained Japanese chefs please look away now.
Teriyaki isn’t as popular in Japan as Australian-Japanese cuisine would have you believe, but that doesn’t