Author(s): Yasu Yoshida
The Food Of Ocha-Modern Japanese Cuisine is a rarity: a cookbook by a Japanese- born, second generation chef, who has run one of Melbourne¿s leading Japanese restaurants for 20+ years, after coming to Australia on a cooking adventure. Ocha began life as a 25-seater in the inner Melbourne suburb of Kew; as it grew in popularity, it outgrew its space and is now a re ned gem, providing a wonderful mix of the food of Japan, often with a western twist. The Food Of Ocha explains the origins of the renowned dishes of Japan, and describes simply and clearly how to create these wonderful recipes in the home environment. It¿s all here-from sushi and sashimi, to oden, sukiyaki, and tempura. As well, you¿ll also nd a classic chocolate sauce, and learn how to make a tempura dish using Greek pastry.