Tokyo New Wave
March 23, 2018 by Jenny
Andrea Fazzari is a Tokyo based photographer and writer
who specializes in portraiture, travel, and the culinary world. In
her stunning book, Tokyo New Wave: 31 Chefs Defining Japan’s Next
Generation, with Recipes showcases the new talent of
Tokyo’s vibrant food scene brilliantly.
Profiles of 31 chefs are featured along with portraits, interviews
and recipes. The photography is outstanding and is the heart of
this title along with city scenes. The soul lies in the interviews
and recipes that deliver a glimpse into Tokyo and those who are
shaping the future of one of the world’s most dynamic food
cities.
A young and charismatic generation is redefining what it means to be a chef in Tokyo. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.
While there are only 26 recipes here, they are inspiring along with the photographs that accompany them. Reading through this book has me for the first time longing to visit Japan just as much as I want to experience Italy and other European destinations. Tokyo New Wave is stunning and a must have.
Special thanks to Ten Speed Press for sharing a recipe for our
members to try and for providing three copies in our US giveaway
below.
Tomato, strawberry, and beet
salad with kefir mousse [Yuji Tani, House]
Add this recipe to your Bookshelf (click the blue
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For my dishes and their presentation, I am always inspired by the four seasons and nature, like the sea, mountains, rivers, and forests. I recall my visits to these places and create recipes that reflect how I felt and what I experienced. Color is also of great importance to me. Ultimately, I strive to create my own kind of homey food.
Kefir mousse
- 10 ounces goat milk kefir
- 1⁄2 cup heavy cream
Beet compote
- 2 cups water
- 2 tablespoons granulated sugar
- Pinch of salt
- 8 ounces beets, peeled and cut into 1⁄4-inch slices
Salad
- 3 1⁄2 ounces colorful cherry tomatoes, halved
- 1 pint fresh strawberries, hulled and cut into 1⁄4-inch slices
- Salt
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon pomegranate seeds
- 12 colorful edible flowers, for garnish
- 6 sprigs mint, for garnish
Serves 2
To make the kefir mousse, line a sieve with parchment paper and set it over a bowl. Pour the kefir into the sieve and leave it overnight to strain.
The next morning, discard the liquid in the bottom of the kefir bowl. In another bowl, whisk the cream with a hand mixer until it forms soft peaks, about 3 minutes. Fold in the strained kefir until combined.
To make the compote, combine the water, sugar, salt, and beets in a pot and bring to a simmer over medium heat. Simmer until a toothpick inserted into a beet slice encounters no resistance, about 10 minutes. Remove from the heat and let the beets cool in the mixture. Drain the beets, reserving the liquid for a sauce. Reserve 1⁄4 cup of the beet compote for the salad and store the rest for another use.
Boil the beet cooking liquid over high heat until it’s about one-fifth of the volume. Remove from the heat and let cool. Reserve 2 teaspoons of the sauce for the salad and store the rest for another use.
To make the salad, toss together the tomatoes and strawberries in a large bowl with salt to taste. Place them in a single layer on a serving plate, leaving some space in between the pieces. In the same bowl, stir together the reserved 2 teaspoons beet sauce, the olive oil, and pomegranate seeds, then spoon the mixture over the salad. Dot the reserved 1⁄4 cup beet compote in the spaces between the fruit.
Fill a pastry bag fitted with the 1⁄16-inch tip with the kefir mousse and squeeze about 1 tablespoon of it onto the plate in the spaces between the fruit and beet compote. Garnish the plate with the edible flowers and mint. Serve immediately.
Note: You will need to start this recipe at least a day ahead.
Reprinted from TOKYO NEW WAVE Copyright © 2018 by Andrea Fazzari. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 7th, 2018.
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