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Sushi? Easy! Ramen? Easy! Gyoza? Easy! Tempura? Easy!
The Japanese cuisine has a reputation of being incredibly difficult and if you think of a sushi-chef-to-be who has to make every day for one year a Tamago before he is even allowed to touch a fish, this might be true. The Japanese kitchen seems full of rules and traditions – it is intimidating!
This book shows that there are recipes and dishes that are not just handleable but also very easy and fast. For lovers of Japanese food (which means probably everyone…)