Author(s): Hideo Dekura
An Izakaya is a traditional Japanese drinking establishment, in which food is served, like Spanish tapas, along with drink. Food is served as and when it is ready and usually at a slow pace, rather than in a specific order, but generally keeps pace with the flow of drink. In this cookbook, author Hideo Dekura shows you how to make the most popular dishes served in an izakaya, from grilled chicken skewers, to edamame, deep-fried tofu and sashimi. Each recipe is illustrated with a colour photograph and concise instructions detail every stage of making.
Hideo Dekura was born in Tokyo and started his training in his family's two restaurants. There he learnt the principles of sushi and kappou-ryori food preparation, cooking and presentation. At the same time he studied the philosophy of Chakaiseki (the cuisine of the tea ceremony), teikanryu Shodo (calligraphy), Ikenobo-Ryuseia (flower arrangement) and Hocho Shiki (the ceremony of the cooking knife) from lemoto- Shishikura Soken-sensei under the authority of Shijoyoshinryu. In 2007, the Japanese government presented Hideo with an award for making a significant contribution to the promotion of Japanese food and cooking. Hideo runs the Japanese cooking studio, Culinary Studio Dekura, works as a food consultant and is known as an expert in all aspects of Japanese cuisine.