What’s the USP? Japanese food that goes beyond raw fish and rice, inspired by authentic recipes and experiences in Japan as interpreted by a UK chef and restaurateur. There are recipes for bao buns, udon noodles and karaage, but none of course for sushi.
Who is the author? Andrew Kojima is the chef and owner of Koj restaurant in Cheltenham. He was a finalist in the 2012 series of Masterchef and runs cookery classes. No Sushi is his first outing in print.
Is it good bedtime reading? It’s a genuinely entertaining and informative read. The first half of the book is dedicated to Kojima’s own story, from childhood to opening the restaurant, as well as some general background on Japanese cuisine and the chef’s own cooking style and culinary philosophy. Recipe introductions are substantial and contain a lot of additional information and personal anecdotes.
Will I have trouble finding the ingredients? You might need to go online or a specialist shop for a few things such as karashi (Japanese mustard), yuzu juice and bonito flakes but many supermarkets stock a decent range of the Japanese ingredients used in the book such as miso, mirin, bao buns and panko breadcrumbs.
What’s the faff factor? There is some fine slicing and shredding required but for the most part the recipes are short and enticingly simple.
How often will I cook from the book? Although this is a restaurant cookbook, the recipes are very achieveable and many of the recipe would be ideal for a mid-week meal or weekend snacks and treats.
Killer recipes: Tamari almonds; panko cauliflower, yuzu pickled red onion, curry mayo; Koj Fried Chicken; miso marinated cod, bok choi, radish; chicken curry udon; ox heart meat balls, crispy leeks.
What will I love? Let’s face it, there are more than enough cookbooks on the planet already so if you’re going to write one, the only way to make it stand out from the crowd is to inject your personality into it. No Sushi has that in spades. From the utterly charming picture of the author as a baby with his late father to the anecdote about the day he proposed to his wife, Kojima lets the reader into his world. Once you learn that his mission to dispel the myth that there’s nothing more to Japanese food than sushi was inspired by his final conversation with his father, you are with him all the way, eager to try out the recipes and spread the word. The book looks great with plenty of images of the restaurant as well as some snapshots from Kojima’s family album. Very simply shot, the food is allowed to speak for itself, and it says, ‘I am delicious, eat me.’
What won’t I like so much? The book contains just 34 recipes (including 5 variations on bao buns although no full recipe for the actual bun is included) plus 9 cocktail recipes which is a fair few short of enough, especially for the £30 price tag. It’s frustrating, as the recipes that are included are terrific and another 50 or 60 of them would have been very welcome indeed. As a former Masterchef semi-finalist myself, I would have loved to have learned more about Kojima’s experiences on the show which is dealt with in a couple of paragraphs.
Should I buy it? If you’re a regular at the restaurant, you’ll want to own a copy. If you’ve ever dreamed of opening your own restaurant, Kojima’s story will be inspiring. If you’re new to Japanese food, this is a great introduction. It’s just a shame there’s not more of it.
Suitable for: Beginners/Confident home cooks/Professional chefs
Cookbook Review Rating: Four Stars
Buy the book
No Sushi by Andrew Kojima