Nanban: Japanese Soul Food

MasterChef winner Tim Anderson's personal relationship with the cuisine of Japan; from first discovering Japanese food on American TV as a teenager, through his time spent as a researcher and English teacher in Japan, up to his victory on MasterChef and opening the Nanban pop-up restaurants in London.

Nanban is what the Japanese originally called Europeans, when they first arrived in the south of Japan having travelled via the East Indies. The food of southern Japan is still flavoured by its history of foreign influences, and in some ways it can still be described as barbaric: it tends to be unrefined, casual, and filling and boasts brash flavours like garlic, pork fat, chilli, sweet potatoes and citrus. Challenging the commonly held idea that Japanese food is delicate and fussy, the book reveals a cuisine that is both accessible and delicious.

As well as 120 mouthwatering recipes, from delicate dumplings and fiery curries to rich-and-rustic ramens, the book features practical guides to ingredients, techniques and equipment. A stunning combination of lush photography, compelling narratives and inspirational recipes make this a book as suited to the coffee table as it is to the kitchen countertop.

Join Tim Anderson on a culinary holiday to the deep south of Japan, to Kyushu and the tropical kingdom of Okinawa, to experience the exhilarating taste of what he calls 'Japanese soul food'.