Izakaya’s origins are rooted in the sake stores of Japan. Customers needed quick, flavourful food between gulps of sake.
From Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed.
Anderson also gives the low-down on how to stock the perfect Japanese bar. Basically, Friday nights are sorted.
