Just published - "Hashi - A Japanese Cookery Course" by Reiko Hashimoto

The intention on publication is a clear and stated one – for this book, Hashi, to become the classic introduction to the wonderful world of Japanese food.

Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries – at least as conceived by the Western mind – of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite.

Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan. Reiko Hashimoto has been teaching people the joys and pleasures of Japanese cooking via the cookery school classes she runs from her south-west London home for more than ten years. Prior to this, she taught Japanese cooking to the foreign community in Tokyo. She has travelled extensively over the last 25 years, learning the ways and means of a variety of food cultures. Food is her passion.

 
HASHI - A Japanese Coockery Course has made into the list for Best Cookery Books for Christmas by The Telegraph;

"Japanese food in Britain has evolved from super-expensive restaurant fare to – literally – conveyor-belt sushi in barely 20 years. It is rare to be served it in someone’s (or someone non-Japanese’s) home, though. Reiko Hashimoto aims to change that with her cookery courses, the inspiration for this attractive, ambitious book, designed to satisfy both the “curious beginner” and the “seasoned expert”. As you would expect, it is clearly laid out with sections on ingredients and equipment, staple stocks, sauces and rices, sushi and “gourmet dishes”. She also offers a guide to basic Japanese food etiquette (which could fill several books)."

HASHI - A Japanese Coockery Course has been featured by Metro news paper (page 30-31)

"I've never arranged broccoli quite so carefully as when tasting her foolproof recipe for green vegetbale salad with sesame sauce - but it was worth it. With HASHI, you are in extremely safe hands, as long as you can get the ingredients - and if you can't, try the list of suppliers at the back of the book. She's thought of everything." 

Few blog reviews; 

HASHI is a solid, beautifully bound book. I like the bold red cover, the strong typeset used and the logical format of the recipes. Like Reiko's classroom recipes, the ones in the book are also concise, clear and to the point. Her prose is unpretentious, down-to-earth and fun like Reiko herself. “The London Foodie”

Reiko’s new book, Hashi, takes its readers through the many mysteries – at least as conceived by the Western mind – of the basics of Japanese cooking. This is a gorgeously illustrated introduction to the basic steps of mastering Japanese cuisine. "About My Generation"

The recipes here are broad-based and do constitute a cookery course. Those unfamiliar with Japanese dishes can hone their skills on the simple dishes before progressing to those which are a little more demanding, although there is nothing here that would terrify the Western home cook. “Mostly Asian Food”