Silla Bjerrum Robata Japanese grilling cookbook

LIVINGLIVING

THE HEAT IS ON

The word 'robata' translates as 'fireside cooking', and is a

Japanese style of grilling food. Chef Silla Bjerrum explains and

shares some recipes.R

obata, Japanese

Home Grilling, is a

cookbook by Silla

Bjerrum. Over the last

couple of decades

the world seems to have taken sushi

to its heart, with Japanese restaurants

popping up in every corner of the globe

and little trays of sushi (raw fish slices on

beds of sticky rice) and sashimi (just the

fish, no rice) available on the high street

in food bars and supermarkets. A more

recent trend has been to combine sushi

with robata.

The word 'robata' translates as

'fireside cooking', and is a Japanese style

of grilling food such as fish, shellfish, meat

and vegetables. It marries raw and cooked

dishes, which are served alongside each

other and often eaten like tapas, with a

focus on sharing. Silla Bjerrum's Robata

cookbook introduces the art of this

Japanese cuisine and teaches how to

cook this way in your own home, whether

cooking on an authentic Robata grill, your

home barbecue or your oven grill.

Choose from classic yakitori (chicken

cooked on skewers) and traditional

Japanese fish robata dishes such as

Miso Black Cod or a wonderful selection

of vegetarian robata dishes. Silla also

provides an incredible selection of

traditional side dishes, pickles and salads

to accompany your Robata.

Silla Bjerrum is a renowned sushi chef

and restaurateur who has been involved

with Japanese cuisine in the UK since

the mid-90s. She co-founded the UK's

first sushi delivery service, Feng Sushi,

back in 1999 and ran this business

successfully for 15 years. During her

leadership, her ideas for sourcing quality

products and innovating on sustainability

were recognised. Bjerrum and her team

won prestigious prizes for work on fish

procurement and sustainability, namely

the City of London Prize for Sustainability

in 2012 and the SRA's (Sustainable

Restaurant Association) Prize for

Innovation in 2013. She was awarded

Marine Stewarship's Council's Chef of the

Year in 2015. Provenance and seasonality

have always been at the core of her

cooking.

Bjerrum is a keen sushi teacher,

teaching classes across Europe and is a

permanent guest teacher at the excellent

Billingsgate Seafood School delivering

a well-attended sushi course. She runs

regular pop up events and participates

on issues concerning food security and

procurement. Most recently, she has

been heading up the sushi operations in

Wholefoods UK, relaunching the Sushi

and Robata Restaurant in Kensington.

She now works as business, chef and

procurement consultant to Japanese

restaurant concepts and industry across

Europe and America.

Robata by Silla Bjerrum published

by Jacqui Small, photographs by Keiko

Oikawa.

See our Making Carbs Count

feature overleaf for a recipe for

Drunken Pineapple from the Robata

cookbook.

Pork belly yuzu miso. Click

the pic to download the

recipe.

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  34. Silla Bjerrum Robata Japanese grilling cookbook
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  36. Making Carbs Count pineapples
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  38. Accu-Chek Insight insulin pump
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  40. Free diabetes magazine, living with diabetes, the diabetic diet, carb counting

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