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Introduction to Basque Cuisine

The culinary tradition of the Basque Country in Spain is renowned for its rich flavors and high-quality ingredients. With the release of "Introduction to Basque Cuisine" by Chef Akira Nakata, Japanese food enthusiasts can now explore and recreate these delicious dishes right in their own kitchens. This book is a unique collection of recipes that focuses solely on the cherished flavors of this gastronomic haven, particularly from the city of San Sebastián, known for its abundance of Michelin-starred restaurants and vibrant local bars.

The Essence of Basque Cooking

Chef Nakata delves into the heart of Basque cuisine, emphasizing the significance of sharing and enjoying food together. The recipes in this collection not only include popular tapas-style pintxos that are easily accessible for Japanese cooks but also feature hearty main courses and delightful desserts. The book provides easy-to-follow instructions using familiar ingredients, allowing anyone to enjoy the authentic tastes of the Basque Country.

Highlights of the Book

In the first chapter, the focus is on pintxos, those delightful bite-sized snacks that are a staple in Basque bars. One standout recipe is for "Hilda", a simple yet flavorful combination of green olives, anchovies, and gindilla peppers, which was created when bar patrons skewered these ingredients together on toothpicks. Additionally, the chapter features another popular pintxo called "Carmelita", known for its crispy baguette topped with boiled eggs, shrimp, and a generous spread of mayonnaise—perfectly balanced to excite the palate.

The second chapter shifts to comforting stews and rice dishes known as "Guiso & Arroz". Here, readers will find recipes like clam and chicken rice, reminiscent of Japanese takikomi-gohan, showcasing the comforting essence of Basque rice dishes.

Moving on to the third chapter dedicated to grilled dishes, or "Asado", Nakata presents a recipe for bone-in lamb loin sautéed with chimichurri sauce—a popular and aromatic condiment. It’s interesting to note that the name for this sauce may have originated from the Basque language, further deepening the cultural connections in cuisine.

Lastly, the dessert chapter focuses on the beloved Basque cheesecake. This creamy tart originates from the bars of San Sebastián and has recently gained popularity in Japan as a trendy dessert. Chef Nakata shares his personal favorite recipes including the famous Basque-style cheesecake from the now-closed fine dining restaurant, Suberoa, which has left a significant mark on the culinary map.

Engaging Columns

The book also features engaging columns, including a message from the Mayor of San Sebastián, sharing the city’s rich culture of flavor and togetherness. Further, Chef Nakata introduces his favorite spots in the Basque Country and showcases a collection of Basque-inspired artisan crafts and memorabilia.

About the Author

Akira Nakata studied culinary arts at the Tsuji Culinary Institute in Osaka and trained under Chef Koji Fukaya in Hakodate. As part of the Spanish Government’s Chef Training Program, he spent three years honing his skills in renowned restaurants in San Sebastián. Upon returning to Japan, he has taken on leadership roles in various esteemed establishments, including the role of head chef at HINOMORI and IZURUN.

Book Details

"Introduction to Basque Cuisine" is set to be released on October 30, 2025, priced at 2,750 yen (tax included). This book promises to be an invaluable resource for anyone looking to delve into the world of Basque cooking, bringing a piece of Spain’s culinary heritage into Japanese homes. You can find it available for purchase through various online retailers including Amazon and the official publisher’s website.