E:31/1/08 Win Yo Sushi Japanese Cookbook

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answer is b. 5

Master the art of Japanese cooking
Win a copy of YO! Sushi: The Japanese Cookbook
YO! Sushi has transformed the concept of Japanese food and created a revolutionary dining experience with conveyor belts carrying a rainbow of coloured plates and delicious tastes. They have made sushi fun and accessible to everyone and, with restaurants spreading across the UK and in Dubai and Kuwait, they have been at the forefront of the ever-growing popularity of Japanese food.
Now, with the help of YO! Sushi: The Japanese Cookbook, you can recreate YO! Sushi’s celebrated dishes in your own home, including California rolls, salmon maki and firecracker rice
As well as sushi, there are lots of new and original Japanese recipes for cooked dishes such as soy and ginger marinated chicken, beef curry and green tea prawns and duck breast with soba noodles and spinach. The YO! Sushi pantry section explains Japanese ingredients and full colour, step-by-step photography shows how easy it is to prepare sushi, sashimi and tempura.
Written by renowned Japanese food expert, Kimiko Barber, this book demystifies the art of Japanese cooking and takes you from novice to samurai as you gain experience and confidence. Kimiko explains that the philosophy of Japanese cuisine is encapsulated by the five principles: five colours, five tastes, five ways of cooking, five senses and five attitudes. The key, however, is to keep things simple, choose the freshest and best seasonable ingredients you can buy and remember that less is more – that way you will end up with a meal that is balanced, nutritious and impressive.
For more information on YO! Sushi go to www.yosushi.com
You can win a copy of YO! Sushi: the Japanese Cookbook (worth £15.99) together with a branded t-shirt and bag. To enter the competition simply answer the question in the box below.
How many principles are there in Japanese cooking?
a: 3
b: 5
c: 10
The prize will be awarded to the first correct answer drawn at random. Entries must be received no later than 31st January 2008