Move over, sushi.
It's time for gyoza, curry, tonkatsu , and furai. Read more...
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Move over, sushi.
It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan--the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.
In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics--such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms--that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you'll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.
Ono and Salat's fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-03-31
- Reviewer: Staff
The breadth and diversity of Japanese cuisine can be daunting for a novice—there are twenty-odd known regional styles of ramen alone—but this smart book handily demystifies the noodle bowl and its comfort food counterparts. Ono, executive chef of Matsuri in New York, and Salat (japanesefoodreport.com) tackle basic dishes like ramen, gyoza, curry, tonkatsu (along with many others), positing a cultural history, a master recipe and several variations on the basic theme. Add to that a glossary of ingredients and helpful tips such as how to prepare oysters for deep-fried furai, how to cook dried soba and an introduction to Kewpie mayonnaise, and this tome becomes an invaluable resource. Perhaps most fascinating of all is the way Japanese cuisine has absorbed and remixed cooking from Korea, the United States, China and elsewhere to produce such innovations as pork fried rice with red pickled ginger and "Napolitan" Spaghetti, made with smoked sausages, ketchup, and sake. The authors' unbridled enthusiasm makes this cookbook as fun and delicious as the must-try recipes. Photos. (Nov.)