Japanese Soul Cooking: Ramen, Tonkatsu, Tempura and more from the Streets and Kitchens of Tokyo and beyond - Hardcover

Tadashi Ono; Harris Salat

Hardcover

ISBN 10: 1909342580 ISBN 13: 9781909342583

Publisher: Jacqui Small LLP, 2014

Synopsis

A collection of 100 recipes that introduces Japanese comfort food to home cooks, exploring new ingredients, techniques and the surprising origins of popular dishes like gyoza and tempura. 

Japanese food is often thought of as precise, austere and time-consuming to cook. But along with the complicated (kaiseki and tea ceremony), there are also the simpler fried chicken dishes and street food. Through recipes, fascinating narrative and lush location photography, Tadashi Oni and Harris Salat explore Japan s long history of homey fare. Dishes such as ramen, soba, tempura and gyoza are included, as well as rice bowls, okonomiyaki and savoury pancakes, perfect for a week-night meal or weekend entertaining.

 

About this title

Review:

"This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok and author of Pok Pok and The Drinking Food of Thailand

"Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com

"Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post

About the Author:

TADSHI ONO was the executive chef at Matsuri in New York City and launched the izakaya-style MaisonO in 2013. He has been featured in the New York Times, Gourmet and Food & Wine.

HARRIS SALAT s stories about food and culture have appeared in the New York Times, Saveur and Gourmet, and he writes The Japanese Food Report blog. In 2012, he opened the Japanese restaurant Ganso in Brooklyn. Together, Ono and Salat are the authors of Japanese Hot Pots and The Japanese Grill.

About this edition

• Publisher: Jacqui Small LLP
• Publication date: 2014
• ISBN 10: 1909342580
• ISBN 13: 9781909342583
• Binding: Hardcover
• Edition number: 1
• Number of pages: 248