Japanese Soul Cooking: Ramen, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
by Tadashi Ono, Harris Salat
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"A collection of more than 100 recipes that introduces Japanese comfort food to American 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. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through recipes, fascinating narrative, and lush location photography, Tadashi Ono and Harris Salat explore show more Japan's long history of homey fare, which has now firmly taken root in the US. Some of the dishes are already loved here, like ramen, soba, tempura, and gyoza, but others, like Japanese-style fried chicken, rice bowls and okonomiyaki, and savory pancakes, will be deliciously delightful surprises, perfect for a weeknight meal or weekend entertaining"-- "A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura"-- show lessTags
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Member Reviews
I'm usually skip Japanese cookbooks as they tend to be more delicate flavors vs other cuisines and my heavy allergies don't let me taste subtleties.
This book has a mix of traditional recipes (basic ramens) along with many modern recipes of what must be middle of the night stoner foods. Things like fried rice omelets and cabbage / fried egg / stir fried noodle pancake pile. I don't usually think gut bomb when I think Japanese so this was more my style of cooking. It also includes recipes with heavy Chinese and British (curry) influence.
Plenty of things to try if you just want a clean broth soup all the way to super bowl level fare.
This book has a mix of traditional recipes (basic ramens) along with many modern recipes of what must be middle of the night stoner foods. Things like fried rice omelets and cabbage / fried egg / stir fried noodle pancake pile. I don't usually think gut bomb when I think Japanese so this was more my style of cooking. It also includes recipes with heavy Chinese and British (curry) influence.
Plenty of things to try if you just want a clean broth soup all the way to super bowl level fare.
I wish there were photos for every dish (or at least more photos). I also wish there were recipes/instructions to make noodles but I acknowledge that it’s probably not feasible for most home cooks. Each type of noodles here could probably be a book in itself. The recipes are great, though. Clear and fun to read. I am excited to start trying them.
Ramen, tonkatsu, tempura, and more from the streets and kitchens of Tokyo and beyond
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Common Knowledge
- Canonical title
- Japanese Soul Cooking: Ramen, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
- Original title
- Japanese Soul Cooking: Ramen, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
- Original publication date
- 2013-11-05 (Ten Speed Press) (Ten Speed Press)
- Dedication
- For my wonderful wife, Manami, and daughters, Sueh and Kiku--you're my inspiration. --Tadashi
For Momoyo and our adorable little Gen, already an adventurous nosher just his folks. [sic] --Harris - First words
- Let's start with a groundbreaking moment back in 1872, when Emperor Meiji of Japan did something no other ruler of that country had done for a thousand years, namely, bite into a juicy hunk of meat in public.
- Publisher's editor
- Moore, Melissa
- Original language
- English
Classifications
Statistics
- Members
- 331
- Popularity
- 96,458
- Reviews
- 3
- Rating
- (3.80)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 3
- ASINs
- 1
