Japanese Soul Cooking
Japanese Soul Cooking
Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
Ten Speed Press, Hardcover, 9781607743521, 247pp.
Publication Date: November 5, 2013
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.
TODD COLEMAN is the executive food editor of Saveur magazine and a photographer who props, styles, and shoots the majority of the magazine''s covers and many stories, both in the studio and on location. A graduate of the CIA, he has worked in restaurants, been a private chef, produced shows for the Food Network, and photographed cookbooks like The Japanese Grill by Tadashi Ono and The Mom 100 Cookbook by Katie Workman. He lives in Brooklyn and is a fiend for Mexican food.
“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
“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