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Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond Hardcover – November 5, 2013
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"Num Pang" by Ratha Chaupoly
100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop. Learn more
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—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
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Top Customer Reviews
I think he's always been aware of how the Western world influenced Japanese cuisine and culture , from the mid 1800's when foreigners began arriving in Japan, to during and after World War II. But I also think he had to get real comfortable with his place in the scheme of things to write about it. You know, you can't really talk about "soul" and "comfort" until you have a firm handle on what surrounds it. Well, Tadashi has ID'd it beautifully in this book: The book itself is fun and somewhat of a history lesson; the recipes are do-able and they appeal to a "Western" taste, (after all, the dishes were influenced by Western tastes); you can find the ingredients (fairly easily, or with internet help), and the recipes are not complicated.
In many cases, you can take short-cuts and buy the condiments needed to pull the dish together, or you can take the advice of Tadashi and make your own with the recipes he has provided.Read more ›
Things I really liked:
+Comprehensive and well laid out catalog of Japanese comfort food categories ranging from Curry to Okonomiyaki and the little-known (outside of Japan) but essential aspects of 'Yoshoku' dishes.
+Recipes are very well presented with an average difficulty level (ranging from 1-5) at about '2.' Techniques are well explained and the only thing that will really hold back the average home cook is access to certain ingredients and first hand tasting knowledge to serve as your reference basis.
+Each of the 13 chapters is organized by specific food type. For example, Chapter 1 = 'Ramen.' Within each chapter is a nice scattering of anecdote and background information about the dishes. These elements were perhaps the most interesting and entertaining portions of the book.
+Whether or not you actually cook any of the recipes, merely by skimming through the book you'll gain a solid understanding of everyday Japanese meals and if you ever make it out there for a visit will have solid knowledge of what various restaurants serve and what people actually eat at home.
+Layouts and photographs are well done. Each page is very attractively designed.
Could've been better:
+While I enjoyed the quality of the photographs my chief complaint is that the book needs more. Approximately 30% of each recipe has an accompanying photograph - too low in my opinion.
Here's what you can make with this cookbook: Ramen (Shoyu, Miso, and Shio Ramen, among others), Gyoza (includes recipes for homemade rayu & miso dipping sauce), Curry (without the boxed roux!), Tonkatsu (with recipes for panko & tonkatsu sauce, Furai & Korokke (plus how to make Japanese-style tartar sauce and salads), Kara-age (with a recipe for homemade ponzu), Tempura (with step-by-step pictures for making the batter), Okonomiyaki (both Osaka and Hiroshima styles, plus takoyaki and yakisoba), Donburi (nine variations of pure comfort), Soba (hot & cold dishes), Udon (wide range from classics to a modern cold version with fresh tomatoes), Itame & Chahan (stir-fries and fried rice), and Yoshoku (gratins, steaks, and pasta).
Highly recommended. Hats off to the authors!
Most Recent Customer Reviews
I rented this book from the library and it is so essential I decided I had to have a copy. Excellent condition.Published 13 days ago by Cindy Hymer
I love this book. It transports me to Japan time and time again. All of the recipes I have tried are excellent. Tonkatsu is probably the winner.Published 29 days ago by Sara D.
This is a good cookbook for how to make Japanese Food. I have expanded my kitchen pantry to carry asian ingredients so I can teach myself how to make loved asian foods. Read morePublished 2 months ago by N. Bruce
I have not tried a recipe as yet but the book is full of wonderful recipes. I'm only half way through the book and will start trying out recipes soon. Read morePublished 2 months ago by Amazon Customer