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Easy Japanese Cooking: Noodle Comfort Paperback – June 23, 2009

4.1 out of 5 stars 11 customer reviews

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Editorial Reviews

About the Author

Born in Tokyo in 1972, Kentaro Kobayashi studied art in school, and after Musashino Art School, he started working as an illustrator. His mother--cooking personality and award-winning cookbook author, Katsuyo Kobayashi--is known by millions in Japan for her TV show, Today's Cooking, and not only challenged, but also proved victorious against Iron Chef Chinese Chen Kenichi in 1994, handily vanquishing him in the "Potato Battle" episode of IronChef, one of the few female chefs to ever win in Kitchen Stadium.

No surprise that Kentaro turned his attention to cooking. Like his mom, he is known for creating fun, easy-to-make recipes--albeit with a more Western flavor--and also has appeared on television, magazines, and radio, becoming popular with the motto "Nice and easy, practical food with style." He is known to have revolutionized Japanese conceptions of good eating. His best-selling cookbooks are all about transforming convenience-store products
into attractive hot meals.

He frequently incorporates his artistic training working as a chef and illustrator for magazines and book stores, creating logos, and has co-authored works with his mother. To date, Kentaro has authored or co-authored more than 15 cookbooks.
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Product Details

  • Series: Easy Japanese Cooking
  • Paperback: 96 pages
  • Publisher: Vertical; Original edition (June 23, 2009)
  • Language: English
  • ISBN-10: 1934287571
  • ISBN-13: 978-1934287576
  • Product Dimensions: 8.5 x 0.3 x 7.7 inches
  • Shipping Weight: 9.6 ounces
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #1,125,398 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Every culture's culinary traditions include the concept of 'comfort foods', dishes that are as psychologically beneficial as they are easy to prepare and tasty. Beautifully illustrated, "Easy Japanese Cooking: Noodle Comfort" features more than fifty 'user friendly' recipes compiled by Kentaro Kobayashi that showcase Japanese 'comfort cuisine'. With their ingredient lists and step-by-step preparation instructions, the recipes range from Pan Fried Chicken Soba; Spicy Meat Tan Tan Noodles; and Fedelini with Crab and Cabbage; to Kiyamugi with Pork and Sesame Sauce; Dumpling Soup; and Yakisoba with Ham. Ideal for homemakers wanting to culturally enrich their family meals, "Easy Japanese Cooking: Noodle Comfort" is an ideal addition to their multi-cultural and ethnic cuisine cookbook collections.
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This series is called Easy Japanese Cooking and that's exactly what it is. It's easy and guess what, it's what Japanese cooks at homes or eats out every day. Yes, Japanese eat Italian, French, Indian, Thai, Vietnamese, etc along with Japanese..... Kentaro highlighted some of the more common and well loved ways of eating noodles in Japan and he did this in a way it's easy to understand.

I tried many recipes in this book and they are all great. It appears that Kentaro picked recipes depending on noodles available in the US. Not the noodles only found in Japan such as houtou, etc.

Did you know that Japanese have been eating their version of spaghetti often found in Italian-American homes and restaurants? They call it Napolitan and Kentaro shows a well-loved version of it in this book. I love pasta from the authentic Italian to simple Italian-American version too. But, I also love the Japanese version which became vogue in 1950's.

I highly recommend this book.
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I have Kentaro's other book, Donburi Mania, and use that one a lot more due to my preference for rice dishes. However, the noodle dishes I try from this book are excellent and make some of my favorite summertime foods. One dish I make, hot and cold somen with pan-fried steak, is an offshoot of a Bibim Guksu recipe featured here. It is one of my favorite dishes for hot days.

Like Donburi Mania, this book is short and therefore limited, so don't expect to master Japanese cooking with it. But you will learn how to make simple noodle dishes using both unconventional and standard Japanese ingredients. You will learn how to make fast and cheap dishes that taste great, and learn some fundamentals you can apply to your own creations.

This book also pairs well with a standard Japanese cuisine reference, such as Japanese Cooking: A Simple Art. Getting a book on food pairings isn't a bad idea either (The Flavor Bible works great, as do the works of Michael Ruhlman).
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I rate this book as a 4 Star, only because I was hoping to learn more about crafting homemade Japanese style Udon soups. In spite of a lack of Udon recipes, I was pleasantly surprised by the variety of different noodle dishes from other Asian countries.
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Format: Paperback
This book hits on an array of noodle based dishes (including some very familiar western based dishes). Overall, all are pretty yummy and leave you with a number of good ideas on where to go with the various noodle types presented.
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I love asian food and somehting about this cover really made me want to get this booh. Haha It has a variety of japanese soups with great pictures for reference to the final product. I would recommend.

On a downside, the book is a little thinner than I thought it was going to be but it's still a decent size.
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