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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

by
Tadashi Ono (Author)
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Tadashi Ono (Author),
Harris Salat (Author)
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Harris Salat (Author)
4.7 out of 5 stars 198 customer reviews
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Editorial Reviews

Amazon.com Review

Featured Recipes from Japanese Soul Cooking

Classic Tonkatsu
Download the recipe for Classic Tonkatsu
Japanese Style Tarter Sauce and Tomato Salada
Download the recipes for Japanese-Style Tartar Sauce and Tomato Salada
 
Vegetable Tempura
Download the recipe for Vegetable Tempura
Kitsune Udon
Download the recipe for Kitsune Udon

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

 “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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Product Details

  • Hardcover: 256 pages
  • Publisher: Ten Speed Press; 8.11.2013 edition (November 5, 2013)
  • Language: English
  • ISBN-10: 1607743523
  • ISBN-13: 978-1607743521
  • Product Dimensions: 7.5 x 1 x 9.3 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (198 customer reviews)
  • Amazon Best Sellers Rank: #11,758 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

5.0 out of 5 starsHis most personable and approachable cookbook yet; a book with loads of possibilities!
By I Do The Speed Limit TOP 500 REVIEWER on December 30, 2013
Format: Hardcover Verified Purchase
I was a bit intimidated by his first book "Japanese Hot Pots", and less so by his second book "The Japanese Grill", but I did finally get a grip on both of them--and I enjoy using both those cookbooks. So, of course, this one drew my attention. The fact that I find this new "Soul Cooking" personable and approachable, may be because I have become comfortable with many Japanese terms and ingredients because I use his first two books frequently. But I really think it is because Tadashi Ono is a fun guy--and his personality comes shining through in this third book. I think he's finally come into his "own": His own way of teaching, writing and doing.

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 ›
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4.0 out of 5 starsWonderfully presented guide and cookbook to 'real' Japanese cuisine
By Sibelius on January 5, 2014
Format: Hardcover Verified Purchase
Really liked this book for its atypical focus away from the more rarefied aspects of Japanese cuisines (eg - sushi, kaiseki, etc) and instead cataloging 'everyday' Japanese comfort cuisine, the dishes eaten by all strata of the populace from within the cozy confines of their homes to quick, no frills street eateries. If you've spent some time in Japan sampling such fare or have any shred of interest in better understanding the essence of real Japanese cuisine this book is certainly a fantastic starting guide for you.

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.
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5.0 out of 5 starsSimple, doable, and delicious
By Vanessa Macaraig on April 14, 2014
Format: Kindle Edition Verified Purchase
I moved to Fiji after spending five years in Japan and I sorely missed ramen, kara-age, okonomiyaki, and yoshoku (Japanized western dishes). When I saw this cookbook, I doubted I would be able to make any of them here because of my lack of access to foreign ingredients. A few shops carry Japanese soy sauce (Kikkoman), sake, and mirin, but I couldn't find most of the ingredients listed by the cookbooks I bought in Japan. This wasn't the case with "Japanese Soul Cooking": because it's written for a foreign audience, it makes do with the most basic Japanese ingredients and even teaches how to make some condiments like Tonkatsu sauce from scratch. And because one of the authors is a Japanese chef, the recipes live up to my memory of the comfort food I enjoyed in Tokyo, Osaka, Nagoya, and Hiroshima. And the best part is, they're not complicated at all: I was able to make three recipes from this book in just one week (they were all hits, by the way, especially the Nagoya Tebasaki). I'd recommend this to those who are missing authentic Japanese soul food, no matter where they are (as long as they have access to soy sauce, sake, mirin, miso, and dashi, they're all set).

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!
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