- Hardcover: 288 pages
- Publisher: Ecco (November 8, 2016)
- Language: English
- ISBN-10: 0062344382
- ISBN-13: 978-0062344380
- Product Dimensions: 8 x 1 x 10 inches
- Shipping Weight: 2.5 pounds (View shipping rates and policies)
- Average Customer Review: 40 customer reviews
- Amazon Best Sellers Rank: #15,699 in Books (See Top 100 in Books)
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Mastering the Art of Japanese Home Cooking Hardcover – November 8, 2016
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From the Back Cover
The revered Iron Chef shows how to make flavorful, exciting traditional Japanese dishes at home in this beautiful cookbook, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.
Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved dishes are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that misconception. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.
Chef Morimoto reveals the magic of authentic Japanese food, showing home cooks how building a pantry of half a dozen easy-to-find ingredients allows them access to hundreds of delicious dishes, empowering them to adapt recipes and create their own dishes. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little-known but unbelievably delicious dishes like nitsuke (fish simmered with sake, soy sauce, and sugar), Mastering the Art of Japanese Home Cooking brings home cooks closer than ever before to the authentic experience of Japanese cuisine.
And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in ohitashi, and upgrading the classic rice seasoning furikake with shrimp shells and potato chips. Whatever the dish, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.
About the Author
Masaharu Morimoto was raised in Hiroshima and opened his first restaurant in Japan. After moving to the United States, he was executive chef at the highly acclaimed Nobu restaurant in New York City, then opened his namesake restaurant, Morimoto, in Philadelphia, which he later expanded to New York. Morimoto’s restaurants now include Wasabi by Morimoto in Mumbai and New Delhi and Morimoto Sushi Bar in Boca Raton, Florida, as well as others in Napa, Mexico City, Maui, and Waikiki. Morimoto appeared on the Japanese television show Iron Chef and the Food Network’s Iron Chef America. He is the author of Morimoto: The New Art of Japanese Cooking.
Top customer reviews
He has an ingredient glossary at the back, but no photos of ingredients. That’s the only bummer. If there are ingredients in a recipe that you’re unfamiliar with, it might be helpful to Google it before running to the store so that you know what you’re looking for.
1) Ingredients for California Temaki
2) California Temaki. It’s hand rolled sushi. I’ve made sushi before, but not Temaki, its much easier, casual, rustic cousin. Delicious and so visually interesting and beautiful. Easy peasy. He mentions that you could put out the ingredients and let people pull together their own Temaki at a party. I could see that.
3) Gyoza (Pork and Cabbage Dumplings – Potstickers!!!) and Yasai Itame (Stir-Fried Vegetables). Amazing! These were the best potstickers we'd ever had!
4) Yasai Tempura (Vegetable Tempura), and Shrimp Tempura. Wonderful! Mess warning! ;)
5) Supagetti No Teriyaki (Chicken Teriyaki Spaghetti). Fantastic! You'll never buy teriyaki sauce again! If you put the water on to boil for the pasta, then get the chicken going, then get the teriyaki going, you'll be eating in 30 minutes. Great for a schedule pressed night.
Some other things I have flagged to try are Spicy Tuna Temaki, Suteki Don (Steak Rice Bowls with Spicy Teriyaki Sauce), Tamago Supu (Japanese Egg Drop Soup), Dango Jiru (Japanese-Style Chicken and Dumpling Soup), Tsukune No Teriyaki (Chicken Meatballs with Teriyaki Sauce), Nasu No Misoyaki (Eggplant with Chicken and Miso Sauce), Tori No Teriyaki (Chicken Teriyaki), and Shumai (Japanese-Style Shrimp Dumplings).
This is not a "mastery" of Japanese cooking. For that look to Japanese Cooking: A Simple Art. Morimoto has given us catsup fried rice, a dead simple dashi (look folks, simple rarely is), a lovely set of pickles, and a sublime savory custard.
A delightful addition to any kitchen. Nobody interested in lovely and simple will go wrong with the Miso & clam soup.
But that comment did remind me of a cute little incident in which my friend Masako had to show me a vendor whose job was selling already cooked white rice for those who don't have time to do it themselves. Well, that's like not making your own coffee and going to Starbucks and... uh... Well, maybe it's not that ridiculous...
Get the book. Have fun. If you find something you don't like about a particular recipe, do what I do – make a substitution!