Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond Author: Visit Amazon's Tadashi Ono Page | Language: English | ISBN:
1607743523 | Format: EPUB
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond Description
Amazon.com Review
Featured Recipes from Japanese Soul Cooking
Download the recipe for Classic Tonkatsu
Download the recipes for Japanese-Style Tartar Sauce and Tomato Salada
Download the recipe for Vegetable Tempura
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 See all Editorial Reviews
- 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: 9.1 x 7.6 x 1 inches
- Shipping Weight: 1.9 pounds (View shipping rates and policies)
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.
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