Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] by Ono, Tadashi
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] by Ono, Tadashi

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring...
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Author: Tadashi Ono
Format: Hardcover
Language: English
Subtotal: $45.90

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Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] by Ono, Tadashi

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

$45.90
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] by Ono, Tadashi

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

$45.90
Author: Tadashi Ono
Format: Hardcover
Language: English
Description
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.

Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you'll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat's fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

Author: Tadashi Ono,Harris Salat
Publisher: Ten Speed Press
Published: 11/05/2013
Pages: 256
Binding Type: Hardcover
Weight: 1.95lbs
Size: 9.10h x 7.60w x 1.00d
ISBN: 9781607743521


Review Citation(s):
Library Journal 12/01/2013 pg. 118
New York Times Book Review 12/08/2013 pg. 21
Publishers Weekly 03/31/2014

About the Author
TADASHI ONO is a Japanese chef and author based in New York City. He has been featured in the New York Times, Gourmet, and Food & Wine.

HAARIS SALAT's stories about food and culture have appeared in the New York Times, Saveur, and Gourmet. In 2012, Salat opened the Japanese comfort food restaurant Ganso in Brooklyn (gansonyc.com). He is the author, with Takashi Yagihashi, of Takashi's Noodles.

Together, Ono and Salat are the authors of Japanese Hot Pots and The Japanese Grill.
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