Japanese pubs, called izakaya, are attracting growing
attention in Japan and overseas. As a matter of fact, a
recent article in The New York Times claimed that the
izakaya is starting to shove the sushi bar off its
pedestal. While Japan has many guidebooks and cookbooks,
this is the first publication in English to delve into
every aspect of a unique and vital cornerstone of
Japanese food culture. A venue for socializing and an
increasingly innovative culinary influence, the izakaya
serves mouth-watering and inexpensive small-plate
cooking, along with free-flowing drinks. Readers of this
essential book will be guided through the different
styles of establishments and recipes that make izakaya
such relaxing and appealing destinations. At the same
time, they will learn to cook many delicious standards
and specialties, and discover how to design a meal as
the evening progresses. Eight Tokyo pubs are introduced,
ranging from those that serve the traditional Japanese
comfort foods such as yakitori (barbequed chicken), to
those offering highly innovative creations. Some of them
have long histories; some are more recent players on the
scene. All are quite familiar to the author, who has
chosen them for the variety they represent: from the
most venerated downtown pub to the new-style standing
bar with French-influenced menu. Mark Robinson includes
knowledgeable text on the social and cultural etiquette
of visiting izakaya, so the book can used as a guide to
entering the potentially daunting world of the pub.
Besides the 60 detailed recipes, he also offers
descriptions of Japanese ingredients and spices, a guide
to the wide varieties of sake and other alcoholic drinks
that are served, how-to advice on menu ordering, and
much more. For the home chef, the hungry gourmet, the
food professional, this is more than a cookbook. It is a
unique peek at an important and exciting dining and
cultural phenomenon. |
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