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 dishes
you’ll find in every kitchen and street corner
hole-in-the-wall restaurant in Japan—the hearty,
flavor-packed dishes that everyone in Japan, from school
kids to grandmas, craves. 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, such as ramen,
soba, udon, and tempura. Others are 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—that 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 Japanese life, bringing beloved
Japanese comfort food to Western home cooks for the
first time.
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