Japanese soul cooking
Subtitle: ramen, tonkatsu, tempura, and more from the streets and kitchens of tokyo and beyond
By: Tadashi Ono and Harris Salat ; photography by Todd Coleman
Contributors: Salat, Harris, author; Coleman, Todd
Edition: First edition.
Publisher: Ten Speed Press
Published: 2013
Language: eng
Number of pages: 247
ISBN-13: 9781607743521
Subjects: Japanese Cooking
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. Japanese food is often thought of as precise, austere, and time-consuming. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through recipes, fascinating narrative, and lush location photography, Tadashi Ono and Harris Salat explore Japan's long history of homey fare, which has now firmly taken root in the US. Some of the dishes are already loved here, like ramen, soba, tempura, and gyoza, but others, like Japanese-style fried chicken, rice bowls and okonomiyaki, and savory pancakes, will be deliciously delightful surprises, perfect for a weeknight meal or weekend entertaining"--

"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"--
Notes: Includes index.