The essential guide to Japanese home cooking—the ingredients,
techniques, and over 100 recipes—for seasoned cooks and beginners who
are craving authentic Japanese flavors.
Using high-quality,
seasonal ingredients in simple preparations, Sonoko Sakai offers recipes
with a gentle voice and a passion for authentic Japanese cooking.
Beginning with the pantry, the flavors of this cuisine are explored
alongside fundamental recipes, such as dashi and pickles, and
traditional techniques, like making noodles and properly cooking rice.
Use these building blocks to cook an abundance of everyday recipes with
dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.
From
there, the book expands into an exploration of dishes organized by
breakfast; vegetables and grains; meat; fish; noodles, dumplings, and
savory pancakes; and sweets and beverages. With classic dishes like
Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings),
Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat
Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried
Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White
Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with
Pickled Cherry Blossoms this is a rich guide to Japanese home cooking.
Featuring stunning photographs by Rick Poon, the book also includes
stories of food purveyors in California and Japan. This is a generous
and authoritative book that will appeal to home cooks of all levels.
