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

Japanese Soul Cooking

A set of more than a hundred recipes that introduces jap comfort food to american home chefs, exploring new components, techniques, and the sudden origins of popular dishes like gyoza and tempura.  

Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. Those icons of jap comfort meals cooking are the hearty, taste-packed, craveable dishes you’ll find in each kitchen and street corner hole-in-the-wall eating place in japan.

In eastern soul cooking, tadashi ono and harris salat introduce you to this irresistible, homey style of cooking. As you explore the variety of interesting, pleasurable fare, you could understand a few familiar favorites, inclusive of ramen, soba, udon, and tempura. Other, lesser recognised japanese classics, along with wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chook marinated in garlic, ginger, and different japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will right away become standards to your kitchen as well. With foolproof instructions and step-by way of-step pictures, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for buddies and own family.

Ono and salat’s fascinating exploration of the surprising origins and global influences behind famous dishes is followed with the aid of rich location images that captures the strength and essence of this food in everyday life,
bringing liked eastern comfort meals to western domestic chefs for the primary time.

About the Author

TADASHI ONO is a Japanese chef and author based in New York City. He has been featured in the New York TimesGourmet, 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 ofJapanese Hot Pots and The Japanese Grill.

I moved to Fiji after spending five years in Japan and I sorely missed ramen, kara-age, okonomiyaki, and yoshoku (Japanized western dishes). When I saw this cookbook, I doubted I would be able to make any of them here because of my lack of access to foreign ingredients. A few shops carry Japanese soy sauce (Kikkoman), sake, and mirin, but I couldn't find most of the ingredients listed by the cookbooks I bought in Japan. This wasn't the case with "Japanese Soul Cooking": because it's written for a foreign audience, it makes do with the most basic Japanese ingredients and even teaches how to make some condiments like Tonkatsu sauce from scratch. And because one of the authors is a Japanese chef, the recipes live up to my memory of the comfort food I enjoyed in Tokyo, Osaka, Nagoya, and Hiroshima. And the best part is, they're not complicated at all: I was able to make three recipes from this book in just one week (they were all hits, by the way, especially the Nagoya Tebasaki). I'd recommend this to those who are missing authentic Japanese soul food, no matter where they are (as long as they have access to soy sauce, sake, mirin, miso, and dashi, they're all set). Here's what you can make with this cookbook: Ramen (Shoyu, Miso, and Shio Ramen, among others), Gyoza (includes recipes for homemade rayu & miso dipping sauce), Curry (without the boxed roux!), Tonkatsu (with recipes for panko & tonkatsu sauce, Furai & Korokke (plus how to make Japanese-style tartar sauce and salads), Kara-age (with a recipe for homemade ponzu), Tempura (with step-by-step pictures for making the batter), Okonomiyaki (both Osaka and Hiroshima styles, plus takoyaki and yakisoba), Donburi (nine variations of pure comfort), Soba (hot & cold dishes), Udon (wide range from classics to a modern cold version with fresh tomatoes), Itame & Chahan (stir-fries and fried rice), and Yoshoku (gratins, steaks, and pasta).-Vanessa
A glimpse into the more casual side of Japanese cooking with recipes that are easy to follow and try to replicate at home. I have purchased cookbooks by Tadashi Ono in the past and this is no different. He has a passion for Japanese cooking and is adventurous enough to expand from the traditional. I use this book often.-Erick K.
I love this cook book. These are exactly the recipes I have been missing since I moved away from Japan. There's a good mix between long, involved recipes, like making Ramen stock, to really quick and easy ones like the Korokke and fried food recipes.-Anne F.

DOWNLOAD COOKING EBOOK Japanese Soul Cooking : Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond | 30 Mb | Pages 422 | EPUB | English | 2013

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