PDF Ebook , by Tadashi Ono Harris Salat
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, by Tadashi Ono Harris Salat
PDF Ebook , by Tadashi Ono Harris Salat
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Product details
File Size: 35637 KB
Print Length: 256 pages
Publisher: Ten Speed Press (November 5, 2013)
Publication Date: November 5, 2013
Sold by: Random House LLC
Language: English
ASIN: B00BVJG5GC
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There's a few good recipes, but I say that with emphasis on "few". I was expecting it to be a little more 'primary content' dense than it is.This book is really more of a thing that you might leave sitting on a coffee table for people to browse through than anything else.
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).Highly recommended. Hats off to the authors!
I just realized i hadnt written a review for this book. It is a wonderful resource. I always intend to cook more from it -- and i will! -- but the few things I HAVE tried have been divine. It is worth the cost just for the gyoza recipe. (I have made a million dumplings over the eons too). gyoza wrappers are so much more delicate -- and this version has you lightly salt the cabbage and then squeeze out -- SO much easier than precooking -- and so much better a texture than just tossing in raw. I will go in and cook more -- but needed to add my bravo to this great book!!
This book is a dream find for me! It contains so many of the foods my mother made (she is from Shikoku) when I was growing up! While I make curry, yakisoba, oyako donburi, and the like, this book allows me to make so many of my childhood favorites. Thank you so much to the authors for this enticing trip down memory lane!
The Japanese cook book you've been waiting for! Not only does this book teach you the recipes for the dishes you've been hunting for, but it teaches you how to prepare the necessary bases in japanese cooking! Sauces, broths and other traditional staples in japanese cooking can now be made from scratch in your kitchen!Soy sauce isn't the only ingredient you should keep in your fridge for japanese cooking! Ponzu sauce, okonomiyaki sauce, white miso paste, Mirin, Rice vinigar, Yakitori sauce and Nikiri Sauce are but a few you will know, love and always keep around after learning from this book!
I recently read that over 100,000 Japanese restaurants now exist . . . outside of Japan. This terrific cookbook captures some of the more popular dishes, and they are indeed comfort/soul food. We have a generous library of cookbooks, and this is one of my favorites. Great recipes, ample photos, and one of the best recipes I've ever tried for one of the top "soul food" dishes popular in Japan itself, curry, only this one has a special "Battleship Curry" included. Nothing super esoteric or overly fancy here, no Kaiseki, just darn good recipes which you'll enjoy making over and over again!
This book is superb. Great for the home cook and not loaded with complex time consuming processes. I have the Simply Ramen book which is nice, but the raman soup base recipes are a bit laborious. I have made them and have the time to do so, but think the Soul Food approach is about as good. I am not a sushi fan so this book is great as it covers street food which I prefer.
I was really happy to find this book on home style cooking from Japan. I grew up in Japan and was getting frustrated that most books in English had the same kinds of recipes but not really home style ones. Typically sushi, tempura, things that many people in Japan don't really make at home. I enjoyed the photos, too.
This book paid for itself with one recipe! I made the Retro Curry yesterday and it was the best Japanese curry I’ve had since visiting Osaka last year. We’ve eaten Japanese curry many times but it’s usually mediocre and lacking flavor and depth. The curry we had in Osaka was a whole different experience and I have been searching ever since for something comparable but have found nothing outside of Japan. In Japanese restaurants in China and Thailand even we found nothing like it. So you have to understand how excited I was to make my first attempt at a recipe out of this book and find it was something I’ve been searching for for the last year.Now I’m looking forward to trying more recipes. If they are at or even near the quality of the curry, this book will become my favorite cookbook of all time!
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