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A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.
Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl.
"A wonderfully talented chef." --Chef Eric RipertReviews"Noodle fans with a stocked pantry will find plenty to slurp about."—Publishers Weekly
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I spent two weeks in japan trying all sorts of food, and one if the most memorable was Ramen in Tokyo. This book has helped alot in recreating those great bowls of noodle soup (it has other recipes than ramen as well). I am very happy with this book.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:3.7 out of 5 stars 15 reviews
71 of 72 people found the following review helpful
5.0 out of 5 starsExcellent Japanese Noodle Cookbook22 July 2009
By Eilie - Published on Amazon.com
Format:Paperback
This wonderful cookbook specializes in Japanese noodles and includes a number of variations for udon, soba, and ramen. It includes detailed descriptions of ingredients and a little bit of background on each style of noodle. Although I haven't made the handmade soba noodles, I have tried the udon recipes and they came out better than most Japanese restaurants. Please do not be put off by the review stating that this is a horrible book because the short ribs are not cooked long enough. The recipe included in this book is for Japanese style beef short ribs which are a half inch thick cut along the bias, as you would see in shabu-shabu or Korean barbeque recipes, and therefore a minute per side is a reasonable estimate.
46 of 46 people found the following review helpful
5.0 out of 5 starsSolid Japanese noodle cookbook31 Aug 2009
By Musashi&Koyama - Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
Takashi did a great job writing a Japanese noodle cookbook using available ingredients found in the western grocery stores. His recipes are not what I call a fusion style of recipes and he stays true to his background by presenting true Japanese noodle recipes.
His Japanese recipes are very solid and traditional recipes with beautiful presentation and photos. Pages 1-94 are Japanese recipes and pages 96-127 delves into other Asian as well as western noodle dishes.
The cold noodle dipping sauces are excellent with some innovative ideas such as tomato dipping sauce which I found very interesting. It does go extremely well with chilled somen noodle.
41 of 43 people found the following review helpful
5.0 out of 5 starsGood book with simple recipies that work18 Jan 2010
By Jason, Professional Chef - Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
First off, ignore the one star review. The review bought the wrong type of rib cut and is blaming it on the book. You have to get the across the bone Asian style rib cut..not the between the bone American/European style Rib cut.
Now..onto the review: This is a excellent book! Takashi(who is a skilled chef in the Chicago area) has put together simple recipies that taste great and can be be made in a home kitchen without a monster effort. He also gives you a little backround about the noodles and the dishes so you can get a feel on how they are viewed in their native country. There are more than noodle recipies also-he includes recipies for Yakatori, Gyoza/Pot Stickers and many other common Asian Pub/Street food dishes that really fit in with the noodle recipies.
Plus, Takashi is not afraid to throw a Professional type recipie at you for a challenge if you so desire:look for the recipie with foam.
I am a professional chef and I can appreciate the simpliticy and ease of this book. I suggest a large 12+qt pot and a fine strainer or a china cap with cheesecloth to strain the soups as the only real things you need. Also, find where your local well stocked Asian Grocery store is at, as you will need to visit them for a few things that you won't find in a normal grocery store. If you can't find it locally, go online-Asian ingredients can be found online cheaply these days.
Just get this book if you are interested in Asian noodle soups/dishes and want a great, simple starting place Or you don't want to put a full day or three ala Momofuku to make noodle dishes.
