14 of 18 people found the following review helpful
Interesting departure from the usual Japanese cookbook but some of the recipes are somewhat effete: scrambled eggs with sea urchin and lobster, omelet with semi-dried baby sardines (what?), marinated daikon peels, littleneck clam broth, shark fin aspic, beef intestine stew, salad with dried baby sardines, fried chicken gizzards (how do you find alternative ingredients for these?!). There are a lot of deep fried dishes too.
However, a lot of the other recipes don't require anything out-of-the-way. There are many recipes using just standard Japanese cooking ingredients like soy sauce, miso, dashi, mirin, pickled ginger.
Many are tapas-style, which is not a surprise given this is about Japanese "pub" food rather than the more usual restaurant or home cooking recipe books. If you know Izakayas and like their typical foods, you will enjoy this book. I have given it just 2 stars because - even though I have lived in Japan - it wasn't really to my taste; I found myself interested in very few of the recipes.
For good cookbooks with reliable versions of standard Japanese dishes, try:
- Everyday Harumi by Harumi Kurihara who can be seen on NHK (Your Japanese Kitchen) and is known as the Delia Smith of Japanese Cooking
- Japanese: 70 Delectable Dishes from an Elegant Cuisine by Masaki Ko
- Japanese Homestyle Cooking: Traditional Everyday Recipes by Tokiko
5 of 8 people found the following review helpful
on 27 January 2010
This book is for the Asian-savvy chef who wants to become more familiar with true Japanese food besides Kaiseki, sushi books, and Nobu-style Japanese food. Some ingredients may be hard to find but for the imaginative chef it should not be a problem to find alternative ingredients. The book has many descriptive parts which will help your mind get into a back-in-Japan-experience if you have been to Japan before.