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Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond Hardcover – 10 Sep 2013

4.6 out of 5 stars 17 customer reviews

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Product details

  • Hardcover: 256 pages
  • Publisher: Ten Speed Press; 01 edition (10 Sept. 2013)
  • Language: English
  • ISBN-10: 1607743523
  • ISBN-13: 978-1607743521
  • Product Dimensions: 19.4 x 2.5 x 23.6 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: 356,990 in Books (See Top 100 in Books)

Product Description

Review

"This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way."
--Andy Ricker, chef-owner of Pok Pok
"Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it."
--Matt Gross, editor, BonAppetit.com
"Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured."
--Joe Yonan, author of "Eat Your Vegetables" and food and travel editor of the "Washington Post"

This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way.
Andy Ricker, chef-owner of Pok Pok
Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare the noodles and curries and deep-fried delights that millions of Japanese depend on every day. I get hungry just thinking about it.
Matt Gross, editor, BonAppetit.com
Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation s taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there s all that and more right here, just waiting to be cooked and devoured."
Joe Yonan, author of"Eat Your Vegetables"and food and travel editor of the"Washington Post""

About the Author

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


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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
This book needs to be tried. I became motivated to try my hand at japanese food after several good evenings out. I have never been to Japan, so I don't have room for comparison with "authentic" japanese food.

The recipes are all great, and not too challenging from a technical perspective, just as soul cooking should be.

The book itself is a pleasure to cruise through and there is an abundance of good reading about the history and story behind the dishes.

It also has useful colloquial short cuts that are clearly popular in Japan, with various prefab food being recommended to save time, but they are optional if you want to try the whole thing.

I have, and will continue to recommend this book to my friends and family that have enjoyed this food.
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Format: Hardcover
I'm Japanese from London. I have bought this book for my English partner who adores Japanese cuisine. I'm quite impressed with loads of historic and geographical descriptions on each recipe. I'm originally from Hokkaido and particularly loved the explanation about Hokkai-don.
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Format: Hardcover Verified Purchase
Brilliant book-fun,vibrant,earthy,and full of recipes soused in foreign influences,but still finished with classy Japanese style.Every recipe is a yummy treasure..
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Format: Hardcover Verified Purchase
Bought as a gift for someone who loves all things Japanese, it was well received. Also some Japanese visitors had a look at the book and thought it a lovely volume.
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Format: Hardcover Verified Purchase
Nice clear recipes - good intro to Japanese cooking, well laid out & easy to follow with interesting techniques. Recommended.
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Format: Hardcover Verified Purchase
Really lovely book , was bought for my son who loves Japanese food .
He absolutely loved it ,
Was delivered well packaged & in great condition .
Would definatly order another as great service . Thankyou . .
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Format: Hardcover Verified Purchase
Fantastic recipes, including some unusual ones. Not too many specialist ingredients, but a deep fat frier would be useful for many recipes.
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Format: Hardcover Verified Purchase
The book is nice and comes with lots of recipes. The issue I have with it is the author is a bit long winded in that there is a lot of text to read. I myself like to cook fast so prefer more 'to the point' recipes. However if you like to read an essay on each recipe then this is fine for you!
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