Acknowledgments
Introduction
1. Ramen
2. Gyoza
3. Curry
4. Tonkatsu
5. Furai & Korokke
6. Kara-Age
7. Tempura
8. Okonomiyaki
9. Donburi
10. Soba
11. Udon
12. Itame & Chahan
13. Yoshoku
Japanese Ingredients
Tokyo Comfort Food Restaurants
Measurement Conversion Charts
About the Authors
Index
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.
“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 and author of Pok
Pok and The Drinking Food of Thailand
“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
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