Tadashi Ono. (2013). Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]. Clarkson Potter/Ten Speed.

Tadashi Ono. 2013. Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More From the Streets and Kitchens of Tokyo and Beyond [A Cookbook]. Clarkson Potter/Ten Speed.

Tadashi Ono, Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More From the Streets and Kitchens of Tokyo and Beyond [A Cookbook]. Clarkson Potter/Ten Speed, 2013.

Tadashi Ono. Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More From the Streets and Kitchens of Tokyo and Beyond [A Cookbook]. Clarkson Potter/Ten Speed, 2013.

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Japanese Soul Cooking

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Japanese Soul Cooking Ramen Tonkatsu Tempura and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

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Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

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1. • value: Cook Book
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4. • value: japanese food
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28. • value: soul food cookbook
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creators

1. • role: Author
   • fileAs: Ono, Tadashi
   • bioText: 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.
   • name: Tadashi Ono
2. • role: Author
   • fileAs: Salat, Harris
   • name: Harris Salat

imprint

Ten Speed Press

publishDate

2013-11-05T00:00:00-05:00

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title

Japanese Soul Cooking

fullDescription

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 
Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.
In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.
Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

reviews

1. • premium: False
   • source: Andy Ricker, chef-owner of Pok Pok
   • content:

     "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."

2. • premium: False
   • source: Matt Gross, editor, BonAppetit.com
   • content: "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."
3. • premium: False
   • source: Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post
   • content: "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."
4. • premium: True
   • source:
   • content:

     March 31, 2014
     The breadth and diversity of Japanese cuisine can be daunting for a novice—there are twenty-odd known regional styles of ramen alone—but this smart book handily demystifies the noodle bowl and its comfort food counterparts. Ono, executive chef of Matsuri in New York, and Salat (japanesefoodreport.com) tackle basic dishes like ramen, gyoza, curry, tonkatsu (along with many others), positing a cultural history, a master recipe and several variations on the basic theme. Add to that a glossary of ingredients and helpful tips such as how to prepare oysters for deep-fried furai, how to cook dried soba and an introduction to Kewpie mayonnaise, and this tome becomes an invaluable resource. Perhaps most fascinating of all is the way Japanese cuisine has absorbed and remixed cooking from Korea, the United States, China and elsewhere to produce such innovations as pork fried rice with red pickled ginger and "Napolitan" Spaghetti, made with smoked sausages, ketchup, and sake. The authors' unbridled enthusiasm makes this cookbook as fun and delicious as the must-try recipes. Photos.

5. • premium: True
   • source:
   • content:

     December 1, 2013
     

     Chef Ono and food writer Salat (The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables) previously published two cookbooks on Japanese comfort foods. Their latest collaboration, a survey of mostly fried, curried, and noodle-based dishes (e.g., Osaka-style okonomiyaki, classic pork gyoza, yaki udon), requires a willingness to prepare multiple components and locate unfamiliar ingredients. The ramens are complicated but less so than those in David Chang and Peter Meehan's Momofuku and Ivan Orkin's Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint. VERDICT Readers who complete the required shopping and prep will discover that these recipes are very doable in home kitchens. Highly recommended.

     Copyright 2013 Library Journal, LLC Used with permission.

popularity

229

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A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 
Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.
In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat...

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Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

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