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Japanese Comfort Cooking
An Opinionated Guide To Modern, Homey, Classic Japanese Recipes
Tadashi Ono(0)
About
Discover the secrets of Japanese comfort food with 100 cozy recipes for easy, flavorful dishes, from the bestselling authors of Japanese Soul Cooking.
Learn how to make delectable Japanese cuisine for any meal of the day with Japanese Comfort Cooking. Celebrated chef Tadashi Ono and James Beard Award–nominated food writer Harris Salat demystify common Japanese ingredients, offer step-by-step photographic guides to forming onigiri, washing rice, making the perfect Tokyo omelet, and more, and show you how to create mouthwatering dishes in your own kitchen, including:
• All-purpose miso soups like Chilled Heirloom Tomato and Silken Tofu Miso Soup -plus a guide on how to make dozens more magical miso combinations.
• Nutritious weeknight meals that come together in under 30 minutes, like Next-Level Karaage and Sauteed Bronzini with Yuzu Brown Butter.
• Classic and modern twists on Japanese sandwiches like Pork Katsu, Tori Nanban, and Waygu for on-the-go lunches and picnics.
Japanese Comfort Cooking dives deep into what Japanese comfort food really is-it's the fuel that gets pumped out of home kitchens and neighborhood joints, and what people in Japan actually eat every day. Featuring scalable recipes and packed with stories about home cooks, butt-kicking grandmas, corner joints, pushcarts, and the morning markets where this food comes alive, Japanese Comfort Cooking will help you gain a deep love and understanding of the rich culture and cuisine. Tadashi Ono is a celebrated chef who has won acclaim for both his Japanese and French cooking in The New York Times and other major publications. Born and raised in Tokyo, he began training as a chef at the age of sixteen. Moving to Los Angeles, then New York, Tadashi cooked at some of America's top French restaurants before feeling the tug of his Japanese cooking roots and opening several successful Japanese restaurants in New York, including Matsuri, which introduced vibrant, modern Japanese cooking to a wide audience.
A James Beard Award-nominated writer, Harris Salat's stories have appeared in The New York Times and the late, great Gourmet and Saveur, as well as other glossy magazines of yore. Besides writing about Japanese cuisine, Harris has also completed kitchen stages at Ryugin, a three-star Michelin restaurant in Tokyo; Hyotei, a hallowed 400-year-old establishment in Kyoto (the first Westerner ever allowed into their kitchen); and Tadashi's restaurant Matsuri. Authors of Japanese Soul Cooking
Learn how to make delectable Japanese cuisine for any meal of the day with Japanese Comfort Cooking. Celebrated chef Tadashi Ono and James Beard Award–nominated food writer Harris Salat demystify common Japanese ingredients, offer step-by-step photographic guides to forming onigiri, washing rice, making the perfect Tokyo omelet, and more, and show you how to create mouthwatering dishes in your own kitchen, including:
• All-purpose miso soups like Chilled Heirloom Tomato and Silken Tofu Miso Soup -plus a guide on how to make dozens more magical miso combinations.
• Nutritious weeknight meals that come together in under 30 minutes, like Next-Level Karaage and Sauteed Bronzini with Yuzu Brown Butter.
• Classic and modern twists on Japanese sandwiches like Pork Katsu, Tori Nanban, and Waygu for on-the-go lunches and picnics.
Japanese Comfort Cooking dives deep into what Japanese comfort food really is-it's the fuel that gets pumped out of home kitchens and neighborhood joints, and what people in Japan actually eat every day. Featuring scalable recipes and packed with stories about home cooks, butt-kicking grandmas, corner joints, pushcarts, and the morning markets where this food comes alive, Japanese Comfort Cooking will help you gain a deep love and understanding of the rich culture and cuisine. Tadashi Ono is a celebrated chef who has won acclaim for both his Japanese and French cooking in The New York Times and other major publications. Born and raised in Tokyo, he began training as a chef at the age of sixteen. Moving to Los Angeles, then New York, Tadashi cooked at some of America's top French restaurants before feeling the tug of his Japanese cooking roots and opening several successful Japanese restaurants in New York, including Matsuri, which introduced vibrant, modern Japanese cooking to a wide audience.
A James Beard Award-nominated writer, Harris Salat's stories have appeared in The New York Times and the late, great Gourmet and Saveur, as well as other glossy magazines of yore. Besides writing about Japanese cuisine, Harris has also completed kitchen stages at Ryugin, a three-star Michelin restaurant in Tokyo; Hyotei, a hallowed 400-year-old establishment in Kyoto (the first Westerner ever allowed into their kitchen); and Tadashi's restaurant Matsuri. Authors of Japanese Soul Cooking