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Japanese Home Cooking by Sonoko Sakai

Japanese Home Cooking

Best Seller
Japanese Home Cooking by Sonoko Sakai
Nov 19, 2019 | ISBN 9781611806168
See All Formats (1) +
  • Hardcover $40.00

    Nov 19, 2019 | ISBN 9781611806168

  • Ebook $24.99

    Nov 19, 2019 | ISBN 9780834842489

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“California-based author-teacher Sakai (The Poetical Pursuit of Food, 1986) delivers, quite simply, everything home chefs need to know to master Japanese home cooking…. The 160 recipes include explicit directions, ingredient notes, and the necessary how-tos, along with color photographs:
Grilled rice balls, homemade granola with lucky bean, fish bone soup, spicy duck soba noodles in hot broth, just to name a few….An exhaustive course that will take up no small amount of time and patience—and yield welcome results.”—Booklist (starred review)

“From her home kitchen in Los Angeles, Sakai (The Poetical Pursuit of Food) renders Japanese flavors for the Western cook with exquisite care. She creates basics more often purchased at the supermarket, fermenting miso (for at least six months), kneading soba dough ‘(Wax on! Wax off!),’ and pressing fresh tofu (‘one of the tastiest foods in the world’). All of this yields rich rewards in dishes like a spicy soup of crisp-skinned duck and delicate soba noodles, or a simple broth with mushrooms, tofu, and yuzu peel. Throughout, Sakai brings readers along as she explores the ingredients and traditions she and her family carried with them from Japan. Readers are transported to the 300-year-old Tokyo shop where Sakai’s childhood friend had a job shaving woodlike blocks of preserved fish called katsuobushi, which is used to make a dashi broth. A bento box filled with inari zushi (fried tofu filled with sushi rice) and crab cream croquettes evokes Sakai’s schoolgirl days. But, as Sakai says, ‘[t]he goal is not to stress yourself out but to enjoy the creative process. People will appreciate your labor of love.’ Home cooks wanting to dive into Japanese cooking will find Sakai to be a delightful and encouraging guide.” —Publishers Weekly (starred review)

“This is a beautiful love letter to the simple, soulful foods that bring together family and tradition, seasonality and sustainability. Sonoko Sakai presents the elements of a home-cooked Japanese meal with thoughtfulness and clarity, honoring the deep culinary heritage of Japan and celebrating the provenance of her local ingredients.”—Alice Waters

“Sonoko Sakai’s passion for the Japanese kitchen is matched only by her generosity as a teacher, and I am so glad to have this book to learn from for the rest of my life.”—Francis Lam, Host, The Splendid Table

“Sonoko Sakai’s generous book walks us through the nuance and heritage of Japanese cooking in a comprehensive, useful, and soulful way. Japanese Home Cooking makes it so we can achieve amazing results with ease—even when making homemade soba noodles. This book is a must read for any cook looking to tap into the depth of the Japanese culinary tradition.”—Travis Lett, author of Gjelina and chef/owner of MTN

“For anyone interested in Japanese home cooking, you could ask for no better teacher than Sonoko Sakai. Her approach is assured, thoughtful, and flexible, all at once. Her clear-as-a-bell recipes, enhanced always with stories from her singularly interesting life, lead to the most remarkable and delicious results. You need this book!”—Rachel Khong, author of Goodbye, Vitamin

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