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 the executive chef of Matsuri in New York City. He has been featured in the New York Times, Gourmet, and Food & Wine.
HARRIS SALAT writes about food and culture for the New York Times, Saveur, and for his blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots.
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.
Creators
TADASHI ONO is the executive chef of Matsuri in New York City. He has been featured in the New York Times, Gourmet, and Food & Wine.
HARRIS SALAT writes about food and culture for the New York Times, Saveur, and for his blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots.
