Table of Content
I've been hoarding them like a stockpile of gold in my freezer, smiling on particularly terrible days, because I know that's when I'll use them, and just how good dinner's going to be. A whole chapter is devoted to seaweed—the role of seaweed in Japanese cuisine. The author elaborates further on the nutritional contents of seaweed not to mention vitamins like A, B1, B2, niacin, and more. She lists some edible seaweeds including dashi, Nori, Wakame, dulse, and kombu.
There are lots of colored photos and great descriptions of the different types of ingredients and equipment used. I also loved how the book explained the history behind the foods featured. I learned so much about Japanese culinary arts and culture through this cook book. A definite must have if you are interested in cooking and learning about Japanese food. Japanese Home Cooking is very detailed and includes recipes for the broths and sauces and creating all the amazing flavours found in authentic Japanese food.
Reviews about this book
In my opinion the recipes are not hard and most of them are pretty simple but can involve many steps of preparation for example if you want to make your own dashi, curry roux or even noodles. The intro is long and introduces Japanese kitchen well. If you didn't know anything about it, you will know after reading the intro. I do not recommend this for beginners as it might seem overwhelming and complicated. A dream comes true with this beautiful book and lovely pictures.
Sonoko Sakai’s reverence for Japanese agricultural and cultural history and the foundational components of Japanese cuisine is clear throughout the book. She delved into explaining how Japanese cuisine approaches cooking, differences in the types of ingredients available, and shares lovely stories of farmers/masters keeping the craft and traditions alive. That approach to a cookbook, to really educate about the philosophy behind a cuisine that is incredibly intentional and subtle, makes so much sense. As for the recipes, there’s a good range of staples and more ambitious ideas . I’m probably not patient enough to make many of these things, but the craft needs to be documented and maybe one day, I’ll understand the magic that Sakai experiences from making this food. Japanese Home Cooking is an extremely thorough and detail oriented book that reads more like an encyclopedia than a recipe book.
Japanese milk bread
I skimmed a bit on the seafood and meat recipes since I don't eat those but every other section that I looked at was full of food that I would love to eat. Japanese Home Cooking is an elaborate cookbook detailing the concept of Japanese cooking. The author shows you how to incorporate flavors and ingredients to deliver an authentic Japanese meal. And ultimately to expand the reader’s knowledge and experience of Japanese culinary culture.
Beginning with the Japanese pantry, the key flavors of Japanese cuisine are explored alongside recipes for the fundamental building blocks of this cuisine, including dashi, pickles, soybeans, rice, and noodles. From there, the basic okazu recipes offer solid everyday recipes that explore these foundational flavors. Throughout, discover lessons on traditional Japanese techniques, from working with fish to slice sashimi and make home-style sushi, making quick and fermented pickles, and cutting noodles. With stunning photos by Rick Poon, stories of food purveyors in California and Japan, and over 100 recipes, this is a generous book that will appeal to home cooks of all levels.
Top Authors
I found the recipes detailed and well described but a little complicated. I love learning about all the different ways other cultures develop flavours and the techniques they use but I wouldn't turn to this book last minute on Friday night. The recipes need a level of detail and specialty ingredients that would require planning and forethought. This book is incredibly detailed and thoughtfully written.
Now, someone living far from Japan might have trouble getting the "right" ingredients. Keep in mind, though, that these recipes are accessible for those who are limited to the western grocery. Sakai keeps this in mind, knowing the audience won’t always have access to the traditional, local ingredients. It’s rich in culture and context, and anyone who is a fan of Japanese cuisine or culture would thoroughly enjoy this book.
Ochazuke (Rice Tea Soup)
The essential guide to Japanese home cooking--the ingredients, techniques, and over 100 recipes--for seasoned cooks and beginners who are craving authentic Japanese flavors. Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice.
But you'll also find callout pages - a good example is for the recipe above which has a one-page callout on how to clean and cut a squash for cooking with 9 step-by-step images. This is sure to become a sought after item for the cookbook collector but is a must purchase for anyone who loves Japanese cuisine and wants to learn more. Sakai-san has created a masterpiece, a master class in how to cook Japanese home cuisine. Easy to follow lay out and beautiful pictures are also accompanied with excellent instructions and guest authors who talk about foodstuffs and their importance. The curry blocks alone, which I clipped from the New York Times on a flight to Arizona in August, changed my life in the fall and winter.
I'm sure it will go down as a classic in Japanese home cooking. I came away from this book knowing a great deal about Japanese cooking as well as the ingredients used in Japanese cooking. If you’re craving a nutritionally balanced meal made with fresh ingredients, without having to splurge on an elaborate dinner in some high-end restaurant, this book is for you.
Better than any curry I’ve had from a store bought roux. Enjoy a great reading experience when you buy the Kindle edition of this book. Additional details about the events, people, and places in your book, with Wikipedia integration. Features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more. Cleared payment cleared payment - opens in a new window or tab. Index this book.Your request will be added to the indexing chart.
Born in New York and raised by Japanese parents, she lived in many places as a child, including San Francisco, Kamakura, Mexico City, and Tokyo. She is the author of two books, Rice Craft and The Poetical Pursuit of Food . She has worked as a recipe developer, producer, creative director, cooking teacher, and lecturer. Sonoko currently lives in Los Angeles and Tehachapi, California, with her sculptor husband, Katsuhisa Sakai.
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