Japanese Soul Cooking

from the Streets and Kitchens of Tokyo and Beyond.
A collection of 100 recipes that introduces Japanese comfort food to home cooks, exploring new ingredients, techniques and the surprising origins of popular dishes like gyoza and tempura.
Japanese food is often thought of as precise, austere and time-consuming to cook. But along with the complicated (kaiseki and tea ceremony), there are also the simpler fried chicken dishes and street food. Through recipes, fascinating narrative and lush location photography, Tadashi Oni and Harris Salat explore Japan’s long history of homey fare. Dishes such as ramen, soba, tempura and gyoza are included, as well as rice bowls, okonomiyaki and savoury pancakes, perfect for a week-night meal or weekend entertaining.