Japanese Comfort Cooking - by Tadashi Ono & Harris Salat (Hardcover)

Book Synopsis

Join the bestselling authors of Japanese Soul Cooking for a fun, passionate dive into modern Japanese comfort cooking, with over 100 achievable recipes.

These authentic Japanese recipes are fast enough for easy weeknight meals, elegant enough for special weekend dinners. And the best part? They're dishes anyone can knock out.

Think soul-satisfying miso soup, toothsome soba noodles, broiled fish three ways, and vegetables steeped in fragrant umami seasonings. And also Japanese-style sandwiches, beautiful salads, miso flat iron steak, wagyu burgers, and the best fried chicken on planet Earth (promise).

In Japanese Comfort Cooking, celebrated chef Tadashi Ono and James Beard Award-nominated food writer Harris Salat show you why traditional miso, soy sauce, and sake producers are your BFFs in the kitchen (spoiler alert: they do the flavor heavy-lifting, making cooking fast); how to create healthy meals the Japanese way; and how to ace the "refrigerator test"-- conjuring a quick, tasty Japanese dish with whatever's on hand. They also include 100 recipes and helpful advice for:

• 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.

With surprising stories behind the dishes, plus tips, accessible recipes, and step-by-step photographic guides, Japanese Comfort Cooking shows you how this cuisine can be both quick and easy to cook, and so deeply satisfying.

About the Author

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.