Japanese Soul Cooking: Ramen, Tonkatsu, Tempura and more from the Streets and Kitchens of Tokyo and beyond

This book needs to be tried. I became motivated to try my hand at japanese food after several good evenings out. I have never been to Japan, so I don't have room for comparison with "authentic" japanese food.The recipes are all great, and not too challenging from a technical perspective, just as soul cooking should be.The book itself is a pleasure to cruise through and there is an abundance of good reading about the history and story behind the dishes.It also has useful colloquial short cuts that are clearly popular in Japan, with various prefab food being recommended to save time, but they are optional if you want to try the whole thing.I have, and will continue to recommend this book to my friends and family that have enjoyed this food.

The selection of recipes is very good and there is a large variety to suit all tastes.Some really nice foods and good instructions, but you may have to buy some specialist equipment....

My husband is English but I'm Japanese.So we eat Japanese meal often.I bought this book for my son's Christmas gift.Because son has left home and only coming home for Christmas.So I thought this book will help him to cook proper Japanese food.I looked at the contents and I thought the recipe is correctand easy to follow and I saw many authentic Japanese food.including very popular food in Japan.And the pictures on the each page was so goodI thought worth buying for even just for the pictures.My son is very happy with the book.PS : Easiest and delicious one isI think KARA-AGE(Japanese fried chicken)Must try Japanese Curry(Delicious!!)TONKATSU( bread crumb coated fried pork) isgood but makes mess in the kitchen.So I makemany of them same time and freeze so as GYOZA.

This book is an improvement of the Wagamama series of books by including a more comprehensive list of Japanese menus, although there is only one picture for every three recipes or so. Mine came with the front cover upside-down compared to the inside pages, but that's not a big inconvenience. Well used already.

Best cooking book I've ever had!I've been living in Japan for half a year, and started missing the food when I came home to Europe.So far this book has taught me how to make my own Buldogu sosu, Okonomiyaki, Gengis Khan, Japanese style Bulgogi and Ramen.. All very delicious.I've love just reading randomly in this book as well, because it also tells some of the stories behind the dishes, -and the pictures are nice..

The recipes in this book are quick, easy and tasty. the detail that goes into each section is outstanding giving you a deep understanding of the foods

Brought this for my brother after he came back from a holiday in Japan and he absolutely loves it. Has already tried out numerous recipes are reports they are easy to follow and delicious. His only criticism was that some of the ingredients where not that readily available, but other than that he was very happy! The layout of the book is really pleasant, with some great pictures so you at least know what you should be aiming for!

The book is nice and comes with lots of recipes. The issue I have with it is the author is a bit long winded in that there is a lot of text to read. I myself like to cook fast so prefer more 'to the point' recipes. However if you like to read an essay on each recipe then this is fine for you!

I moved to Fiji after spending five years in Japan and I sorely missed ramen, kara-age, okonomiyaki, and yoshoku (Japanized western dishes). When I saw this cookbook, I doubted I would be able to make any of them here because of my lack of access to foreign ingredients. A few shops carry Japanese soy sauce (Kikkoman), sake, and mirin, but I couldn't find most of the ingredients listed by the cookbooks I bought in Japan. This wasn't the case with "Japanese Soul Cooking": because it's written for a foreign audience, it makes do with the most basic Japanese ingredients and even teaches how to make some condiments like Tonkatsu sauce from scratch. And because one of the authors is a Japanese chef, the recipes live up to my memory of the comfort food I enjoyed in Tokyo, Osaka, Nagoya, and Hiroshima. And the best part is, they're not complicated at all: I was able to make three recipes from this book in just one week (they were all hits, by the way, especially the Nagoya Tebasaki). I'd recommend this to those who are missing authentic Japanese soul food, no matter where they are (as long as they have access to soy sauce, sake, mirin, miso, and dashi, they're all set).Here's what you can make with this cookbook: Ramen (Shoyu, Miso, and Shio Ramen, among others), Gyoza (includes recipes for homemade rayu & miso dipping sauce), Curry (without the boxed roux!), Tonkatsu (with recipes for panko & tonkatsu sauce, Furai & Korokke (plus how to make Japanese-style tartar sauce and salads), Kara-age (with a recipe for homemade ponzu), Tempura (with step-by-step pictures for making the batter), Okonomiyaki (both Osaka and Hiroshima styles, plus takoyaki and yakisoba), Donburi (nine variations of pure comfort), Soba (hot & cold dishes), Udon (wide range from classics to a modern cold version with fresh tomatoes), Itame & Chahan (stir-fries and fried rice), and Yoshoku (gratins, steaks, and pasta).Highly recommended. Hats off to the authors!

Dieses Kochbuch braucht jeder, der all die leckeren Gerichte aus dem Japan-Aufenthalt oder -urlaub nachkochen will: Curry, Tonkatsu, Tempura, die verschiedenen Nudeln (Ramen, Soba, Udon) bis hin zu Hamburg und Okonomiyaki. Im Prinzip alles außer Sushi und der formalen Kaiseki-Küche. Die Rezepte sind allesamt gut beschrieben und für den einigermaßen erfahrenen Hobbykoch ganz einfach zu kochen. Um Zutaten aus dem Asialaden (oder dem Versandhandel für japanische Spezialitäten, denn manches kriegt man in den meist vietnamesisch geprägten Asialäden in Deutschland nicht immer) kommt man meist nicht herum, aber immerhin sind auch Rezepte für viele Basissaucen (z.B. Tonkatsu- und Okonomiyakisauce) zum Selbermachen enthalten.Ich benutze die Rezepte nicht zuletzt um glutenfreie Versionen japanischer Speisen für eine Freundin mit Glutenunverträglichkeit zu kochen - viele Rezepte enthalten ohnehin keine glutenhaltigen Bestandteile, andere lassen sich relativ einfach modifizieren (Kartoffelstärke statt Mehl, etc.). Geht natürlich nicht immer.Einziger Wermutstropfen: die Maßeinheiten sind amerikanisch, komplett mit Cups, Unzen, Tablespoons, etc. Ohne entsprechende Meßbecher und -löffel oder eine Umrechnungsapp geht es für Bewohner der metrischen Welt nicht.

Recettes faciles à essayer chez soi et la plupart des sauces (curry, dashi, ...) sont présentée pour les réaliser à la maison donc pas besoin de se ruiner le portefeuille ou la santé avec des préparations instantanées.Très bon livres pour les débutants en cuisine japonaise comme moi !

Resistente.En cuanto al contenido, todo está muy bien explicado.

Un recopilatorio de las recetas japonesas más reconfortantes y agradables: gyozas, udon, ramen, tonkatsu, entre muchos otros. Todas las recetas que he hecho (que no ha sido pocas) han salido perfectas (kitsune udon, soba con magret de pato, curry udon, alitas de pollo de Nagoya...). Además, se dan recetas para complementos como caldos y salsas, y cada plato va precedido de una agradable descripción o breve referencia histórico-social del plato. Eso sí, fundamental tener cerca un establecimiento asiático (o al menos ser consciente de que te faltarán ingredientes o tendrás que comprarlos por internet). En cualquier caso, si sabes inglés y te gusta la cocina japonesa, aquí encontrarás las recetas más agradables y auténticas que puedas desear.