Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

In a nutshell, if you're looking how to cook that popular dish from the local izakaya (japanese pub eatery), then this is a good place to start. Basically this cook book has all the most popular dishes you'd find at most izakaya. If you mastered everything in this book, you would actually be able to open your own izakaya as all these dishes in this book are available at my local izakaya lol. But anyways, recipes are concise, usually 1 page with a page of pictures, which is great. It might just show you the most important parts of the recipe like how to cut a fish for frying and stuff like that, which i really like. I can list all the types of food, but it's basically this, ramen (the 3 basic styles (no tonkotsu) including shoyu egg), soba, udon (including nabeyaki), gyoza (japanese potsticker), donburi (rice bowls), japanese curries (including the famous navy curry), tempura (including kakiage (fried vegies)), karaage (lightly fried chicken/fish), japanese pasta (including uni), omu rice, chahan (fried rice), tonkatsu (pork cutlet), okonomiyake (famous osaka pancake), side dishes like japanese potato salad, hamburg steak, you get the idea, it's like the most popular dishes are in this book, there are about 4-5 recipes in all these sub sections above, but cover most of the things you've seen in izakaya type restaurants. Anyways, great book to have on the shelf when inviting friends over for some home style local japanese foods that every japanese and non japanese alike know and love.

It's one of my favorite cookbooks. I love the recipes in here. They're easy to follow. Step-by-step instructions and measurements. And they have pictures that you can compare your dish to what it should look like.

Having visited Japan three times we were happy to find a cookbook with our favorite foods. The recipes are not too difficult. It might be hard in some areas to find the ingredients although the book is good about giving you substitutions. Luckily we live in Hawaii so most of the ingredients are available. We bought the book after having checked it out at out at our local library.

This would have five stars, If it hadn't been for the fact it took twice as long as they said it would, To ship. The book has a little damage on the edges, But it's from reading, As I have many books like it. The book is very detailed and in depth about Japanese cooking, How it is an art, And even what to expect in a ramen restaurant. It's an amazing book, And I haven't even finished it yet. I really like it, How it goes into depth on how many ways to make on dish, On each ingredient used in the dish to make it a complete dish. It's not for the average lazy cook by any means, But it is a very good read non the less. I can't wait to make ramen from scratch, Even if I have to use the noodles from the dry package without the soup mix. It would be a million times better, Now that I know the recipe.

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!

In the short time I have had this cookbook, I have already used more recipes (or used them to adapt my own, my typical technique) than any other I have purchased in the last year. I love ramen but it is not easy to find a good ramen shop in my area so a do it yourself guide like this is exactly what I was looking for!

Buen libro de culinaria japonesa

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.

As Described - great cook book

I have had this book for - *checks amazon* 11 years now and it is one of the best cool books I have ever bought. The food is delicious and, having been to Japan in the last year, I can confirm very authentic. It is also very thorough, and I have learned a lot about Japanese cooking- although I do tend to just buy dashi granules instead of making the stock via the book instructions. 10/10 would buy again.