Japanese Home Cooking: Simple Meals, Authentic Flavors

Japanese Home Cooking: Simple Meals, Authentic Flavors

By Sonoko Sakai
304 pages
November 2019

 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. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.

From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels. 

“A beautifully photographed, clearly written introduction to Japanese cuisine, from a California-based Japanese-American teacher and recipe developer.”—Christine Muhlke, The New York Times

“Heartfelt, poetic. . . . Sakai is particularly good at describing the purity and beauty of Japanese cooking.”—Tara Duggan, The San Francisco Chronicle
“Informative, beautiful, and full of recipes for everyone from the novice chef to the seasoned Japanese home cook.”—Lauren Joseph, Epicurious

“It’s been more than 30 years since Japanese cooking expert Sonoko Sakai’s first cookbook detailing the cooking of her heritage for American audiences. Her follow-up, Japanese Home Cooking: Simple Meals, Authentic Flavors, is worth the wait. Her teachings demystify the art of making soba noodles, and she transforms often ordinary-looking onigiri into beautiful rice spheres wrapped in seaweed and dried flowers. But don’t worry, there’s still plenty of simple dishes like chawanmushi and fresh pickles to try out first before diving into more ambitious projects.”—Los Angeles Times