- 269,00 kr
The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.
Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.
Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.
And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.
Photography by Evan Sung
Morimoto, perhaps better known as Iron Chef Morimoto, brings his experience from competing in Kitchen Stadium and overseeing a group of international restaurants to this collection of 68 recipes geared toward family meals. More importantly, he brings an approach that demystifies Japanese cuisine. As he notes in the introduction, many dishes "might take years of training to produce at the highest level, but they require only a little know-how to become tasty, satisfying dinners." At times, he seems to be carrying a rice chip on his shoulder, accusing his Western friends of underappreciating soup and claiming that the Japanese have undeniable gastronomic superiority over French and Chinese cuisine, but it's hard to argue that he's wrong, given the flavorful dishes he creates with relatively simple ingredients. The basic fish and kelp stock called dashi plays a central role in a pork cutlet and egg rice bowl, Japanese-style beef stew, and chilled udon noodles with scallions and ginger. Soups, stir-fry, and noodles each have their own chapter and a section on the underappreciated art of simmering features fish simmered with sake, soy sauce, and sugar, as well as slow-cooked pork belly with beer-teriyaki glaze. The 177 color photos range from utilitarian instruction on flipping a Japanese omelet to an artistic interpretation of rice grains clustered in the hand of the chef.