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

by Tadashi Ono and Harris Salat

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Original Publisher
Ten Speed Press
Date of publication

Recommended by

Michelle Peters-Jones

Food writer

My friend introduced me to Japanese home cooking. Japanese food has the reputation of being complex and ritual based, however, as my friend Jamie reckons, it is because not many people understand that basic Japanese food is also based on comfort. I love this book, as it starts with basic/ master recipes and then takes you on a journey around Japanese food, one that goes beyond sushi and into the heart of Japan and its cuisine. The photography is beautifully evocative, and the recipes work perfectly in home kitchens, Japanese or otherwise.

Luiz Hara

Blogger of The London Foodie

Japanese cooked, casual food beyond sushi and sashimi, well written with some great recipes

Matt Lee

Author, columnist and TV host

Akiko Katayama

Food Writer & Radio Host/Producer