A collection of 100 recipes that introduces Japanese comfort food to home cooks, exploring new ingredients, techniques and the surprising origins of popular dishes like gyoza and tempura. Japanese food is often thought of as precise, austere and time-consuming to cook. But along with the complicated (kaiseki and tea ceremony), there are also the simpler fried chicken dishes and street food. Through recipes, fascinating narrative and lush location photography, Tadashi Oni and Harris Salat explore Japan's long history of homey fare. Dishes such as ramen, soba, tempura and gyoza are included, as well as rice bowls, okonomiyaki and savoury pancakes, perfect for a week-night meal or weekend entertaining.
TADSHI ONO was the executive chef at Matsuri in New York City and launched the izakaya-style MaisonO in 2013. He has been featured in the New York Times, Gourmet and Food & Wine. HARRIS SALAT's stories about food and culture have appeared in the New York Times, Saveur and Gourmet, and he writes The Japanese Food Report blog. In 2012, he opened the Japanese restaurant Ganso in Brooklyn. Together, Ono and Salat are the authors of Japanese Hot Pots and The Japanese Grill.