Join the best-selling authors of Japanese Soul Cooking for a fun, opinionated dive into modern Japanese comfort cooking, with over 100 achievable recipes.
Think soul-satisfying miso soup, toothsome soba noodles, broiled fish three ways, and vegetables steeped in fragrant umami seasonings. And also Japanese-style sandwiches, beautiful salads, miso flat iron steak, wagyu burgers and the best fried chicken on planet earth (promise).
These authentic Japanese recipes are fast enough for easy weeknight meals, elegant enough for special weekend dinners. And the best part? They’re dishes anyone can knock out.
In Japanese Comfort Cooking, celebrated chef Tadashi Ono and James Beard Award–nominated food writer Harris Salat show you why traditional miso, soy sauce, and sake producers are your BFFs in the kitchen (spoiler alert: they do the flavor heavy-lifting, making cooking fast); how to create healthy meals the Japanese way; and how to ace the “refrigerator test”—aka conjuring a quick, tasty Japanese dish with whatever’s on hand.
With surprising stories behind the dishes, plus know-how, tips, accessible recipes, and step-by-step photographic guides, Japanese Comfort Cooking shows you how this cooking can be both quick and easy to cook, and so deeply satisfying.
About the Authors
TADASHI ONO and HARRIS SALAT have been collaborating on Japanese cookbooks for almost two decades. They’re the authors of Japanese Hot Pots, The Japanese Grill, and the best-selling Japanese Soul Cooking.
Tadashi is a celebrated chef who has won acclaim for both his Japanese and French cooking in The New York Times and other major publications. Born and raised in Tokyo, he began training as a chef at the age of sixteen. Moving to Los Angeles, then New York, Tadashi cooked at some of America’s top French restaurants before feeling the tug of his Japanese cooking roots. He’s opened several successful Japanese restaurants in New York that introduced vibrant, modern Japanese cooking to a wide audience, including, currently, Teruko, in the famed Chelsea Hotel.
A James Beard Award–nominated writer, Harris’s stories about food and culture have appeared in The New York Times, Saveur, and Gourmet. Besides writing about Japanese cuisine, Harris has also completed kitchen stages at RyuGin, a three-star Michelin restaurant in Tokyo; Hyotei, a hallowed four-hundred-fifty-year-old establishment in Kyoto, where he was the first Westerner ever allowed into their kitchen; and Tadashi’s restaurant Matsuri.
