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Mastering the Art of Japanese Home Cooking, by Masaharu Morimoto
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From the Back Cover
The revered Iron Chef shows how to make flavorful, exciting traditional Japanese dishes at home in this beautiful cookbook, 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 dishes are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that misconception. 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, showing home cooks how building a pantry of half a dozen easy-to-find ingredients allows them access to hundreds of delicious dishes, empowering them to adapt recipes and create their own dishes. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little-known but unbelievably delicious dishes like nitsuke (fish simmered with sake, soy sauce, and sugar), Mastering the Art of Japanese Home Cooking brings home cooks closer than ever before to the authentic experience of Japanese cuisine. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in ohitashi, and upgrading the classic rice seasoning furikake with shrimp shells and potato chips. Whatever the dish, 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.
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About the Author
Masaharu Morimoto was raised in Hiroshima and opened his first restaurant in Japan. After moving to the United States, he was executive chef at the highly acclaimed Nobu restaurant in New York City, then opened his namesake restaurant, Morimoto, in Philadelphia, which he later expanded to New York. Morimoto’s restaurants now include Wasabi by Morimoto in Mumbai and New Delhi and Morimoto Sushi Bar in Boca Raton, Florida, as well as others in Napa, Mexico City, Maui, and Waikiki. Morimoto appeared on the Japanese television show Iron Chef and the Food Network’s Iron Chef America. He is the author of Morimoto: The New Art of Japanese Cooking.
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Product details
Hardcover: 288 pages
Publisher: Ecco (November 8, 2016)
Language: English
ISBN-10: 0062344382
ISBN-13: 978-0062344380
Product Dimensions:
8 x 1 x 10 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
79 customer reviews
Amazon Best Sellers Rank:
#29,247 in Books (See Top 100 in Books)
This is a decent, but not amazing Japanese cookbook. As an avid fan of Japanese cooking, I own 10+ cookbooks and being a fan of Morimoto, this one was a little disappointing. While the recipes are OK, they tend towards the Americanized versions of the dishes with a flavor balance towards the very salty and very sweet flavors - consider reducing sugar and soy from written recipes and add more later if needed. Too many Japanese cookbooks teach Teriyaki sauce and Miso Soup, and I was hoping for Morimoto's to teach more more modern home dishes such as Yakiniku and Shabu Shabu sauces. Additionally, even though the recipes are geared towards home cooks, they still on average tend to require at least 5-10 ingredients and 1 hour or more. If you're looking for simple yet very delicious Japanese home cooking, I recommend starting with Japanese Home Cooking by Yoshihiro Murata, also found on Amazon. The recipes look deceptively simple but they are the best versions around! The reason I still give this cookbook 4 stars is that I've learned a few good tips and tricks from the book and there are some advanced recipes which I will try soon and update the review. My recommendation is to rent this from the library first before buying.
One of my favorite cookbooks is Jacques Pépin's Everyday Cooking. Chef Morimoto has produced a fine version for everyday Japanese fare.This is not a "mastery" of Japanese cooking. For that look to Japanese Cooking: A Simple Art. Morimoto has given us catsup fried rice, a dead simple dashi (look folks, simple rarely is), a lovely set of pickles, and a sublime savory custard.A delightful addition to any kitchen. Nobody interested in lovely and simple will go wrong with the Miso & clam soup.
Terrific book. I have been studying japanese home cooking for a few years (through Harumi Kurihama and Elizabeth's Andoh's books), so I was thrilled to see Morimoto come out with a home cooking book. It's really fun to see and hear him in a casual environment. All the recipes so far have been delicious. We have made the handroll sushi night into a regular dinner feature -- it's like the Japanese version of Taco Night!
Having visited friends in Japan on numerous occasions, I really appreciated this book as it contains recipes I have personally eaten at my friend's micro-apartments. For food with such complexity of flavors, I am surprised on how easy these dishes were to make. Okay, I have been immersed into Far Eastern cuisine since I was a child due to my father's work colleagues allowing me to be their kitchen grunt, but I had little exposure to Japanese daily fare. This has helped fill in the "gaps", and I have enjoyed many of the recipes within. As to a reviewer's comment about using commercially made curry, I cannot think of anyone whom I know in Japan that makes their own curry from scratch. Maybe Thailand, but then again, they usually used a commercially prepared product, too! (I'm partial to the Hand brand.)But that comment did remind me of a cute little incident in which my friend Masako had to show me a vendor whose job was selling already cooked white rice for those who don't have time to do it themselves. Well, that's like not making your own coffee and going to Starbucks and... uh... Well, maybe it's not that ridiculous...Get the book. Have fun. If you find something you don't like about a particular recipe, do what I do – make a substitution!
Excellent cook book. Goes over basics which is helpful even to seasoned cooks who aren't really familiar with Japanese cooking techniques. All the recipes I have prepared have come out very good. One suggestion would be to include a list of specialty foods used through out the book so that one could stock the pantry ahead of time. Also, the photographs are very beautiful and helpful and the comments from Grandmother are great. Domo Arigato,Margaret Godwyn
If you think of only suishi and tempura when Japaenese cuisine comes up, this wonderful book by an Iron Chef will open your eyes. Japanese cuisine offers such unexpected delights as beef and potato stew and stir fried carrot and parsnip recipes. Morimoto's book has beautiful photos and easy to follow recipes to create the tasty dishes he describes. If you're tired of the same old things to eat, get this book and start cooking. Most of the ingredients Morimoto mentions in his recipes are readily available and you'll start a delightful culinary journey.
I hope somehow this brief review can make it to Morimoto-san as this is the finest book on Washoku ever written for Americans. We are Japanese food lovers (especially home cooking) and yet have been just overwhelmed enough to never make it our daily go-to. We have gotten better with the help of Japanese friends throughout the years but this book clarifies, organizes and makes daily Washoku possible. In reading just the intro and chapter on dashi it is clear how this will change our home cooking and our lives forever- arigato goizaimashita Iron Chef
What a book... learned numerous things about Japanese cooking that I didn't knew from my own family. Lets just say, the one main take away from this book. Make and use real DASHI.
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