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Japanese Cooking


Momofuku

Momofuku Lowest new price: $15.20
Lowest used price: $14.89
List price: $40.00
Author: David Chang
Brand: David Chang

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

From Momofuku: Ginger Scallion Noodles and Ginger Scallion Sauce

Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.

Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles--lo mein, rice noodles, Shanghai thick noodles--and you’re in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.

At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it’s a bad idea or anything, just that we’ve got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)

The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku); Quick-Pickled Cucumbers (page 65 of Momofuku); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that’s because we’ve always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.-- David Chang

Ingredients

  • 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/4 cup grapeseed or other neutral oil
  • 1 1/2 teaspoons usukuchi (light soy sauce)
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste

(Makes about three cups)

Directions

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.


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Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint Lowest new price: $18.00
Lowest used price: $14.99
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Author: Ivan Orkin
Brand: Brand: Ten Speed Press

The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.

While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations.

Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

Featured Recipes from Ivan Ramen

Dashi Maki Tamago
Download the recipe for Dashi Maki Tamago
Omu Raisu
Download the recipe for Omu Raisu
Schmaltz-Fried Chicken Katsu
Download the recipe for Schmaltz-Fried Chicken Katsu

 

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  • Used Book in Good Condition

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Simply Ramen: A Complete Course in Preparing Ramen Meals at Home

Simply Ramen: A Complete Course in Preparing Ramen Meals at Home Lowest new price: $14.57
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Author: Amy Kimoto-Kahn
Brand: Kimoto Kahn Amy

Make delicious and healthy homemade ramen noodle recipes fast and easy!

Whether you are cooking for one or twelve, Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides.

Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood, vegetarian, and spicy soups--and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a quick, easy, and special midweek family meal.

Try your hand at:

-Cheese Ramen
-Chicken Meatball Ramen
-Chorizo Miso Ramen
-California Ramen with crabmeat, avocado, and cucumber
-Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts

With easy-to-follow step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.

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The Just Bento Cookbook: Everyday Lunches To Go

The Just Bento Cookbook: Everyday Lunches To Go Lowest new price: $9.86
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List price: $19.95
Author: Makiko Itoh
Brand: Makiko Itoh

Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.


Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.


In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.


In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.

Product Description
Bento fever has recently swept across the West, fueled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.

Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been especially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone-Loves-a-Pie Bento.

In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.

In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for bento aficionados.

From Just Bento: Deconstructed Salade Niçoise Bento

Salade Niçoise is a classic composed salad that originates from the sunny town of Nice in the south of France. It’s perfect for a summer bento lunch.

Makes 1 serving.

Ingredients

  • 1 medium potato
  • 2 Tbsp extra virgin olive oil
  • 6–8 quail eggs, or 1 chicken egg
  • 2 tsp red wine vinegar
  • 1 tsp Dijon-style mustard

Directions

Make ready three bento boxes: a large one to hold the lettuce and greens; a medium one for the potato, eggs, and tomatoes; and a small one for the tuna, olives, and dressing that fits inside the large one if possible. Wash, peel, and cut up the potato into ½ inch (1cm) cubes. Put the potato pieces in a small pan and add enough cold salted water to cover. Boil until tender, about 10 minutes. Drain well. Coat lightly with 1 teaspoon of the olive oil. Carefully pierce the rounded end of each quail egg with a thin needle before boiling; this will make them easier to peel. Quail eggs only need to be boiled for 4 minutes to achieve the hard-boiled state. Peel the eggs. Make a simple vinaigrette by combining the rest of the olive oil, the vinegar, mustard, salt, and pepper in the small bento box. Mix well.

To Assemble This Bento

Put the potato and eggs in the medium bento box. Decorate with the cherry tomatoes. Put the well-drained tuna, the capers, and the olives in the small bento box with the vinaigrette. Fill the largest bento box with the salad greens and lettuce. Nestle the small bento box in the greens, and put on the lid. You may want to pack everything together with an ice pack in hot weather. When ready to eat, simply put all the salad components into the large bento box: the potato and eggs first, and the tuna mixture on top. Mix well and enjoy!

Timeline

Prepare the potato, eggs, and tuna the night before and store in the refrigerator. Wash and dry the salad greens beforehand also. Pack the greens into the bento box in the morning for optimum freshness. If you eat a lot of salads, you could make vinaigrette in quantity and stock it in the refrigerator. I like to use a screw-top jar for this, and give it a good shake before using.

From Just Bento: Chicken and Three-Color Pepper Stir-fry Bento

This beginner bento is made with everyday ingredients that you may already have in your pantry. It can be assembled in twenty minutes or less without any advance preparation. It’s a good one to start your bento-making adventures with.

Makes 1 serving.

Contents

  • Chicken and Three-Color Pepper Stir-fry
  • Instant Cabbage and Cucumber Pickles
  • Blanched Broccoli
  • Basic White Rice
  • Cherry Tomatoes

Chicken and Three-Color Pepper Stir-fry

You can spice up this versatile and colorful stir-fry by adding some hot pepper sauce such as sriracha to taste. To ensure fast and even cooking, cut the peppers into small, regular cubes.
  • 1/2 Tbsp olive or other vegetable oil
  • 3 Tbsp roughly chopped green onion
  • 2 tsp peeled and finely chopped fresh ginger
  • 1/3 each medium-sized red, green, and yellow sweet peppers, de-seeded and cut into 1/2 inch (1 cm) chunks
  • salt, for sprinkling
  • 2 oz (60g) boneless, skinless chicken breast, cut into 1/2 inch (1 cm) chunks
  • black pepper, to taste
  • 1 Tbsp soy sauce
  • lettuce or shiso leaves used as dividers, optional

Heat the oil in a frying pan over medium heat. Add the green onion and ginger and stir-fry for 1–2 minutes until the oil is fragrant. Turn the heat up to the highest setting and add the peppers to the pan. Stir-fry with a spatula or long chopsticks. Sprinkle in some salt—this draws out moisture from the vegetables and cooks them a bit faster. Continue stir-frying for 4–5 minutes, until the peppers are cooked. Push the vegetables to the sides of the pan, and add the chicken to the exposed bottom. Leave for a couple of minutes, then turn over to cook the other side. Stir everything together, and add black pepper and soy sauce. Turn the stir-fry from the pan onto a cold plate so that it cools rapidly. When cooled, pack into the bento box, using the lettuce or shiso leaves as a divider. Ahead-of-time note: Cut up the vegetables and chicken the night before, so everything is ready to just cook. Be sure to keep the raw chicken stored separately from the vegetables for safety.

Instant Cabbage and Cucumber Pickles

Instant or overnight pickled vegetables are very popular in Japan. They are like dressing-less salads, and the salty, slightly sour crunch provides a nice contrast to other foods. They can be eaten immediately or kept stored in the refrigerator for 3–4 days.
  • 1 large green cabbage leaf
  • 2-inch-long (5 cm) English cucumber, sliced into thin rounds
  • 1/2 tsp sea salt
  • squeeze of lemon juice

Cut out the tough vein of the cabbage leaf, and slice the rest into strips. Sprinkle the cabbage and cucumber with the salt, and massage well with your hands until the vegetables go limp. Let rest for at least 5 minutes. Add a squeeze of lemon juice. Squeeze out any excess moisture before packing into a bento box. I like to put the pickles in a bento divider cup or cupcake liner to prevent the flavors from mingling with other flavors in the box.

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

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond Lowest new price: $13.95
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Author: Tadashi Ono
Brand: Ten Speed Press

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

Move over, sushi.

It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

Featured Recipes from Japanese Soul Cooking

Classic Tonkatsu
Download the recipe for Classic Tonkatsu
Japanese Style Tarter Sauce and Tomato Salada
Download the recipes for Japanese-Style Tartar Sauce and Tomato Salada
 
Vegetable Tempura
Download the recipe for Vegetable Tempura
Kitsune Udon
Download the recipe for Kitsune Udon

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Sushi: The Beginner's Guide

Sushi: The Beginner's Guide Lowest new price: $7.80
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Author: Aya Imatani
Brand: Imatani, Aya/ Cohen, Moshe (PHT)

Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master!

Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.

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Japanese Cooking: A Simple Art

Japanese Cooking: A Simple Art Lowest new price: $28.36
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Author: Shizuo Tsuji
Brand: Shizuo Tsuji

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.


Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.


The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

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Washoku: Recipes from the Japanese Home Kitchen

Washoku: Recipes from the Japanese Home Kitchen Lowest new price: $25.99
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Author: Elizabeth Andoh
Brand: Andoh, Elizabeth/ Beisch, Leigh (PHT)

In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.

With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.

You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle

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Effortless Bento: 300 Japanese Box Lunch Recipes

Effortless Bento: 300 Japanese Box Lunch Recipes Lowest new price: $12.81
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Brand: Ingramcontent

Bento books have been some of the more accessible and popular genres coming out of Japan over the last few years, and Effortless Bento is essentially the bento encyclopedia. Filled with hundreds of full-color photos and numerous recipes this is the essential box lunch book.

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  • Effortless Bento 300 Box Lunch Recipes

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Donabe: Classic and Modern Japanese Clay Pot Cooking

Donabe: Classic and Modern Japanese Clay Pot Cooking Lowest new price: $22.96
Lowest used price: $22.73
List price: $35.00
Author: Naoko Takei Moore
Brand: imusti

A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

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