Mastering the Art of Japanese Home Cooking

Mastering the Art of Japanese Home Cooking

Book - 2016 | First edition
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Japanese cuisine has an intimidating reputation-- and Morimoto is here to change that misconception. Discover the healthy, flavorful, surprisingly simple dishes favored by home cooks in Japan-- and learn to adapt them to create you own favorites. You'll learn the right ratios of ingredients in sauces, the proper order for adding seasonings, and tips for creating exquisite flavor and visual impact.
Publisher: Broadway, NY : Ecco, an imprint of HarperCollins Publishers, [2016]
Edition: First edition
ISBN: 9780062344380
Branch Call Number: 641.5952 MOR
Characteristics: vii, 275 pages : color illustrations ; 27 cm
Alternative Title: Japanese home cooking


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Dec 25, 2019

We own a few Japanese cookbooks. Asian flavors are some of our favorites to cook with. Unfortunately, we (perhaps wrongly) assume Japanese cuisine, in particular, is difficult to make. This newest book from Chef Masaharu Morimoto aims to dispel the myth that Japanese cooking need be fussy and complicated. To be sure, there is still an element of deep respect and care for the ingredients, techniques and flavors that permeate the recipes. However, none of the dishes are overly precious and Chef Morimoto is mindful not to fall too far down the rabbit-hole of complex preparations. This book is a great introduction to both traditional Japanese cuisine, as well as modern interpretations of other dishes. Here is what we made:
• Kara Age (Japanese-Style Fried Chicken with Scallion Sauce) - We are always game (see what we did there?) for fried chicken. It's probably our go-to dish of choice on a "cheat day" (ie: our day off from the gym). Although it's always fun to order it out (let someone else mess up their kitchen!), the truth is we make a pretty mean fried chicken at home. As a result, we like to try new methods and preparations when we find them in cookbooks. This one intrigued us for the use of cornstarch as the batter - no flour! The result was a lighter crust - both in taste and appearance. Because the recipe calls for smaller chicken pieces utilizing boneless thighs, the cooking process is much quicker than the typical bone-in variety. You are basically making fancy chicken tenders - which happen to be much tastier than any you could buy. The marinade of ginger, garlic and soy brings the Asian flavors - which are punctuated by the accompanying scallion sauce. We also made use of some refrigerator and pantry ingredients and whipped up a simple slaw utilizing red cabbage, carrot, green onion and some common Asian ingredients (rice wine vinegar, sesame oil, soy sauce). The bright, vibrant slaw was the perfect foil to the hot fried chicken. Delicious!

ArapahoeChelsea Mar 19, 2019

Some of the first food I remember eating is Japanese comfort food. And I've been cooking a lot of it recently!! Morimoto's recipes take me right down memory lane and are thorough, but user-friendly! Need a place to start? Try oyako don (chicken and egg rice bowl). It's full of protein, adaptable for versatile ingredients (read: aspirational veggies), and so easy! Did I make this last week and send a picture to my mom to brag? Absolutely.


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