Japanese Home Cooking: Simple Meals, Authentic Flavors

The Product Description for Sakai’s “Japanese Home Cooking“ ends with assuring us that her book “will appeal to home cooks of all levels”. I disagree. This is no friendly “get yummy Japanese food on the table before the kids melt down, before the dog barfs in the hallway, before parents desperately need that next bottle of wine. Sakai is and writes as “shokunin”—a Jiro Ono, a master of her craft and artistry. To my mind, the title is misleading—this is kaiseki of home, not home cooking. So I highly recommend Ivan Orkin’s “Japanese Recipes from a Chef, Father, Eater and Lifelong Outsider: The Gaijin Cookbook” and Tadashi Ono’s “Japanese Soul Cooking”. They’ll do you fine, fellow home cooks!

I received a preview digital copy of netgalley.. Had never heard of the author, nor of the book... Perused it on my iphone.. and immediately placed an order! I did read the complaint in a previous review about it not being simple.. and I don't disagree.. but I also don't agree.. Japanese cooking is all about simplicity that may be complex. There are some very simple recipes.. think soy sauce chicken thighs, or a dashi made simply by soaking kombu.. but if you are looking to create fast to put together short cut Japanese style dishes.. this book is not for you.. If your looking to really understand on a deeper level Japanese cuisine... then you hit the jackpot. I have never seen Japanese cookbooks that teach you how to make your own tofu, miso, buckwheat noodles, dried persimmons, or mochi . yes.. make your own miso and mochi . faint. (Keep in mind, the miso ferments for 4-6 months) Washoku has long since been my go to Japanese cookbook... and it still is! If youre new to Japanese cooking and ingredients.. it is an amazing resource with lots of pictures of pantry items. This book, though, dives deeper... see above.. make your own tofu! The art design/layout is great. If I were to nitpick.. I have caught two spelling errors already.. and hope that this editorial misses are not in any recipes/measurements. Looking forward to cooking from this book.. I haven't yet.. have just been reading it like a novel so far. I highly recommend this book!

I am a fortunate Angeleno who has had the wonderful opportunity to attend two of Sonoko Sakai’s cooking classes at her home. She is a master chef who is truly passionate about making traditional Japanese cuisine accessible to the home cook. I love the introduction to this book and was very touched by her description of her journey to teaching cooking with a focus on the craft of artisanal cooking. The book is much more than an assortment of recipes, it is a complete education in the culture of traditional Japanese cooking. The subtitle “simple meals, authentic flavors,” refers to the home-style way of preparing food. This does not mean that the preparation of the recipes are necessarily easy and fast. But the ingredients are clean and authentic, and the recipes are clear and instructive with gorgeous pictures. The resulting dishes are so incredibly delicious. My favorites dishes so far are the water kimchi which is super beautiful and refreshing and the amazuzuke (quick vinegar pickles) which also make beautiful gifts. Speaking of gifts, I am planning to buy copies of this book for holiday gifts for friends and family.

Sonoko Sakai's book is the ultimate anthology for Japanese home cooking. Ms. Sakai is a wonderful storyteller. She writes about the traditions and principles behind Japanese ingredients and recipes, and adds historical contexts where applicable. If you're like me and a bit anxious about food safety, you'll also appreciate that she gives you tips on how to store leftovers and how long the ingredients will keep! There are so many delicious recipes in here. You guys- I made soba noodles from scratch and it was actually really easy! The soba in homemade bonito and kombu dashi- so good! The noodles were sooooo much tastier than store-bought! Ms. Sakai shows you how to make your own shichimi togarashi, la-yu, Japanese curry bricks, and natto (for those feeling adventurous). I finally learned the proper way to cut kabocha... been doing that all wrong. I can't wait to try the mapo tofu with handmade tofu! My family is also so excited to try Ms. Sakai's ozoni recipe for New Year! Mmm and okonomiyaki and crab cream croquettes! It's going to be a delicious new year. There's something for everyone in here. Enjoy!

Sonoko Sakai is one of the reigning authorities on Japanese cooking in the US. Born in the US and raised in Japan, she is the perfect evangelist for what I consider to be the most sophisticated and complex cuisine in the world. Her many fans in the LA region and elsewhere have been anticipating the arrival of this book for a long time and it certainly doesn't disappoint. For my money, it is currently THE go-to book for those wanting to cook authentic Japanese cuisine. They say that 90% of Japanese restaurants in the US serve sushi while 90% of restaurants in Japan don't serve sushi. This book is for Americans (and others) who want to learn about the riches of Japanese cuisine that they don't get in Japanese restaurants here. Highly recommended.

Japanese Home Cooking is a beautiful cookbook, perfect for your foodie friends and family. It is filled with beautiful photography, lovely recipes and fascinating stories from Sakai's childhood. Home Cooking has numerous healthy recipes that range from quick-get -it-on-the-table dishes to more challenging and interesting culinary experiences. In particular, Sakai's compelling journey as a young Japanese-American woman is an inspiring read. She is a true "world citizen". Born in NYC, growing up in Japan, Mexico and the US, her perspective on food, family and cultural traditions is engrossing. Please savor this cookbook and take a deep dive into the delightful realm of Japanese cooking. Your foodie friends and family will be delighted!

I cannot recall the last time that a cookbook captured my interest as intensely as this one. Ms. Sakai is the consummate teacher and her passion for her craft comes out in so many aspects of this book - they organization, the care in which even simply staples are introduced and explained, the care with which the recipes are written, her regular comments about her own learning and that of her students, the humor and humility that punctuates every page. It all leaves me with a sense that I'm learning from someone who is not only a master but sincerely wants her readers become masters themselves. I have only cooked a handful of recipes from the book to date but all have been outstanding, with the kind of grace and elegance that can only come from using a few simple ingredients of impeccable provenance to create something that is far more than the sum of its parts. The book is also beautifully produced and printed on heavy paper. I really want to give this book 5 stars but there is, in my opinion, one serious flaw, a very poorly designed index. There have been three occasions already in which I could not readily find a recipe and, in one case, where the recipe is completely missing from the index! For example, she has a recipe for Japanese Curry Brick but it is not indexed under curry, brick or roux. To find it you must remember that, even though shown as a stand-alone recipe on p. 153, complete with a two-paragraph introduction, it is listed as part of her Japanese Curry Chicken recipe. Similarly for Tonkatsu sauce, which can only be found by searching for 'pork', even though other sauces can be found by name in the index. The most frustrating example, though, has been for Okonomiyaki (p. 261) which cannot be found by name, as a 'pancake', or under 'cabbage'. In fact, I can't find a reference to it anywhere in the index at all. So, I encourage anyone with a love of cooking to add this book to their collection and, as you peruse it, be sure to flag any recipes of interest lest you waste an inordinate amount of time trying to find them again.

What a wonderful compilation of home style Japanese cooking. I loved the lovely photographs showcasing the delicious food. I have taken classes with Sonoko and have learned so much about cooking authentic Japanese food. My grandmother and mother never made dashi from scratch or cooked authentic Japanese food so I'm looking forward to using the recipes from the book.

I can't say enough good things about this cookbook! For context, I am a pretty intense home cook, and after four trips to Japan have become obsessed with learning everything I can about Japanese cooking. I have just about every Japanese cookbook available, and have read them all. I had seen Sonoko Saiki speak at the 2018 Grain School in Colorado Springs about soba and buckwheat, so waited with giddy anticipation for her cookbook to come out this past fall. I was not disappointed! There are several things that make her book so special and unique. First, she has lived in both Japan and the U.S, so has the perfect background for explaining processes and ingredients in a way that makes them accessible to a U.S. home chef. Second, starts the book with a long narrative about ingredients, how to find them, and how to create your own simple, essential pantry items. Third, she sprinkles wonderful personal stories throughout the book about her relationships with specialty vendors both here and in Japan. Fourth, she tells you where to get hard to find ingredients. And I could go on and on, but you get the idea. If you are into Japanese cooking, you need this book! I'll also say that I had the fantastic opportunity to take a soba making class from Sonoko after I read the book. It was such an amazing experience to get to work with her in person and I highly recommend taking one of her classes if you can! She teaches both out of her LA home, and she also travels to events and workshops around the country.

Just received it but we've looked through most of the book and picked a few recipes to make ASAP. I generally appreciate how succinct and relatable the language in the book is. Sakai does a good job of giving context and talking about personal experience/history without getting too wordy. The recipes are straight forward but not in a choppy shorthand kind of way. While I am familiar with the most of recipes in the book, I'm happy to have a simple reference for the essential Japanese foods that is so approachable. I also reference the book "Japanese Cooking a Simple Art" for in depth info on techniques. All that said, I dont understand the other reviews saying that the recipes aren't "easy enough."...maybe those folks aren't familiar with Japanese cooking. If you want plug and play food, try something else. Japanese cooking often requires cooking from scratch more often than many Westerners are used to. Ingredients and flavors in Japanese cooking are so specific that Americanized versions aren't going to work...and substituting specialized ingredients isn't really an option...IE if finding Kombu and Bonito is too much work you aren't going to find any substitutes that work. BUT, if you like to cook and are interested in some basic pickling, dashi stock, making your own tofu, making Ramen noodles in addition to complete entrees that tie everything together...just getting a little outside your comfort zone and working from scratch then buy this book. There really is nothing too crazy. Sure, we aren't all going to make sashimi at home, but there's something in here for all skill levels.

The Product Description for Sakai’s “Japanese Home Cooking“ ends with assuring us that her book “will appeal to home cooks of all levels”. I disagree. This is no friendly “get yummy Japanese food on the table before the kids melt down, before the dog barfs in the hallway, before parents desperately need that next bottle of wine. Sakai is and writes as “shokunin”—a Jiro Ono, a master of her craft and artistry. To my mind, the title is misleading—this is kaiseki of home, not home cooking. So I highly recommend Ivan Orkin’s “Japanese Recipes from a Chef, Father, Eater and Lifelong Outsider: The Gaijin Cookbook” and Tadashi Ono’s “Japanese Soul Cooking”. They’ll do you fine, fellow home cooks!

I received a preview digital copy of netgalley.. Had never heard of the author, nor of the book... Perused it on my iphone.. and immediately placed an order! I did read the complaint in a previous review about it not being simple.. and I don't disagree.. but I also don't agree.. Japanese cooking is all about simplicity that may be complex. There are some very simple recipes.. think soy sauce chicken thighs, or a dashi made simply by soaking kombu.. but if you are looking to create fast to put together short cut Japanese style dishes.. this book is not for you.. If your looking to really understand on a deeper level Japanese cuisine... then you hit the jackpot. I have never seen Japanese cookbooks that teach you how to make your own tofu, miso, buckwheat noodles, dried persimmons, or mochi . yes.. make your own miso and mochi . faint. (Keep in mind, the miso ferments for 4-6 months) Washoku has long since been my go to Japanese cookbook... and it still is! If youre new to Japanese cooking and ingredients.. it is an amazing resource with lots of pictures of pantry items. This book, though, dives deeper... see above.. make your own tofu! The art design/layout is great. If I were to nitpick.. I have caught two spelling errors already.. and hope that this editorial misses are not in any recipes/measurements. Looking forward to cooking from this book.. I haven't yet.. have just been reading it like a novel so far. I highly recommend this book!

I am a fortunate Angeleno who has had the wonderful opportunity to attend two of Sonoko Sakai’s cooking classes at her home. She is a master chef who is truly passionate about making traditional Japanese cuisine accessible to the home cook. I love the introduction to this book and was very touched by her description of her journey to teaching cooking with a focus on the craft of artisanal cooking. The book is much more than an assortment of recipes, it is a complete education in the culture of traditional Japanese cooking. The subtitle “simple meals, authentic flavors,” refers to the home-style way of preparing food. This does not mean that the preparation of the recipes are necessarily easy and fast. But the ingredients are clean and authentic, and the recipes are clear and instructive with gorgeous pictures. The resulting dishes are so incredibly delicious. My favorites dishes so far are the water kimchi which is super beautiful and refreshing and the amazuzuke (quick vinegar pickles) which also make beautiful gifts. Speaking of gifts, I am planning to buy copies of this book for holiday gifts for friends and family.

Sonoko Sakai's book is the ultimate anthology for Japanese home cooking. Ms. Sakai is a wonderful storyteller. She writes about the traditions and principles behind Japanese ingredients and recipes, and adds historical contexts where applicable. If you're like me and a bit anxious about food safety, you'll also appreciate that she gives you tips on how to store leftovers and how long the ingredients will keep! There are so many delicious recipes in here. You guys- I made soba noodles from scratch and it was actually really easy! The soba in homemade bonito and kombu dashi- so good! The noodles were sooooo much tastier than store-bought! Ms. Sakai shows you how to make your own shichimi togarashi, la-yu, Japanese curry bricks, and natto (for those feeling adventurous). I finally learned the proper way to cut kabocha... been doing that all wrong. I can't wait to try the mapo tofu with handmade tofu! My family is also so excited to try Ms. Sakai's ozoni recipe for New Year! Mmm and okonomiyaki and crab cream croquettes! It's going to be a delicious new year. There's something for everyone in here. Enjoy!

Sonoko Sakai is one of the reigning authorities on Japanese cooking in the US. Born in the US and raised in Japan, she is the perfect evangelist for what I consider to be the most sophisticated and complex cuisine in the world. Her many fans in the LA region and elsewhere have been anticipating the arrival of this book for a long time and it certainly doesn't disappoint. For my money, it is currently THE go-to book for those wanting to cook authentic Japanese cuisine. They say that 90% of Japanese restaurants in the US serve sushi while 90% of restaurants in Japan don't serve sushi. This book is for Americans (and others) who want to learn about the riches of Japanese cuisine that they don't get in Japanese restaurants here. Highly recommended.

Japanese Home Cooking is a beautiful cookbook, perfect for your foodie friends and family. It is filled with beautiful photography, lovely recipes and fascinating stories from Sakai's childhood. Home Cooking has numerous healthy recipes that range from quick-get -it-on-the-table dishes to more challenging and interesting culinary experiences. In particular, Sakai's compelling journey as a young Japanese-American woman is an inspiring read. She is a true "world citizen". Born in NYC, growing up in Japan, Mexico and the US, her perspective on food, family and cultural traditions is engrossing. Please savor this cookbook and take a deep dive into the delightful realm of Japanese cooking. Your foodie friends and family will be delighted!

I cannot recall the last time that a cookbook captured my interest as intensely as this one. Ms. Sakai is the consummate teacher and her passion for her craft comes out in so many aspects of this book - they organization, the care in which even simply staples are introduced and explained, the care with which the recipes are written, her regular comments about her own learning and that of her students, the humor and humility that punctuates every page. It all leaves me with a sense that I'm learning from someone who is not only a master but sincerely wants her readers become masters themselves. I have only cooked a handful of recipes from the book to date but all have been outstanding, with the kind of grace and elegance that can only come from using a few simple ingredients of impeccable provenance to create something that is far more than the sum of its parts. The book is also beautifully produced and printed on heavy paper. I really want to give this book 5 stars but there is, in my opinion, one serious flaw, a very poorly designed index. There have been three occasions already in which I could not readily find a recipe and, in one case, where the recipe is completely missing from the index! For example, she has a recipe for Japanese Curry Brick but it is not indexed under curry, brick or roux. To find it you must remember that, even though shown as a stand-alone recipe on p. 153, complete with a two-paragraph introduction, it is listed as part of her Japanese Curry Chicken recipe. Similarly for Tonkatsu sauce, which can only be found by searching for 'pork', even though other sauces can be found by name in the index. The most frustrating example, though, has been for Okonomiyaki (p. 261) which cannot be found by name, as a 'pancake', or under 'cabbage'. In fact, I can't find a reference to it anywhere in the index at all. So, I encourage anyone with a love of cooking to add this book to their collection and, as you peruse it, be sure to flag any recipes of interest lest you waste an inordinate amount of time trying to find them again.

What a wonderful compilation of home style Japanese cooking. I loved the lovely photographs showcasing the delicious food. I have taken classes with Sonoko and have learned so much about cooking authentic Japanese food. My grandmother and mother never made dashi from scratch or cooked authentic Japanese food so I'm looking forward to using the recipes from the book.

I can't say enough good things about this cookbook! For context, I am a pretty intense home cook, and after four trips to Japan have become obsessed with learning everything I can about Japanese cooking. I have just about every Japanese cookbook available, and have read them all. I had seen Sonoko Saiki speak at the 2018 Grain School in Colorado Springs about soba and buckwheat, so waited with giddy anticipation for her cookbook to come out this past fall. I was not disappointed! There are several things that make her book so special and unique. First, she has lived in both Japan and the U.S, so has the perfect background for explaining processes and ingredients in a way that makes them accessible to a U.S. home chef. Second, starts the book with a long narrative about ingredients, how to find them, and how to create your own simple, essential pantry items. Third, she sprinkles wonderful personal stories throughout the book about her relationships with specialty vendors both here and in Japan. Fourth, she tells you where to get hard to find ingredients. And I could go on and on, but you get the idea. If you are into Japanese cooking, you need this book! I'll also say that I had the fantastic opportunity to take a soba making class from Sonoko after I read the book. It was such an amazing experience to get to work with her in person and I highly recommend taking one of her classes if you can! She teaches both out of her LA home, and she also travels to events and workshops around the country.

Just received it but we've looked through most of the book and picked a few recipes to make ASAP. I generally appreciate how succinct and relatable the language in the book is. Sakai does a good job of giving context and talking about personal experience/history without getting too wordy. The recipes are straight forward but not in a choppy shorthand kind of way. While I am familiar with the most of recipes in the book, I'm happy to have a simple reference for the essential Japanese foods that is so approachable. I also reference the book "Japanese Cooking a Simple Art" for in depth info on techniques. All that said, I dont understand the other reviews saying that the recipes aren't "easy enough."...maybe those folks aren't familiar with Japanese cooking. If you want plug and play food, try something else. Japanese cooking often requires cooking from scratch more often than many Westerners are used to. Ingredients and flavors in Japanese cooking are so specific that Americanized versions aren't going to work...and substituting specialized ingredients isn't really an option...IE if finding Kombu and Bonito is too much work you aren't going to find any substitutes that work. BUT, if you like to cook and are interested in some basic pickling, dashi stock, making your own tofu, making Ramen noodles in addition to complete entrees that tie everything together...just getting a little outside your comfort zone and working from scratch then buy this book. There really is nothing too crazy. Sure, we aren't all going to make sashimi at home, but there's something in here for all skill levels.

It's funny how many of my Japanese-American friends and family have quickly adopted this as their bible for family-type recipes. Dishes can be as simple or elegant as you want to make it. Contributors Niki and Carole from the famed Michelin-starred n/naka to the basics for so many Japanese dishes make this a complete work. The photography is excellent, the stories are from the heart, and the layout just makes sense. I now check this prior to the random Internet recipes, which is different than what I do for most non-Japanese recipes. Buy this book!

So, I bought this as a gift for my wife who loves to cook - especially Japanese food. We do have the ability thanks to Amazon to get key ingredients we cannot source locally - and she has loved it. The recipes have been amazing and she has happily cooked over half the recipes - and thinks its the greatest cookbook ever. She especially enjoyed the narrative included in the cookbook regarding the authors life. I cannot recommend this cookbook highly enough for people who love to cook. I don't think it's a good fit for people who hate cooking or don't have time to really cook, and just want interesting and tasty 10 min meals they can get on the table.

Japanese cookbooks can usually be quite complex or a bit too easy. This one falls right in-between. You're not going to find simple recipes that you could have just found online, Nor will you find super intimidating recipes that you would never try to make. It strikes a really beautiful balance. There is an explanation of Japanese ingredients, typical in most cookbooks that require ingredients that cannot always be found at a local supermarket. Please note, it's also not hard to track down these items. A couple clicks and they'll be sent to you. Japanese home cooking specifically requires technical skills, which Sakai does a great job at walking you through. My personal favorite part of the book is the Japanese home cooking that has been influenced by Chinese home cooking, which is actually a pocket within Japanese cuisine. Her takes on family favorites were interesting and made a difference in how I wanted to continue to cook a dish. My only compliant is that some of the portions of what you're making can be huge, and can be quite difficult if you're someone who lives alone. But maybe this will give an excuse to host a great dinner party. Overall, if you've taken an interest in Japanese home cooking, this is the book for you. I've purchased a ton of Japanese cookbooks and this might be my favorite one.

I love Japanese food. That's why, when I found a rave review on New York Times, I bought this book. I am by no means an amateur in cooking, but the book was so confusing and filled with so many Japanese terms and products that I had to constantly go to the index (at least the book had one!) and flip back and forth to find out what ingredients were called for. There is no glossary, which the book seriously needs. OR, as in the case of other cookbooks I own, a parenthetical next to the Japanese word of name would be very handy. Alas., none. I don't know if the recipes are good or not - I will never cook from this book. If I could return it I would.

Fantastic book on Japanese home cooking!! The book is interspersed with beautiful photographs and charming anecdotes. Sonoko Sakai's recipes are clear and easy to follow - perfect for the home cook wanting to make a Japanese meal. This book is a must for anyone who loves Japanese food and who likes to cook. Kudos to Sonoko Sakai for an outstanding job on this book!!

The author puts her own spin on traditional Japanese dishes and I love it. For those new to Japanese cuisine, she gives in-depth explanation and definitions of key ingredients used in Japanese cooking, as well as recipes for items even my Japanese mother didn't take the time to make because it was more convenient/cheaper to buy, like: tofu and natto. I also enjoyed the look into the author's life and her own family traditions.

Sonoko Sakai is a SoCal treasure and her new book is wonderful. We've tried several recipes and enjoyed every one.

This book arrived on time in perfect condition. It has a wealth of knowledge about Japanese cooking, life, and culture. It is a marvelous read! It makes me homesick; I lived in Japan from 1960 to mid-1963 .... :-)>

I ate this book up! I love Japanese home cooking and all that comes with it. This is a great in depth book and I am so glad to have read it.

My MIL is half-Japanese and had thoroughly enjoyed reading through this cookbook to learn more about Japanese cuisine and food culture.

Great cookbook. I've made a number of the dishes, they turned out wonderful. I've bought many copies as gifts.

for a gift

My son loved this as a gift!!

This has become my one of my favorite Japanese cookbooks. Straight forward, simple, traditional, authentic and beautifully illustrated. The dashi section has been particularly helpful and inspired me to seek out some of the best ingredients and tools from Japan.

An asset to any culinary library. Inspirational, educational.

I purchased this book for my daughter and she loves it

Wonderful amd easy to cook recipes. Inspiring photos.

The detailed instructions are great. Such a well written cookbook.

This was a gift and the receiver was very happy. Delivery was prompt.

Bought it for a girlfriend for Christmas. Was impressed.

We like the history and overall presentation.

Loved her story of driving through California teaching work shops.

Awesome cookbook with so much content

Very good book

Delicious and easy to follow!

Love it

Japanese Home Cooking is an extremely thorough and detail oriented book that reads more like an encyclopedia than a recipe book. The key word here is traditional in that the traditions, origins of the meals, background of the ingredients, and the author's own family history are a large chunk of the book. Each recipe is a huge chunk of small text - you'll have everything explained to ensure you understand not only what you are cooking but that item's history and cultural significance. Of note, this is for the fearless cook who wants to spend time and effort to make a superb meal. I think 'easy' on the cover is a bit of a misnomer - each recipe has a LOT of very specific ingredients, some easier to get than others, and the directions are in paragraph form and fairly thick. But there are many photographs so you'll always have an idea of what you are making. As an example, Soba Salad with Kabocha Squash and Toasted Pepitas has 20 ingredients (many of which you had to prepare from other recipes in the book with many steps) and the steps/intro are 9 chunky paragraphs long. Recipes only have serving size and not dietary restriction information or carb/sugar/etc. breakdowns. But you'll also find callout pages - a good example is for the recipe above which has a one-page callout on how to clean and cut a squash for cooking with 9 step-by-step images. The back of a book has a list of places to buy specific Japanese cooking items - from cutlery to ingredients - in the USA. In all, a very thorough, loving, and exhaustive study of Japanese cooking. If you want to take your Japanese meals seriously and have the time to really get to know what you are cooking and why, this is the book for you. It's more than a cookbook - it's a philosophy, cultural, and historical lesson in Japanese home food. Reviewed from an advance reader copy provided by the publisher.

I was intrigued by the description of this cookbook-how-to by a tease from Netgalley (the book would not download) and gifted it to myself for my birthday last week. My children and I have learned a few tricks from Malay and Chinese family members, a little Korean, but this book provided a whole new background of hints and tips to simplify and authenticate the Japanese, Guamanian and Malay dishes we love. Thank you Chihiro Masui for sharing your knowledge with us.

If simplicity is the guiding light of Japanese home cooking, it is also the guide for this lovely book. Ms Sakai shows us that a clear cooking philosophy is reflected in clearly realized food. Japanese home cooking has been the subject of other books written by famous chefs including Masaharu Morimoto and Harumi Kurihara. I am in no way qualified to compare these books – I did not grow up in a Japanese household. I can say, however, that Ms Sakai's book is satisfying to read and to see and if you are keen to attempt this cuisine, this book can guide you. I received a review copy of " Japanese Home Cooking: Simple Meals, Authentic Flavors" by Sonoko Sakai from publisher Roost Books through NetGalley.com. Update: After looking at the other reviews posted this week I must hasten to point out that simplicity of vision and simple to execute are not the same.

Japanese Home Cooking: Simple Meals, Authentic Flavors is a fantastic book if you’re looking to make authentic Japanese food with simple ingredients and flavors. This book may seem daunting at first, but as a seasoned home cook, I found many of the recipes to be simple to make and no more difficult than any other cookbook that relies on fresh ingredients instead of packaged “ready to go” sauces, flour mixes, and so forth. Some of the ingredient list may be difficult to find if you don’t have a good Asian/Japanese market nearby - I live in California so I have access to many of the ingredients such as burdock root, red and white miso, abura-age (bean curd pockets), usukuchi shoya (light soy sauce) and konnyaku (yam cakes), but even I had a few issues trying to find some items such as fresh yuzu, koya tofu (freeze dried tofu), white rice Koji, and fresh ume plums. With that in mind, many ingredients can be substituted out or omitted, but you won’t get the exact flavor. The book is laid out very clearly and I love how Sakai covers many topics regarding Japanese cooking. The beginning of the book gives a little history about Sakai’s childhood and introduction to Japanese cooking, gives the principles behind Japanese cooking (such as flavors, senses, colors, elements of the meal, how to compose a meal), then goes into the equipment and tableware most often used. The next part of the book covers the essentials of a Japanese pantry such as dashi, difference between seaweeds, pickled and fermented items, seasonings, grains, and herbs and aromatics. In this section, there are recipes for the dashis uses, how to cook the various grains, recipes for mochi, the various condiments used, and an absolute wealth of information regarding the ingredients. You can use premade dashis and noodles in your recipes, but I found the recipes to be very tasty and just added to the overall experience. It’s similar to making Italian pasta - you can make a recipe using store bought pasta, but homemade pasta tastes all the more satisfying. Once you get past the everyday recipes, the remainder of the book covers a variety of recipes including recipes on sweets, breakfast foods (including Japanese American Breakfasts as well as laid back traditional Japanese breakfasts), grains, meats, dumplings, and beverages. There is a page of online resources at the end of the book in case you can’t find specific ingredients, and the index at the end is easy to use to find specific recipes and recipes by ingredient. Each recipe is well laid it with clear instructions and photo instructions where needed, and the recipes I’ve tried are spot on when it comes to flavor. Overall, I found this book to be highly informative, beautifully photographed, and just chock full of great recipes. If you’re interested in Japanese cooking, this is a great book to consider.

If Japanese cooking has always seemed daunting, let cooking teacher Sonoko Sakai be your guide. Sakai has taught small classes in making soba or miso or tofu--even Japanese curry--all over the world. From her Los Angeles home, she let's everyone in on how to cook beautiful, authentic Japanese meals in this country. Her guide to the Japanese pantry is fantastically useful if you've ever been confused by a Japanese grocery. The recipes are reliable--and delicious. The book is also a great read. You'll learn so much about Japanese cuisine and along the way meet some of the food artisans that Sakai has come to know in Japan and in California--rice grower Robin Koda, sushi master Niki Nakayama of n/naka in Los Angeles, and more. Learn how to cut fish, to use seaweed, to make noodles. I've already got slips of paper inserted all over the book to remind me to try this or that recipe. A treasure to add to your cookbook library and have to give as a gift.

Enlightenment. That is what Sonoko Sakai’s wonderful book on Japanese cooking provides. I’ve lived in the American Southwest now for a decade and a half. I’ve adapted, even embraced the native cuisine. Everything tastes better with chili in it! The more garlic, the better, when making guacamole. Still, though, buried deep in the recesses of my brain, from two trips to Japan, three decades ago, is the taste of the more subtle and distinctive cuisine of Japan. Thus, when the Vine Program offered me this Sakai’s book, I immediately said Yes. Time and time again I start the meal in Japan with an order of miso soup. Quietly full of flavor. I immediately looked up miso in the index of this book, found a relatively workable recipe, and an enticing full page color photograph of various bowls of miso. When I said “relatively,” it was because the recipe called for 3.5 cups of “Dashi.” Fortunately there was a reference to a 10 page section earlier in the book which defines what Dashi is: an incredibly versatile broth. Consider the following quote: “Dashi gives aroma and flavor to the dishes it is intended to enhance without overwhelming them and is considered a showcase for a pleasant favor called umami, which is now recognized as the fifth taste, along with the four more familiar tastes: sweet, sour, salty, and bitter. Umami was discovered by Kikunae Ikeda, a Japanese college professor who, in the early 1900s, scientifically linked the amino acid glutamate to the distinctive flavor of dashi made from kombu seaweed.” Thus, Sakai’s work is far more than just a collection of recipes. Ah, enlightenment, even in old age. I simply like the heft to this book. A solid, well-designed, well-laid out book, with numerous photographs, all of which seemed to be meticulously composed, with just the right lighting. There is a good introductory section, followed by chapters on the principles of Japanese cooking and another chapter on the kitchen equipment that will be needed. I’m leery reading recipes which call for ingredients that not only have I never heard of before, but probably cannot pronounce correctly. Fortunately we have an extensive international market in Albuquerque that carries so many of these “weird” ingredients not available at the local chain supermarket. A subsequent chapter is entitled “Harvesting Seaweed with Barbara Stephens and John Lewallen.” It commences with: “I know very few Americans who eat seaweed, let alone love it as the Japanese do. Most Japanese eat seaweed every day.” One of the distinctive differences between the cultures and the cuisines. No question, Japanese cuisine and habits of life are probably the heathiest in the world, hence the longevity of the Japanese. I will not put this book on the bookshelf, but rather leave it lying around on the counter, as a goad to produce at least one of the recipes a week. Hopefully it will accumulate a few stains from my laboring hands. Who knows, it might even help re-calibrate the “old age” measure to “late middle-age.” 5-stars, plus, for now, for a wonderful, enlightening, goading book, which I might grant my highest measure of 6-stars after I prepare meals from 10 of the recipes. Stay tuned.

This isn't one of those books that you slide in the kitchen drawer and keep there until you need it. This is a full-on work of art that should be kept in your library (or, if you are like us, kitchen library). Not only is this durable and will last a lifetime, but its contents are invaluable. This does a great job of first preparing the reader. The author provides a list of kitchen equipment and tableware that the reader will need. Moreover, every ingredient is described and defined. This helps readers who are eager but unacquainted with different seaweeds, seasoning, and condiments (for instance). What is also remarkable is the focus on harvesting and production. There is a true attempt to connect this food to the earth as well as to tradition. It is entirely compelling and successful. This is super rich in photos (and this is incredibly helpful to the new-to-Japanese-cooking reader). And the instructions couldn't be easier to follow. Many of these recipes/dishes can be made vegetarian. And, there are plenty that already are vegetarian. This book is stunningly comprehensive. It is like an entire Japanese cooking course but at a mere fraction of the price. This is an absolutely phenomenal choice for those wanting to better understand Japanese cuisine. Very, very highly recommended!

This wonderful book is an all encompassing reference for cooking delicious Japanese foods at home. Though at first glance the recipes or ingredient lists can seem lengthy, when read carefully you realize many of them incorporate the basic recipes of pantry and foundational building blocks like dashi which can be made ahead and kept on hand. The book breaks every thing down step by step and is beautifully photographed, giving readers an in depth look at not only the making of the dishes but also the ingredients in them. I have already cooked some recipes out of the book and everything has been absolutely delicious. Some favorites are the grilled ginger chicken with shoyu tare (pg 139), kazusuke (miso-sake lees marinade) mahi-mahi (pg 213), mapo tofu (pg 228), spicy duck soba noodles in hot broth (pg 251), and the butter mochi with adzuki beans and walnuts (pg 273). I would highly recommend this book to home cooks who are looking to expand their Japanese cooking repertoire and to all food lovers in general.

I was just spinning my brain thinking over my lack of inspiration lately. I've recently visited a functional medicine specialist and am embarking on an elimination diet, or recommitting myself to health, nutrition and avoiding certain things. After a time, when you've achieved stability, you add back in, one thing at a time. The nice thing about Japanese cooking is that you can avoid gluten, sugars, corn, and host of other culprits while still enjoying wonderful color, flavor and variety. This book comes on a particular day, where it added light to the gloom. I've taken a few photos of the book, as it's a work of art. Three of my favorite, healthy things. Natto, Sashimi and tempura. I'm inspired to visit the markets and pick up a few things, wade in the shallow end for a while until I am able to start adding things back in, with color and vibrancy. It'll be far more fun to move forward adding new tasty treats to what may have been the same old kale smoothies for a month. I love ferments, rice and pressure cookers. This book is a treat, complete with preferences for resources for the best ingredients. I recommend this book highly.

I met Sonoko Sakai while taking one of her wonderful classes and could not wait to read her book. I finally got my copy. Sonoko greets us in her kitchen with her legendary generosity and a lot to teach. She knows so much about tradition and is passionate about the land. I felt let in a world of great heritage but also deep friendships and reverence for farmers and harvesters. Who would not want food infused with so much care, knowledge and passion? The photographs are splendid and her writing makes me feel like I can cook anything. I am not a very technical cook but I love when stories get passed on through meals and this book is wonderful in that way. No need to master Japanese to cook thoughtfully. This book is really inviting anyone to partake.

Sakai's Japanese Home Cooking book is more than just a recipe book. Inside is full of interesting bits to read about Sakai and others she knows. A lot of care was put into outlining how to make the recipes, just like the recipes themselves will take. Japanese food is a labor of love - if you didn't know that before buying, be aware that even though these are simple recipes, they still take a substantial amount of prep work and effort. Your effort will be rewarded though! Whether you grew up eating this way, or found Japanese food later in life, you are sure find something you love in here. The book is loaded with richly colored pictures and is a hardbound book. Nothing in the book is half done. The elegance of Sakai's book speaks true of her Japanese heritage. Simply beautiful.

For how much information Sakai shares, this book is easy to digest and cook along with. The photography, illustrations and quality makes a beautiful coffee table book, but do not be surprised when you start earmarking and trying recipes. Author does a beautiful job describing ingredients and writing/sharing purveyors. Full of California beauty with flowing, poetic and very personal stories. However, upon close look, it is a very disciplined cookbook. It's a perfect marriage of eye candy, great storytelling, and in-depth information on ingredients and techniques.

I feel the simple in the title is misleading. It might lead people to believe the recipes are simple, or easy, they are not. Don't get me wrong, this is a really good cookbook but it's a very intricate book. Usually I don't worry about sourcing ingredients, but there are some here, like shiso leaves, that could be difficult to find. There are a lot of reference recipes. So a recipe might call for a paste or sauce from another recipe. just be sure to read through the recipe several times to make sure you have all the ingredients and other sauces or mixes needed. This is a lovely book, very well written, the ingredients are describes. There are pictures. The recipes have an introductory paragraph, serving size, ingredient list, ad then the directions. the directions are easy to follow.

I was surprised when I started flipping through my copy of Sonoko Sakai's "Japanese Home Cooking" to find such an in depth and comprehensive work on Japanese home meals - going beyond just recipes! Sonoko Sakai weaves in a deep understanding of Japanese home life and some of the philosophies and principles behind Japanese cuisine and how home-centric cooking and mealtime differs from the lauded styles of Japanese haute cuisine (think omakase, etc) that many of us are familiar with. There are also wonderful, personal stories about connections to Japan and the Japanese diaspora in California and how that informs her cooking and style. I found that to be quite a pleasant addition to the overall book. And the recipes are fantastic!! All the basics are covered and with great attention to detail to get these dishes and ingredients just right. I highly recommend this to anyone looking for a different take on Japanese cuisine and great examples of dishes you can make at home and make your own!

This is more than a cookbook; it's a cultural experience! The recipes are beautifully photographed, the explanations are very informative, and it feels like a course on Japanese cooking more than just a collection of recipes. For that, I think it is great. However, it is very complex and not at all for a beginner! This is a serious book for someone who has some serious interest and willingness to commit to learning a whole other way of cooking. It is not for me, and I doubt I will be brave enough to try any of these recipes, they are very intimidating for a home cook, but I can appreciate the book for what is even if that isn't for me.

The Japanese Home Cooking: Simple Meals, Authentic Flavors By: Sonoko Sakai and Rick Poon is a delightful eye-opening introduction to this style of cooking. I am part Asian ( my Grandma is full blooded Japanese) so Japanese foods and cooking techniques excite and inspire me to learn more of my heritage. That said, this cookbook has not let me down in the least sharing food history saturated in culture of the country. This cookbook has the following sections; Introduction The Principles of Japanese Cooking Kitchen Equipment and Tablewear Part One: The Japanese Pantry Part Two: Okazu, sweets, and beverages Acknowledgements Resources Index About the Author Note the Part One and Two contain different recipe categories (Eggs, Breakfast. Meat, and so forth) which are easy to navigate to find what is needed. I appreciated all the personal touches and background story of the author as well as the well-taken full color pictures by the photographer. I really like this cookbook. It's put together very well and the author explains everything in great yet simple to understand detail. Note that though simple is in the title of the book these recipes take time and effort to create. Each recipe specifies the serving or cup sizes it wields as well as specific equipment needed if it calls for such. I love it even goes into detail with imagery in how to make certain cuts for sashimi for those who may not know how! I am fan many of the ingredients aren't all that difficult to locate at a normal american grocery store. However, if you have a local Asian market (I do!) you will most certainly find everything needed to create any one of the 100+ recipes within these pages. Overall, I am very pleased with this cookbook and highly recommend it.

The recipes in this book are wonderful and yummy! This is a great book to begin learning Japanese dishes and is written in a clear and straightforward style. The book begins by explaining the key basic ingredients needed in the pantry for many Japanese dishes. This is helpful knowing how and why these items are used. The book weaves in simple recipes to become familiar with the staple ingredients and advances to appetizer type recipes eventually ending to dinner entree meals. Incredibly well put together and authentic tasting food. You won't find any 5-minute fast food meals here, but you will learn recipes that will last a lifetime. Highly recommended!

I was excited about the reviews and table of contents. I thought this book would offer some deep insight into Japanese culinary arts. It had sections titled: Principles of Japanese Cooking, that sounded so deep. But the analysis is glib and shallow and misleading. They have sections that show how to make noodles from scratch but not sure if there is any reason to do so (e.g.,. the taste is so much better than store bought?). I do roll sushi and luuuv fish. I read that section. She says in her American household they never rolled sushi like in restaurants. So its just raw fish rolled in rice with veg like a burrito and you just eat that. For a book that presents itself as super deep and doing things the long and difficult way, it was weird. The author admits that she's actually an American that grow in the USA but her parents are from Japan. Very disappointed.

If you've ever wanted to truly learn about Japanese cooking this is the book for you. Simple, does not mean easy however. These meals are perhaps better thought of as simple = "everyday" rather than "holiday". Typically, I find cookbooks a waste of time. I'd rather just look up the recipe I want online and be done with it. But this book IS worth it. It explains traditional Japanese kitchens and tools including how to choose a meal (rather than a single dish). I enjoyed reading it even if I never make an actual dish!

The "Japanese Home Cooking: Simple Meals, Authentic Flavors" is a beautiful book. There are almost three hundred pages of history, description, and cooking instructions for doing our own Japanese home cooking. There are also a plentiful number of photographs. For someone whose experience with Japanese cooking is limited to salmon rolls and miso soup, this book has opened up a whole new world of possibilities. I find that the instructions are detailed. The ingredient list is short for each dish, often limited to a half dozen items. I love the idea that it is possible to prepare at least some of these recipes at home.

One of the things I love about this book is the context. This is not just a recipe book, it is a book that also talks about the foods and the traditions of Japanese culture. It also describes the effects of Western and other Asian cultures on Japanese food. Our youngest has been working on learning Japanese through Rosetta Stone and learning to write Japanese characters. This book is ideal for her because she is learning the role of foods in culture as well and how they change. I found many of the recipes and spices recognizable from living on a small island in the Pacific. The pancakes were like a found treasure. I remember those -- also the soups and fried chicken.

I have a fair sized cookbook collection - it's an oddball item that I once thought was utterly absurd but now find myself reluctant to let go of hard to find or special cookbooks. This is now one of those that made its way to a permanent place on my shelf. It's visually a pure delight and has unique recipes. This is not for the novice - I'd rate this as moderately advanced although there are a wide diversity of recipes that range from fairly simple to "set aside the entire weekend". This isn't one of those likely to be used all that often which is partially what I enjoy most - the uniqueness of the book and offerings.

“Simple meals, authentic flavors”: the subtitle runs - - sounds like another how to cook book - right? What I found instead were fascinating layers of rich stories and explanations behind each ingredient and recipe. The stories, the ingredients, the sources of the ingredients, the people, the land, the fullness of Japanese culture is teased out, reculturalified for today's world. Sonoko is a wonderful Scherherazde of the sublime that is found hidden within Japanese food and culture. Upon first approaching the Ramen bowl recipe I was a bit bowled over as I was sent to this page and then that and these ingredients and then those. My first thought was ‘no way can I do this.’ All around me know I enjoy cooking and also know I can not follow recipes - my hands just don't work that way. However before I panicked I read one line by Sonoko “What makes this easy is that ramen is an ‘assembly’ dish with only three basic components: soup, noodles,toppings. So I announced to everyone I was going to make a ramen bowl for them - and of course they thought that night - or better right then - I had to gently let down those futile dreams with “first I must gather a few ingredients together.’ I live in the countryside on a farm, so the basic food we have at hand, however the flavors needed such as bonito and koji I had to seek out. First one week, then two and then a few went by and all hope for hot ramen started to slip. Like everyone, my days are busy and the first thing I do is not to squirrel around with where to get the best koji. However I steadily followed Sonoko’s sage sentence above and easily ‘assembled’ the ingredients. First I cooked eggs and marinated and a few days later I made the noodle dough and put in the refrigerator and the next morning I sent out the long awaited text - Ramen tonight at 5 - (there were 7 who wishfully were waiting on this text) Starting an hour or so before 5 like promised the Ramen bowl Flowed together. First I got the broth, then with help got the noodles done. By now it was five or later and the hord, were waiting - memma simmering, broth piping hot, noodles in boiling water, at this point I admit I was in a tear- but I like to cook that way. Noodles, broth, toppings - done. That with a side of roasted delicata squash and some of our kimchi - It was acclaimed by all as ‘way beyond WORTH IT’ - it was “IT” the sublimity of flavors I was seeking - just that meal alone is worth the book - get the book and approach it one step at a time. Now onto the curry - same approach, served to old friends - they were blown away by it and it is even easier than the ramen, the first curry I have ever made and I have more bricks left for 2 more curry meals - it is almost instant.

I have wanted to know more about Japanese cooking particularly how to make my own natto, tofu and other basic but unusual items. This cookbook has it all plus beautiful photography and appetite stimulating ideas for any meal of the day. The real problem for me is not the cost of this lovely publication but the cost of stocking my kitchen with all the items I need to be able to accurately make the recipes. Oh well, I’ll keep trying recipes like the lamb chops with spicy miso, a grilling recipe that requires no special equipment and is delicious.

The book tells stories about traditional Japanese home cooking. The author talks a lot about her family meals and traditions, about her grandma, how she was sitting in front of a wood stove and cook and tell stories. I liked that the book had not only recipes, but also some etiquette notes. The ingredients are traditional Japanese staples, which can be found either online or at Japanese groceries if you have one nearby. I was a little surprised to find that traditional cooking does not shy away from using rice cooker or even instant pot. Overall, it is very interesting book to learn more about Japanese culture and food.

A visual and narrative gem that is filled with great recipes and photos. Sonoko is an amazing storyteller and each pages filled with something amazing to read, reflect on, and marvel. I’m looking forward to making food from this cookbook!

This cook book is what Japanese chefs would cook in Japan. The recipes look delicious. I'll need to save this book for later as it will take a small investment to stock up on some spices an ingredients needed to make these meals. If you want to make authentic japanese food from scratch, this is the book for you. If you want a simple american knockoff on Japanese cooking, look elsewhere.

This book is not really 'simple'. It is as much a memoir as a cookbook, and very few of the recipes are easy to make. If you are interested in the culture and philosophy of Japanese cooking, this is a good book for you. If you are interested in 'simple' recipes that can be made on a weekday night, not so much.

My husband is an accomplished home cook. He was rapt about this book. He highly recommends that everyone read the initial section for familiarity with the glossary concepts and vocabulary. After that, there are page after page of wonderful recipes, carefully explained and lovingly photographed. The author is facile with food history and has an openness that is refreshing. Eye opening, useful and informative. If you are interested in Japanese cooking, this books for you!

Fantastic book! Love the personal stories and the recipes are very accessible and easy to follow with beautiful images.

This book is just gorgeous. The pictures are wonderful, the introductions to the recipes are interesting, and I had no idea there were so many kinds of dashi. I haven't made anything from it at this point, but I am really enjoying reading it.

This cookbook is very narrative and beautiful. Many of the recipes are complicated, involved and require cool techniques... I'm game! Overall, this was a great find!

This book is incredibly detailed and thoughtfully written. The reason I'm giving it three stars and returning it is because for a "home cooking" book, it's absolutely untenable for the average home cook, particularly one in Central Europe where many of the prescribed ingredients are not available. If Japanese cuisine is your passion, and you've stocked your kitchen with an extensive range of Japanese ingredients and gadgets, than this is the book for you. But if you're overwhelmed by the idea that preparing the ramen recipe in this book references 7 other recipes, 5-6 of which you should prepare in advance in order to make this ramen, then this is not the book for you. There are no shortcuts here. I have no doubt that the recipes in this book are authentic, but I just don't have the time to try them...

I brought this to add to my growing collection of Japanese Cookbooks I love this book as it guide you through the basic Japanese home cooking the meals that everyday people eat at home. Along with the stories that the Author tells you along the way I can not fault this book at all. this has easily become one of my favourite cook books

Today I gave this cookbook to my daughter. She was so excited and hopes to start making some of the recipes within the week, ( I hope I am invited over for dinner). Well made book, hard cover, something she can cherish forever and pass on to her children.

Just finished off the Japanese curry I made from this book for lunch. Better than any curry I’ve had from a store bought roux. On to nikujaga for dinner. I really cannot get enough of this book. It has basically all of my favourite Japanese foods plus others I can’t wait to try. (Homemade soy milk?! 👏) It’s beautiful to boot! ♡

Not what I expected. Wanted more home cooking recipes. Not just noodles