Sarah Marx Feldner takes readers on a trip through Japan with homestyle recipes from around the country. Her cookbook opens up with an informative guide to Japanese kitchen utensils, ingredients and basic cooking techniques. Filled with step-by-step photos to help novices master essential skills, A Cook’s Journey to Japan will give readers the courage to try new recipes. Classic dishes include tori karaage (Japanese-style fried chicken), age-dashi dofu (deep-fried tofu), and tonjiru (pork miso soup). But it’s the nontraditional recipes that really catch the eye, like Japanese “cocktail peanuts” (nuts baked in a sweet miso coating), ginger-fried soybeans and daikon salad with a spicy karashi-mentaiko dressing. There is even a dessert chapter that will have you craving matcha ice cream with brown-sugar syrup or Kagoshima shiro-kuma (shaved ice with condensed milk and fruit). The food styling is extremely appealing, with most recipes having their own separate photo. A Cook’s Journey to Japan gathers some of the country’s best recipes, and will be a treat for anyone looking to expand their repertoire of Japanese cuisine.
A COOK’S JOURNEY TO JAPAN
By Sarah Marx Feldner
Tuttle Publishing, 2010, 160pp, ¥3,130
This review first appeared in Metropolis magazine: