Japanese Soul Cooking
Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
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About the author
TADASHI ONO is a Japanese chef and author based in New York City. He has been featured in the New York Times, Gourmet, and Food & Wine.
HAARIS SALAT's stories about food and culture have appeared in the New York Times, Saveur, and Gourmet. In 2012, Salat opened the Japanese comfort food restaurant Ganso in Brooklyn (gansonyc.com). He is the author, with Takashi Yagihashi, of Takashi’s Noodles.
Together, Ono and Salat are the authors of Japanese Hot Pots and The Japanese Grill.
In the press
“This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way.”
—Andy Ricker, chef-owner of Pok Pok
“Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare—the noodles and curries and deep-fried delights—that millions of Japanese depend on every day. I get hungry just thinking about it.”
—Matt Gross, editor, BonAppetit.com
“Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation’s taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there’s all that—and more—right here, just waiting to be cooked and devoured."
—Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post