Tokyo Cult Recipes

Tokyo Cult Recipes will interest both beginner and more advanced cooks who want to prepare true Japanese recipes. There are no difficult techniques. Everything is doable. Other than the SPECTACULAR photos, the most striking feature is the strong focus on authentic ingredients and authentic techniques. The author taught Japanese cooking and has been cooking Japanese food since she was a child. The recipes reflect this background. The dishes you would expect to be there are. And there are some fascinating surprises. The recipes have substance. There is an average of seven ingredients per recipe. Which isn't as important as the fact each recipe has what it needs to produce superior results. Some only have a few ingredients: how to make rice, dashi, some basic sauces, some bento components and how to make ice cream. But these don't need a ton of ingredients. In addition to all the Japanese favorites, the recipe highlights for me are: the stuffed cabbage, any of the gyoza, the chicken meatball hot pot, and the sōmen. There are many snipets of Tokyo culture that just makes this book perfect. I hope that a second book is being planned. Highly recommended.

Easy recipes that work, beautiful pictures, and great storytelling. A great book to have!

These days, it seems the only way to shop for cookbooks is to look in one's public library. I checked out six, perused them all and liked this one the best. For one thing, it's a beautifully designed and compiled book. If you're a graphic designer and like Japanese, you'll love this book. Everything is explained in easy to understand detail with associated delicious looking photos. Yes, you will need to find ingredients like Japanese chili powder, kombu, bonito flakes and miso in a Japanese grocery, but dry ingredients last a long time. Mirin, soy sauce, dried ramen and sake in most supermarkets these days.

Very pretty book, with some good classic japanese recipes. However, it seems more like an aesthetic book than a recipe book. I felt like more effort was put into the art than the recipes, but still very nice.

Pleasantly surprised by the amount of information put in by the author. It has a nice, balanced combination of recipes and Japanese food culture/location recommendation. Several things that made this book really stood out from my collection of Japanese cooking books: 1. A very detailed miso soup section, starting from types of miso to the possible combination of vegetables fitting to each miso type, color photo of each combo provided; (good-bye, seaweed & tofu soup from your local Japanese restaurants) 2. Several traditional bento recipes(names you actually see in a Japanese local food store/Laws*n), providing sub recipes for each dish featured in the bento; 3. A good selection of preserved vegetable recipes; 4. Extensive gyoza (Chinese dumplings) recipe section, listing a few different methods and stuffing combinations. As an experienced gyoza maker I can see the knowledge & efforts spent on putting them up; In summary I am very satisfied with my purchase and recommend this to someone who is generally familiar with Japanese food but wanted to have that one step further of flavoring up their normal menu.

I got this book for my daughter who has gotten into creating new and fun different dinners darning the quarantine. She has been using this books to whip up Isolation Dinners and said they are both easy to understand and follow and quite tasty as well. One thing her 5 year likes are the photos are quite nice.

Beautiful book with a wide range of interesting recipes from simple and familiar to complex and unusual. So far all the recipes have been doable and relatively easy with all ingredients available locally or through Amazon. I bought this as I really like Japanese cooking and food but didn't expect to have some many relatively simple, go-to mid week dinner type recipes.

Overall a good book, however it encourages the reader to buy and use prepackaged noodles in several dishes. I specficaly was looking for more authentic noodle recipies that, although time consusming, could be made on special ocasions. seems silly to go to the trouble of making Udon only to throw in packaed noodles.

Nicely designed, bought as a gift for a designer who loves Japanese cuisine. Was a hit

bellissimo libro per gli amanti della cultura e della cucina giapponese. ricette buonissime e anche facili da fare reperendo i giusti alimenti tipici. must da avere

Excellent livre sur la cuisine japonaise. Exhaustif et superbement illustré avec de nombreux photos appelant au voyage et à la gourmandise.

Wunderschönes Buch! Dieses Kochbuch ist nicht einfach nur ein Kochbuch, dort wird die Japanische Essenskultur Stück für Stück in toll geschrieben Texten erklärt ! Die Bilder sind wundervoll, generell das ganze Buch ist fantastisch geschrieben und designed. Es werden nicht nur Rezepte gezeigt, sondern auch viele Basics der Japanischen Küche erklärt und nahegelegt. Ebenso welche Utensilien man am besten benutzen sollte etc etc etc Dieses Buch kann ich jedem empfehlen der sich mit der japanischen Küche noch nicht sonderlich gut auskennt, es ist simpel gehalten und die Rezepte sind der Wahnsinn, selbst als Vegetarierin! Kleiner Minuspunkt : das Buch kam ungeschützt (nicht gut verpackt) bei mir an. Zum Glück war es nicht beschädigt

Hace un par de años he empezado a cocinar recetas japonesas y tenía ganas de ir un poco más allá de los básicos como el sushi, ramen y okonomiyaki. El libro está bien estructurado y enseña algunos consejos básicos acerca de alimentación. También hay información de sitios en Tokyo donde hacer compras o mercados a visitar. Algunas recetas como spaghetti a la napolitana aún no he podido adivinar que hacen dentro de este libro. Buena opción para profundizar en la cocina japonesa sin entrar en tecnicismos o cocina Kaiseki