Hello, my name is Sonoko Sakai and I am a cook, teacher and author. I was born in New York and raised in many places, including Japan, Mexico and the United States. I have made Los Angeles my home for most of my adult life but still consider Japan, my home away from home. My cooking reflects my rich multi-cultural upbringing. My goal as a cook, teacher and writer is to build a deeper appreciation for home cooking, culture and community.
A bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes…
In this cookbook, I redefine what Japanese cooking can be. Wafu (literally “Japanese style”) food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality.
Wafu Cooking is a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been “wafu-ed” to suit local tastes, and in Japanese dishes that are reimagined through an American lens.
From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect—and celebrate—the multinational, interconnected way in which we all eat today. I also introduce the essential building blocks of Japanese cuisine—dashi, miso, and soy sauce—that can be used to give any dish a wafu twist.
A book that reflects as much of my own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking allows me to tell my food story from a whole new and thoroughly modern point of view.
2023 - MAI AND THE MISSING MELON
Just published and fresh off the press!
I am very excited to announce that my first children's book is officially out in the world and ready for you to enjoy. It is inspired by a true story set in the 60s in Kamakura, Japan. It's about a melon I forgot on a train on my way to visit my grandmother, Obachama, how we found it and ate it together. I am working with artist Keiko Brodeur. I met Keiko in one of my cooking classes like I have many wonderful people. The story of the missing melon is based on an article I wrote for the Los Angeles Times food section 20 years ago.
At its most fundamental level, my philosophy is about respecting each element and letting its natural characteristics come through. Your ingredients should be as fresh and seasonal as possible, and then you can let the ingredients speak for themselves and harmonize as a whole!
