There is nothing like coming home to a home cooked meal after a long day for it is an expression of love and warmth. I hope to share this philosophy of mine in the books I write with a compilation of Japanese recipes I grew up with, so that anyone and everyone can enjoy a simple and delicious Japanese meal from the comforts of your home. Click below to get my books online!
Upcoming Book Launch: Japanese Home Cooking
I’m excited to announce that I will be launching my book—Japanese Home Cooking: Simple Meals, Authentic Flavors this Fall 2019. In this book, we explore high-quality seasonal ingredients in more than 100 simple recipes that reflect an appreciation of both ingredients and process — the essential elements of the art of Japanese cooking.
Beginning with the Japanese pantry, the key flavors of Japanese cuisine are explored alongside fundamental recipes such as dashi and soba noodles, and tradition Japanese techniques such as working with fish for homestyle sushi. From there, we explore everyday dishes based on the foundational Japanese flavors such as Chicken Yakitori on Skewers and Kenchin-jiru (a hearty vegetable soup with buckwheat dumplings). Photographs in the book were shot by the talented Rick Poon and we also feature stories of food purveyors in California and Japan.