A01=Makiko Itoh
A01=Wataru Yokota
Age Group_Uncategorized
Age Group_Uncategorized
Author_Makiko Itoh
Author_Wataru Yokota
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Category1=Non-Fiction
Category=WB
Category=WBN
Category=WBVD
COP=Japan
Delivery_Delivery within 10-20 working days
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eq_food-drink
eq_isMigrated=2
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eq_non-fiction
izakaya
izakaya cookbook
izakaya cooking
izakaya the japanese pub cookbook
japanese beer
japanese comfort food
Japanese cookbook
japanese cookbooks in english
japanese cooking
japanese dishes
japanese food
japanese food recipe
japanese pub
japanese tapas
Language_English
PA=Available
Price_€10 to €20
PS=Active
sake
sochu
softlaunch
Product details
- ISBN 9784805315286
- Dimensions: 191 x 254mm
- Publication Date: 08 Oct 2019
- Publisher: Tuttle Publishing
- Publication City/Country: JP
- Product Form: Hardback
- Language: English
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Bring the party home with this Japanese pub-inspired cookbook! Izakaya cooking is all about enjoying hearty and flavourful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes all made fresh with minimal fuss and maximum flavour and served alongside a chilled glass of beer or sake. The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce. Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavours. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes and even how to quickly grill and smoke meat to give it that authentic izakaya taste!
Wataru Yokota was born in 1980 in Okayama Prefecture in Japan. He has worked in various well-known French restaurants and in 2012 established his own restaurant consultancy. He now splits his time between working as a restaurant consultant, acting as private chef for special events and writing cookbooks. His latest book introduces California cuisine to Japanese readers. Foreword writer Makiko Itoh is the bestselling bicultural author of the Just Bento cookbook series. She now writes full-time to introduce Japanese food concepts to Western readers.
