Cookbook: Izakaya—The Japanese Pub Cookbook

the appetizer:

Izakaya: The Japanese Pub Cookbook by Mark Robinson, includes recipes like Mizuna Salad with Jako Dried Baby Sardines; Fresh Corn Kakiage Tempura; and Ripe Tomato and Cucumber Salad, plus glossaries like Japanese Aromatics.

Cookbook

Izakaya: The Japanese Pub Cookbook

by Mark Robinson

Click to buy Izakaya: The Japanese Pub Cookbook

Izakaya: The Japanese Pub Cookbook is the first publication in English to delve into every aspect of the izakaya, or Japanese "pub"—a unique and vital cornerstone of Japanese food culture.

The book includes:

An introduction to eight brilliant Tokyo izakaya establishments: their histories, their cooking, their chefs-and their passion for superb food and drink.
A thorough guide to entering the world of izakaya: hints on everything from manners to language.
60 detailed recipes for casual dining and entertaining
Comprehensive information on Japanese ingredients, substitutes and cooking techniques
A great source of inspiration for hungry gourmets, avid cooks and food industry devotees

Uninhibited and welcoming, the pub serves mouth-watering, nutritious and inexpensive small-plate cooking, along with free-flowing drinks. Like the Spanish tapas bar, it is a mainstay of the nation's native cuisine, a vital venture for socializing and, in these health-conscious times, an increasingly influential culinary force.

Eight different Tokyo pubs are introduced. Some of them have long histories; some are more recent players on the scene. All are deeply familiar to the author, who has chosen them for their quality, ambience, and the variety they represent.

Also included are detailed recipes for 60 quintessential izakaya dishes—delicious standards and specialties ranging from those often found on the traditional Japanese "comfort food" menu to highly innovative creations that reflect the living energy of pub culture.

You will also find a wide range of information—izakaya history, profiles of Japanese ingredients and spices, a guide to the many varieties of sake, cocktails and other alcoholic drinks that are served, "how-to" advice on menu ordering, and much more.

More than a cookbook or a guidebook, this is a beguiling window onto a major food culture, and will be a source of inspiration to every food lover-home chef, hungry gourmet, or professional restaurateur.

About the Authors

Mark Robinson is an editor and journalist who has written regularly from Tokyo on food and culture for publications including the Financial Times and the Times (U.K.), the Australian Financial Review Magazine, and others. Born in Tokyo and raised mostly in Sydney, Australia, he returned to Japan in 1988 where, enchanted by izakaya, he has remained.

Masashi Kuma was nominated for a James Beard Award for his photographic work in Kaiseki: the Exquisite Cuisine of Kyoto's Kikunoi Restaurant. His work has appeared in Voce, GO and numerous other publications.