Okonomiyaki Japanese Comfort Food eBook Yoshio Saito
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For Chef Yoshio Saito, learning to cook traditional Japanese food at his mother’s side was a treasured part of his childhood. When she died when he was fourteen, he decided to honor her memory by learning how to cook her recipes and more.
In this cookbook, Chef Yoshio, a Tokyo native and trained French/Japanese fusion chef, introduces today’s modern home cook to Okonomiyaki, one of the most popular comfort foods in Japan. Okonomiyaki, although difficult to describe, can be likened to a savory pancake or pizza-like dish that is cooked on a griddle. Following on the tail of the popularity of sushi, Okonomiyaki is an exciting dish just becoming known in the United States. It uses a wide range of ingredients, including meat, seafood, vegetables, pasta, and more.
When Chef Yoshio walks into an Okonomiyaki restaurant, he always gets the sense that his mother is there, helping to create the wonderful smells. For him, the taste of Okonomiyaki is the taste of home. Gathering his favorite recipes, Chef Yoshio shares his tips for three major regional styles of this comfort food in this cookbook—Hiroshima, Osaka, and Tokyo styles. As well as introducing classic Okonomiyaki dishes, Chef Yoshio shares his creative new dishes that expand the possibilities of Okonomiyaki.
Okonomiyaki Japanese Comfort Food eBook Yoshio Saito
Excellent introduction to Okonmiyaki. It explains the three basic styles of Okonmiyaki. Describes all the ingridents that go into Okonmiyaki and presents a variety of different recipes.For content I'm giving the book five stars because the only other places that I've seen recipes for Okonmiyaki have been web sites and some of those recipes are hard to follow. I had to back them up with some youtube videos to figure somethings out.
I bought the paper back version of the book and for $33 I'm finding the quality lacking. The paper feels like it was printed on a home printer. The pictures have low resolution and you can see the pixels. The book is lacking an index. Due to the binding it is near impossible to use the book while cooking. It does not lay flat on the counter top at all.
Overall the book has the feel it was a hobby/passion project for the author. That is good because he is clearly passionate about Okonmiyaki it is bad because the book is lacking some polish that would have made it great.
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Okonomiyaki Japanese Comfort Food eBook Yoshio Saito Reviews
Okonomiyaki is still one of the least-known Japanese foods outside of Japan. This book should help shed a little light. It's funny, quirky, and full of good recipes, and the author is clearly crazy about the food. And the photo of the Boston-style Lobster Okonomiyaki is hilarious.
The book is also practical the author knows that most people who make okonomiyaki at home use a flour mix, and he includes plenty of recipes that begin with the mix. You can then move up to making the batter from scratch, and from there to the graduate-level Hiroshima-style pancake.
What a fun little book! I had no idea that there are so many variations of okonomiyaki, from plain to indulgent. I appreciate Saito's explanations of the regional variations, and his in-depth explanation of cooking technique. I am lucky that I work a few blocks from a good Japanese/Asian seafood and grocery market, and have access to most of the required ingredients. But finding out that there are okonomiyaki batter mixes avaiable makes the dish a practical item in my menu rotation. I don't understand the Japanese fascination with mayonnaise, but since I'll be making okonomiyaki at home, I can skip the mayonnaise and save a lot of calories. Meanwhile, I have another use for the many cabbages I've received in my organic vegetable deliveries.
This is my first cookbook. I don't know that I'd want a comprehensive cookbook on , but a small one like this is handy and space-saving.
Wow, just finished the cookbook, my daughter loves Japanese cooking so I had bought is to have a day shopping for the Asian ingredients meaning driving two hours one way to a larger city with an Asian store, another time planning the fresh food meats and vegetables picking out what we wanted to try if it was over emails or the phone, then a day spent cooking for ourselves, followed by a day spent with the rest of our now grown adult family and the little ones making a wide variety on multiple electric fry pans and griddles. Watching the stars and munching out on food, song, and family time. Thank you for the etc med and cheese options to please our family taste buds.
We had been looking for some way to increase out recipe base to add more vegetables to or diet, too.
I loved this cookbook; I have made several recipes already, and all have turned out wonderfully. I had to order a handful of ingredients online, but I was able to obtain the majority from my local grocery store, which was really helpful for those spur of the moment dinner decisions.
I found the cookbook well organized and easy to follow; my only minor complaint is the paucity of photographs. I like to know what my recipe should look like at various stages of preparation, and I like having the final product shown so I can compare my efforts to the master version. But it is a minor complaint, and I am very happy to have added many great recipes to my repertoire. I was so glad to find out that I could make really good, semi-authentic ramen at home with just a little planning. Everyone in my family has loved each meal I've made from the book, which is a miracle in my house.
Excellent introduction to Okonmiyaki. It explains the three basic styles of Okonmiyaki. Describes all the ingridents that go into Okonmiyaki and presents a variety of different recipes.
For content I'm giving the book five stars because the only other places that I've seen recipes for Okonmiyaki have been web sites and some of those recipes are hard to follow. I had to back them up with some youtube videos to figure somethings out.
I bought the paper back version of the book and for $33 I'm finding the quality lacking. The paper feels like it was printed on a home printer. The pictures have low resolution and you can see the pixels. The book is lacking an index. Due to the binding it is near impossible to use the book while cooking. It does not lay flat on the counter top at all.
Overall the book has the feel it was a hobby/passion project for the author. That is good because he is clearly passionate about Okonmiyaki it is bad because the book is lacking some polish that would have made it great.
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