Status Updates From Japanese Soul Cooking: Rame...

Was hoping for recipes for Yakiniku sauces - but to be fair, the book doesn’t promise that.

Was also hoping to see some Shabu Shabu or Nabemono style recipes, but again, this wasn’t promised.

Now that I’ve read through it - I’m excited to try some of the recipes. Will give my overall thoughts when I’ve been able to test using what the book is for.

Around 140 recipes, classic/comfort/authentic.

Helpful examples and instructions with pictures to follow for more hands-on recipes like Gyoza and Okonomiyaki. Great information at the beginning of each category. Was disappointed there was no recipe for Tonkotsu Ramen - but happy to see both Osaka and Hiroshima style Okonomiyaki.

Recipes for sauces, batters, and breading too. Restaurant recommendations at the back.

I’ve been slowly implementing more and more asian dishes into my cooking repertoire since my husband and I went to Japan in 2023.

Love the food history! And the photos aren’t trying to be flashy - they’re just candid/real. And they’re bringing up all sorts of memories for me.

13 meal categories w/ history for each, ingredient glossary in the back. Easy to read recipes/measurements, but text is small.

Part 1 - Ramen: It’s a recipe book, so I didn’t expect much of it. The history is oversimplified, the writing style is conversational, too much so for my taste. But they claim recipes are adapted for home cooking and they do look doable from my perspective.