Rintaro

Written through the Northern Californian lens of Sylvan Mishima Brackett (though distinctly Japanese) this lovely in depth compendium on Japanese cuisine and drink culture via his restaurant Rintaro and his personal life is a standout in its field! I cook for a living and have devoted a lot of my time to researching, and thinking about Japan and it’s cuisines: plural in that there are so many lovely regional takes on classical canons that one can encounter micro-regions with their own variations, flavors, and colors with the changing seasons to boot! Chef Mishima Brackett documents very well that idea of regionality and seasonality with variations that to me, speak to the true spirit of Japanese cooking and love. I look forward to cooking through the recipes and have already very much enjoyed reading the headers to them, coupled with his stories throughout his life, and the gorgeous details and nuances presented, not to mention the beautiful photography and informal, yet refined design! Thank you chef!

Lovely book, great quality and exciting recipes

But please beware the quantity specified for S&B brand curry powder in the beef curry rice recipe, pages 221-222! The recipe calls for 60 grams, which equals nine tablespoons. In other Japanese curry recipes, three tablespoons was plenty hot, so I used this amount and it was perfect. Nine tablespoons of S&B brand curry powder might render this dish almost inedible. So I advise caution on the amount of S&B curry powder. Otherwise, this excellent cookbook offers clear instructions and useful photos.

Buenas recetas y buena fotografia, bien ensamblado y estructurado.

Amazing book to recreate the delicious skewers you eat in Japanese izakayas, with step by step meat and fish cutting techniques.