{"product_id":"love-japan-recipes-from-our-japanese-american-kitchen-a-cookbook","title":"Love Japan: Recipes from Our Japanese American Kitchen [A Cookbook]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSawako Okochi\u003c\/b\u003e is co-chef and co-owner of Shalom Japan in Brooklyn, New York, with her husband, Aaron Israel. Sawa's vibrant culinary background is rooted in her upbringing in Hiroshima, Japan. She has worked at some of the finest restaurants in New York City, including Chanterelle, Annisa, and The Good Fork. She also produced the Otakara Supper Club, which was featured in the \n\u003ci\u003eNew York Times, \u003c\/i\u003e and appears in \n\u003ci\u003eWomen Chefs of New York\u003c\/i\u003e and \n\u003ci\u003eThe Jewish Cookbook\u003c\/i\u003e. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAaron Israel \u003c\/b\u003ediscovered his passion for cooking while earning his BFA at Maryland Institute College of Art. After graduating, he worked at August in the West Village with chef Tony Liu. He later cooked with chef Andrew Carmellini and helped open Torrisi Italian Specialties. He has co-owned and operated Shalom Japan in Brooklyn with his wife, Sawako Okochi, since 2013. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGabriella Gershenson\u003c\/b\u003e is a James Beard Award-nominated food writer and editor based in New York City. Her work has been featured in the \n\u003ci\u003eNew York Times, Saveur, \u003c\/i\u003e the \n\u003ci\u003eWall Street Journal, \u003c\/i\u003e and many other publications. She was an editor of \n\u003ci\u003eThe 100 Most Jewish Foods\u003c\/i\u003e and \n\u003ci\u003eOn the Hummus Route\u003c\/i\u003e. She is currently on staff at Wirecutter.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWINNER OF THE JAMES BEARD AWARD - Discover comforting homestyle Japanese American cuisine with 100 unique, simple, and tasty recipes from the owners of the innovative Brooklyn restaurant Shalom Japan\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eA FOOD NETWORK BEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eSteaming sukiyaki. Pillowy, soft shokupan. Springy ramen noodles. These famed Japanese dishes, as well as modern interpretations and evolutions, are all part of \n\u003ci\u003eLove Japan\u003c\/i\u003e, a collection of beloved family recipes from the married owners of Brooklyn's Shalom Japan. \n\u003cp\u003e\u003c\/p\u003eLike many of us, chefs Sawako Okochi and Aaron Israel lead busy lives and often find themselves short on time in the kitchen. Their secret to getting nourishing, delicious food on the table for their family? The Japanese-inspired dishes that Sawako grew up eating. While not rigid in tradition, these recipes are all rooted in the Japanese flavors and techniques taught to Sawako by her mother, with influences from Aaron's Jewish heritage as well as the menu at Shalom Japan. \n\u003cp\u003e\u003c\/p\u003eThrough years of practice in their own home and in their Brooklyn restaurant, Sawako and Aaron have distilled these recipes for maximum flavor and minimum fuss, including Japanese staples and inventive, delicious fusions like: \n\u003cp\u003e\u003c\/p\u003e- Karaage (Japanese Fried Chicken) \n\u003cbr\u003e- Smashed Cucumber and Wakame Salad \n\u003cbr\u003e- Roasted Cauliflower with Miso and Panko Butter \n\u003cbr\u003e- Hiroshima-Style Okonomiyaki with Ramen Noodles \n\u003cbr\u003e- Home-Style Matzoh Ball Ramen \n\u003cbr\u003e- Omurice (Omelet Fried Rice) \n\u003cbr\u003e- Slice-and-Bake Matcha Cookies \n\u003cp\u003e\u003c\/p\u003eThrough Love Japan's user-friendly recipes and gorgeous photography, Sawako and Aaron demonstrate that Japanese cooking can be everyday cooking--even (or especially) if you're short on time, space, or energy. These satisfying dishes will open up a world of possibilities in your cooking routine.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 05\/01\/2023 pg. 12 (EAN 9781984860521, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/01\/2023 pg. 104 (EAN 9781984860521, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Okochi, Sawako\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-05-16\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Japanese|Cooking|Comfort Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, American|Cooking, Japanese|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.05 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984860521\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984860521\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154270257430,"sku":"SP-9781984860521","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984860521_spiral.png?v=1774940031","url":"https:\/\/lusper.myshopify.com\/products\/love-japan-recipes-from-our-japanese-american-kitchen-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}