Japanese Home Cooking with Master Chef Murata

  • Yoshihiro Murata
  • Photographs by Akira Saito
Japanese Home Cooking with Master Chef Murata

Size: 250×190 mm, 390 g
Binding: Paperback
Pages: 112
96 color pages, approximately, 100 photos
ISBN10: 1-56836-555-1
ISBN13: 978-1-56836-555-8
Release date: Oct. 1, 2010

List price: $19.95

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Japan's celebrated kaiseki master, Yoshihiro Murata, has combined his culinary expertise with his enthusiasm for sharing Japanese cuisine into one book: Japanese Home Cooking with Master Chef Murata.
This book contains 60 healthy home recipes, from classic to modern, that are popular all over Japan. All of the dishes can be made using Western kitchen tools and ordinary ingredients from the supermarket. With his trademark charisma, Chef Murata shows how easy and fun it can be to make tasty, popular Japanese dishes like beef teriyaki at home from scratch. With his versatile sauce, you can also create tempting teriyaki dishes of your own using healthy ingredients such as fish or tofu. Sukiyaki, tempura, hot pot, yakitori grilled chicken, salad with peanut dressing—in these pages you will find making all these favorites to be surprisingly simple.
Throughout the book, Chef Murata maintains the authenticity of traditional recipes, but avoids complicated methods and techniques, showing the easiest and best way to make recipes that can be enjoyed just about anywhere in the world. He also has many suggestions for readily available ingredients as substitutes for their Japanese counterparts. For example, he suggests using store-bought chicken broth instead of traditional Japanese dashi stock. With chicken broth and soy sauce you can make tempura with its classic dipping sauce, Japanese-style savory custard, miso soup, and beef shabu-shabu.
Japanese Home Cooking with Master Chef Murata brings Japanese cooking within reach, allowing you to expand your cooking techniques and make your meals healthier and more enjoyable.

About the Author

Chef Yoshihiro Murata, a distinguished authority on Japanese cooking, is renowned for his ability to combine tradition with innovation. He is the third-generation chef-owner of the restaurant Kikunoi, which serves kaiseki cuisine, a refined and stylized approach to cooking derived from the Japanese tea ceremony, which has its roots in Zen Buddhism. Murata's restaurants have been awarded seven Michelin stars—more than any other in Japan. The culinary artistry of Kikunoi is collected in his first English-language cookbook, Kaiseki (Kodansha International, 2006), which won "Best Chef Book in the World" at the Gourmand World Cookbook Awards in 2006 and was nominated for The James Beard Foundation Award in 2007.
Murata serves as chairman of the Japanese Culinary Academy and travels all over the globe to showcase his knowledge and modern techniques. In addition to his professional activities, he is a well-known TV personality on cooking shows, and is one of the most popular chefs among home cooks in Japan, where he has published many bestselling home recipe books. This is his first home cookbook in English.