Wafu Cooking: Everyday Recipes with Japanese Style

Wafu (literally “Japanese style”) invites you to mix Japanese seasonings, techniques and sensibilities with food from other parts of the world. While cooking nontraditional food with Japanese techniques has taken place for centuries (cue the dumplings and tempura) this book focuses on flavor exchanges from the last half century or so, such as dashi and cheese grits or kombu and maple syrup. 

Although it may be tempting to immediately grab a big pot to make French onion soup with toasted mochi or posole with ramen broth, it’s worth spending time in first section of the book, getting to know foundational Japanese broths and condiments so you have more confidence for these fresh approaches. 

Be sure to take advantage of Sakai’s instructions for core techniques of Japanese home cooking, with instructions for making homemade soba noodles, red miso, and preparing burdock. As a veteran culinary instructor, she’s experienced in guiding people through new territory.  

And if you’re most interested in traditional recipes, we can suggest Sakai’s Japanese Home Cooking as an alternative to this book.

Hardcover. Color photographs throughout.