I first came across Sonoko Sakai through her soba pop-up. It is delicious, authentic and developed here in Southern California. This book is a treasure trove of traditional and straightforward Japanese dishes with a whiff of California. There are great recipes for dashi, rice, chawanmushi, pickles, gyoza, tonkatsu, yakitori, curry and wonderful instructions on how to cut Kabocha squash and make those delectable dried persimmons. I am excited about the grain pancake recipe, the potato salad and ochazuke. Whether you cook Japanese food regularly or are yearning to dig in, this book is one to turn to over and over again.  

◦ 10 2/8" x 8 2/8"
◦ 304 Pages
◦ 145 Illustrations

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