Morimoto: The New Art of Japanese Cooking
by Masaharu Morimoto
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Book Summary Information
Author: Masaharu MorimotoEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-08-20
ISBN: 0756631238
Number of pages: 272
Publisher: DK Publishing
Book Reviews of Morimoto: The New Art of Japanese Cooking
Book Review: An Iron Chef's Cookbook
Summary: 5 Stars
I don't know about other readers, but I enjoy watching "The Iron Chef." Whether it's Bobby Flay or Cat Cora or Mario Batali or Morimoto or. . . . It's just fun to watch the challenger and the Iron Chef take some specified food and try to build a meal around it. And this represents Morimoto's art and craft.
On the inside dust jacket, a key phrase reads: "Masaharu Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the Chef calls it, 'global cooking for the 21st century.'" I suppose one could, then, refer to this as a kind of fusion cooking. Whatever one calls it, the recipes included here are intriguing. I look forward to trying a number of these.
One interesting passage, at the outset of the volume (Page 7): "After dinner at one of Morimoto's restaurants, diners often say to him, 'We love what we've eaten, but it was not Japanese food.' His response, 'Why isn't it Japanese, and why must it be?'"
Perhaps sensibly, the recipes begin under the heading "Sashimi and Sushi." Then, a section on "Rice, Noodles, Breads, and Soups." One recipe that struck my fancy was "Morimoto Chicken Noodle Soup." It includes some standard elements, but also some things one might not ordinarily experience in chicken noodle soup, such as sake, Sichuan peppercorns, Shanton broth, white soy sauce, ginger, and so on. It looks like it takes a fair amount of preparation, but, boy, does it look tasty!
Under "Fish and Shellfish," there is an interesting Braised Black Cod recipe. Cod fillets, cooked with sake, ginger, soy sauce, mirin, tamari, and sugar. One also creates a vegetable ragout, with carrots, bamboo shoots, burdock root (!!), shiitake mushrooms and so on. The photo accompanying this gets my taste buds going!
No need to go on and on, but one more example. . . . Asparagus salad looks most tasty! Green and white asparagus spears, prepared along with tomatoes, shiso leaves, olive oil, black pepper and juice of one sudachi or key lime.
So, this looks like a lot of fun. It also looks like it's going to take a fair amount of preparation for many dishes (on lazy days, that would deter me; on more creative days, that would spur me on!). So, if you are interested in Japanese cooking that is not necessarily Japanese cooking, this could be a nice find.
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