Some error occured while loading the Quick View. Please close the Quick View and try reloading the page.
Elevate your ramen and introduce new noodles into your repertoire!
The Ultimate Japanese Noodles Cookbook is your introduction to the world of Japanese noodles and pasta. Chef and restaurateur Masahiro Kasahara presents all his personal favorites in this book—from quick and delicious ramen to hot pots for a dinner party, and classic udon recipes to summery somen.
These recipes offer a simple way to recreate your go-to noodle dishes at home and discover new favorites. Pair fresh vegetables and meat with easy-to-find ingredients that can be kept on-hand for a quick and flavorful meal.
This book features 65 noodle recipes, including:
Informational sidebars add a bit of background about each noodle type and its role in Japanese cuisine. As an added bonus, Chef Masahiro also includes:
A bestseller in Japan, this book and its tasty recipes are now available in English for the first time!
The Ultimate Japanese Noodles Cookbook is your introduction to the world of Japanese noodles and pasta. Chef and restaurateur Masahiro Kasahara presents all his personal favorites in this book—from quick and delicious ramen to hot pots for a dinner party, and classic udon recipes to summery somen.
These recipes offer a simple way to recreate your go-to noodle dishes at home and discover new favorites. Pair fresh vegetables and meat with easy-to-find ingredients that can be kept on-hand for a quick and flavorful meal.
This book features 65 noodle recipes, including:
- Curry Udon Noodle Soup
- Simple Nori Seaweed and Egg Soba
- Chili Shrimp Somen
- Ramen with Chicken Tenders and Herbs
- Chow Mein Noodles with Daikon Radish Sauce
- Green Shiso, Butter and Bacon Pasta
- Udon Macaroni Salad
- Somen Hot Pot
- Chilled Pan-Fried Glass Noodles
Informational sidebars add a bit of background about each noodle type and its role in Japanese cuisine. As an added bonus, Chef Masahiro also includes:
- Appetizers That Go Well With Noodles
- Snacks and Sides to Make with Leftover Noodles
A bestseller in Japan, this book and its tasty recipes are now available in English for the first time!
Price: $15.99
Pages: 96
Publisher: Tuttle Publishing
Imprint: Tuttle Publishing
Publication Date:
03 May 2022
Trim Size: 9.00 X 6.00 in
ISBN: 9784805316818
Format: Hardcover
"This is a great cookbook for any cook who seeks Japanese flavours but is short on time to make complicated recipes. All the recipes shared here are satisfying, simple, pared down to a manageable list of ingredients and concise but clear instructions." —KaveyEats.com
FEATURED IN THE NEW YORK TIMES MAGAZINE
"If you are a Japanese noodle fan and can't find places to eat them in your area, this book can and will fulfill all your noodle dreams." —AdviceSisters.com
"Whether you are looking for a solid recipe on a classic favorite, or an entirely new way to use the frozen noodles that are sitting in your freezer, Kasahara will show you how to level-up your noodle game." —nichibei.org
FEATURED IN THE NEW YORK TIMES MAGAZINE
"If you are a Japanese noodle fan and can't find places to eat them in your area, this book can and will fulfill all your noodle dreams." —AdviceSisters.com
"Whether you are looking for a solid recipe on a classic favorite, or an entirely new way to use the frozen noodles that are sitting in your freezer, Kasahara will show you how to level-up your noodle game." —nichibei.org
Masahiro Kasahara is the chef-owner of Sanpi Ryoron, a traditional Japanese restaurant in the trendy Ebisu district of Tokyo. After a nine-year apprenticeship at the famous Shogatsuya Kiccho restaurant, he took over his family's yakitori restaurant, Torisho. Then in 2004 he opened Sanpo Ryoron, which soon became so popular that reservations were hard to come by.
He appears frequently on TV, conducts cooking classes and writes for various magazines. In 2009 he opened a new Japanese restaurant in Seoul, and in 2013 opened the Nagoya branch of Sanpi Ryoron, followed in 2014 by a Hiroo, Tokyo, branch called Sanpi Ryoron for Men, which features dishes from the flagship location. He also recently worked with Japan Airlines to develop tasty and innovative in-flight meals.
He appears frequently on TV, conducts cooking classes and writes for various magazines. In 2009 he opened a new Japanese restaurant in Seoul, and in 2013 opened the Nagoya branch of Sanpi Ryoron, followed in 2014 by a Hiroo, Tokyo, branch called Sanpi Ryoron for Men, which features dishes from the flagship location. He also recently worked with Japan Airlines to develop tasty and innovative in-flight meals.