The Real Japanese Izakaya Cookbook - by Wataru Yokota (Hardcover)

Book Synopsis

**2020 3rd Place Winner of Gourmand World Cookbook Award for Entertaining**

Bring the party home with this Japanese pub-inspired cookbook

Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes--all made fresh with minimal fuss and maximum flavor--and served alongside a chilled glass of beer or sake.

The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce.

Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes--and even how to quickly grill and smoke meat to give it that authentic izakaya taste!

Review Quotes

"...it's now possible to recreate all the classic izakaya dishes at home with Wataru Yokota's The Real Japanese Izakaya Cookbook....it's not only easy to find a dish to suit your mood--or what you've got in the pantry--but also determine how much time and effort go into preparation." -- The Japan Times

"...This book introduces many recipes for these simple dishes, and even provides tips for making the perfect drinks to serve alongside them." -- Book Riot

"...Yokota offers dozens of variations of izakaya that are sure to attract many American hosts seeking to impress cocktail party guests...Color photographs of each izakaya show not only what the food should look like, but also how it may be most attractively plated." --Booklist

"The Real Japanese Izakaya Cookbook features a delicious assortment of recipes perfect for pairing with drinks in the comfort of your own home!...This book is a great pick for those interested in Japanese cuisine and tapas-style eats. You will find classic recipes along with exciting new twists on old favorites." -- Tara's Multicultural Table blog

"For those who want to cook small bites, this cookbook is the answer...This collection of recipes is simple and accessible...Moreover, this book features relatively easy steps to several different kinds of tasty snacks." -- Nichi Bei Weekly

"The book gives straightforward instructions with practical hints, such as alternatives given for ingredients that may be more difficult to source--this is a book that has been written to be used, not to be left on a coffee table." -- Japan Reference blog

"The photos of each recipe are both helpful and mouth-watering. There are extra step-by-step photos when needed. The book is very well-written, organized, and printed. The hardback binding is top-notch and the photos are super professional, transforming the book almost into a coffee-table book." -- Foods4.us blog

"Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. The Real Japanese Izakaya Cookbook provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes -- and even how to quickly grill and smoke meat to give it that authentic izakaya taste!" -- Midwest Book Review

About the Author

Wataru Yokota was born in 1980 in Okayama Prefecture in Japan. He has worked in various well-known French restaurants and in 2012 established his own restaurant consultancy. He now splits his time between working as a restaurant consultant, acting as private chef for special events and writing cookbooks. His latest book introduces California cuisine to Japanese readers.

Foreword writer Makiko Itoh is the bestselling bicultural author of the Just Bento cookbook series. She now writes full-time to introduce Japanese food concepts to Western readers.