Tokyo Cult Recipes Hardcover – Illustrated, April 19, 2016

Easy recipes that work, beautiful pictures, and great storytelling. A great book to have!

Tokyo Cult Recipes will interest both beginner and more advanced cooks who want to prepare true Japanese recipes. There are no difficult techniques. Everything is doable.Other than the SPECTACULAR photos, the most striking feature is the strong focus on authentic ingredients and authentic techniques.The author taught Japanese cooking and has been cooking Japanese food since she was a child. The recipes reflect this background. The dishes you would expect to be there are. And there are some fascinating surprises.The recipes have substance. There is an average of seven ingredients per recipe. Which isn't as important as the fact each recipe has what it needs to produce superior results. Some only have a few ingredients: how to make rice, dashi, some basic sauces, some bento components and how to make ice cream. But these don't need a ton of ingredients.In addition to all the Japanese favorites, the recipe highlights for me are: the stuffed cabbage, any of the gyoza, the chicken meatball hot pot, and the sōmen.There are many snipets of Tokyo culture that just makes this book perfect. I hope that a second book is being planned.Highly recommended.

Pleasantly surprised by the amount of information put in by the author. It has a nice, balanced combination of recipes and Japanese food culture/location recommendation. Several things that made this book really stood out from my collection of Japanese cooking books:1. A very detailed miso soup section, starting from types of miso to the possible combination of vegetables fitting to each miso type, color photo of each combo provided; (good-bye, seaweed & tofu soup from your local Japanese restaurants)2. Several traditional bento recipes(names you actually see in a Japanese local food store/Laws*n), providing sub recipes for each dish featured in the bento;3. A good selection of preserved vegetable recipes;4. Extensive gyoza (Chinese dumplings) recipe section, listing a few different methods and stuffing combinations. As an experienced gyoza maker I can see the knowledge & efforts spent on putting them up;In summary I am very satisfied with my purchase and recommend this to someone who is generally familiar with Japanese food but wanted to have that one step further of flavoring up their normal menu.

Very pretty book, with some good classic japanese recipes. However, it seems more like an aesthetic book than a recipe book. I felt like more effort was put into the art than the recipes, but still very nice.

I collect cookbooks & this is my first Japanese food cookbook so it was mandatory that I get a book with pictures. If you are a visual foodie like I am then you will like this book. Seeing pictures of the food through out this book really helps because sometimes the ingredients don’t sound that good but then you see what the finished product looks like and it makes you want to it try it. Very well put together, easy to understand and alot to read and look at! I’m happy to add this book to my collection.

I haven't tried them all yet but so far they are yummy and easy to make. It's full of good photos and is a great book to have for a lazy rainy day.

I got this book for my daughter who has gotten into creating new and fun different dinners darning the quarantine. She has been using this books to whip up Isolation Dinners and said they are both easy to understand and follow and quite tasty as well. One thing her 5 year likes are the photos are quite nice.

Overall a good book, however it encourages the reader to buy and use prepackaged noodles in several dishes. I specficaly was looking for more authentic noodle recipies that, although time consusming, could be made on special ocasions. seems silly to go to the trouble of making Udon only to throw in packaed noodles.