This Cookbook Will Make Sashimi and Katsudon Weeknight Staples

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This Cookbook Will Make Sashimi and Katsudon Weeknight Staples
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Rintaro’s recipes combine the farm-to-table ethos of California cooking with the staples of Japanese bars and restaurants.

I often find myself drawn to cookbooks that delve into the culinary sights and tastes of a place. It’s no wonder why I love flipping through the pages of Rintaro: Japanese Food from an Izakaya in California, an experience akin to soaring between the katsuobushi-scented streets of Makurazaki in Japan and the legendary farm-to-table kitchen of Chez Panisse. There’s perhaps no better guide for this tour than Sylvan Mishima Brackett.

To get the most out of this book, it helps to nail down a few basic cooking techniques. Beyond techniques, home cooks who get excited about researching and sourcing high-quality ingredients will enjoy stories about producers like Monterey Fish and Half Moon Bay Wasabi. If you haven’t cooked Japanese cuisine before, not to worry. Brackett’s detailed prose and step-by-step pictures will boost your confidence in the kitchen whether breaking down chickens or slicing tuna loin for sashimi.

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