Izakaya: The Japanese Pub Cookbook by Mark Robinson, includes recipes like Mizuna Salad with Jako Dried Baby Sardines; Fresh Corn Kakiage Tempura;. Description: Mark Robinson is an editor and journalist who has written regularly from Tokyo on food and culture for publications including the Financial Times. : Izakaya: The Japanese Pub Cookbook () by Mark Robinson and a great selection of similar New, Used and Collectible Books .
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Many are quite japansse, with just the counter and maybe a few tables. The best ones are run with a lot of passion and love, and have fiercely loyal customers. Izakaya, the Japanese Pub Cookbook conveys the atmosphere and love of food and good sake that are hallmarks of good izakaya perfectly. Written by Mark Robinson, an Australian journalist who fell in love with izakaya establishments in Tokyo, with gorgeous photography in both color and black and white by Masashi Kuma, it is part cookbook and part ode to the cult of the izakaya.
You don’t just get recipes here, even though it’s called a cookbook. There are profiles of izakaya masters, useful advice on izakaya etiquette, notes on sake types, anecdotes and a lot more.
I think it can reside as happily on a bedside table as in the kitchen – cookbopk quality I look for when I buy cookbooks. The recipes themselves vary in difficulty. The main difficulty you will encounter is the availability of ingredients.
But the photos and descriptions are so enticing, that you’ll want to try them out anyway.
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And there are plenty of simple, home-cooking type recipes here, since izakaya cooking is nothing fancy. It’s really a lub form of good old ‘mom’s’ home cooking, as opposed to the haute cuisine that is served in formal restaurants – friendly and accessible. Some recipes that caught the eye of The Guy, who just loves this book and loves sake more than I do:.
Another likely outcome of reading this book is that you’ll start researching airfares to Tokyo right away. I’m scheduled to go to Japan for a long-delayed satogaeri homecoming in the new year, and it reminded me to make some time for a little izakaya-hopping, even though I’m not much of a sake drinker. Yes my friends, I have one copy of the book to give away, courtesy of the publisher. If you would like to get your hands on this lovely book, just leave a comment here.
Make sure to include your email address in japaneze comment form section that says email address not sure why many people miss it And, to make it more fun, tell us what your favorite tipple is, and what you like to eat with it doesn’t have to be Japanese! The deadline for getting your comment in is There was a problem with the spam filters protecting this site yesterday which preventing people from commenting, so I’ve extended the deadline by a day. The izzakaya is now closed.
The winner will be announced next week. Thank you for entering! Maki, I’m so glad to see the NY times article. I’ve learned so much from both of your websites as I pack lunch and dinner days a week for my husband who works full time and takes graduate courses at night.
I don’t know what I would have done without the bento idea as the American style box lunch is pretty boring. Thanks for all your hard work! I live in Minnesota. We have a local diner called the Town Talk.
They make their own pickles. And deep fry them. Those, with a Dark and Stormy ginger beer and rum and maybe some lime zest Maki, I’m so jealous. I really really want to visit Japan! Right now I’m hoping to izqkaya able to change my job soon, if that happens I’ll be saving like mad for my once in a lifetime trip!
I hope you take plenty of pictures to share with us when you return from your trip next year. My favourite tipple is a nice glass of red wine. Californian, Australian or Chillean. No need to give me your email addy in that case: I hope that in years I’ll cooknook more about sake and wine and cocktails but for now Izakayw just a dabbler.
If I’m in a junk food mood it’s all about a nice beefy burger and Coke or cream soda with rum for good measure if I’ve got it. Otherwise I have to admit I adore coffee with something like cinnamon rolls or chocolate chip cookies but try not to make that my breakfast very often. Ooooh I love izakaya food! I ate in them constantly when I was in Japan in January.
There’s quite a few opening where I live Melbourne, Australia at the moment – quite the trend. I actually don’t drink an awful lot – I’m a real lightweight. But I do enjoy an Indian beer like Kingfisher with a really hot curry. Hits the spot, particularly in summer.
I have this book, it was given to me as a birthday gift. However, it’s made me terrified of innocently wandering into any izakaya, giving the impression that they fit 6 people and you immediately need to know what to order else you get glared at and thrown izzakaya
It’s still a great book though: Ah, cookboook the book is helping you! Once you know what to expect available, you can find it quickly pubb save yourself embarrassing ejection!
Hi Maki, This book sounds great! I’m also planning a trip to Japan, but it’s not so near as yours. My guy’s mum is Japanese, and I look forward to meeting his family in Japan, as well as hiking and general sight-seeing I’m nuts for tea and pottery. I like red wine as dessert, cookbolk than with a meal–with a nice dark chocolate is lovely. And beer goes well with anything heavy, salty, or barbecued! Thanks for your wonderful recipes, and contests. I have to admit I am intrigued by Japanese pub food Assumptions make an ass out of you and me, I guess.
My favourite combination at a pub is a Guinness with a poutine Ooh, this book looks amazzzzing! I’ve actually been trying to explain the meaning of izakaya to a lot of freshmen at my school, so it’d be great to having something substantial to show them! I’m in no way a connoisseur of such things, considering I am under 21 years of age. But what I do love, and it may be a bit cliche, is when my parents let me have one beer at home and that’s usually a Michelob Ultra Lime Cactus I know, my palate is untrained and an amazing combination my mother made was fried soft shelled crabs with lettuce and a dash of lime and a mustard, red wine vinaigrette.
My mother is a phenomenal cook – that’s why I’m so excited to start cooking on my own with the help of her recipe books!
Though you said it doesn’t have to be, my favorite recreational beverage is actually Japanese: Suntory Yamazaki whisky over ice.
Izakaya: The Japanese Pub Cookbook : Mark Robinson :
I first tried it at a Japanese restaurant in Milwaukee. At the restaurant, it goes well with a dish made of thin whitefish filet, shiso leaf, and a bit of red ume all battered and fried. At home, it’s more likely to be tinned octopus in olive oil and crackers, because I tend toward laziness.
For a snack during the day I love a bowl of raman noddles minus the little packet with Ms. As far as at night Vanilla Wafers little round vanilla cookies with a crunch and peanut butter.
Have a friend who introduced me to “Macoroci Pies” but i’ve never heard of “Cheeseburger Macoroni”, i’d be curious to know what it is? First time posting here and just wanted to say how much joy both this and JustBento have brought into my life.
I’m somewhat boring regarding nibbles, going for pretzels or french fries. The fresh aroma of the shiso leaves combines with the warmth of the alcohol to make it the only drink I’ve ever described as “happy”. Great article and great information on the Japanese restaurants and recipes that are becoming more and more popular all over the world.
Japanese food can be complicated so this is great.
I really like chu-hi! Generally I prefer apple or grape flavor melon is my favorite, but it’s rarerbut the restaurant here that makes it has a Calpis flavor that I also like.
Izakaya: The Japanese Pub Cookbook
And to go with that Oooo, that’s a hard question, but I’ll have to reply with an old formula that I can’t resist: Unfortunately, can’t get that anymore even in the Moscow airport! Book looks great, and since I’m living in Hangzhou, China, I’ll have to pop over to Tokyo to check these out!
This book looks fascinating. Reminds me of a place I used to frequent in Hikone, which I imagine qualifies as Izakaya, though Jaanese didn’t know that word at the time.
My favorite drink, eh? That is a difficult question to ask.
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I would have to say it is the homebrewed sake from the Tanabata festival at Shigadai in Hikone during a rather wonderful summer several years back. I really do like sake best, but there are all kinds of drinks I like which make it hard to decide. I have been converting my boyfriend to Japanese food and I’m definitely on the look-out for home-style meals I can make! My favourite tipple is red wine with anything or white port from a small co-op in Portugal, serve chilled with slices of cheese to nibble on.
So, my favourite tipple I actually don’t do alcohol unless forced to by parents when I’m sick. However, I’m particularly fond of any form of iced tea — iced earl grey is wonderful.
I also tried mugicha once when I was in London.