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We are enthralled by Sonoko Sakai's newest cookbook, Wafu Cooking. Writing recipes with the theme "Wafu" (meaning "Japanese style"), Sonoko showcases dishes that deftly combine global and Japanese flavors. Japan has a long history of "wafu-ing" dishes from other cuisines to suit Japanese tastes...think tonkatsu, the Japanese version of pork cutlets, or ramen, a Chinese noodle soup that has been transformed into a Japanese staple. Sonoko expands on this Wafu tradition to bring miso to Bolognese sauce, dashi to cheese grits, yuzu kosho to roasted cauliflower, and so much more. We've only started to scratch the surface, but have been delighted by the flavors in Sonoko's mochi waffles with black sesame butter, her charred cabbage with dashi, and snapper en papillote with ginger and sake. We can't wait to try more.
Having lived in New York, California, Mexico, and, of course, Japan, Sonoko's life experience makes her an expert in culinary culture crossing. We think her expertise shines in this original cookbook that is a must for fans of Japanese cuisine.
With each copy Sonoko has included a signed bookplate.
PHOTOS CREDIT TO: Rick Poon
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Sonoko Sakai was born in New York to Japanese parents, and she grew up in San Francisco, Kamakura, Mexico City, and Tokyo. She is the author of Japanese Home Cooking, Rice Craft, and The Poetical Pursuit of Food. She has worked as a recipe developer, producer, creative director, cooking teacher, and lecturer. She is also a grain activist. Sonoko lives in Los Angeles and Tehachapi, California, with her sculptor husband, Katsuhisa Sakai.
