Mastering The Art Of Japanese Home Cooking

"When chefs cook at home, they leave everything but their skills at the restaurant — and sometimes their skills leave even their “home” recipes dauntingly out of reach. Not so with Iron Chef Masaharu Morimoto’s new book. If you can find mirin, miso pastes, scallions and sesame seeds, you can cook this food (katsu don, yakisoba, nabeyaki udon, gyoza, the works). And once you have, you’ll see that a lot of the dishes you thought were strictly restaurant foods can also be home-cooked meals, even on a weeknight."