Nanban: Japanese Soul Food

Nanban: Japanese Soul Food

Language: English

Pages: 256

ISBN: 0553459856

Format: PDF / Kindle (mobi) / ePub

Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.


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first, I found this worrying, but then, encouraging. People were ready for next-level Japanese soul food: “the ramen moment” had arrived. I started to get serious about opening Nanban. After a few months of shopping my business plan around, I found backers and began the long, arduous process of setting up a restaurant: hosting temporary “pop-ups” to test the dishes and drum up interest; hunting for premises; and meeting suppliers, builders and, of course, lawyers. Alas, it was not to be. After

into the autumn—it keeps for several months in the freezer. If you’re making this, I’d recommend a little umeshu (plum wine—) as the liquor in your Whippy-san base. The flavors match perfectly. Mirabelle or peach schnapps is nice too. Yield: 3½ cups (750ml), about 7 scoops Ingredients: 2 ripe white peaches or nectarines, stones removed, roughly chopped � batch Whippy-san base Add the peaches to the Whippy-san base in a saucepan and bring to a simmer. Remove from the heat, then purée the

ice. Top with a cherry, if you want, and the orange segment. (Shochu Highball) The most ubiquitous izakaya cocktail is the shochu highball, or chu-hi, as it is commonly known. This is simply a measure of shochu topped up with soda, usually flavored with lemon juice and/or a fruit cordial. They are really, really fun, and I have a great fondness for them—I used to buy them in cans from convenience stores and smuggle them into karaoke booths, or quaff them at izakaya if I wasn’t in the mood for

Japanese ingredients; there are several good Asian/Japanese online stores that deliver all over the country, often for a lower shipping charge than you might expect. For a full list of these suppliers. Chili powder You can use any old chili powder where recipes call for it, but I’d recommend getting a bag of hot Korean chili powder if you happen upon it. Actually more like tiny flakes than powder, it’s richer, redder and, I think, altogether tastier than most supermarket varieties, which tend

If you’ve had gari, the thinly sliced pickled ginger served alongside sushi, that’s pretty similar, but much sweeter. Beni shōga adds a pleasantly acidic zip to rich dishes like yaki-udon or yaki-curry. You can make it yourself by steeping julienned ginger in a mixture of rice vinegar, sugar, salt and beet juice. Shichimi togarashi This aromatic mostly chili spice blend is a favorite way to add piquancy to izakaya dishes. It’s made from orange zest, sesame seeds, seaweed and other ingredients,

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