From Publishers Weekly
Wine as westerners know it is a relatively new phenomenon in Japan, where more people drink sake or beer with meals. Because Japanese cuisine was not designed with Western wine in mind, it can be challenging for the sushi or yakitori aficionado to figure out what to uncork as an accompaniment. This book tries to respond to that challenge by offering several Japanese recipes paired with wine suggestions. According to the authors, Steamed Pork and Cabbage with Yuzu is best matched with a Riesling or a Sauvignon Blanc because "the selection of fatty pork with cooked cabbage gives the dish sweetness." They propose pairing a Malbec or Lambrusco with deliciously crunchy Beef and Orange Roast, and Chardonnay with a spare, elegant Lobster Dip. These suggestions are certainly satisfactory. But it's troubling that the authors provide no specific sources for foreign ingredients, nor do they consistently provide alternatives for difficult-to-find Japanese foodstuffs (kogomi ostrich ferns, anyone?). Further, the recipes' portion sizes are often ludicrously small-Steamed Scallops affords a single scallop per person-and while the authors suggest that several dishes could be considered appetizers, who would pop a bottle of bubbly for a single scallop? To make a meal of these dishes would require a king's ransom of wine; frankly, it might be easier to just open a bottle of sake.
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Review
"In these full-color pages lush with mouth-watering photography, carefully selected recipes, and detailed explanations, they communicate their knowledge with great flair and insight. I'm sure readers will feel educated, enlightened, and entertained, which is precisely how we should always feel when pondering my favorite subjects of food and drink." -Dr. Yukio Hattori Creator and Star of Iron Chef
"This is more than just a cookbook, despite the extensive collection of recipes. It offers a unique and in-depth glimpse into how a professional works wine and food together to create the perfect match." -
Chicago Tribune"A high point is a description of the Japanese way of matching wine and food by 'umami,' that elusive term that translates literally as 'delicious taste' and more practically as 'savory.'...it'll make you sound sooo cosmopolitan at cocktail parties." -
Miami Herald"What's most remarkable about this book is that it's clearly the product of a top-notch team: wine consultant J.K. Whelehan deftly offers multiple wine recommendations for each recipe, as well as more general advice. . .Chiba's recipes contain only a handful of ingredients, and can be prepared in under 30 minutes. . . Photographs are unadorned and lovely as is the graphic design . . . A beautiful volume that contains elegant, simple dishes, whether or not you know your way around miso, mirin and wasabi." -
Wine Enthusiast Magazine"You don't have to be a wine lover to enjoy the recipes in
Japanese Dishes for Wine Lovers ...this fabulous book will please picky eaters with subtle flavors, beautiful designs and healthy preparation...recipes are simply prepared with astonishing results...will open a world of 'umami' (savory delicious flavors)." -
Culinary Thymes Magazine"The dishes in this book are simple to make and represent a new wave of cookery in Japan today."-
Healthy Cooking"A culinary meeting of East and West at its sumptuous best." -
ForeWord Magazine
