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Nona,

I saw your comments in the member meeting place that prompted some questions... 

I have been using Tenso.com to buy items from companies in Japan (mostly food and books) that do not ship to the US. Is that who you use or is there another company that you'd recommend?

Also, in one of your notes, you mentioned that you have your own version of Harumi Kurihara's fried chicken with leek sauce recipe that is better and more vibrant. I'd love to try your version. Would you mind sharing the recipe? Which cookbook is it in (the Japanese version)? I'd like to purchase some of Harumi's cookbooks in Japanese. Is there a website you'd recommend other than amazon.co.jp?

Lastly, are there any Japanese cookbooks (in Japanese) that are must haves? I have a big collection of Japanese cookbooks in English, but only a few in Japanese and would like to add a few more. 

Thanks in advance! 

Sally

Hi Sally - yes, I use tenso when ordering used Japanese books, food and other items and Amazon Japan when ordering new books. 

Kurihara's version that I like is in her Japanese cookbook.  I'll find it and post.  It may also be in her Japanese web site as well.  I'll look. 

I really like Masahiro Kasahara's books.  I own all of his.  His food taste is very familiar to me as he grew up in the same neighborhood of Tokyo as me.  He now owns several restaurants and it is one of the hardest place to get a reservation.  One day I like to try it.  He has a japanese language FB here  https://www.facebook.com/kasaharamasahiro/

I also like the first Iron Chef Japan Rokusaburo Michiba's Japanese cookbooks.  He is still the innovative chef always challenging himself.  His big thing is now using cheese and miso.  I've had cream cheese marinated in miso and lightly toasted at his restaurant in spring that was out of this world good.  Tried to imitate but did not come out.   He changes menu monthly.  You can find his Japanese FB here

https://www.facebook.com/michibashunsara/

Nona,

Thanks for your reply. I will look into the two chefs you mentioned. Just some quick googling on Masahiro Kasahara lead me to a very intriguing recipe, potato chip rice. http://en.rocketnews24.com/2014/10/15/potato-chip-rice-may-be-our-easiest-rice-cooker-recipe-yet/ It's like a Japanese version of Ferran Adrià's tortilla de patatas (also made with potato chips). And a peek at the tasting menu of his restaurant looks very inviting. http://ebisu.sanpi-ryoron.com/menu/

I will also look into Rokusaburo Michiba. I saw a recipe for cream cheese marinated in miso in my Shunju cookbook, but have never attempted it.