Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto

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    • Categories: Pizza & calzones; Main course; Asian
    • Ingredients: flour tortillas; barbecued eel sauce; sashimi grade tuna; jalapeño chiles; red onions; cherry tomatoes; Kalamata olives; cilantro; anchovy paste; soy sauce
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    • Categories: Sauces, general; Asian
    • Ingredients: eggs; white wine vinegar; lemons; anchovy paste; soy sauce; olive oil; vegetable oil
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    • Categories: Egg dishes; Main course; Japanese
    • Ingredients: sake; shrimp; eggs; heavy cream
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    • Categories: Dressings & marinades; Cooking ahead; Japanese
    • Ingredients: sake-mash vinegar; rice vinegar; sugar
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    • Categories: Rice dishes; Main course; Asian
    • Ingredients: yuzu pepper; Japanese short-grain rice; yellowtail kingfish; garlic; fresh ginger; veal stock; sesame oil; spinach; sesame seeds; royal ferns; soy sauce; mirin; sake; daikon radishes; carrots; rice vinegar; sugar; eggs; nori
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    • Categories: Salads; Side dish; Asian; Vegetarian
    • Ingredients: spinach; sesame oil; sesame seeds
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    • Categories: Side dish; Cooking ahead; Asian; Vegetarian
    • Ingredients: sesame oil; garlic; royal ferns; soy sauce; mirin; sake
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Asian; Vegetarian
    • Ingredients: daikon radishes; carrots; rice vinegar; sugar
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    • Categories: Main course; Chinese
    • Ingredients: chicken thighs; sticky white rice; lotus leaves; chicken stock; soy sauce; oyster sauce; scallions; fresh ginger; shrimp; shiitake mushrooms; water chestnuts; sake; sesame oil
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    • Categories: Rice dishes; Main course; Asian
    • Ingredients: Japanese short-grain rice; white wine vinegar; rice vinegar; sugar; kombu; bonito flakes; soy sauce; eggs; wasabi; nori; scallions
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  • Za jan noodles
    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: ground pork; fresh ginger; bamboo shoots; chicken stock; red miso; soy sauce; sake; sesame oil; ramen noodles; cucumbers; eggs; scallions; cilantro
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    • Categories: Appetizers / starters; Japanese
    • Ingredients: napa cabbage; garlic chives; ground pork; gyoza wrappers; canned tomatoes; dried chiles; onions; duck fat; smoked bacon; shallots; veal stock; thyme; heavy cream
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    • Categories: Sauces, general; Asian
    • Ingredients: canned tomatoes; dried chiles; onions; duck fat
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    • Categories: Sauces, general; Asian
    • Ingredients: smoked bacon; shallots; veal stock; thyme; heavy cream
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    • Categories: Appetizers / starters; Asian
    • Ingredients: sour plum powder; salmon fillets; heavy cream; potatoes; squid ink sachets; smoked salmon; yuzu juice; cherry tomatoes; chervil; soy sauce; rice vinegar; grapeseed oil
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    • Categories: Appetizers / starters; Asian
    • Ingredients: salmon fillets; heavy cream; potatoes; squid ink sachets
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    • Categories: Dressings & marinades; Asian; Vegetarian
    • Ingredients: yuzu juice; rice vinegar; soy sauce; grapeseed oil
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Asian
    • Ingredients: garlic; milk; anchovy paste; cucumbers; celery; baby carrots; daikon radishes; all-purpose flour; yogurt; crabmeat
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    • Categories: Bread & rolls, savory; Appetizers / starters; Asian
    • Ingredients: all-purpose flour; yogurt; crabmeat
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    • Categories: Bread & rolls, savory; Snacks; Japanese
    • Ingredients: beef short-ribs; onions; carrots; dry white wine; potatoes; Japanese curry paste; active dry yeast; bread flour; all-purpose flour; eggs; panko breadcrumbs
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    • Categories: Snacks; Asian
    • Ingredients: beef short-ribs; onions; carrots; dry white wine; potatoes; Japanese curry paste
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    • Categories: Soups; Appetizers / starters; Japanese
    • Ingredients: dried longan fruits; whole chicken; Szechuan pepper; sake; udon noodles; ham; chicken thighs; pork neck; beef shins; dried citrus peel; white peppercorns; white soy sauce; fresh ginger; scallions; peanut oil
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    • Categories: Dressings & marinades; Cooking ahead; Japanese; Vegetarian
    • Ingredients: white soy sauce; sake; fresh ginger; scallions; white peppercorns
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    • Categories: Soups; Appetizers / starters; Japanese
    • Ingredients: clams; smoked bacon; shallots; dry white wine; Japanese short-grain rice; vegetable oil; fresh ginger; onions; scallions; dried scallops; chicken stock; heavy cream; baby chives
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    • Categories: Soups; Appetizers / starters; Japanese
    • Ingredients: yuzu; dried longan fruits; whole lobsters; ham; chicken thighs; pork neck; beef shins; dried citrus peel; white peppercorns; fresh ginger; rice noodles; vegetable oil; onions; scallions
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Notes about this book

  • Eat Your Books

    2008 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Braised black cod

    • lorloff on March 25, 2022

      We really enjoyed this recipe we ended up cutting it in half because we wanted A smaller quantity of sauce and it worked really well the technique was great and quite delicious I thought the proportions within the sauce were great I didn’t think it was too sweet but we made much less sauce than the recipe calls for which I recommend. Will make again.

    • Rinshin on February 10, 2019

      Like other recipes of Chef Morimoto, the technique for this braised fish is superb and instructions precise. But, I knew the amount of sugar was too much for my taste, and reduced the sugar by half. The sauce is dark, maybe tad too dark for my taste. I think the amount of soy sauce too can be reduced. We did however enjoy this version of black cod nitsuke very much. it went very well with steamed white rice to balance the stronger taste and the flavorful sauce.

  • Garlic-soy jus

    • Rinshin on October 17, 2018

      Excellent sauce that can be used in many Japanese styled food including buri bop or seared beef, pork, or chicken.

  • Buri bop

    • Rinshin on October 17, 2018

      I love buri/hamachi and bibimbop so really wanted to try this without going the way of individual presentation served at his restaurant. Used #10 cast iron skillet for 2 servings. This pan will handle up to 4 servings. Mounded two rice mounds onto the skillet when piping hot and arranged all components around each mound then quickly seared the fish slices. Made a small hole in each rice and placed egg yolk into the hole and stir the whole thing up to incorporate. Next time forget the two perfect rice mounds and stir everything up to cook in hot skillet after searing the fish for simplicity. Excellent taste. Love the garlic soy sauce along with 3 vegetable sides in this recipe which was much like bibimbop

  • Sesame oil-marinated spinach

    • Rinshin on October 17, 2018

      Simple and tasty bop and poke rice bowl companion,

  • Marinated royal fern

    • Rinshin on October 17, 2018

      Another popular Japanese side dish not seen much outside of Japan. Wonderful companion to bap and poke donburi.

  • Pickled daikon and carrot

    • Rinshin on October 17, 2018

      Very simple and popular Japanese New Years food which tastes great used in bop or poke rice bowls.

  • Morimoto bouillabaisse

    • Rinshin on November 19, 2016

      Delicious! Outstanding served with chilled good quality sake such as junmai ginjos. I used frozen lobster broth I had on hand as well as as more lobster and shrimp shells to make the broth. Skipped on fish stock. Used seafood I had which were lobster, shrimp and large scallops. Added maetake, shitake and shimeji mushrooms. Greens consisted of Japanese negi (thick long green onion aka Tokyo negi) and komatsuna (Japanese mustard green). Reduced the amount of kochijan to 1/2 mixed with two types of miso. Added tsp of koji powder to the stock. Served tabletop - perfect on cool rainy night. Photo added

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  • ISBN 10 0756631238
  • ISBN 13 9780756631239
  • Published Sep 01 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher DK Publishing (Dorling Kindersley)
  • Imprint DK Publishing (Dorling Kindersley)

Publishers Text

2008 IACP Award Winner!

Morimoto is a rock star, an icon figure in Asian Fusion, an original atop a heap of imitators, and like a rock star, one of the only chefs - maybe the ONLY chef - who needs just one name. Accept no substitutes! - Anthony Bourdain

"Just like in his genius restaurants in Philly and NYC, where the food is juicy, provocative, and a wild fun house in my mouth, Morimoto makes revolutionary food simple to prepare in this excellent and inspired book." - Mario Batali

When I got to know Chef Morimoto, I understood that besides cooking with your brain, your heart, and your hands, you can also cook with your soul. - Ferran Adria

Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century. Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home.

Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer.



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