Nobu: The Cookbook by Nobu Matsuhisa

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    • Categories: Side dish; Summer; Japanese
    • Ingredients: dashi; mirin; soy sauce; spring onions; abalone in shell; potato flour; shiso leaves; fresh ginger
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    • Categories: Main course; Japanese
    • Ingredients: abalone in shell; asparagus; white asparagus; assorted mushrooms; shichimi togarashi; wasabi powder; soy sauce; dashi
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    • Categories: Stews & one-pot meals; Main course; Summer; Japanese
    • Ingredients: dashi; light soy sauce; sake; daikon radishes; abalone in shell; junsai; truffles; Japanese mustard powder; mirin; white miso; rice vinegar
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    • Categories: Stews & one-pot meals; Main course; Summer; Japanese
    • Ingredients: abalone in shell; seaweed; caviar; daikon radishes; egg yolks; soy sauce
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Spring; Japanese
    • Ingredients: truffles; scallops; yuzu juice; soy sauce; grapeseed oil; filo pastry
    • Accompaniments: Matsuhisa salsa; Maui onion salsa
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    • Categories: Grills & BBQ; Main course; Israeli; Japanese
    • Ingredients: scallops with shells; cucumbers; tomatoes; red onions; yuzu juice; parsley; aji panca chile paste
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    • Categories: Main course; Japanese
    • Ingredients: scallops with shells; enoki mushrooms; flying fish roe; nori; egg yolks; Thai garlic chile sauce
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    • Categories: Main course; Japanese
    • Ingredients: oysters; soy sauce; rice vinegar; Thai garlic chile sauce; chile oil; fresh ginger; parsley; Maui onions; tomatoes; ponzu sauce; oranges; chile sauce; jalapeño chiles
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    • Categories: Fried doughs; Appetizers / starters; Japanese
    • Ingredients: nori; shiso leaves; sea urchin roe; sudachi
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    • Categories: Appetizers / starters; Japanese
    • Ingredients: spinach; sea urchin roe; shiitake mushrooms; egg yolks; salmon roe; soy sauce
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    • Categories: Grills & BBQ; Canapés / hors d'oeuvre; Japanese
    • Ingredients: shiitake mushrooms; shiso leaves; osetra caviar; yuzu juice; sudachi; kuruma shrimp
    • Accompaniments: Creamy spicy sauce
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    • Categories: Appetizers / starters; Japanese
    • Ingredients: scampi; celery; Thai garlic chile sauce; garlic; yuzu juice; fresh ginger; soy sauce; sake
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    • Categories: Fried doughs; Appetizers / starters; Japanese
    • Ingredients: Thai garlic chile sauce; garlic; yuzu juice; fresh ginger; soy sauce; yolk-free whole grain noodles; shiitake mushrooms; chives; sake; kuruma shrimp
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    • Categories: Stir-fries; Main course; Japanese
    • Ingredients: broccoli; enoki mushrooms; chives; Thai garlic chile sauce; soy sauce; light soy sauce; botan shrimp
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    • Categories: Fried doughs; Pies, tarts & pastries; Main course; Japanese
    • Ingredients: cilantro; rice vinegar; filo pastry; kuruma shrimp
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    • Categories: Soups; Japanese
    • Ingredients: spring onions; spiny lobsters; dashi; sake; menegi; ginger juice; jalapeño chiles; light soy sauce
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    • Categories: Grills & BBQ; Main course; Japanese
    • Ingredients: sea urchin roe; Chinese chile bean sauce; light soy sauce; sake; king crab legs; leeks
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    • Categories: Pies, tarts & pastries; Grills & BBQ; Appetizers / starters; Japanese
    • Ingredients: snow crabmeat; pâte brique; menegi; osetra caviar; lettuce; chervil
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    • Categories: Main course; Japanese
    • Ingredients: blue crabs; sea urchin roe; wakame; flying fish roe; egg whites
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    • Categories: Salads; Main course; Japanese
    • Ingredients: fresh ginger; Chinese chile bean sauce; soy sauce; yuzu juice; chives; salad greens; octopus
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    • Categories: Main course; Japanese
    • Ingredients: baby octopus; yuzu juice; truffles; truffle oil
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    • Categories: Snacks; Appetizers / starters; Japanese
    • Ingredients: octopus; cilantro; yuzu juice; cucumbers
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    • Categories: Stews & one-pot meals; Japanese
    • Ingredients: umeboshi plum paste; light soy sauce; dashi; octopus; rocoto chile paste
    • Accompaniments: Matsuhisa dressing; Yuzu dressing; Ponzu
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    • Categories: Grills & BBQ; Main course; Japanese
    • Ingredients: red miso; ground cumin; sake; rice vinegar; dried oregano; aji amarillo sauce; aji panca chile paste; octopus
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    • Categories: Grills & BBQ; Main course; Japanese
    • Ingredients: Maui onions; tomatoes; ponzu sauce; chile sauce; oranges; aori squid
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Notes about this book

  • Eat Your Books

    2002 James Beard Award Nominee

Notes about Recipes in this book

  • Black cod with miso

    • Rinshin on July 05, 2014

      Very traditional Japanese recipe that delivers. The miso marinade can be reused about 2 more times by keeping it in the freezer. It tends to be sweet so I did cut down on sugar by half.

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  • ISBN 10 4770025335
  • ISBN 13 9784770025333
  • Linked ISBNs
  • Published Sep 07 2001
  • Format Hardcover
  • Page Count 196
  • Language English
  • Countries United States
  • Publisher Kodansha International (JPN)
  • Imprint Kodansha International (JPN)

Publishers Text

Nobu Matsuhisa needs little introduction. With his multinational and ever expanding empire of 13 restaurants in the United States, Italy, France and Japan he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. This is the man, after all, who has lured legions of celebrities - regulars include Robert De Niro, Tom Cruise, Gwyneth Paltrow, Giorgio Armani, Madonna, ...the list goes on - with his unique and original combination of the finest skills and ingredients of Japanese cuisine with an imaginative acceptance of Western, particularly South American cooking.

In Nobu: The Cookbook - his first cookbook in any language - Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's seas have to offer. He has presented more than 50 original recipes for fish and seafood that include all the signature dishes - Matsuhisa Shrimp, Octopus Tiradito, Squid Pasta, Black Cod, New Style Sashimi and Sashimi Salad. There is a chapter dedicated to sushi where readers can learn how to make Nobu's own highly original Soft Shell Crab Roll and House Special Roll. Eleven salad and vegetable dishes and four Nobu dessert recipes have been added so that anyone can recreate that exclusive Nobu dinner in their own kitchen. There is even a chapter about alcoholic accompaniments.

Nobu: The Cookbook, however, is not just about food and cooking, it also introduces the story of Nobu's rich and varied life. It is the story of a boy from the country who became one of the most renowned chefs of his generation after working in Peru and Argentina and seeing his first restaurant in Alaska go up in flames before his eyes. It is the story of a Japanese man who was befriended by America's rich and famous and went into the restaurant business with De Niro in New York, and more recently Georgio Armani in Milan. His friends also appear in the book. There is a preface by De Niro, a foreword by Martha Stewart and an afterword by Ken Takakura, the internationally renowned Japanese actor.



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