Oishinbo à la Carte, Vol. 7: Izakaya: Pub Food by Tetsu Kariya

  • Fried sardine fish cake (Koban-age) (page 2)

    from Oishinbo à la Carte, Vol. 7: Izakaya: Pub Food Oishinbo à la Carte, Vol. 7 by Tetsu Kariya

    • Categories: Small plates - tapas, meze; Japanese
    • Ingredients: fresh sardines; green onions; ginger root; frying oil
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  • ISBN 10 1421521458
  • ISBN 13 9781421521459
  • Published Jan 19 2010
  • Format Paperback
  • Page Count 276
  • Language English
  • Edition Original
  • Countries United States
  • Publisher VIZ Media LLC

Publishers Text

A quest for the ultimate menu! Izakaya occupy the same vital space in the Japanese culinary landscape as tapas bars in Spain or tavernas in Greece. Unpretentious, frequently boisterous, they're places to meet with friends or business partners to unwind over drinks and small dishes that range from hearty standards to refined innovations. In this volume of Oishinbo, Yamaoka and Kurita investigate classic izakaya foods such as edamame and yakitori, devise new dishes to add to the menu of an old shop, and discover how the concept of "play" is essential to the enjoyment of food. As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have commissioned the creation of the "Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka Shiro, an inveterate cynic who possesses no initiative--but also an incredibly refined palate and an encyclopedic knowledge of food. Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the highlights from the hundred-plus volume series have been selected and compiled into A la Carte editions: bite-sized chunks of story arranged by subject that add up to a full-course manga meal! Presented R to L (Japanese Style).

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