Cooking for yourself changes your life. That is the claim at the heart of this book, and veteran cooking teacher Yoko Arimoto spends 112 pages showing you exactly what she means. These are the dishes she has been making for decades, presented here in their most refined and most workable form yet, alongside the quietly independent philosophy of living that has made her such a trusted figure in Japanese kitchens.
You will find a steak that must be cut a full two centimeters thick, because anything thinner misses the point, and a pork ginger dish built on a method that will make you rethink how you have been doing it. Good butter is treated as the finest seasoning there is, turning up on hot potatoes with anchovy, in a golden roast chicken, and in Arimoto's own French toast. The fried foods are here too, from the potatoes you cannot stop reaching for to the legendary cabbage menchi, all handled with an approach that keeps them light rather than heavy.
Dashi, the foundation of daily Japanese cooking, is reduced to its simplest possible form here: just put it in water. Her uni tamago, a take on raw egg over rice, needs only one small extra step. Throughout the book you move between dishes that come together in minutes and casual sweets made purely for pleasure, all of them chosen because delicious food, as she likes to say, is good for you.
The text is in Japanese. Published by Shueisha.
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