Japanese Home Cooking: Simple Meals, Authentic Flavors | Sonoko Sakai | Talks at Google

Talks at Google welcomes cooking teacher and food writer Sonoko Sakai, whose incredible story ranges from the many countries she lived in growing up, to her time in the film industry, to her efforts today in giving a greater voice to Japanese culture, and advocating for the restoration of heirloom grains. Her latest book Japanese Home Cooking: Simple Meals, Authentic Flavors, approaches home cooking with an emphasis on the pantry staples at the core of many of Sonoko's recipes. Sonoko shows how dashi is used in a variety of contexts, demonstrating its use in several dishes.
Get the book here: goo.gle/32QgGAc.

[@Aaleeexy]

This lady is so precious!! So much concise information abt Japanese cooking 🍙🍣 love it! Thank you for sharing these knowledge Google and also to this lady who looks like she is glowing and looking so radiant. Wish I will grow like that .

[@yesicahernandez4868]

I always liked japanese food, I went to Japan and somehow I never came back home, I'm still miss food, and I'm learning as much as I can how to cook so It taste as good as in Japan. I love it!

[@mahoneytechnologies657]

Sonoko-Chan I really like your Cooking Techniques and your story! I study some part of " japanese home cooking" everyday! I lived in Japan for a total of 16 years 1955 - 1958, 1963 - 1966, and 1984 - 1993. Gifu and Tokyo. One regret was I was not into cooking, but I was into eating Japanese food, starting at age 10 in Gifu at age 10." After some Study of your book I learned to make a some what acceptable Chawanmushi, Gyoza, Steamed Buns, etc. One thing I learned is to not to be afraid to substitute ingredients to try something different or when an ingredient is not available, I live in Germany now and there is much less Japanese ingredients available, all the more reason to learn Japanese cooking! Gobo, that's what is Missing. One variation I tried is Ochazuki with mixed rice and Grains ( Brown rice, Sushi rice, red rice, wild rice, Barley, and various grains ) and mixed with Natto, the Aroma and Flavor of Natto really come out! It just taste and smell Healthy! In General I like to Mix my rice with Barley. Thank You for sharing your Knowledge with us.

[@thelewismiles]

How absolutely fascinating! What a wonderful video. Thank you so much for this.

[@jasonfanclub4267]

now I want to make my own miso

[@derekxiaoEvanescentBliss]

Hey sonoko, You mentioned learning about cooking habits by observing your grandma at the end. Is there any way you could do a series of first person cooking videos in the kitchen like Kenji Lopez Alt does on his channel? It would help immensely to teach some basic japanese cooking habits and organization that is hard to convey through books.

[@KellyNewcomerArt]

She put a lot of raw ginger in there -- I've never had inari zushi like that with perilla also. I will try it next time.

[@JasmineWay]

I wish I had a big kitchen like this :D

[@jeandenio7990]

Is there an alternative to all purpose (wheat) flour? I’m allergic. 😢

[@kidzsamayal6935]

Great Japanese flavour

[@jazib8589]

Is there a way to cook Japanese food without alcohol? Thnks.

[@dragoonshazil]

Alcohol is used for flavor you don’t need to add it, use something else for the flavor

[@destinomura7117]

I’m Japanese and we never really eat the Kombu straight how she did lol... I usually have to simmer that in soy, dashi, and sugar for a while to make it taste good....

This sooks

[@FoodForestPermaculture]

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[@trex1448]

Umami is overrated.

[@tanmaypanadi1414]

Ever y culture has their own version of unami . Some flavour they are really proud of

[@fionafiona1146]

@@tanmaypanadi1414 "herzhaft", "umami" and "savoy" are important aspects about enjoying food any place, expressing it during cookery class is sensible.

[@metalema6]

Why did you block the comments in the other video? I disliked it purely because of that.

[@kirkbowyer3249]

Glorifying food production always happens at the end of civilization.

[@radimbastan]

Source?