Japanese pubs, called izakaya, are attracting growing attention in Japan
and overseas. As a matter of fact, a recent article in The New York
Times claimed that the izakaya is starting to shove the sushi bar off
its pedestal. While Japan has many guidebooks and cookbooks, this is the
first publication in English to delve into every aspect of a unique and
vital cornerstone of Japanese food culture.
A venue for socializing and an increasingly innovative culinary
influence, the izakaya serves mouth-watering and inexpensive small-plate
cooking, along with free-flowing drinks. Readers of this essential book
will be guided through the different styles of establishments and
recipes that make izakaya such relaxing and appealing destinations. At
the same time, they will learn to cook many delicious standards and
specialties, and discover how to design a meal as the evening
progresses.
Eight Tokyo pubs are introduced, ranging from those that serve the
traditional Japanese comfort foods such as yakitori (barbequed chicken),
to those offering highly innovative creations. Some of them have long
histories; some are more recent players on the scene. All are quite
familiar to the author, who has chosen them for the variety they
represent: from the most venerated downtown pub to the new-style
standing bar with French-influenced menu. Mark Robinson includes
knowledgeable text on the social and cultural etiquette of visiting
izakaya, so the book can used as a guide to entering the potentially
daunting world of the pub. Besides the 60 detailed recipes, he also
offers descriptions of Japanese ingredients and spices, a guide to the
wide varieties of sake and other alcoholic drinks that are served,
how-to advice on menu ordering, and much more.
For the home chef, the hungry gourmet, the food professional, this is
more than a cookbook. It is a unique peek at an important and exciting
dining and cultural phenomenon.
