RINTARO, the debut cookbook from one of San Francisco's most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen. Crowd-pleasing foods likecurry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition.
Through clear instruction, abundant photography, and utterly delicious recipes, RINTARO demystifies Japanese food for home cooks with over70 recipes for rice, simmered dishes, homemade udon, and grilled foods. RINTARO shows a cross section of Japanese food that isn't usually shown in American cookbooks.