Japan-ify your cooking for unique flavors.
Sonoko Sakai's life influences her cookbook "Wafu Cooking," featuring quick, unique recipes that blend Japanese and Western culinary traditions.
The journey of Sonoko Sakai kicks off at her childhood kitchen table in Queens, New York, where she reflects on her past. At 69, she shares, “Butter on rice was such a thing.” Her mom, a post-war survivor from Japan, viewed having eggs and cream in America as a miracle—like a dream come true with a giant fridge to store it all.
This rich background inspired her fourth cookbook, "Wafu Cooking: Everyday Recipes with Japanese Style." Inside, you'll find instant classics that blend traditional Japanese with home cooking, like Miso-Honey Butter on Toasted Onigiri and Shiokōji Marinated Roast Chicken. Most recipes are quick, taking no longer than 30 minutes, and the book features charming illustrations and mouthwatering photos, though I wish there was a pic of her mother’s special lasagna, which combines Western and wafū flavors but remains a mystery on the page.
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