Sonoko Sakai’s new cookbook features a unique twist on Italian Wedding Soup with Japanese flavors, showcasing culinary fusion.
She recalls how her mom added miso to lasagna, not as a trendy fusion move, but as a natural adaptation. This kind of culinary mix has been happening in Japan for ages.
For instance, gyoza came from China, and tonkatsu was influenced by French cooking. Sakai’s book dives into this history, showing how dishes evolve.
Wafu means “Japanese in style,” and it’s all about mixing flavors and presentations. Sakai gives examples like tonkatsu, which is made easier to eat with chopsticks and served with a special sauce.
She’s all about adding a Japanese twist to Western dishes. For example, she makes white-bean chili with soy sauce and even puts miso in her apple pie.
Sakai loves the idea of “kakushiaji,” or secret flavors. She sneaks in ingredients like sake and soy sauce into her Italian Wedding Soup, which she learned from her Swiss-Italian relatives.
The meatballs are a bit different too, using potato starch instead of egg. It’s all about enhancing flavors without losing the essence of the dish.
Sakai encourages everyone to experiment with their cooking. If you have Japanese ingredients, why not give it a shot? It’s all about making your meals more delicious!
