There’s more to Japanese food than sushi.
For September we are diving into the James Beard award winning book Love Japan: recipes from our Japanese American Kitchen by Sawako Okochi and Aaron Israel.
This cookbook brings together comfort food, Japanese home cooking, and playful Jewish-American influences—from comforting hot pots and savory pancakes (okonomiyaki) to vibrant small plates that go way beyond standard sushi bar staples. It’s all about approachable, flavor-packed dishes meant for sharing around a full table.
Love Japan by Sawako Okochi and Aaron Israel
Date: Saturday, September 19th, 2026
Time: 5pm
Grab a copy of your own or see if your local library carries a copy
Amazon: new: $16.89
Powells: used: $12.98 - new: $30
Thriftbooks: new: $23
Sawako Okochi & Aaron Israel are the husband-and-wife chef team behind the Brooklyn restaurant Shalom Japan, where Japanese home cooking seamlessly intersects with Jewish American cuisine and traditions. Think Matzoh Ball Ramen a dish they are now widely famous for.
Sawako, was raised in Hiroshima, Japan, and brought her deep roots in traditional Japanese home cooking to New York, where she built her culinary career.
Aaron, a native New Yorker, discovered his passion for food while studying art then venturing into fine-dining.
Together, they blend their distinct heritage and expertise into vibrant, soul-warming food.
Hiroshima Style Okonomiyaki pg 81:(Savory Cabbage Pancakes with Ramen Noodles): Customizable, crispy, and layered with sauce
Matzoh Ball Ramen pg 135: The signature fusion dish that put Shalom Japan on the map
Karaage pg 188: (Japanese Fried Chicken): a classic I must learn to make at home
Hiroshima Style Okonomiyaki
I thought you might want a visual of Hiroshima Style Okonomiyaki so I found you this mouth watering video on Instagram. The cookbook states that the recipe is a cheater version to help save time but the cook time on the recipe still states 1 1/2 hours. Either way I will be making this in my future on a night I have the motivation, and time.
The dish that put the authors on the map. It’s the perfect fusion of two cultures most famous soups. You can even purchase a kit online to make their famous soup at home though for the price I’d recommend trying your hand at making it yourself.
Like in America you’ll find fried chicken pretty much everywhere from high-end restaurants to convenience stores and the same is for Japan.
There are a few key things that makes Japanese fried chicken different. First off it is made from dark meat which gets marinated in a ginger garlic soy bath. Secondly it is lighter and crispier due to the cornstarch in the breading.
The cookbook shares Sawako’s childhood recipe which was often featured in her bento boxes for lunch.
Whether you’re a long-time regular or thinking about joining us for the first time, I cannot wait to gather around the table for this one. There is truly nothing better than sharing a home cooked meal with friends.
Grab your copy of Love Japan, pick a dish that speaks to you, and don’t forget to head over to the chat to let us know what recipes you’ve tried!
See you on September 19th at 5PM!
Happy cooking,
Mikaela
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