Master the art of ramen making—essential tools, techniques, and recipes

Slurping a perfect bowl of Japanese ramen is a transcendent experience, and you can create that magic in your own kitchen. Ramen Obsession gives you all the tools, techniques, recipes, and step-by-step instructions you need to make your own ideal bowl of ramen at home. No flavor packets needed—you can make all the savory broths, authentic noodles, and traditional toppings from scratch.

Delve into the history of ramen, from its origins to the most popular modern-day interpretations. Handy shopping and essential item prep lists set you up for success. Learn how to create each individual component step-by-step—once you have these elements, it takes only minutes to assemble a ramen masterpiece.

In this essential Japanese cookbook, you’ll find:

• Bowls built from scratch—Explore the six basic components of ramen, with detailed instructions for creating broth, seasoning sauce, noodles, aromatic oils and fats, and toppings.
  
• 130 Mouthwatering recipes—Cook up a wide variety of ramens, from Shio Tonkotsu Ramen with Black Garlic Oil to Hakodate Shio Ramen with Spicy Ground Chicken, along with sides like tempura and gyoza.
• A ramen world tour—Explore the history of ramen across the globe, from many regional variations within Japan to creative concoctions in the USA.

Create the flavor-packed ramen bowl of your dreams with the ultimate ramen cookbook.

Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.

Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.

Seoul Food Korean Cooking includes:

• 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to Korea
• Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)
• An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tips
• Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef

Move over, sriracha!

Sriracha sauce arrived on the hot sauce scene a few years ago and swept away the competition. Now, the new kid on the hot sauce block is gochujang.

Dating back to 17th-century Korea, gochujang is arguably the keystone ingredient in Korean cuisine. Its rich flavor and distinctive, lustrous red color are unmistakable. Unlike many Western chili sauces that have heat and not much else, gochujang begins with hot chilies but combines those chilies with miso and sweet rice to make a rich, complex-tasting paste that has heat, sweetness, and umami all packed into one package.

Cooking with Gochuchang will open your eyes to the secret chefs around the world have been discovering—that this traditional Korean ingredient and its myriad off-label uses can transform your kitchen. From eggs to meats, rice to vegetables—and even cocktails—your taste buds will never be the same.