The izakaya consistently eludes description in English: Is it a bar? A tavern? Some sort of gastropub affair? Though it’s impossible to agree on a definition, it’s now possible to recreate all the classic izakaya dishes at home with Wataru Yokota’s “The Real Japanese Izakaya Cookbook.”
With 120 recipes, divided into sections based on course (“Snacks and Starters”) and method (such as “Grilled, Roasted, Baked, Sauteed” or “Deep-fried”), it’s not only easy to find a dish to suit your mood — or what you’ve got in the pantry — but also determine how much time and effort go into preparation.