Japanese sale Home online Cooking: Simple Meals, Authentic Flavors outlet sale

Japanese sale Home online Cooking: Simple Meals, Authentic Flavors outlet sale

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The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors.

Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.

From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

Review

“A beautifully photographed, clearly written introduction to Japanese cuisine, from a California-based Japanese-American teacher and recipe developer.”—Christine Muhlke, The New York Times

“Heartfelt, poetic. . . . Sakai is particularly good at describing the purity and beauty of Japanese cooking.”—Tara Duggan, The San Francisco Chronicle
 
“Informative, beautiful, and full of recipes for everyone from the novice chef to the seasoned Japanese home cook.”—Lauren Joseph, Epicurious
 
“It’s been more than 30 years since Japanese cooking expert Sonoko Sakai’s first cookbook detailing the cooking of her heritage for American audiences. Her follow-up,  Japanese Home Cooking: Simple Meals, Authentic Flavors, is worth the wait. Her teachings demystify the art of making soba noodles, and she transforms often ordinary-looking onigiri into beautiful rice spheres wrapped in seaweed and dried flowers. But don’t worry, there’s still plenty of simple dishes like chawanmushi and fresh pickles to try out first before diving into more ambitious projects.”— Los Angeles Times

“Sonoko Sakai has long been a champion of Japanese homestyle cooking, and the LA-based author and cooking teacher has written the essential book for favorites like soba, ochazuke, and oden.”— Eater LA
 
“This book is a treasure trove for anyone hoping to master a few everyday Japanese recipes, yes. But where Sakai really excels is in the digestible lessons on stocking a pantry and understanding the building blocks of Japanese home cooking; she guides you through the five basic seasonings and the practice of noodle making, for example. A teacher and cookbook author, Sakai has approached her work in food with a holistic approach, dedicating herself to the preservation of both Japanese culture and cuisine through cookbooks, classes, and recently, a grain restoration project with Anson Mills.”— Epicurious
 
“A gentle introduction to the flavors and techniques of Japanese cooking courtesy of Sonoko Sakai, an LA-based teacher and food author. From pantry staples like dashi to Japanese breakfast, learn the fundamentals of home cooking the Japanese way.”— Sunset
 
“A comprehensive, approachable guide to Japanese cooking at home.”— Remodelista
 
“Expand a home chef’s borders with Sonoko Sakai’s essential guide to Japanese home cooking.”— Martha Stewart Living

“California-based author-teacher Sakai ( The Poetical Pursuit of Food, 1986) delivers, quite simply, everything home chefs need to know to master Japanese home cooking…. The 160 recipes include explicit directions, ingredient notes, and the necessary how-tos, along with color photographs: Grilled rice balls, homemade granola with lucky bean, fish bone soup, spicy duck soba noodles in hot broth, just to name a few….An exhaustive course that will take up no small amount of time and patience—and yield welcome results.”— Booklist (starred review)

"From her home kitchen in Los Angeles, Sakai ( The Poetical Pursuit of Food) renders Japanese flavors for the Western cook with exquisite care. She creates basics more often purchased at the supermarket, fermenting miso (for at least six months), kneading soba dough ''(Wax on! Wax off!),'' and pressing fresh tofu (''one of the tastiest foods in the world''). All of this yields rich rewards in dishes like a spicy soup of crisp-skinned duck and delicate soba noodles, or a simple broth with mushrooms, tofu, and yuzu peel. Throughout, Sakai brings readers along as she explores the ingredients and traditions she and her family carried with them from Japan. Readers are transported to the 300-year-old Tokyo shop where Sakai’s childhood friend had a job shaving woodlike blocks of preserved fish called katsuobushi, which is used to make a dashi broth. A bento box filled with inari zushi (fried tofu filled with sushi rice) and crab cream croquettes evokes Sakai’s schoolgirl days. But, as Sakai says, ''[t]he goal is not to stress yourself out but to enjoy the creative process. People will appreciate your labor of love.'' Home cooks wanting to dive into Japanese cooking will find Sakai to be a delightful and encouraging guide." — Publishers Weekly (starred review)

“This is a beautiful love letter to the simple, soulful foods that bring together family and tradition, seasonality and sustainability. Sonoko Sakai presents the elements of a home-cooked Japanese meal with thoughtfulness and clarity, honoring the deep culinary heritage of Japan and celebrating the provenance of her local ingredients.”—Alice Waters

"Sonoko Sakai’s passion for the Japanese kitchen is matched only by her generosity as a teacher, and I am so glad to have this book to learn from for the rest of my life."— Francis Lam, Host, The Splendid Table

"Sonoko Sakai’s generous book walks us through the nuance and heritage of Japanese cooking in a comprehensive, useful, and soulful way. Japanese Home Cooking makes it so we can achieve amazing results with ease—even when making homemade soba noodles. This book is a must read for any cook looking to tap into the depth of the Japanese culinary tradition."— Travis Lett, author of Gjelina and chef/owner of MTN

“For anyone interested in Japanese home cooking, you could ask for no better teacher than Sonoko Sakai. Her approach is assured, thoughtful, and flexible, all at once. Her clear-as-a-bell recipes, enhanced always with stories from her singularly interesting life, lead to the most remarkable and delicious results. You need this book!”— Rachel Khong, author of Goodbye, Vitamin

About the Author

SONOKO SAKAI''s cooking reflects her rich cultural upbringing. Born in New York and raised by Japanese parents, she lived in many places as a child, including San Francisco, Kamakura, Mexico City, and Tokyo. She is the author of two books, Rice Craft (Chronicle, 2016) and The Poetical Pursuit of Food (Potter, 1986). She has worked as a recipe developer, producer, creative director, cooking teacher, and lecturer. She is also a grain activist. Sonoko currently lives in Los Angeles and Tehachapi, California, with her sculptor husband, Katsuhisa Sakai.

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4.8 out of 54.8 out of 5
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1.0 out of 5 starsVerified Purchase
“Simple” Does Not Mean “Easy”
Reviewed in the United States on November 21, 2019
The Product Description for Sakai’s “Japanese Home Cooking“ ends with assuring us that her book “will appeal to home cooks of all levels”. I disagree. This is no friendly “get yummy Japanese food on the table before the kids melt down, before the dog barfs in the hallway,... See more
The Product Description for Sakai’s “Japanese Home Cooking“ ends with assuring us that her book “will appeal to home cooks of all levels”. I disagree. This is no friendly “get yummy Japanese food on the table before the kids melt down, before the dog barfs in the hallway, before parents desperately need that next bottle of wine. Sakai is and writes as “shokunin”—a Jiro Ono, a master of her craft and artistry. To my mind, the title is misleading—this is kaiseki of home, not home cooking. So I highly recommend Ivan Orkin’s “Japanese Recipes from a Chef, Father, Eater and Lifelong Outsider: The Gaijin Cookbook” and Tadashi Ono’s “Japanese Soul Cooking”. They’ll do you fine, fellow home cooks!
121 people found this helpful
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Trent Vernon
5.0 out of 5 starsVerified Purchase
Washoku has some competition :)
Reviewed in the United States on November 22, 2019
I received a preview digital copy of netgalley.. Had never heard of the author, nor of the book... Perused it on my iphone.. and immediately placed an order! I did read the complaint in a previous review about it not being simple.. and I don''t disagree.. but I... See more
I received a preview digital copy of netgalley.. Had never heard of the author, nor of the book... Perused it on my iphone.. and immediately placed an order!

I did read the complaint in a previous review about it not being simple.. and I don''t disagree.. but I also don''t agree..

Japanese cooking is all about simplicity that may be complex.

There are some very simple recipes.. think soy sauce chicken thighs, or a dashi made simply by soaking kombu.. but if you are looking to create fast to put together short cut Japanese style dishes.. this book is not for you..

If your looking to really understand on a deeper level Japanese cuisine... then you hit the jackpot.

I have never seen Japanese cookbooks that teach you how to make your own tofu, miso, buckwheat noodles, dried persimmons, or mochi . yes.. make your own miso and mochi . faint. (Keep in mind, the miso ferments for 4-6 months)

Washoku has long since been my go to Japanese cookbook... and it still is! If youre new to Japanese cooking and ingredients.. it is an amazing resource with lots of pictures of pantry items.

This book, though, dives deeper... see above.. make your own tofu!

The art design/layout is great.

If I were to nitpick.. I have caught two spelling errors already.. and hope that this editorial misses are not in any recipes/measurements.

Looking forward to cooking from this book.. I haven''t yet.. have just been reading it like a novel so far.

I highly recommend this book!
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5.0 out of 5 starsVerified Purchase
Fantastic book!!
Reviewed in the United States on November 23, 2019
I am a fortunate Angeleno who has had the wonderful opportunity to attend two of Sonoko Sakai’s cooking classes at her home. She is a master chef who is truly passionate about making traditional Japanese cuisine accessible to the home cook. I love the introduction to this... See more
I am a fortunate Angeleno who has had the wonderful opportunity to attend two of Sonoko Sakai’s cooking classes at her home. She is a master chef who is truly passionate about making traditional Japanese cuisine accessible to the home cook. I love the introduction to this book and was very touched by her description of her journey to teaching cooking with a focus on the craft of artisanal cooking. The book is much more than an assortment of recipes, it is a complete education in the culture of traditional Japanese cooking. The subtitle “simple meals, authentic flavors,” refers to the home-style way of preparing food. This does not mean that the preparation of the recipes are necessarily easy and fast. But the ingredients are clean and authentic, and the recipes are clear and instructive with gorgeous pictures. The resulting dishes are so incredibly delicious. My favorites dishes so far are the water kimchi which is super beautiful and refreshing and the amazuzuke (quick vinegar pickles) which also make beautiful gifts. Speaking of gifts, I am planning to buy copies of this book for holiday gifts for friends and family.
41 people found this helpful
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M Carr
5.0 out of 5 starsVerified Purchase
Ultimate anthology for Japanese home cooking (and PS I made soba from scratch)!
Reviewed in the United States on December 7, 2019
Sonoko Sakai''s book is the ultimate anthology for Japanese home cooking. Ms. Sakai is a wonderful storyteller. She writes about the traditions and principles behind Japanese ingredients and recipes, and adds historical contexts where applicable. If you''re like me and a bit... See more
Sonoko Sakai''s book is the ultimate anthology for Japanese home cooking. Ms. Sakai is a wonderful storyteller. She writes about the traditions and principles behind Japanese ingredients and recipes, and adds historical contexts where applicable. If you''re like me and a bit anxious about food safety, you''ll also appreciate that she gives you tips on how to store leftovers and how long the ingredients will keep! There are so many delicious recipes in here. You guys- I made soba noodles from scratch and it was actually really easy! The soba in homemade bonito and kombu dashi- so good! The noodles were sooooo much tastier than store-bought! Ms. Sakai shows you how to make your own shichimi togarashi, la-yu, Japanese curry bricks, and natto (for those feeling adventurous). I finally learned the proper way to cut kabocha... been doing that all wrong. I can''t wait to try the mapo tofu with handmade tofu! My family is also so excited to try Ms. Sakai''s ozoni recipe for New Year! Mmm and okonomiyaki and crab cream croquettes! It''s going to be a delicious new year.

There''s something for everyone in here. Enjoy!
40 people found this helpful
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Muskatinho
5.0 out of 5 starsVerified Purchase
The Go-To authority on Japanese cuisine
Reviewed in the United States on November 21, 2019
Sonoko Sakai is one of the reigning authorities on Japanese cooking in the US. Born in the US and raised in Japan, she is the perfect evangelist for what I consider to be the most sophisticated and complex cuisine in the world. Her many fans in the LA region and elsewhere... See more
Sonoko Sakai is one of the reigning authorities on Japanese cooking in the US. Born in the US and raised in Japan, she is the perfect evangelist for what I consider to be the most sophisticated and complex cuisine in the world. Her many fans in the LA region and elsewhere have been anticipating the arrival of this book for a long time and it certainly doesn''t disappoint. For my money, it is currently THE go-to book for those wanting to cook authentic Japanese cuisine. They say that 90% of Japanese restaurants in the US serve sushi while 90% of restaurants in Japan don''t serve sushi. This book is for Americans (and others) who want to learn about the riches of Japanese cuisine that they don''t get in Japanese restaurants here. Highly recommended.
23 people found this helpful
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Sarah Schroeder
5.0 out of 5 starsVerified Purchase
Gorgeous and delightful Japanese cookbook filled with healthy recipes.
Reviewed in the United States on November 23, 2019
Japanese Home Cooking is a beautiful cookbook, perfect for your foodie friends and family. It is filled with beautiful photography, lovely recipes and fascinating stories from Sakai''s childhood. Home Cooking has numerous healthy recipes that range from quick-get... See more
Japanese Home Cooking is a beautiful cookbook, perfect for your foodie friends and family. It is filled with beautiful photography, lovely recipes and fascinating stories from Sakai''s childhood. Home Cooking has numerous healthy recipes that range from quick-get -it-on-the-table dishes to more challenging and interesting culinary experiences. In particular, Sakai''s compelling journey as a young Japanese-American woman is an inspiring read. She is a true "world citizen". Born in NYC, growing up in Japan, Mexico and the US, her perspective on food, family and cultural traditions is engrossing. Please savor this cookbook and take a deep dive into the delightful realm of Japanese cooking. Your foodie friends and family will be delighted!
20 people found this helpful
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L. J. Rolly
4.0 out of 5 starsVerified Purchase
This book is a gem!
Reviewed in the United States on December 27, 2019
I cannot recall the last time that a cookbook captured my interest as intensely as this one. Ms. Sakai is the consummate teacher and her passion for her craft comes out in so many aspects of this book - they organization, the care in which even simply staples are... See more
I cannot recall the last time that a cookbook captured my interest as intensely as this one. Ms. Sakai is the consummate teacher and her passion for her craft comes out in so many aspects of this book - they organization, the care in which even simply staples are introduced and explained, the care with which the recipes are written, her regular comments about her own learning and that of her students, the humor and humility that punctuates every page. It all leaves me with a sense that I''m learning from someone who is not only a master but sincerely wants her readers become masters themselves. I have only cooked a handful of recipes from the book to date but all have been outstanding, with the kind of grace and elegance that can only come from using a few simple ingredients of impeccable provenance to create something that is far more than the sum of its parts. The book is also beautifully produced and printed on heavy paper.

I really want to give this book 5 stars but there is, in my opinion, one serious flaw, a very poorly designed index. There have been three occasions already in which I could not readily find a recipe and, in one case, where the recipe is completely missing from the index! For example, she has a recipe for Japanese Curry Brick but it is not indexed under curry, brick or roux. To find it you must remember that, even though shown as a stand-alone recipe on p. 153, complete with a two-paragraph introduction, it is listed as part of her Japanese Curry Chicken recipe. Similarly for Tonkatsu sauce, which can only be found by searching for ''pork'', even though other sauces can be found by name in the index. The most frustrating example, though, has been for Okonomiyaki (p. 261) which cannot be found by name, as a ''pancake'', or under ''cabbage''. In fact, I can''t find a reference to it anywhere in the index at all.

So, I encourage anyone with a love of cooking to add this book to their collection and, as you peruse it, be sure to flag any recipes of interest lest you waste an inordinate amount of time trying to find them again.
9 people found this helpful
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D Plaskow
5.0 out of 5 starsVerified Purchase
Delicious & Authentic Japanese Home Cooking
Reviewed in the United States on December 5, 2019
What a wonderful compilation of home style Japanese cooking. I loved the lovely photographs showcasing the delicious food. I have taken classes with Sonoko and have learned so much about cooking authentic Japanese food. My grandmother and mother never made dashi from... See more
What a wonderful compilation of home style Japanese cooking. I loved the lovely photographs showcasing the delicious food. I have taken classes with Sonoko and have learned so much about cooking authentic Japanese food. My grandmother and mother never made dashi from scratch or cooked authentic Japanese food so I''m looking forward to using the recipes from the book.
7 people found this helpful
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emu90
3.0 out of 5 starsVerified Purchase
For the dedicated Japanese chef...
Reviewed in Germany on December 20, 2020
This book is incredibly detailed and thoughtfully written. The reason I''m giving it three stars and returning it is because for a "home cooking" book, it''s absolutely untenable for the average home cook, particularly one in Central Europe where many of the prescribed...See more
This book is incredibly detailed and thoughtfully written. The reason I''m giving it three stars and returning it is because for a "home cooking" book, it''s absolutely untenable for the average home cook, particularly one in Central Europe where many of the prescribed ingredients are not available. If Japanese cuisine is your passion, and you''ve stocked your kitchen with an extensive range of Japanese ingredients and gadgets, than this is the book for you. But if you''re overwhelmed by the idea that preparing the ramen recipe in this book references 7 other recipes, 5-6 of which you should prepare in advance in order to make this ramen, then this is not the book for you. There are no shortcuts here. I have no doubt that the recipes in this book are authentic, but I just don''t have the time to try them...
3 people found this helpful
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Nick47
5.0 out of 5 starsVerified Purchase
A great read if you want to learn about Japanese Cooking
Reviewed in Australia on September 7, 2020
I brought this to add to my growing collection of Japanese Cookbooks I love this book as it guide you through the basic Japanese home cooking the meals that everyday people eat at home. Along with the stories that the Author tells you along the way I can not fault this book...See more
I brought this to add to my growing collection of Japanese Cookbooks I love this book as it guide you through the basic Japanese home cooking the meals that everyday people eat at home. Along with the stories that the Author tells you along the way I can not fault this book at all. this has easily become one of my favourite cook books
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Bumble
5.0 out of 5 starsVerified Purchase
A very nice book
Reviewed in Canada on August 3, 2020
Today I gave this cookbook to my daughter. She was so excited and hopes to start making some of the recipes within the week, ( I hope I am invited over for dinner). Well made book, hard cover, something she can cherish forever and pass on to her children.
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William Joseph Hynes
5.0 out of 5 starsVerified Purchase
Obsessed with this book!!
Reviewed in Germany on October 15, 2020
Just finished off the Japanese curry I made from this book for lunch. Better than any curry I’ve had from a store bought roux. On to nikujaga for dinner. I really cannot get enough of this book. It has basically all of my favourite Japanese foods plus others I can’t wait to...See more
Just finished off the Japanese curry I made from this book for lunch. Better than any curry I’ve had from a store bought roux. On to nikujaga for dinner. I really cannot get enough of this book. It has basically all of my favourite Japanese foods plus others I can’t wait to try. (Homemade soy milk?! 👏) It’s beautiful to boot! ♡
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Wilson
2.0 out of 5 starsVerified Purchase
Meh
Reviewed in Canada on May 15, 2021
Not what I expected. Wanted more home cooking recipes. Not just noodles
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Sonoko Sakai Is Your Teacher

Like an orchestra, Japanese cooking is a melding of components. Ingredients in a dish build flavors, and flavors within a dish build on one another. Same thing in a meal—all the dishes build on one another for a resulting symphony of tastes and sensations. The dashi that you will learn to make will show up as a base or seasoning in many other recipes.


Discover Japanese Flavors

In the first section, we will consider the “instruments” of our orchestra and begin to build Japanese flavors. The instruments are our ingredients, some of which will be very familiar to you (eggs, flour, rice) and others perhaps less familiar (bonito flakes, seaweeds). By the end, you will have a fully stocked Japanese kitchen—from grocery store shelves to the garden, and from the stovetop to the refrigerator—and an understanding of how to use and cook the ingredients in that kitchen.


Cooking with a Reverence for Craft

Although I have now lived in California for more than forty years, Japan will always be my home away from home, and it will always be my culinary home. This book gives the sense of craft and reverence of three generations of women in my family: the wisdom, elegance, and independent spirit my grandmother shared with me; my mother’s passion for life and people; and my own culinary discoveries.


Learn to Make Noodles

It has been almost ten years since I began making noodles by hand. My initial motivation was based on a persistent, chronic kind of hunger. I couldn’t find any good noodles in the United States, and I would have to wait until I returned to Japan to get my “good noodle” fix. But I wanted to eat better noodles at home in Los Angeles, so I began studying noodle making whenever I was back in Japan. I am still on this pursuit, and I will teach you what I know.


Use the Five Basic Seasonings

Much of the flavor of Japanese cuisine comes from its distinctive fermented seasonings, which can be daunting to new cooks. But don’t be afraid! Japanese cuisine has five basic seasonings: salt, sugar, soy sauce, miso, and vinegar, and I will teach you the order and ways to use them. I also show how to prepare curry bricks from scratch, using fresh spices and seeds—my students are always amazed at how delicious the curry turns out.


Create and Enjoy Everyday Recipes

You will find recipes for the simple okazu (dishes) that I like to cook and eat, such as Nishime (dashi infused root vegetables), Grilled Eggplant with Herbs Gyoza (fried dumplings), and Koji (marinated salmon). Other classic dishes include Chawanmushi (a savory, soupy warm custard) with Manila Clams and Shiitake Mushrooms and Takikomi-Gohan (vegetables and chicken rice).


Go Beyond the Building Blocks

Once you learn the pantry recipes, you'll be ready for the full expression of Japanese home cooking. My emphasis is on adapting traditional recipes so that they work with a wide range of ingredients. The result is a collection of recipes that make Japanese cooking more accessible to the Western cook.


Build Confidence for Inventive Dishes

Recipes in part two include Ojiya (porridge with Kabocha Squash and Ginger, Kenchin-jiru (hearty vegetable Soup with Sobagaki), Chimaki (wrapped steamed rice dumplings), Oden (Vegetable, Seafood, and meat hot pot), Wakame Soup with Manila Clams, and Goya Champuru (bitter melon, pork, and tofu Scramble.


See Food Purveyors in Action

Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan, including Niki Nakayama and Carole Nakayama Iida of n/naka, Robin Koda of Koda Farms, and farmers Alex Weiser, Jon Hammond, Sherry Mandell of the Tehachapi Heritage Grain Project.

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Japanese sale Home online Cooking: Simple Meals, Authentic Flavors outlet sale

Japanese sale Home online Cooking: Simple Meals, Authentic Flavors outlet sale

Japanese sale Home online Cooking: Simple Meals, Authentic Flavors outlet sale

Japanese sale Home online Cooking: Simple Meals, Authentic Flavors outlet sale

Japanese sale Home online Cooking: Simple Meals, Authentic Flavors outlet sale

Japanese sale Home online Cooking: Simple Meals, Authentic Flavors outlet sale

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