Japan: The Cookbook

A collection of over 400 recipes of traditional and authentic Japanese dishes from 70s and 80s Japan. 

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Japanese cuisine stands out in the global culinary landscape for its pristine flavors, simple elegance, and intrinsic healthiness. The dishes are created by an artful layering of sublime ingredients: ultra-fresh fish, seasonal vegetables, a myriad of sea greens, roasted sesame seeds, native citrus and herbs, and deeply nuanced fermented seasonings. - NSH

Now the iconic and regions dishes of Japan's traditional culinary culture are made available to home cooks with this authoritative collection.

Phaidon Press

 

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"Japan: The Cookbook is not an examination of regional cooking traditions, as much as a curated experience of Japan's culinary framework from a specific moment in time. Using both fine and generous strokes, I have put together what I hopes a broad and rich picture of the food of this island nation."

--Nancy Singleton Hachisu