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