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.

Phaidon Press

 

Reviews

 

We can't wait to tuck into Phaidon's bamboo-effect tome

“Of all the cuisines we hope to get a grip with, Japan's is the trickiest, so we can't wait to tuck into Phaidon's bamboo-effect tome, Japan: the Cookbook, out April 6.”

—Sunday Times Travel Magazine.

Her latest cookbook is by far her most show stopping

“Hachisu has long been a reliable source on all things Japanese cuisine, and her latest cookbook is by far her most show stopping. The highly comprehensive book walks you through making ramen (homemade noodles included), restorative soups, pickled vegetables and over 400 other dishes.”

— Tasting Table.

I love all of Nancy Singleton Hachisu’s books, but this is

“the one I’ll use the most. The recipes are (as always) clear and each one that I’ve made has come out as described…I especially appreciate that Nancy is so in tune with the quality of her ingredients and takes pains to describe them accurately. This alone makes me trust the recipes and Nancy’s broad knowledge of Japanese Food. Japan: The Cookbook is a wonderful book to cook from, look through, and live with.”

— Deborah Madison

 

Gallery

"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 hope is a broad and rich picture of the food of this island nation."

--Nancy Singleton Hachisu