Japan: The Cookbook

Japan’s cuisine is one of the most diverse and most technically accomplished in the world — stretching from the kaiseki tradition of Kyoto through the street food of Tokyo, the ramen of Hokkaido, the hearty hotpots of the mountain regions, and the extraordinary seafood traditions of the coastal cities. Nancy Singleton Hachisu — an American who has lived in rural Japan for decades — presents the complete range of this cuisine in over four hundred recipes that are faithful to regional traditions while accessible to cooks working outside Japan.

The most comprehensive and most authentic Japanese cookbook available in English — an essential resource for anyone serious about Japanese cooking, and a fascinating cultural document in its own right. Published by Phaidon.