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.
Japanese Home Cooking: Simple Meals, Authentic Flavors was launched in the fall 2019. In this book, we explore high-quality seasonal ingredients in more than 100 simple recipes that reflect an appreciation of both ingredients and process — the essential elements of the art of Japanese cooking.
Beginning with the Japanese pantry, the key flavors of Japanese cuisine are explored alongside fundamental recipes such as dashi and soba noodles, and tradition Japanese techniques such as working with fish for homestyle sushi. From there, we explore everyday dishes based on the foundational Japanese flavors such as Chicken Yakitori on Skewers and Kenchin-jiru (a hearty vegetable soup with buckwheat dumplings). Photographs in the book were shot by the talented Rick Poon and we also feature stories of food purveyors in California and Japan.
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