Japan: The Cookbook

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Follow acclaimed food writer Nancy Singleton Hachisu on a culinary tour of the Land of the Rising Sun in Japan: The Cookbook. The definitive collection of Japan’s fare, this beautiful book explores the country’s simple yet rich cooking traditions in over four hundred delicious recipes. Beginning with a fascinating look at the history of Japanese food, it’s organized by course into fifteen chapters, which feature everything from soups and raw dishes to noodles and sweets. Many of these dishes are accompanied by stunning, artful photographs, tips for preparing and brief backstories that make them feel all the more special. Also included is a final chapter titled “Shefu” (or “chef”), which offers recipes from eleven international chefs who specialize in Japanese food. Packed with iconic favorites, like home-style ramen and crispy summer vegetable tempura, as well as traditional, regional fare, like steamed mountain yam with nori and taro root country soup, this encyclopedic volume is perfect for any home chef looking to deepen their knowledge of Japan’s uniquely delicious fare.


•7.5"W x 1.5"D x 11"H
•by Nancy Singleton Hachisu
•464 pages
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