Japan The Cookbook

Japan: The Cookbook is an essential culinary tome that captures the depth, elegance, and simplicity of traditional Japanese home cooking. Written by award-winning author and food expert Nancy Singleton Hachisu, this beautifully produced volume features over 400 authentic recipes that span the full range of Japanese cuisine—from iconic dishes like miso soup, sushi, and tempura to everyday staples such as pickled vegetables, rice dishes, and simmered meats.

Structured by course and ingredient, the book serves as both a practical kitchen guide and a cultural journey, exploring the philosophies and seasonal rhythms that underpin Japanese food. With Hachisu’s deep respect for Japanese culinary traditions—shaped by decades of life in rural Japan—it is both accessible for beginners and deeply informative for seasoned cooks.

Lavishly photographed and published by Phaidon Press, Japan: The Cookbook is not just a cookbook—it's a love letter to Japanese food culture.

Reviews

• The New York Times: “A stunning and thorough reference... Hachisu delivers a profound exploration of Japan’s culinary soul.”

• Bon Appétit: “One of the most beautiful cookbooks of the year. A must for lovers of Japanese cuisine.”

• Nigella Lawson: “Japan: The Cookbook is both an education and an inspiration—meticulously researched, elegantly presented, and profoundly satisfying.”