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The book contains more than 400 recipes covering both the iconic dishes of Japan and regional traditions that rarely leave their own prefecture. Soups, noodles, rice, pickles, hotpots, vegetables and sweets.
The organisation follows the Japanese meal rather than the Western one. Rice, soup and pickles are treated as the backbone of the meal rather than as accompaniments, which is one of the places where Western books on Japanese cooking tend to lose their way.
Nancy Singleton Hachisu came to Japan when she was young, married a farmer in Saitama and stayed. She therefore writes about cooking from within a home rather than a restaurant kitchen.
The dishes are simple in execution and restrained in expression, which is harder to put down clearly on paper than it sounds. Every recipe includes notes explaining its context.
Format: Hardback
Number of pages: 463
Language: English
First published: 2018
The Kitchen Lab Selection
Almost every Japanese cookbook in English documents restaurant food. Sushi, ramen, kaiseki, izakaya. That is the Japanese food that has been exported.
This one documents what people eat at home, across the whole country, and it could be made because the author has spent nearly 40 years in a Japanese farming household. There is no equivalent.
