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This is not a general survey of Japanese cooking but a book about the people who make the ingredients. Nancy Singleton Hachisu seeks out regional artisans, including soy sauce brewers, miso makers, tofu producers and fishermen, and documents what they do and why it matters.
The recipes were developed with seven Japanese chefs and range from traditional preparations to dishes with French and Italian influences, but with Japanese technique and seasonality as the foundation throughout.
Hachisu is American, married to a Japanese farmer and has lived in Saitama since 1988. She therefore writes from within rather than as a visitor, and that perspective runs through every chapter.
The book is a thoroughly revised and redesigned version of Food Artisans of Japan from 2019, which had gone out of print. The recipes have been reconsidered and the material edited afresh.
Foreword by Alice Waters. Think of it as the practice alongside Tsuji's systematics in Japanese Cooking: A Simple Art, a complement rather than a replacement.
Format: Hardback
Number of pages: 288
Language: English
First published: 2026
