30 DAYS OPEN PURCHASENancy Singleton Hachisu has lived on a Japanese farm for decades and writes about Japanese cuisine from the inside rather than as a visitor, and it shows in every chapter. The book covers the craft, the seasons and the fundamental preparations with the kind of patience the subject demands. The photography is restrained and unsentimental. A companion to Tsuji's classic Japanese Cooking:A Simple Art rather than a replacement, the practice alongside the system, so to speak.
Format: Hardcover
Number of pages: 288
Language: English
First published: 2026
