Atsuko's Japanese Kitchen
A book containing over 60 recipes from Ikeda Atsuko, outlining Japanese home-cooking techniques and their cultural context.
The book explores everyday Japanese cooking beyond restaurant settings. It introduces core elements such as dashi stock, seasoning techniques, and rice preparation, alongside widely recognized dishes including tonkatsu pork, okonomiyaki (a savoury pancake), grilled aubergine with sesame sauce and vegetable tempura. It also includes smaller shared plates and desserts.
The recipes by Ikeda Atsuko draw on both family traditions and contemporary interpretations, offering a well-balanced perspective on home-cooking.
Ikeda Atsuko is a Japanese chef, writer, and food expert from Kyushu, a southern island of Japan. After travelling internationally, she has been teaching Japanese cooking in the UK since 2008.
She is the founder and owner of Atsuko’s Kitchen, where she offers catering and Japanese cookery classes. She also teaches at the Divertimenti Cookery School in London.
19.05 x 2.29 x 23.5 cm
192 pages
