Japan: The Cookbook
A collection of authentic Japanese recipes from the 1970s and 1980s.
This volume presents a collection of over 400 recipes drawn from the 1970s and 1980s. Organized by course, it includes a wide range of dishes, including soups, noodles, rice, pickles, one-pot meals, sweets and vegetable preparations, accompanied by informative notes. Japanese cuisine is often recognized for its refined simplicity and emphasis on seasonality. The recipes highlight an artful use of ingredients such as fresh fish, seaweeds, citrus, herbs and fermented seasonings, demonstrating the depth and subtlety of Japanese cooking.
Nancy Singleton Hachisu is a native Californian who has lived on a farm in Japan with her family for over 30 years. She is a James Beard Award-winning author of five books, including Japan: The Vegetarian Cookbook and this book. She appeared in the ‘Salt’ episode of the Netflix series Salt Fat Acid Heat.
