The Art and Craft of Japanese Cooking

Nancy has spent her life discovering and showcasing the distinctive flavors and ingredients integral to Japanese cuisine for centuries, according to Alice Waters. In this visually captivating and introspective book, renowned cookbook author Nancy Singleton Hachisu guides readers through Japan’s exceptional culinary landscape by spotlighting the regional chefs and artisans who define it. With over thirty years of living in rural Japan and more than a decade as a food writer promoting traditional Japanese artisan foods, she presents unique recipes, breathtaking photos, and insightful essays about chefs and food producers from across the country. The book features 140 recipes by seven extraordinary Japanese chefs, utilizing local, seasonal ingredients to create intense, sophisticated flavors that remain accessible. Each dish, whether Franco-Japanese, Italianate-Japanese, or traditionally Japanese with a modern twist, has been thoroughly tested in Hachisu's home kitchen. Readers can explore essays on producers of artisanal foods such as sea greens, umeboshi, potato flour, air-dried fish, miso, soy sauce, and Japanese malt whisky. There are refreshing appetizers like Squid and Yugao Gourd Salad with Shiso Vinaigrette and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum. Main courses include Salt-Grilled Butterfish with Smashed Tofu and Grilled Pigeon with Clam, Taro, Leeks, and Dried Treviso. Japanese-influenced Franco and Italianate creations such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto also feature prominently. The collection is rich with plant and seafood-based recipes. Hachisu’s enthusiasm for food traditions is shared by the chefs and artisans, rendering this book a source of inspiration for those who cherish food on a deeply personal level. Nevertheless, it is also a practical cookbook, designed to be used and enjoyed by recreating the finest elements of Japanese cooking in your own kitchen.