No one knows Japanese cooking better than Nancy Singleton Hachisu, and in Japan: The Cookbook, Hachisu shares that extensive knowledge with you.
A native of California, Nancy has lived in Japan on an organic farm for over 30 years. During her time there, she has come to be recognized as the expert of Japanese cooking both in Japan and in the United States. Nancy was nominated for the James Beard Award for two of her cookbooks: Japanese Farm Food and Preserving the Japanese Way. In Japan: The Cookbook, Nancy explores Japanese classics from ramen and sushi to stir fries. The book is divided into 15 chapters organized by courses and contains over 400 recipes. Aspiring cooks will be guided through preparing soups, noodles, rices, pickles, one pots, sweets, and vegetables with detailed and insightful notes. The recipes are thorough and easy to follow, and are illustrated by stunning photographs of the dishes.