The Art and Craft of Japanese Cooking

The Art and Craft of Japanese Cooking by Nancy Singleton Hachisu is an exquisite cookbook for anyone who would like to learn more about Japanese cooking methods and recipes. The book introduces readers to the different regions in Japan and several well-known chefs. The book starts with teaching the five essential elements of Japanese Cuisine—sa (sugar), shi (salt), su (vinegar), se (soy sauce), and so (miso). It describes their uses and how to buy them. Next, a few special ingredients are described, such as dried fish and aromatics. From there, we have chapters with beautiful photographs of Japan that depict the Japanese culture and way of life. From farming to holiday traditions to food layouts, this book explains it all.

My favorite part of the book, of course, is the mouthwatering recipes. From crab miso to pan-seared olive beef with caponata, each recipe is made with care and full of the wonderful flavors Japan is known for. I would recommend this book to anyone who loves Japanese culture and cooking.