Japan

Japan's signature foods – sushi, ramen, tempura – are enjoyed around the world. With this book, Nancy Singleton Hachisu brings all the typical and regional dishes of Japanese gastronomy within reach. Soups, noodles, vinegar condiments, fondues, desserts or even vegetable-based dishes, this magnificent book made up of four hundred recipes offers an exhaustive overview of Japanese cuisine. - Nancy Singleton Hachisu and her family live on a farm in Japan. She is the author of two books nominated for the James Beard Awards: Japan: La Cuisine à la ferme and Preserving the Japanese Way. Originally from California, she has lived in the Land of the Rising Sun for thirty years and is a reference in the field of Japanese gastronomy, both in Japan and in the United States. Demystifies one of the most respected cuisines in the world by making it accessible to all - Japanese cuisine is experiencing an international craze: all over the world, many restaurants offer ramen and sushi dishes, while we find in all supermarkets for Japanese ingredients - Offers a wide range of healthy dishes, including fish and vegetable dishes - A chapter is dedicated to recipes from renowned chefs around the world - The recipes have been tested in a home kitchen and provide explanations of Japanese ingredients, as well as suggestions for substitution - The book is illustrated with magnificent photos of the dishes, but also of Japanese landscapes