In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks

"Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising or

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “H

In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of