The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto,

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"Ramen Fusion Cookbook features 40 traditional and modern fusion recipes for savory ramen soups in portion sizes perfect for a family. All the latest trends are included, with recipes highlighting influences from Korea, Vietnam, China, Thailand, Mexico, and the Unites States. Packed with full-color photography, Ramen Fusion Cookbook takes you through the entire process--from starting a broth base to making noodles to properly assembling the dishes....

"A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Japanese food is often thought of as precise, austere, and time-consuming. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through recipes, fascinating narrative, and lush location photography,...

"Enjoy delicious, healthful Japanese food anytime with this stylish four-color cookbook from the author of the international bestseller Tokyo Cult Recipes, featuring 100 authentic and simple recipes to get you cooking like a pro in your own kitchen."--Amazon.com.

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means "outsider." He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences...

Eager to do something her big sister has not done first, Jasmine Toguchi, eight, decides to pound mochi with the men and boys when her family gets together for New Year's.