Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes

The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes

Hachisu, Nancy Singleton
Waters, Alice

Hardcover

Food WritingAsian American StudiesJapanese Cooking

Publisher Price: $35.00

ISBN10: 4805319895
ISBN13: 9784805319895
Publisher: Tuttle Publishing
Published: May 5 2026
Pages: 288
Weight: 2.25
Height: 1.20 Width: 7.70 Depth: 9.70
Language: English
Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries. --Alice Waters

Note: This book is a fully revised and redesigned edition of Food Artisans of Japan, previously published in 2019 and since out of print. While the subject matter and recipes will be familiar to readers of that edition, the book has been extensively retested, edited and redesigned. In the words of the author, Nancy Singleton Hachisu: In this last, and ultimately best rendition, the material can finely shine in a way it so so well deserves.

In this striking, highly personal volume, acclaimed cookbook author Nancy Singleton Hachisu introduces readers to the regional chefs and artisans at the heart of Japan's unique food culture. Bringing to bear more than three decades of life in the Japanese countryside and over a decade as a food writer and champion of artisanal Japanese food traditions, she offers unique recipes, spectacular photographs and insightful essays about chefs and producers across Japan.

The 140 recipes--created by seven remarkable Japanese chefs--use local, seasonal ingredients to deliver intense, sophisticated flavors in an approachable way. Each of these Franco-Japanese, Italianate-Japanese and classic, yet modern Japanese dishes have been meticulously tested in the author's home kitchen. Readers will find here:

  • Essays on regional producers of artisanal food items ranging from sea greens and umeboshi to potato flour, air-dried fish, miso, soy sauce and Japanese malt whisky
  • Refreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum
  • Savory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried Treviso
  • Japanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto
  • And many more plant- and seafood-focused dishes

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