Nancy Singleton Hachisu is a trusted voice with regard to Japanese cuisine. Japanese Farm Food and Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen are two treasured volumes in my collection. Her books have a beautiful elegance about them while being approachable and authoritative. Nancy has brought Japanese food into my wheelhouse unlike any other author. 

Her latest, Japan: The Cookbook, brings the iconic and regional dishes of Japan's traditional cuisine from a particular moment in time (the 1970's and 1980's) to home cooks. This comprehensive tome shares 400 recipes divided into 15 chapters by course and explores every part of Japan's home cooking from that era which is defined by clear, elegant flavors and beautiful colors.

Full page photographs bring to life the recipes that are organized by course from Before the Meal (zensai) through Sweets (kanmi) with a final chapter entitled Chefs where Japanese chefs are profiled along with recipes. Nancy has the ability to present recipes in an approachable manner with still conveying an appreciation for the art of pulling together a dish.

I just received the book late last week but have spent time reading through the recipes and find myself very much enamoured with this book which may be my favorite title of the author's to date. Later this week the Fried chicken meatballs with nori and Shiso-perfumed rice are on the menu. I will report back with my photos and thoughts. For a look inside this remarkable book, see our EYB Book Preview.

Nancy is touring and her events have been added to our calendar. I am excited to visit with her at the Brooklyn Kitchen when I'm in New York later this month. 

Four recipes from Japan The Cookbook are available through our EYB Recipe Preview and are set out below. 

 

You will want to order this book and when you do please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. 

Special thanks to Phaidon and Nancy Singleton Hachisu for participating in our EYB Book and Recipe Preview and for providing two copies of this title in our giveaway below open to US, CA, UK, NZ and AU.  

The publisher is offering two copies of this book to EYB Members in the US, UK, CA, NZ and AU. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 21st, 2018.