Enter our US/UK giveaway to win one of two copies of Rice - 80 Easy Rice Recipes, from Mochi to Miso and Sushi to Sake by Makiko Sano.

Makiko Sano is the author of several cookbooks on Japanese cooking including her most recent book: Rice - 80 Easy Rice Recipes, from Mochi to Miso and Sushi to Sake. Please note: she has a new title coming out in July of 2026 entitled Mix & Matcha: Delicious Recipes That Make the Most of Your Matcha.

Affordable, versatile, delicious and satisfying, rice is a staple in Asian cuisine, a favourite ingredient that forms the backbone of tasty recipes enjoyed the world over. Building on the success and following the winning formula of Ramen: 80 Easy Noodle Bowls and Broths, this new book celebrates Japan's deep connection with rice with over 80 delicious recipes.

The book explores:

  • The many challenges faced when cooking rice.
  • How to cook perfect rice.
  • How to use a rice cooker (did you know you can make cakes in one?!)
  • Best practice and guidelines for storing rice.
  • The myriad dishes that pair well with rice.
  • How rice has evolved in appearance and remains a staple in various forms.
  • Makiko will also share her extensive knowledge of gluten-free/coeliac and indicate where recipes can be adapted accordingly, making this the go-to rice cookbook.

Our  features a selection of pages and the following 

The author took time to answer a Quick Bites for our Members:

Growing up in Tokyo, Japan, Makiko Sano was immersed in the art of cooking from an early age, drawing inspiration from the strong culinary tradition of the women in her family—her mother, grandmother, and aunts. In their bustling Japanese kitchen, every meal was a labor of love, prepared entirely from scratch with care and attention to tradition. Driven by her passion to deepen her culinary knowledge, she decided to attend chef school to further hone her skills.

For the past twenty-five years, Makiko has made London her home, where she has raised her four children while building a remarkable culinary career. She was offered the opportunity to serve sushi and sashimi at Selfridges in London for three and a half years, which provided invaluable experience in the London food scene. After this successful stint, she decided to open her own restaurant near her home. Her restaurant, Suzu, serves traditional Japanese food and has built a loyal following of return customers over its twenty years of operation.

The overwhelming interest in her cooking techniques led Makiko to begin offering sushi classes, and she has since taught thousands of eager students the art of this delicate cuisine. This passion for teaching inspired her first book, Sushi Slim, published in April 2013.

Never one to rest on her achievements, Makiko continues to push culinary boundaries, developing an impressive range of vegetarian, vegan, gluten-free, and dairy-free dishes. This innovation was particularly driven by her desire to create healthy, delicious meals for her autistic son Leon, always maintaining her commitment to both exceptional taste and nutritional value. Her dedication has paid off remarkably—Sushi Slim has now been translated into twelve languages. Following this success, she has published five more cookbooks after Sushi Slim, with more additional books currently in development. Rice: 80 Easy Rice Recipes, from Mochi to Miso and Sushi to Sake was published by OH Editions in August, 2025.

Q: What first triggered your interest in cooking/baking and what is your first cooking memory.

My first cooking memory is of preparing dinner alongside my grandmother. I particularly loved making tempura with her - she was so gentle and her movements were incredibly smooth, almost like watching an artist at work. We also made mochi together frequently, and it was always absolutely delicious. My grandmother cooked everything from scratch, and I simply loved spending that time with her in the kitchen. Those moments really sparked my passion for cooking.

Q: If you had to describe your style, what would it be?

I love bringing people together around food, so my style tends to revolve around cooking in large batches and serving generous portions on big sharing plates. There's something wonderful about watching everyone gather around the table and enjoy a meal together. However, when I'm cooking just for myself, I enjoy very simple Japanese food - just rice, pickles, and seaweed is perfectly satisfying for me!

Q: Are you a cookbook collector? If so, tell us about your collection – number of books, favorite genre, favorite author? What you look for in a cookbook. (If possible, can you share a photo of your collection?)

I'm not really much of a cookbook collector, but I love experimenting at home. I'm always eager to try making everything from scratch, and I've certainly failed many times along the way! But that's all part of the joy for me - I genuinely love the entire process of cooking, and nothing makes me more excited than seeing my children's faces light up when they truly enjoy something I've made. Those moments of discovery and the pure pleasure of cooking make all the kitchen disasters worthwhile.

Q: What is the best part of your job? Do you sometimes feel like working with food all day keeps you from wanting to get creative in the kitchen?

The best part for me is actually the preparation stage. It's incredibly calming and therapeutic - I put on music or a podcast and lose myself in getting ready to cook. There's something deeply satisfying about that ritual of preparation. I absolutely love hearing people say they've enjoyed my food at the end of the meal; that feedback means everything to me. I even enjoy the washing up afterwards, particularly when I see all those empty plates - it's such a wonderful sign that people have truly appreciated what I've cooked. Working with food all day doesn't diminish my creativity at all; if anything, it fuels my passion for experimenting and trying new things in my own kitchen.

Q: What is your go-to for a quick dinner (and for dessert)?

I love quick don dishes - simply a bowl of rice with the main ingredient on top. Some of my favorites include ginger pork, fried eggs with kimchi, and tofu with dashi wakame topped with plenty of spring onions. They're so satisfying and come together so quickly! For dessert, I make a wonderful quick pancake with banana, eggs, and matcha powder - it only takes about 10 minutes from start to finish and it's absolutely delicious. These simple dishes are perfect when you want something nourishing but don't have much time to spend in the kitchen.

Tell us about your book:

My rice book is dedicated entirely to rice in all its wonderful forms - rice grains, rice paper, and rice flour. As a Japanese person, rice has always been central to our daily meals, so it felt natural to explore its versatility. However, the real inspiration came from wanting to create gluten-free meals for my son Leon, who is autistic. We'd read various research suggesting that gluten can affect gut health and potentially impact people with autism. While there are many different opinions on this topic, I thought, "Why not try it and see how he responds?"

I genuinely noticed a positive difference in his behavior, which encouraged me to continue experimenting. I began developing numerous dishes and even desserts using rice as the foundation, cooking this way for him and our entire family every day. The process became incredibly rewarding, and I discovered just how creative and delicious rice-based cooking can be. I hope people will be inspired to explore rice in new ways and enjoy eating it as much as we do!

Follow the author on: Instagram and be sure to visit her website.

Special thanks to the publisher for providing two copies of this title in our promotion open to US/UK Members. Entry options include answering the following question in the comments section of this blog post.

Leave a comment on this blog post naming your favorite rice dish.

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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 December 5th, 2025.