Nancy Singleton Hachisu lives on a farm in Japan with her family and is a James Beard Award-nominated author of two cookbooks: "Japanese Farm Food" and "Preserving the Japanese Way." She is a native Californian and has lived in Japan for thirty years, where she is widely respected as an authority on Japanese cuisine both in Japan and the USA. An accessible and sumptuous collection of recipes from one of the world's most respected and beloved culinary cultures. Japan's signature dishes - sushi, ramen, cakes - are a global favourite. Now the iconic and regional dishes of traditional Japanese cuisine are made accessible to amateur cooks with this authoritative collection by acclaimed food author Nancy Singleton Hachisu. 400 recipes, divided into 15 chapters by course, explore every part of Japan with soups, noodles, pickled vegetables, stews and sweets.