"I love all of Nancy Singleton Hachisu's books, but this is the one I will use the most. The recipes are (as always) clear, and every one I have tried has turned out exactly as described... I especially appreciate that Nancy pays great attention to the quality of ingredients and strives to describe them precisely. This instills confidence in the recipes and her vast knowledge of Japanese cuisine. Japan: The Cookbook is a wonderful book for cooking, browsing, and living with." – Deborah Madison

"[This is] a fresh take on Japanese cooking. Familiar cooking techniques are applied in ways I haven't seen before... What makes the book come alive is not just Nancy Singleton Hachisu's research, but her personal experience of community and tradition. So many seasonal vegetables dominate her recipes that I've already started reaching for the book after a trip to the farmers market." – Jonathan Kaufman, author of Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat

"Of all the cuisines we want to master, Japanese is the most demanding, so we can't wait to dive into this bamboo-like Phaidon book... Nancy Singleton Hachisu demystifies tempura, teppanyaki, and ramen, while artistic photographs showcase the dishes." – Sunday Times Travel Magazine

"This recipe from the acclaimed new cookbook brings striking innovations to summer classics." – Wall Street Journal Online

"Ramen, sushi, stir-fries... Iconic Japanese specialties are loved worldwide, but they are not easy to prepare at home. Nancy Singleton Hachisu's Japan: The Cookbook aims to clarify these classics and much more. Divided into 15 chapters by dish type, the book gathers 400 recipes exploring every part of Japan through soups, noodles, pickles, one-pot dishes, sweets, and, of course, plenty of vegetables – in one delicious edition." – Christie's International Real Estate