• 100 recipes to learn the basics and techniques of Japanese cooking, information on key ingredients, step-by-step photos to understand unique methods, and practical tips to execute them like a chef.

• A meticulous, systematic reference that breaks down core techniques and recipes of Japanese cuisine using a mix of illustrations and photographs.

Number of pages: 288 pages
Author: Sachiyo Harada
Dimensions: 31 x 23.5 cm