The Food of Japan

In Japan where there are more festivals than there are days of the year, it’s no surprise that food is a daily celebration unto itself! The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions of Japan. The many different styles of Japanese cooking is a treat not only to the palate but the eyes and nose as well making it a complete epicurean experience. History and culture have shaped the cuisine which is carefully explained in this introductory guide as well as eating styles, cooking techniques, authentic ingredients, and regional differences.

Recipes included range from soup stocks to main dishes to desserts including:

Miso Soup with Clams

Chawan Mushi

Hotpots

Cherry Blossom Dumplings

Steps to creating traditional Japanese dishes along with new twists on old classics are featured in this vibrantly illustrated guide. A lovely addition to the serious home chef’s library or for the budding gourmand’s entry into cooking at home, The Food of Japan is destined to be a classic.

Author Biography

Prize-winning chef Takayuki Kosaki was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka’s finest Japanese Restaurant, Irodori.

Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, acquired much of the essential culinary experience in his native land, Switzerland, as well as abroad. He is currently a board director of the Melbourne Food & Wine Festival and a member of the International Food & Beverage Forum. Also, he served as a board member of Restaurant & Catering Victoria for five years.

Photographer Heinz von Holzen was F&B Director at the Grand Hyatt Bali before setting up his own company in Bali, specializing in food photography and food consultancy. He operates a restaurant and cooking school called Bumbu Bali and is the author of 8 books on Balinese and Indonesian cuisine.