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Mastering the Art of Japanese Home Cooking
The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking , he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung
288 pages, Hardcover
Published November 8, 2016
1037 people are currently reading
1352 people want to read
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Displaying 1 - 30 of 53 reviews
April 25, 2017
I loved Morimoto's first cookbook, but that was frankly way too aspirational (if not outright fantasy) for home cooks to ever use.
Not this one. This is a cookbook that anybody with a modicum of cooking ability and access to an Asian grocery (and/or the internet) can manage.
The photos are excellent and the directions are clear and complete. I've tried a few recipes and they work well. It doesn't have everything I might have liked to see in a Japanese home cooking book, but then every cookbook is always going to leave something out (or be impractically large/expensive).
Definitely recommended if you like/want to try cooking Japanese food.
Not this one. This is a cookbook that anybody with a modicum of cooking ability and access to an Asian grocery (and/or the internet) can manage.
The photos are excellent and the directions are clear and complete. I've tried a few recipes and they work well. It doesn't have everything I might have liked to see in a Japanese home cooking book, but then every cookbook is always going to leave something out (or be impractically large/expensive).
Definitely recommended if you like/want to try cooking Japanese food.
April 3, 2021
4.5 stars. I loved the anecdotal intros to most recipes and the beautiful photographs. Time to go watch Iron Chef reruns on Youtube!
April 10, 2021
Excellent cook book that provides great instruction and Morimoto writes a bit about Japanese home cooking to boost your confidence. Our family ended up making temaki and soups that were delicious by just following the book’s recipes. We used other recipes as the base for rolling our own sushi (with extra nori and his Su Meshi recipe) and modified the fried chicken recipe. Everything I tried to make at home was clearly explained and came out fantastic.
Not only that, but I was plating food in very little time. I was thrilled at how quick some of these recipes are. Originally I figured Japanese cooking would take hours, but if you follow Chef Morimoto’s advice (like preparing dashi early) you can easily work these into your weekly cooking.
Note: this is for home cooking, so if you’re interested in sushi or kaiseki tutorials this might disappoint you.
Not only that, but I was plating food in very little time. I was thrilled at how quick some of these recipes are. Originally I figured Japanese cooking would take hours, but if you follow Chef Morimoto’s advice (like preparing dashi early) you can easily work these into your weekly cooking.
Note: this is for home cooking, so if you’re interested in sushi or kaiseki tutorials this might disappoint you.
June 20, 2025
I actually read about 80% of this book a couple of years ago and I can't believe I never wrote a review. I saw someone mentioned that it uses "a simple set of pantry ingredients" or what I would call "a coherent set of pantry ingredients." This is what makes a cooking tradition. No one cooking everything for a household was making one off recipes that require incoherent ingredients, leading to expense and waste.
No, a cooking tradition is a base of ingredients that are adjusted by whatever special thing nature or the market throws your way. This is a true coherent cookbook to go on the shelf with other true coherent cookbooks like Mastering the Art of French Cooking and Essentials of Classic Italian Cooking.
No, a cooking tradition is a base of ingredients that are adjusted by whatever special thing nature or the market throws your way. This is a true coherent cookbook to go on the shelf with other true coherent cookbooks like Mastering the Art of French Cooking and Essentials of Classic Italian Cooking.
July 28, 2018
I don't usually go for celebrity chef and their cookbooks but Morimoto is one of the better ones. And since I have a long time affection for Japanese cooking I checked this out of the library.
Very nice food photos, not always clearly labeled. The text seemed a bit perky and chatty for his t.v. persona. I wonder if it was ghost written or edited for American style conversation.
The descriptions for basics and a number of the recipes were good. Some were a little meat heavy for my taste, recipe portions were family size too large for my everyday use (i.e. I rarely cook more than 1 or 2 cups of rice at a time) but not too difficult to change. I liked that he included seaweeds including hijiki.
He mentions cooking brown rice, my preferred rice at home but no recipes use it. Easy enough for most to substitute.
Overall I thought it was a good overview of Japanese home cooking a little "chef-ier" than the older books I have.
As mentioned in the book, today many of these ingredients are available in grocery and natural food stores in any larger city and online.
Very nice food photos, not always clearly labeled. The text seemed a bit perky and chatty for his t.v. persona. I wonder if it was ghost written or edited for American style conversation.
The descriptions for basics and a number of the recipes were good. Some were a little meat heavy for my taste, recipe portions were family size too large for my everyday use (i.e. I rarely cook more than 1 or 2 cups of rice at a time) but not too difficult to change. I liked that he included seaweeds including hijiki.
He mentions cooking brown rice, my preferred rice at home but no recipes use it. Easy enough for most to substitute.
Overall I thought it was a good overview of Japanese home cooking a little "chef-ier" than the older books I have.
As mentioned in the book, today many of these ingredients are available in grocery and natural food stores in any larger city and online.
July 24, 2017
This is a winner!
With this cookbook, Chef Morimoto has the goal of making Japanese cooking totally accessible to the home cook (like Julia Child did with French cooking).
It's a successful cookbook, with how to do the techniques photos and beautiful pictures of the dishes, a useful ingredients glossary and a great source index. Filled with useful tips and chatty stories, as home cook, you feel Chef Morimoto is right there in the kitchen guiding you.
If you love Japanese cooking, this will be your go-to cookbook.
Thank you, Chef Morimoto!
With this cookbook, Chef Morimoto has the goal of making Japanese cooking totally accessible to the home cook (like Julia Child did with French cooking).
It's a successful cookbook, with how to do the techniques photos and beautiful pictures of the dishes, a useful ingredients glossary and a great source index. Filled with useful tips and chatty stories, as home cook, you feel Chef Morimoto is right there in the kitchen guiding you.
If you love Japanese cooking, this will be your go-to cookbook.
Thank you, Chef Morimoto!
July 14, 2020
First off, I was surprised at how straightforward Japanese cooking is. It seems like everything makes use of a predictable small set of pantry ingredients. After cooking a few recipes, you’ll be comfortable navigating the world of sake , mirin, and various sea weeds. I cooked pretty much all of the non-fish dishes (and a few of the fish ones), and mostly they were great. A few were too sweet or salty for my tastes (which surprised me), but that’s an easy fix, and a lot of the recipes were so satisfying as is.
January 25, 2025
complete, easy, readable and so much to enjoy
I’ve bought more than a few cookbooks, but I used this one book more than most of the rest combined including my well worn, stained copy of Betty Crocker. Lots of easy recipes I never knew I could make in so little time and so inexpensively. The soups and soba dishes are as good as any I enjoyed in my favorite restaurants. And so much healthier! I never mastered home made pasta or tortillas, but my first attempts at home made udon noodles were great and so much fun. I’m trying the spaghetti dishes he included tomorrow. Morimoto’s humor and grandmother tips made it so much fun to read and added so many incredibly useful insights.
I’ve bought more than a few cookbooks, but I used this one book more than most of the rest combined including my well worn, stained copy of Betty Crocker. Lots of easy recipes I never knew I could make in so little time and so inexpensively. The soups and soba dishes are as good as any I enjoyed in my favorite restaurants. And so much healthier! I never mastered home made pasta or tortillas, but my first attempts at home made udon noodles were great and so much fun. I’m trying the spaghetti dishes he included tomorrow. Morimoto’s humor and grandmother tips made it so much fun to read and added so many incredibly useful insights.
June 26, 2024
This book has really demystified Japanese cooking for me. For the first time I was able to make home made miso soup that was as good as I have ever had from any restaurant with my own homemade dashi stock.
Even when not using the book for it's recipes Masaharu Morimoto makes reading a pleasure with his insight and anecdotes. For example I never knew he aspired to be a professional baseball pitcher until casually reading this cookbook.
My wishes that could make this book better is a bit more guidance on tools and other cooking utensils to acquire for my kitchen and a spiral bound edition otherwise I never see myself removing this book from my shelf.
Even when not using the book for it's recipes Masaharu Morimoto makes reading a pleasure with his insight and anecdotes. For example I never knew he aspired to be a professional baseball pitcher until casually reading this cookbook.
My wishes that could make this book better is a bit more guidance on tools and other cooking utensils to acquire for my kitchen and a spiral bound edition otherwise I never see myself removing this book from my shelf.
August 3, 2025
Excellent
I’ve always wanted to learn Japanese cooking, just always thought it was difficult. Masaharu Morimoto made the intro wonderfully easy, but also freaking delicious as I find myself coming back to these recipes again and again. He explains it super well, traditional ingredients you can find in any Asian market (and many big box markets), and explains many substitutes.
What really makes this stand out to me is how good he is at explaining technique. I’ve never understood, until this book, how technique really changes and perfects cooking. Must read!!
I’ve always wanted to learn Japanese cooking, just always thought it was difficult. Masaharu Morimoto made the intro wonderfully easy, but also freaking delicious as I find myself coming back to these recipes again and again. He explains it super well, traditional ingredients you can find in any Asian market (and many big box markets), and explains many substitutes.
What really makes this stand out to me is how good he is at explaining technique. I’ve never understood, until this book, how technique really changes and perfects cooking. Must read!!
August 30, 2020
Loved how he talked simply about how easy the food was to make and his stories that went with the recipes. I have liked this chef ever since I saw Iron Chef and am amazed at his techniques. I was interested in learning how to do the simple recipes that everyday Japanese cooking can be made. The ingredients are a little intimidating but can't wait to do some of the soups to begin with. I highly recommend this book if you are not a beginning cook.
August 10, 2020
Not quite the kind of book I was expecting. The quantities on most of the recipes are for a lot of people which means a lot of calculations for just a couple. Some are also too fiddly. There are some recipes I will try. Maybe chef Morimoto can not stop being an Iron Chef and do things a bit easier for us normal brings to follow.
May 16, 2021
I liked this book more than Mr Morimoto's previous. It presents a wide selection of types of dishes along with instruction on cooking musts for Japanese cuisine. A masterful exposition, you can tell right away the chef both loves food and cooking. I appreciate both the art and the tradition. Recommended.
October 23, 2020
Love the boxes for tips
That grandmother wisdom style note is fantastic. I can apply it to other types of cooking and cuisines as well. Even if I maybe cook only one thing out of this book I learned a lot just from those blurbs of text.
That grandmother wisdom style note is fantastic. I can apply it to other types of cooking and cuisines as well. Even if I maybe cook only one thing out of this book I learned a lot just from those blurbs of text.
November 4, 2020
Lots of easy, no-fuss tips and reliable ingredient ratios with a de-focus on stir-frying and refined oil use because it's not present in traditional Japanese cuisine. Though recipes feel repetitive and omni-focused.
May 16, 2022
Probably the cookbook I use the most. Simply fantastic and straightforward enough for anybody to use. I am now known for the udon noodles I'll make from scratch because of this book.
Possibly my favorite recipe is for the "Perfect White Rice" that simply states, "Buy a rice cooker".
Possibly my favorite recipe is for the "Perfect White Rice" that simply states, "Buy a rice cooker".
September 28, 2022
This was a charming delight to read--the voice shines through and the anecdotes and Morimoto's comments on his preferences, why he chose certain things, etc. are interesting and informative. I really enjoyed leafing through it and look forward to making the food in it.
July 11, 2019
Every recipe in this book is easy to follow and with my access to a nearby asian market is very accessable
April 19, 2020
amazing recipies, well written.
September 1, 2020
Easy to read, funny, and does a great job introducing core principles of Japanese cooking in an approachable way!
December 27, 2020
Full review to come when I test out the... impress set of recipes I pulled
January 5, 2021
Great Cookbook
Very detailed instructions. Good photography and great food that is hopefully doable for a beginner chef like me. Look simple enough.
Very detailed instructions. Good photography and great food that is hopefully doable for a beginner chef like me. Look simple enough.
January 30, 2021
Much of the content is reprints from an earlier cookbook just in a nicer design. The earlier book is better.
February 6, 2021
Excellent book his style is impeccable
February 27, 2021
While these recipes are relatively simple, it helps when you have all the base ingredients. I have had more than a few of the recipes and I cannot wait to try some new ones!
September 9, 2021
This is a reference book. I have no idea what is in it yet, nor do I even remember buying it. Most books I purchase are purposely vetted, so I figure it to be a good cookbook.
Read
January 4, 2022Just starting to cook from it
July 24, 2024
Fantastic ~
I enjoyed the history, and loved the Grandmothers Wisdom section. The instruction was exactly what and how I needed to understand!! Loved this book!
I enjoyed the history, and loved the Grandmothers Wisdom section. The instruction was exactly what and how I needed to understand!! Loved this book!
June 30, 2025
Well done
A wonderful collection of Japanese home cooking. Chocked full of tips and tricks as well as his shortcuts to make these restaurant worthy dishes accessible to anyone
A wonderful collection of Japanese home cooking. Chocked full of tips and tricks as well as his shortcuts to make these restaurant worthy dishes accessible to anyone
July 16, 2025
Very approachable I liked the grandmothers’ wisdom notes.
Displaying 1 - 30 of 53 reviews