In the past decades, Japanese food has become part of the global culinary scene: sushi, maki, miso soup, teriyaki, & tofu have found their way to our plates & palates. Japanese cooking not only harmoniously combines flavors & aesthetics, it is also praised for its nutritional & health benefits. This book introduces readers to the essence of Japanese cuisine: what are the basic ingredients & utensils? Which basic recipes need one know to cook Japanese style? Why is rice so important that the word ”gohan” (rice) also means ”meal”? More than one hundred recipes of traditional yet simple Japanese dishes are explained step-by-step with tips & variants. Beautiful photographs of soups, noodles, sushi, meat, fish, seafood, vegetables, & deserts (chocolate tofu mousse, matcha tart with almonds & lemon, to name but a few) take you on a tour of Japanese culinary culture.