Maori Murota, author of the hit title 'Recipes from Tokyo', guides you 'from scratch' through Japanese cuisine. Techniques are explained in both words and images - how to make udon noodles, ramen and gyoza dough - and you learn the basics by, among other things, fermenting yourself (miso, natto and more) or making tofu, broths and basic sauces. Get started with the great recipes of iconic dishes from Japanese cuisine. Serve marinated raw horse mackerel. Make 'agébitashi', vegetables that are first marinated and then fried.

Treat your guests to mouth-watering dishes and spectacular-looking 'temari sushi' with various toppings. From soup, snacks, salads, main courses, cocktails, tea and more: with Maori Murato you will learn to master the intricacies of Japanese cuisine. For the hobby chef and lover of Japanese cuisine, an ideal and beautifully executed cookbook that not only shares authentic recipes, but also focuses on the basic techniques, farm-fresh products and good step-by-step explanations. “Dōzo omeshiagarikudasai!”