Learn to cook authentic Japanese food at home, step by step! Maori Murota teaches you how to easily prepare the essential dishes of Japanese family cuisine (like udon, soba, dashi, onigiri, tofu) so that you have the building blocks for all the classic dishes, from ramen to miso soup and Japanese curry, to gyoza, okonamiyaki and tonkatsu pork. Learn how to ferment soy, as well as how to cook rice, vegetables and meats the Japanese way, and discover modern takes on Japanese classics, with burnt eggplants in soy sauce or duck marinated in miso-honey. Here are 100 recipes to take you to the heart of Japanese home cooking.

Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well. Maori left Japan when she was 17 to live in New York, and also spent time in Indonesia. In 2003 she settled in Paris, where she worked as a stylist, before exchanging the world of fashion for food in 2009. Completely self-taught, Maori became chef at Parisian restaurants Do and Bento at La Conserverie. Now an event caterer and private chef, she also gives classes in authentic Japanese home cooking. Her book Tokyo Cult Recipes, also published by Murdoch Books, is an international best-seller.