---
product_id: 35590069
title: "Mastering the Art of Japanese Home Cooking: Iron Chef Masaharu Morimoto's Cookbook with 150 Color Photos"
price: "$80.69"
currency: USD
in_stock: true
reviews_count: 13
url: https://www.desertcart.us/products/35590069-mastering-the-art-of-japanese-home-cooking-iron-chef-masaharu
store_origin: US
region: United States of America
---

# Mastering the Art of Japanese Home Cooking: Iron Chef Masaharu Morimoto's Cookbook with 150 Color Photos

**Price:** $80.69
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- **What is this?** Mastering the Art of Japanese Home Cooking: Iron Chef Masaharu Morimoto's Cookbook with 150 Color Photos
- **How much does it cost?** $80.69 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/35590069-mastering-the-art-of-japanese-home-cooking-iron-chef-masaharu)

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## Description

The revered Iron Chef shows how to make flavorful, exciting, and authentic Japanese meals at home in this beautiful Japanese 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 and simple 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 and healthy meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung Master the art of Japanese cooking with Chef Morimoto’s essential techniques: Traditional Japanese Recipes: Master timeless classics like miso soup, nabeyaki udon, and chicken teriyaki with step-by-step guidance from an Iron Chef. Japanese Pantry Staples: Learn how a core set of just a half-dozen accessible ingredients can unlock hundreds of delicious meals. Celebrity Chef Secrets: Chef Morimoto reveals the small but crucial details—from the right ratios to the proper order of seasonings—that create exquisite flavor. Creative Recipe Riffs: Discover playful, modern twists on the classics, including tuna-and-rice bowls in the style of Hawaiian poke and furikake made with potato chips.

Review: Just like my Japanese mother would make - only much much better - I have a Japanese mother... she is a really bad cook. In fact, I thought I hated fish because the fish my Mom made was soooo gross growing up. What Japanese lady does NOT know how to cook fish??? My Mom, that is who! Anyway, I love the authentic Japanese food my Mom's friends would cook and the stuff you can get at authentic Japanese restaurants, and realized that my Japanese Mom, who could not even cook fish, probably was not the one to learn Japanese cooking from, so I learned from watching her friends and from the internet. This book refines, simplifies, and explains so much more thoroughly what so many native Japanese cooks probably take for granted as a way to do things. A simple example is just rice washing. My Mom just threw the rice in the pot and swished it around a few times to get some of the talc off, did not measure the water, just cooked it. Dry rice, wet rice, sometimes still crunchy rice... not so good rice. The book describes cleaning rice - a staple in Japanese cooking - as a job that Mr. Morimoto did for years before becoming the cook that he is. Starting from basics, such as washing the rice until the water runs clear, and measuring the water, which may not seem like a big deal, but more than likely makes a big difference in the end product. All the little tips that a Japanese cook may do but not feel it is necessary to tell you and things that the internet teachers may not pass on because either they don't know or don't do it that way, etc. All these things are explained in the book. Lots of good basic recipes and not a whole lot of weird things that have hard-to-obtain ingredients.
Review: 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #66,749 in Books ( See Top 100 in Books ) #30 in Japanese Cooking, Food & Wine #126 in Cooking, Food & Wine Reference (Books) #412 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.7 out of 5 stars 928 Reviews |

## Images

![Mastering the Art of Japanese Home Cooking: Iron Chef Masaharu Morimoto's Cookbook with 150 Color Photos - Image 1](https://m.media-amazon.com/images/I/711raY-vgaL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Just like my Japanese mother would make - only much much better
*by C***S on October 18, 2022*

I have a Japanese mother... she is a really bad cook. In fact, I thought I hated fish because the fish my Mom made was soooo gross growing up. What Japanese lady does NOT know how to cook fish??? My Mom, that is who! Anyway, I love the authentic Japanese food my Mom's friends would cook and the stuff you can get at authentic Japanese restaurants, and realized that my Japanese Mom, who could not even cook fish, probably was not the one to learn Japanese cooking from, so I learned from watching her friends and from the internet. This book refines, simplifies, and explains so much more thoroughly what so many native Japanese cooks probably take for granted as a way to do things. A simple example is just rice washing. My Mom just threw the rice in the pot and swished it around a few times to get some of the talc off, did not measure the water, just cooked it. Dry rice, wet rice, sometimes still crunchy rice... not so good rice. The book describes cleaning rice - a staple in Japanese cooking - as a job that Mr. Morimoto did for years before becoming the cook that he is. Starting from basics, such as washing the rice until the water runs clear, and measuring the water, which may not seem like a big deal, but more than likely makes a big difference in the end product. All the little tips that a Japanese cook may do but not feel it is necessary to tell you and things that the internet teachers may not pass on because either they don't know or don't do it that way, etc. All these things are explained in the book. Lots of good basic recipes and not a whole lot of weird things that have hard-to-obtain ingredients.

### ⭐⭐⭐⭐⭐ complete, easy, readable and so much to enjoy
*by D***N on January 25, 2025*

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.

### ⭐⭐⭐⭐⭐ Excellent
*by A***R on August 3, 2025*

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!!

## Frequently Bought Together

- Mastering the Art of Japanese Home Cooking
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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-07-17*