--- product_id: 95245720 title: "Mastering the Art of Japanese Home Cooking: Iron Chef Masaharu Morimoto demystifies miso soup, teriyaki & more—simple, authentic recipes with 150+ color photos" price: "$46.76" currency: USD in_stock: false reviews_count: 13 url: https://www.desertcart.us/products/95245720-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 demystifies miso soup, teriyaki & more—simple, authentic recipes with 150+ color photos **Price:** $46.76 **Availability:** ❌ Out of Stock ## Quick Answers - **What is this?** Mastering the Art of Japanese Home Cooking: Iron Chef Masaharu Morimoto demystifies miso soup, teriyaki & more—simple, authentic recipes with 150+ color photos - **How much does it cost?** $46.76 with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/95245720-mastering-the-art-of-japanese-home-cooking-iron-chef-masaharu) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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 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 | #115,444 in Kindle Store ( See Top 100 in Kindle Store ) #2 in Thai Cooking #6 in Thai Cooking, Food & Wine #9 in Cooking Seafood | ## Images ![Mastering the Art of Japanese Home Cooking: Iron Chef Masaharu Morimoto demystifies miso soup, teriyaki & more—simple, authentic recipes with 150+ color photos - Image 1](https://m.media-amazon.com/images/I/81geJVS8HqL.jpg) ## Available Options This product comes in different **Format** options. ## 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. ### ⭐⭐⭐⭐⭐ Good Cookbook *by E***E on December 27, 2023* Good cookbook for home cooks. Some simple stuff that leads into more challenging items. Morimoto does a great job with explanations and pictures, and presents beautiful food. Good instructions and a mix of interesting recipes. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.us/products/95245720-mastering-the-art-of-japanese-home-cooking-iron-chef-masaharu](https://www.desertcart.us/products/95245720-mastering-the-art-of-japanese-home-cooking-iron-chef-masaharu) --- *Product available on Desertcart United States of America* *Store origin: US* *Last updated: 2026-08-20*