Sachiyo Harada’s Visual Guide to Mastering Japanese Cuisine

When it comes to cookbooks, most readers typically fall into two categories: those who immerse themselves in every recipe, like in the Julie and Julia memoir, and those who seek information and inspiration without the intention of cooking. Sachiyo Harada’s The Complete Illustrated Guide to Japanese Cooking caters to both and all those in between. With 100 classic recipes, it offers visual, step-by-step instructions that break down Japanese cooking techniques and ingredients, making it accessible to cooks of all skill levels.

I first encountered the French version of this book and was delighted to hear the English version finally debuted this March. For visual learners, Harada’s detailed photographic explanations instill confidence to take on this sophisticated cuisine where shapes, textures, flavors, and colors all have meaning and purpose. For those captivated by the aesthetics of Japanese food, Harada’s book is a treasure trove, guiding the reader not only in cooking but in appreciating the artistry involved in each plate.

Sachiyo Harada was born in Hokkaido, Japan, and graduated from the Ferrandi School of Culinary Arts in Paris. She currently resides in both Paris and Tokyo working as a food stylist, cookbook author and columnist for the Gourmet section of Madame Figaro Japan.

In an era where many turn to YouTube for cooking tutorials, Harada’s cookbook provides a similar level of visual guidance without the WiFi. The photography and illustrations show the final look of each dish at every stage, immersing readers in the cooking process. In one of her previous books, Cuisine on Screen, she pairs iconic dishes from Japanese cult films with recipes inspired by those movies, blending culture, food, and storytelling. A super fun treat for lovers of Japanese cinema and cuisine.

The Complete Illustrated Guide to Japanese Cooking is organized with easy-to-follow infographics and a clean layout. The book conveys essential details with simple to follow instructions in a visually appealing way, making the cooking process feel intuitive. The step-by-step photos and annotated illustrations make complex recipes approachable, offering clarity on techniques and presentation. Harada eliminates the guesswork, making the book suitable for both beginners and experienced cooks.

Anko nabe

Though many are familiar with Japanese cuisine, some may not feel confident enough to try cooking it at home. Harada’s book encourages readers to embrace Japanese aesthetic principles, emphasizing the importance of presentation. The artistry in preparing and presenting each dish turns cooking into an experience focused on both beauty and taste.

The book is divided into three sections: Essentials, Recipes, and an Illustrated Glossary:

1. Essentials: Covers key techniques like preparing octopus, cutting fish, and indispensable methods for preparing ingredients.
2. Recipes: Includes 100 recipes, from donburi and okonomiyaki to agebitashi and matcha roll cake. Each is broken into simple steps with clear photos.
3. Illustrated Glossary: Uses clean infographics to explain essential Japanese ingredients and provide guidance on where to find them and how to use them in cooking.

The Complete Illustrated Guide to Japanese Cooking is an invaluable resource for anyone interested in adding Japanese culinary traditions into their repertoire.

Donburi

Expand your culinary library and support your local cookbook store by picking up a copy. Two of my favorite spots are Now Serving in Los Angeles or Kitchen Arts and Letters in NYC.

You can follow Sachiyo Harada on Instagram here or purchase The Complete Illustrated Guide to Japanese Cooking here.

Photography courtesy of Sachiyo Harada and Hardie Grant Books.

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