Japanese cuisine has long been immersed in myth and secrecy, often overwhelming food lovers on account of its intricacy of preparation. However, the recent passion in the West for good and healthy food, combined with the search for new, more exotic dishes has now reached out to one of the oldest and finest cuisines in the world. The Japanese cuisine has many centuries of rich history and a unique aesthetic of its own, which has much more to it than just sushi and noodles. Masterclass in Japanese Cooking is the definitive guide to Japanese food by the people who know it best - the chefs from around the world who have studied and mastered this cuisine. Presenting 120 recipes, including 60 masterclass recipes from 20 of the best chefs, the wealth of dishes ensures that the cook is never short of inspiration. Beginning with a fascinating introduction, The Japanese Larder then offers an essential guide to Japanese ingredients. The range of recipes that follow take us through each technique with its own step-by-step masterclass for creating exquisite dishes. Yuki Shojiro of the world famous Kiccho demonstrates his method for tempura and sashimi and the young chef-patron of Toricho in Kyoto reveals the secret of his chicken hotpot. Whether making a robust family meal, sushi for a party or a lunchtime noodle dish for one, the chefs take you through the basics of vegetable cutting, handling fish and the ins and outs of the art of presentation, while evoking the variety of Japan's regional cooking. Presenting some of the most exquisite and authentic dishes from this finest of cuisines, Masterclass in Japanese Cooking is illustrated with superb food photography by the outstanding Jean Cazals, which includes step-by-step masterclass preparation and exquisite locational shots.