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From ramen to sushi to small sweets, the defining characteristic of all Japanese food is the care and attention that goes into preparing it. If you’re going to try your hand at any of it at home, it’s best to have a guide—and there isn’t a better one than Japan: The Cookbook, the latest release from Phaidon. Complete with over 400 recipes by food writer Nancy Singleton Hachisu, the book makes Japanese cooking accessible, with clear instructions and helpful notes alongside many of the recipes. Many of the dishes will become labors of love, as you will learn to pay each element of a bowl of ramen the respect it deserves and, in turn, elevate your home cooking to a new level. 

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