Although he made his mark as an inventive showman on the Iron Chef programs, Morimoto has a deep respect for classic Japanese home cooking. Here he presents clear, largely classic recipes for dishes one might be served in a traditional household, with a few concession to restaurant fare that Americans have come to expect when they think of Japanese food (sushi, for instance). Recipes are most commonly organized by cooking technique (grilled, steamed, simmered) but there are also chapters on rice, noodles, and soup. For more complex efforts, such as making udon noodles at home, Morimoto provides helpful step-by-step photo sequences.
Color photographs throughout. Hardcover.