In the past decades, Japanese food has become part of the global culinary scene: sushi, maki, miso soup, teriyaki, and tofu have found their way to our plates and palates. Japanese cooking not only harmoniously combines flavors and aesthetics, it is also praised for its nutritional and health benefits. This book introduces readers to the essence of Japanese cuisine: what are the basic ingredients and utensils? Which basic recipes need one know to cook Japanese style? Why is rice so important that the word "gohan" (rice) also means "meal"? More than 50 recipes of traditional yet simple Japanese dishes are explained step-by-step with tips and variants. Paris-based Laure Kié was born in Tokyo to a Japanese mother and a French father. Since her early years, she has been familiar with the traditions and secrets of Japanese cuisine thanks to frequent stays in her mother’s country. She shares the countless facets of Japanese culinary art in cooking classes.