The typical dishes of Japanese cuisine - sushi, ramen and desserts - are successful everywhere. Finally - thanks to the extraordinary work of the acclaimed writer Nancy Singleton Hachisu - the regional specialties and traditional preparations of the entire Archipelago are accessible to all those who love to cook at home. The 400 recipes collected in this volume - divided by course in 15 chapters- explore the gastronomic culture of each area of the country with soups, spaghetti, pickles, unique dishes, desserts and many vegetable-based recipes. And a final chapter, that features menus by famous Japanese chefs who work all over the world.