Japan: The Ultimate Cookbook (My First Authored Cookbook!)

First and foremost, I would like to take this opportunity to express my heartfelt gratitude to everyone who has read and tried my recipes. This wouldn’t have happened without you. I’m also incredibly thankful to Cider Mill Press, HarperCollins Focus, and HarperCollins for making this dream project a reality.

I started this Sudachi website back in 2020, and from the very beginning, one of my big goals was to collaborate with a traditional publishing house to create a physical cookbook. In that context, I am honored to have been chosen as the author of the Japanese edition of the Ultimate Cookbook Series.

This cookbook is jam-packed with info, and it’s 704 pages long! It’s a big hardcover book just like an encyclopedia that’s both practical and a celebration of Japanese cooking.

This book’s got everything you need to get into Japanese cuisine. It covers everything from basic techniques to a wide range of recipes, making it a comprehensive resource for anyone interested.

Why Should You Get This Cookbook?

“With a free website, do I really need to buy a cookbook?” Some people might have this question, and I totally get it. Let me tell you why this cookbook in your collection is truly worthwhile.

1. A Complete All-in-One Book

While websites and the internet are undoubtedly convenient, I personally believe that physical cookbooks still hold their own when it comes to recipes. That’s one of the reasons why I wanted to do this in the first place.

This cookbook has some great features that’ll make your cooking experience smoother:

• Ingredient substitution options
• Clear but concise explanations of tools and techniques
• Logical category organization
• Comprehensive appendices
• Detailed index

The info you need is just a page-turn away. When you need to find something quickly, I’ve found that a well-organized book is often faster than a website. You’ll love how easy it is to access everything in one convenient place without looking at screen.

Oh, and the cookbook is pretty giant, so it comes with three ribbon bookmarks already included! This feature makes it simple to keep track of multiple recipes or sections while you cook.

My Favorite Recipes Created Exclusively for This Cookbook

Finally, I’d like to share something special with you. From all the recipes I developed specifically for this cookbook, I’ve picked 5 absolute gems that I loved so much that I actually thought, “I desperately wish I could feature these on the website too!”

These are some exceptional dishes that I’m particularly proud of and excited for you to try.

1. Bifukatsu, Page 295

A masterpiece that instantly brought a smile to my face and an exclamation of “Wow!” at first bite. This dish features tender beef steak coated in crispy panko breadcrumbs, deep-fried to perfection, and served with a rich, Yoshoku-style sauce that takes it to the next level.

Everything about this dish comes together perfectly—the crispy exterior, the juicy interior, and that irresistible sauce—creating a dining experience that I’m excited to share with you. It’s one of those recipes that makes everyone at the table break into spontaneous smiles of pure delight.

2. Shio Lemon Nabe, Page 466

It’s a stunning piece! This hot pot not only has amazing flavor but also a truly elegant and beautiful appearance. It’s easily one of my favorite hot pot recipes of all time.

What makes this dish special is that it requires only ingredients you can easily find, yet it tastes incredibly delicious. When winter arrives, I highly recommend warming yourself with this refreshing, citrusy hot pot.

3. Shoyu Ramen, Page 393

It’s so quick and easy, yet the flavor is basically unfair! This shoyu ramen soup recipe is ready in just 15 minutes! My website’s got a recipe too, but that one takes a bit more time at 1 hour and 45 minutes. This cookbook version was created to get the most flavor while keeping things as easy and fast as possible.

The ramen section has more quick and easy soup base recipes and topping options, so you can customize your perfect bowl according to your preferences! Make your perfect ramen mix with minimal effort and maximum satisfaction.

4. Nukazuke-Style Pickles, Page 308

Traditional nukazuke (rice bran pickles) need months of fermentation time. This recipe is a great hack that mimics the distinctive flavor of nukazuke through a simple yet creative method that delivers results in a fraction of the time.

This is just one example of the many smart shortcut recipes in the cookbook that keep authentic taste but also fit into a busy modern lifestyle. There are plenty more brilliant cooking hacks like this one waiting for you to discover!

5. Eryngii Steak, Page 619

A standout dish featuring thick, meaty king oyster mushrooms glazed in a savory teriyaki-style sauce and paired with freshly grated daikon radish.

The texture is strikingly similar to scallops, offering a satisfying bite that perfectly balances the rich glaze with the refreshing daikon. If you’re a mushroom lover, you’ve got to try this — it takes simple ingredients and makes them into something truly special.

Thank you so much for taking the time to read about this cookbook. It would truly make me happy if you consider adding this book to your collection and occasionally bring it into your kitchen adventures.

Your continued support means the world to me. As always, thank you for being part of this journey.

Until next time!

Yuto