Regular readers of The Japan Times will recognize Makiko Itoh, who has contributed monthly recipes to this publication since 2010. Along with easy-to-follow meal instructions, her columns often feature brief historical and cultural insights into a dish or ingredient.
Itoh brings that same approach to her new cookbook, “Real Japanese Cooking: The Only Japanese Cookbook You Will Ever Need.” With more than 600 recipes, it is her third release after “Just Bento Cookbook” in 2010 and “The Just Bento Cookbook 2” in 2018.
The idea for “Real Japanese Cooking” has been long in the making.
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