Everyday Japanese cooking rests on one bottle: soy sauce. This collection gathers 60 core recipes built around it, chosen by Kikkoman, and takes you through the dishes that fill a Japanese table on any ordinary night — nikujaga, chicken teriyaki, kinpira gobo, yellowtail teriyaki, oyakodon, and dozens more.
What sets this book apart is that it keeps answering the question "why." Why you beat eggs a particular way, why vegetables get cut at that angle, why seasonings go into the pan in that order. Each technique comes with the reasoning behind it, so you stop following steps blindly and start understanding what is actually happening in the pan. A beginner can start from zero here, while a confident cook will find the next layer of refinement — the difference between chicken teriyaki that is simply fine and chicken teriyaki that is plump, tender, and properly glazed.
The four chapters move from the essential soy sauce classics through main dishes like karaage, ginger pork, tempura, and chicken tsukune, into smaller side dishes and soups such as simmered kabocha, hijiki, tonjiru, and kenchinjiru, and finally to rice and noodle dishes including gomoku takikomi gohan and curry udon. A closing section shows you how to make soy sauce umeboshi.
Recipes by Makiko Oda with Kikkoman, across 176 pages. The text is in Japanese. Published by Shogakukan. Brand new, 2025 publication.
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