---
product_id: 1463344
title: "The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World"
price: "R955"
currency: ZAR
in_stock: true
reviews_count: 13
url: https://www.desertcart.co.za/products/1463344-the-folk-art-of-japanese-country-cooking-a-traditional-diet
store_origin: ZA
region: South Africa
---

# The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World

**Price:** R955
**Availability:** ✅ In Stock

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- **What is this?** The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World
- **How much does it cost?** R955 with free shipping
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## Description

The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World [Homma, Gaku] on desertcart.com. *FREE* shipping on qualifying offers. The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World

Review: Two great books in one! - I love this cookbook, and, unlike several other cookbooks which I also love but don't use very often, I use it all the time. The first half or third of the book is a long essay on the eating of traditional working people--farmers and fishermen--in Japan. By the time you finish it, the whole domestic economy, the nature of the simple Japanese home, and the origins of the cuisine will have become clear. There is no superficial gauziness here--we get facts, delightfully presented. Next we get the recipes, arranged by meal. These recipes are mostly simple, and they use the same few ingredients again and again, so that once you buy the handful of staples called for you can try most of the things in the book. In fact, the recipes encourage thrifty recycling and practical use of left-overs--the dried shiitakes and kombu and fish from your dashi can themselves become side dishes for the next meal. There are a few strangely baroque recipes--one chicken dish calls for the same chicken to be successively simmered, then fried, then simmered again--but most of the recipes are such that a busy person can make most of them in a short time. This is also a cookbook for the amateur: there is none of the fussing with precise measurements, and cutting things into exactly the right shape, and simmering things for a precise amount of time, which many Japanese cookbooks involve. Remember, this is peasant cooking--the cooking of people who have a fire in the middle of their kitchen and eat sitting around that same fire. The amazing thing is that Homma makes that cooking accessible to us. And it tastes great!
Review: Japanese cuisine at it's finest - This is the best book for true, traditional Japanese cuisine from the ground up. I can't think of any way to improve upon it except to give more of the same in a new edition. One of my absolute favorites!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | 1556430981 |
| Best Sellers Rank | #962,442 in Books ( See Top 100 in Books ) #335 in Japanese Cooking, Food & Wine #1,010 in Japanese History (Books) |
| Customer Reviews | 4.4 4.4 out of 5 stars (59) |
| Dimensions  | 7.95 x 0.7 x 9.9 inches |
| ISBN-10  | 9781556430985 |
| ISBN-13  | 978-1556430985 |
| Item Weight  | 1.56 pounds |
| Language  | English |
| Print length  | 288 pages |
| Publication date  | January 14, 1993 |
| Publisher  | North Atlantic Books |

## Images

![The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World - Image 1](https://m.media-amazon.com/images/I/91VvWWDXWNL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Two great books in one!
*by C***K on September 6, 2009*

I love this cookbook, and, unlike several other cookbooks which I also love but don't use very often, I use it all the time. The first half or third of the book is a long essay on the eating of traditional working people--farmers and fishermen--in Japan. By the time you finish it, the whole domestic economy, the nature of the simple Japanese home, and the origins of the cuisine will have become clear. There is no superficial gauziness here--we get facts, delightfully presented. Next we get the recipes, arranged by meal. These recipes are mostly simple, and they use the same few ingredients again and again, so that once you buy the handful of staples called for you can try most of the things in the book. In fact, the recipes encourage thrifty recycling and practical use of left-overs--the dried shiitakes and kombu and fish from your dashi can themselves become side dishes for the next meal. There are a few strangely baroque recipes--one chicken dish calls for the same chicken to be successively simmered, then fried, then simmered again--but most of the recipes are such that a busy person can make most of them in a short time. This is also a cookbook for the amateur: there is none of the fussing with precise measurements, and cutting things into exactly the right shape, and simmering things for a precise amount of time, which many Japanese cookbooks involve. Remember, this is peasant cooking--the cooking of people who have a fire in the middle of their kitchen and eat sitting around that same fire. The amazing thing is that Homma makes that cooking accessible to us. And it tastes great!

### ⭐⭐⭐⭐⭐ Japanese cuisine at it's finest
*by D***N on July 22, 2012*

This is the best book for true, traditional Japanese cuisine from the ground up. I can't think of any way to improve upon it except to give more of the same in a new edition. One of my absolute favorites!

### ⭐⭐⭐⭐⭐ Great chief
*by H***I on August 5, 2023*

To bad he closed down the best restaurant in Denver. I wish this book had the recipe for karage ramen.

## Frequently Bought Together

- The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World
- Japanese Cooking: A Simple Art
- Japan: The Cookbook

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*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-03-04*