--- product_id: 3994375 title: "Morimoto: The New Art of Japanese Cooking" price: "€ 84.97" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.hr/products/3994375-morimoto-the-new-art-of-japanese-cooking store_origin: HR region: Croatia --- # Morimoto: The New Art of Japanese Cooking **Price:** € 84.97 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Morimoto: The New Art of Japanese Cooking - **How much does it cost?** € 84.97 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/3994375-morimoto-the-new-art-of-japanese-cooking) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Iron Chef star Masaharu Morimoto describes his cuisine as "global cooking for the 21st century" with its distinctive Japanese roots and multicultural influences. Morimoto's flavorful cooking is characterized by beautiful Japanese color combinations and aromas, while his preparation infuses influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to you at home. This sumptuous book brings Morimoto’s unique style to the home cook through over 100 accessible recipes, gorgeous four-color photography, and helpful step-by-step instructions. In addition, Chef Morimoto delves into the importance of such topics as slicing and curing fish, how to properly eat sushi, the origins and significance of rice, dashi, soy sauce, tofu, blowfish, and other hard-to-find ingredients. Whether you’re a fan of “Iron Chef,” or just want to learn more about Japanese tradition or bring fusion cuisine to your own kitchen, this is the first truly accessible cookbook from one of the world’s most inspiring chefs. Review: Morimoto in his own words...without that goofy tv translator! - Masaharu Morimoto is one of the few chefs I've seen on tv that I've been really impressed with. His execution is flawless, everything he makes looks delicious even if it involves a food I don't like, and he just plain seems like a cool guy. His book, Morimoto: The New Art of Japanese Cooking offers a ton of great recipes as well as some background information on Morimoto, and his insights on certain aspects of Japanese cuisine and presentation. There have been some minor criticisms that this book isn't exactly traditional Japanese cuisine, and the title of the book should make it clear that he wasn't going for that, but reading the introduction, you'll understand why Morimoto doesn't want to be held back by tradition. He wants to make new things, try new takes on old dishes, and enjoys combining one style with another. Take one look at his tuna pizza, found in the Sashimi and Sushi section, and you'll see how seemingly crazy ideas work. The book is divided into the following main chapters: Sashimi and Sushi Rice, Noodles, Breads, and Soups Fish and Shellfish Duck, Chicken, Pork, Beef, and Lamb Vegetables, Tofu, and Eggs Recipes to Contemplate Desserts Stocks, Oils, Spices, and Sauces I'm no chef, but recipes are written so simply that it's hard to mess up anything in here. Ingredients that might not be found at your local store can be found at the specialty markets in the back of the book (though there is a typo saying that one Uwajimaya shop is in Beaverton, Washington...when in fact Beaverton is in Oregon). The majority of the recipes have short introductions by Morimoto where he describes the dish or talks about how he came up with it, and the presentation of the book is beautiful. If anything, my only complaint is that there could be a few more pictures for some dishes, but 90% of them are covered perfectly. I especially liked the chapter breaks where Morimoto talks about Japanese knives, seaweed, plating and more. He comes off as a teacher giving history lessons on the subjects, and genuinely wanting to help out those who read the book, and never sounds full of himself. The introduction alone is worth checking out this book. Morimoto really did work his way to the top, and I have full respect for the guy. If you haven't picked up a copy yet, do so before it goes out of print again. I'm a picky eater but this book has encouraged me to try new things. Here's hoping for a second book that's just as good or even better, if possible, than this one. Review: Beautiful visuals; great for chefs; intense ingredient list - This book is beautiful, and artistically laid out. I found myself fascinated at some of the ingredients, many of which I'd never heard of or seen at my local markets/chains. Some.. well, many of the recipes in this book are really geared towards the professional chef that doesn't mind sourcing some of the less common items. For example: fois gras, yuzu, blowfish, Japanese mountain potato... these are all things that aren't always available in your local Whole Foods (even the 3rd largest one in the world that I work next to). Don't get me wrong though, many of the recipes are very accessible, and the writing that accompanies them is often very helpful. There are many places where alternative ingredients are suggested that might be more available, and Morimoto makes a point to break at several spots in the book to explain the more elemental items in his dishes, such as how tofu is made, the different types of soy sauce, Japanese knives, and even a two page spread all about sake. Bottom line, if you like Morimoto and are interested in how his mind works, this is an interesting peek into the man himself. If you are looking for an introduction to Japanese cuisine, there are probably other books that are more approachable. If you want to push yourself a bit, this book is a great demonstration of modern Japanese and alt-Asian cuisine. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #424,729 in Books ( See Top 100 in Books ) #115 in Professional Cooking (Books) #199 in Japanese Cooking, Food & Wine #1,368 in Celebrity & TV Show Cookbooks | | Customer Reviews | 4.8 out of 5 stars 272 Reviews | ## Images ![Morimoto: The New Art of Japanese Cooking - Image 1](https://m.media-amazon.com/images/I/61RoFqj17YL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Morimoto in his own words...without that goofy tv translator! *by A***N on September 25, 2011* Masaharu Morimoto is one of the few chefs I've seen on tv that I've been really impressed with. His execution is flawless, everything he makes looks delicious even if it involves a food I don't like, and he just plain seems like a cool guy. His book, Morimoto: The New Art of Japanese Cooking offers a ton of great recipes as well as some background information on Morimoto, and his insights on certain aspects of Japanese cuisine and presentation. There have been some minor criticisms that this book isn't exactly traditional Japanese cuisine, and the title of the book should make it clear that he wasn't going for that, but reading the introduction, you'll understand why Morimoto doesn't want to be held back by tradition. He wants to make new things, try new takes on old dishes, and enjoys combining one style with another. Take one look at his tuna pizza, found in the Sashimi and Sushi section, and you'll see how seemingly crazy ideas work. The book is divided into the following main chapters: Sashimi and Sushi Rice, Noodles, Breads, and Soups Fish and Shellfish Duck, Chicken, Pork, Beef, and Lamb Vegetables, Tofu, and Eggs Recipes to Contemplate Desserts Stocks, Oils, Spices, and Sauces I'm no chef, but recipes are written so simply that it's hard to mess up anything in here. Ingredients that might not be found at your local store can be found at the specialty markets in the back of the book (though there is a typo saying that one Uwajimaya shop is in Beaverton, Washington...when in fact Beaverton is in Oregon). The majority of the recipes have short introductions by Morimoto where he describes the dish or talks about how he came up with it, and the presentation of the book is beautiful. If anything, my only complaint is that there could be a few more pictures for some dishes, but 90% of them are covered perfectly. I especially liked the chapter breaks where Morimoto talks about Japanese knives, seaweed, plating and more. He comes off as a teacher giving history lessons on the subjects, and genuinely wanting to help out those who read the book, and never sounds full of himself. The introduction alone is worth checking out this book. Morimoto really did work his way to the top, and I have full respect for the guy. If you haven't picked up a copy yet, do so before it goes out of print again. I'm a picky eater but this book has encouraged me to try new things. Here's hoping for a second book that's just as good or even better, if possible, than this one. ### ⭐⭐⭐⭐⭐ Beautiful visuals; great for chefs; intense ingredient list *by M***M on March 24, 2012* This book is beautiful, and artistically laid out. I found myself fascinated at some of the ingredients, many of which I'd never heard of or seen at my local markets/chains. Some.. well, many of the recipes in this book are really geared towards the professional chef that doesn't mind sourcing some of the less common items. For example: fois gras, yuzu, blowfish, Japanese mountain potato... these are all things that aren't always available in your local Whole Foods (even the 3rd largest one in the world that I work next to). Don't get me wrong though, many of the recipes are very accessible, and the writing that accompanies them is often very helpful. There are many places where alternative ingredients are suggested that might be more available, and Morimoto makes a point to break at several spots in the book to explain the more elemental items in his dishes, such as how tofu is made, the different types of soy sauce, Japanese knives, and even a two page spread all about sake. Bottom line, if you like Morimoto and are interested in how his mind works, this is an interesting peek into the man himself. If you are looking for an introduction to Japanese cuisine, there are probably other books that are more approachable. If you want to push yourself a bit, this book is a great demonstration of modern Japanese and alt-Asian cuisine. ### ⭐⭐⭐⭐⭐ Amazing *by B***B on February 2, 2025* This cookbook is amazing. Delicious, creative recipes well described and excellent photography! ## Frequently Bought Together - Morimoto: The New Art of Japanese Cooking - Mastering the Art of Japanese Home Cooking - Japan: The Cookbook --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/3994375-morimoto-the-new-art-of-japanese-cooking](https://www.desertcart.hr/products/3994375-morimoto-the-new-art-of-japanese-cooking) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-07-11*