Cooking & Entertaining

Rika's Modern Japanese Home Cooking: Simplifying Authentic Recipes

With her first U.S. cookbook, internationally celebrated chef and TV personality Rika Yukimasa offers simplified, often healthier versions of popular Japanese dishes and also introduces less-well-known ones.

Everyone loves Japanese cuisine--sushi is one of the most popular international foods, and ramen shops are super trendy. What most of us don't know is how easy it is to make these dishes at home. Rika Yukimasa shares the secrets and shortcuts she has devised for making authentic Japanese food without the fuss. For example, she uses instant dashi stock so cooks are freed from making dashi from scratch. Her recipes--from crabmeat salad with spinach and mushrooms and crunchy edamame to chicken curry and stir-fried udon noodles--call for familiar ingredients, and the only kitchen tool her cooking requires is a good sharp knife.

This television chef also leads readers through the fundamentals of Japanese cooking, such as how techniques and ingredients are related. This beautifully designed cookbook includes inspiring photographs of the featured Japanese dishes on gorgeous Japanese tableware.

About The Author

Rika Yukimasa hosts Dining with the Chef, a popular NHK cooking program that airs in 150 countries, including the U.S., where it's shown on PBS. She has published dozens of best-selling cookbooks in Asia. In 2020 she is launching the cooking show Tastemade U.S.A. and will be a prominent spokesperson during the Tokyo Olympics.

  • Publish Date: March 10, 2020
  • Format: Hardcover
  • Category: Cooking - Regional & Cultural - Japanese
  • Publisher: Rizzoli
  • Trim Size: 7-7/8 x 10
  • Pages: 224
  • US Price: $40.00
  • CDN Price: $55.00
  • ISBN: 978-0-8478-6692-2


"Internationally celebrated chef and TV personality Rika Yukimasa’s cookbook “Rika’s Modern Japanese Home Cooking” shares the secrets and shortcuts she has devised for making authentic Japanese food without all the fuss. The cookbook is filled with simplified, healthy versions of popular Japanese dishes..." —NATIONAL EXAMINER 

I sent our Photographer Joseph De Leo home with Rika’s Modern Japanese one weekend to try out a few dishes. Monday, he told me that he cooked not two or three, but seven dishes in the two and a half days since we had spoken. Each one, he said, was a hit—from the simple and perfectly-seasoned Broccoli with Gomae Dressing to the Pan Roasted Peppers with Seaweed. I wasn’t surprised to hear it. While Rika Yukimasa, the chef and TV personality behind the book, might be lesser known in America (this is her first book to be published stateside), she’s published over fifty cookbooks in Japan, China, and Korea.Yukimasa is known for her concise instructions covering a wide range of Japanese dishes and techniques. Joey had found that many of the dishes were such a cinch to prepare that he might as well double up on his homework." —EPICURIOUS.COM 

"Yukimasa makes Japanese home-cooking accessible in dishes that don't take dozens of ingredients to prepare. In fact, she is not above taking shortcuts such as using instant dashi. Get ready to salivate over dishes such as 'Sashimi with Ponzu Sauce,' 'Braised Fish in Miso Sauce,' and 'Yoshiko's Meatloaf Hamburgers.'" —FOOD GAL