PRAISE FOR MAKE IT JAPANESE

The Best Cookbook of 2023 - LA Times
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“As chefs—and I amThe Best New Cookbooks of 2023 no exception—we often hope to re-create the comfort food from our own countries. This can be a difficult task because it involves both compromise and creativity. This duality is embedded in every single one of Rie’s marvelous recipes. Her book taught me new things about familiar ingredients, and reconnected me with the wonderful Japanese home cooking that I have always loved.”
— Nobu Matsuhisa, chef and owner, Nobu Restaurant Group

“Make It Japanese is the literary equivalent of umami. You know how when you taste something with umami, you can’t stop eating it? With Make It Japanese, you can’t stop reading it and you can’t stop cooking from it. These are recipes you’ll revel in over and over.”
— Dorie Greenspan, New York Times bestselling cookbook author

“Rie has written a book that is full of amazing homestyle Japanese food that I love and want to eat every day. She makes the dream a reality with recipes that are as easy to follow as they are delicious. From oyako don to nabe and pickles, she hits all the favorites. Plus, she’s the coolest cucumber on the planet. Run, don’t walk, to this book.”
— Roy Choi, chef and restaurateur

“Rie McClenny has packed a lot into Make It Japanese’s doable collection of recipes, straightforward pointers, and cultural tidbits. She has a knack for anticipating your questions and answers them succinctly. This is the book for anyone wanting unfussy, delicious Japanese home cooking.”
— Andrea Nguyen, James Beard Award winner and author of Ever-Green Vietnamese

“Rie takes you on an amazing culinary journey of delicious Japanese recipes you can easily make at home with readily obtainable ingredients.”
— John Kanell, New York Times bestselling author and founder of Preppy Kitchen

Photo by Jeni Afuso