Sachiyo Harada & Japanese Cooking
Sachiyo Harada, born in Hokkaido, Japan, is a distinguished culinary professional whose expertise bridges the rich traditions of Japanese cuisine and the artistry of French culinary techniques. After graduating from the esteemed Ferrandi School of Culinary Arts in Paris, Harada honed her skills in several top-tier restaurants, immersing herself in diverse gastronomic cultures. Her career has since evolved to encompass roles as a food stylist, cookbook author, and columnist for the Gourmet section of Madame Figaro Japan. Currently, she divides her time between Paris and Tokyo, conducting culinary workshops and cooking classes that celebrate and disseminate Japanese culinary traditions.
The Complete Illustrated Guide to Japanese Cooking
In March 2025, Harada released The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients and Recipes, a comprehensive cookbook designed to demystify Japanese cuisine for home cooks of all levels. This 288-page tome is meticulously structured into three main sections: Essentials, Recipes, and an Illustrated Glossary. The 'Essentials' section introduces readers to fundamental techniques, such as the proper methods for cutting fish and chicken, as well as the art of washing and cooking rice—skills that form the backbone of Japanese cooking. The 'Recipes' segment presents 100 classic Japanese dishes, including beloved staples like sushi, okonomiyaki (savory pancakes), tempura, onigiri (rice balls), donburi (rice bowl dishes), and ramen. Dessert enthusiasts will appreciate recipes for traditional sweets like matcha roll cake and black sesame ice cream. The final section, an Illustrated Glossary, offers guidance on confidently selecting and utilising essential Japanese ingredients, enhancing the reader's understanding and appreciation of the cuisine.
Illustrations and Photographs
One of the standout features of this cookbook is its use of step-by-step photographs and annotated illustrations. These visual aids provide clarity on unique cooking methods and presentation styles, making complex recipes more approachable. Harada's clear, easy-to-follow instructions, combined with these visuals, empower home cooks to recreate authentic Japanese dishes with confidence. This approachability makes the book a valuable resource for both novices and seasoned cooks seeking to expand their culinary repertoire.
Cuisine on Screen: Japanese Recipes
Prior to this publication, Harada authored Cuisine on Screen: 60 Famous Japanese Recipes from 30 Cult Movies, released in October 2024. This unique cookbook explores the intersection of Japanese cinema and cuisine, offering recipes inspired by iconic films. Dishes such as Tan-men soup from Midnight Diner, risotto from Princess Mononoke, and ramen from Tampopo are presented alongside descriptions of the films that inspired them. Organised by type of dish—ranging from dumplings and noodles to seafood and desserts—the book provides concise, beautifully illustrated recipes that cater to both seasoned and novice cooks. This work not only serves as a culinary guide but also as a cultural exploration, inviting readers to experience the flavors and narratives that define Japanese film and food.
Harada's contributions to the culinary world extend beyond her publications. Her work as a food stylist and educator reflects her commitment to preserving and innovating within the realm of Japanese cuisine. By offering workshops and classes in Paris and Tokyo, she fosters a cross-cultural appreciation for Japanese culinary arts, bridging Eastern and Western gastronomic traditions.
In summary, Sachiyo Harada stands as a pivotal figure in the global culinary landscape, particularly in the promotion and education of Japanese cooking. Her publications, notably The Complete Illustrated Guide to Japanese Cooking, serve as invaluable resources for those seeking to understand and master the art of Japanese cuisine. Through her detailed instructions, visual aids, and cultural insights, Harada continues to inspire and equip home cooks and culinary enthusiasts worldwide, fostering a deeper appreciation for the rich tapestry of flavors and techniques that define Japanese cooking.
Author: Sachiyo Harada
Published: Hardie Grant