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Food Artisans of Japan is a collection of recipes and stories inspired by chefs and artisans from seven regions across the country. In the book, expat American writer Nancy Singleton Hachisu, who has lived in Japan for more than 30 years, offers insight into the worlds of local chefs and artisans and shares her knowledge and understanding of the locales, the foods and the communities they create. In each area, she tells the stories of local food tradition and focuses on one chef whose food is compellingly delicious and whose philosophy resonates with her. The book includes recipes from each chef, ranging from traditional Japanese to French or Italian-influenced Japanese dishes created from local ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore adjusted to be cooked in either a home kitchen or restaurant. The recipes are complemented by a comprehensive Japanese ingredients glossary.