Make It Japanese

“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

Rie McClenny is a food video producer for BuzzFeed Tasty and a popular culinary content creator. Rie moved to the United States from Hiroshima Japan nearly sixteen years ago to pursue a culinary degree from the International Culinary Center. She lives in Los Angeles with her husband and son.

Sanae Lemoine is the author of The Margot Affair. Born in Paris to a Japanese mother and French father, she was raised in France and Australia. She is a former cookbook editor at Phaidon and Martha Stewart. She lives in Brooklyn.