In 2017 I launched Cook Japan, Stay Slim, Live Longer with Bloomsbury. 
Here, I explore the benefits of the low-fat, high-protein Japanese diet – slim physique, stable blood sugar, increased joint flexibility and a longer lifespan – and provide an insight into key Japanese fresh and store cupboard essentials.

Debunking the myths surrounding the complexity and accessibility of Japanese food, the 100 recipes have easy to follow instructions and vary from basics to technically complex, ideal for all those for all those wishing to perfect the art of Japanese home cooking.

Cook Japan, Stay Slim, Live Longer is available in WHSmith, Waterstones, The Japan Centre and other selected retailers, as well as online with Amazon, Bloomsbury and The Wasabi Company.
This is a very interesting book, with great healthy well thought-out recipes. It is not a ‘clean eating’ or ‘diet’ book per se, rather it explains the ethos around the Japanese diet and mindset towards nurturing body and mind.”
“If you are after interesting and exciting recipes that are healthy and tasty I would recommend this book and would like to book myself on a cookery course with the author”

Recipes and Japanese ingredients are captured in beautiful photography by Jodi Hinds.


In 2011, I published
Hashi: A Japanese Cookery Course. In over 100 recipes, this book introduces readers to traditional and modern Japanese food, replicating the cookery classes that I run from my south-west London home.

The Telegraph: Shortlisted as one of the ‘Best Cookery Books for Christmas’

“Japanese food in Britain has evolved from super-expensive restaurant fare to – literally – conveyor-belt sushi in barely 20 years. It is rare to be served it in someone’s (or someone non-Japanese’s) home, though. Reiko Hashimoto aims to change that with her cookery courses, the inspiration for this attractive, ambitious book, designed to satisfy both the “curious beginner” and the “seasoned expert”. As you would expect, it is clearly laid out with sections on ingredients and equipment, staple stocks, sauces and rices, sushi and “gourmet dishes”. She also offers a guide to basic Japanese food etiquette (which could fill several books).” Read the full article here >

The Metro: ‘Time To Turn Japanese’

“Once you’ve mastered the basics, there’s a gorgeous chapter on more advanced gourmet dishes such as scallops with creamy, spicy sauce on sushi rice, and fusion desserts such as crepes Japonaise, a recipe that acknowledges the Japanese fondness for French-style sweet stuff. With HASHI, you are in extremely safe hands, as long as you can get the ingredients – and if you can’t, try the list of suppliers at the back of the book. She’s thought of everything.Read the full article here >

The London Foodie: ‘Hashi Book Review’

“HASHI is a solid, beautifully bound book. I like the bold red cover, the strong typeset used and the logical format of the recipes. Like Reiko’s classroom recipes, the ones in the book are also concise, clear and to the point. Her prose is unpretentious, down-to-earth and fun like Reiko herself.” Read the full article here > 

The Curry Guy: ‘A Review of Hashi- A Japanese Cookery Course by Reiko Hashimoto’

“She is a professional Japanese cooking instructor and has taken the unique step of organising her book like her cookery course. There is also an exceptional sushi and sashimi section which is fantastic. I promise you… you will not get sushi and sashimi this good at most sushi restaurants.” Read the full article here >

Karen Harper-Clarke

“Your recipes are clear and accurate. My mother used to look at so-called Chinese cooks and assure me they did not know what they were doing, I asked her how and she explained that the combinations and proportions were all wrong, even with celebrity chefs. I rarely find a cook book where I want to cook so many of the recipes. Yours is just a treasure trove of ‘yummy’ beautifully presented food!”