This week, bloggers along with myself are celebrating the release of Masaharu Morimoto’s new cookbook “ Mastering the Art of Japanese Home Cooking ” with a #Japanese HomeCooking Blog Party, which is being sponsored by authors of The Book Club Cook Book . Morimoto acknowledges that people are intimidated by Japanese cooking and provides tips and encouragement. Morimoto also provides some history of cuisine and his relationship with Japanese food. Japanese food incorporates different cultures into its cuisine and they love to do renditions of different types of food, which you can see reflected in his book. I love that Morimoto shows his readers how to make the perfect white rice. Even though I’m part Chinese and Filipino, I’m not that good at making rice. Until now. While I thought the secret was rinsing the rice until the water runs clear (which is part of it), I think the real secret is letting the rice dry out after rinsing and before cooking. I can now make a po...