This is Tim Anderson’s seventh Japanese cookbook and they’re all superb – here he demystifies the home-cooking of ramen. Written in five sections – broth, seasonings, aromatics, noodles, toppings – he makes it so simple to mix and match to create that perfect bowl. From tonkotsu to tan tan, and everything in-between, this will satisfy the fussiest ramen-holic! Because for some, making the perfect bowl of ramen is a life-long quest.

Felicity O’Driscoll of Cook the Books picks her all-time favourite Japanese cookbooks.
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