In Japan, the old ways have prevailed well into the 21st century. Small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made centuries ago. Perched on ladders, tamari makers gently stir fermenting brew…
Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final…
Ramen, Japan’s noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East Asia…
For hundreds of years, shochu and awamori have dwelled near the center of Japan’s vaunted culinary traditions. Despite outselling most other alcoholic beverages in Japan, however, these premium distilled treats have largely remained hidden from the rest of the world. But that is beginning to…
In Japan, sweets and other confectionery are not traditionally eaten to end a meal. Wagashi were traditionally eaten with tea or as a small snack in the middle of the day. With the coming of foreign influences, the Japanese have also developed several Western-type desserts…
Shojin Ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and…
Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make…
Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure. Edomae Sushi, the variety most commonly seen in America today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and…
Learn how to cook healthy, delicious Japanese recipes at home, and discover Zen philosophies to guide you and your family to healthier, more enjoyable meal times. Your new family favorites will soon include delicious dishes such as: Teriyaki Pork and Mushroom Rolls, Tantan Chicken Nabe,…
Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the…
An authoritative guide on how to eat sushi by master chef Jiro Ono, subject of the award-winning documentary Jiro Dreams of Sushi.Succinct yet comprehensive, this little jewel of a book takes you through the seasonal offerings at Ono’s famed restaurant, Sukiyabashi Jiro. Descriptions of each…
From the successful cooking school and popular TV show, Sachie’s Kitchen celebrates Japanese cuisine with authentic yet simple to prepare recipes. Inspired by tradition, informed by modern fusion trends, fun and full of taste – Sachie’s Kitchen celebrates Japanese cooking with authentic yet simple to…
Harumi Kurihara, Japan’s most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi’s Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi’s…
In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi’s cuisine and the care and grace with which he makes the best of…
A cookbook all about the iconic Japanese noodle soup—and current hipster obsession—ramen. Ramen—a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with various toppings—has become a cultlike food adored by fans across the world for its…
Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu, award-winning baker, Nicole Bermensolo, presents 75 classic American…
Do You Want To Live to Be 100 Year Olds? Do You Love Japanese Food? Are you Fascinated By Blue Zone Diets?Chef & Longevity Enthusiast decided to create a recipe book that would recreate some of Okinawa’s most ancient recipes as well as add some…
SAKE: The History, Stories and Craft of Japan’s Artisanal Breweries is a compendium of the most important generational sake breweries in Japan, featuring profiles of and interviews with the passionate families who run these operations, along with luxurious photography of the small batch processes, landscape…
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