At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the…
Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and…
This gorgeous cookbook captures the vibrant heartbeat of a city obsessed with food. It’s the chicken-skin yakitori you eat at 2 a.m. in a bar the size of a cupboard. It’s the pork curry you devour after having to line up for 45 minutes with…
An outstanding collection of recipes the author learned from her Grandmother’s kitchen in Japan. Includes appetizers, soups, salads, rice & noodles, tofu and egg dishes, vegetables & seaweed dishes, sushi, sashimi, hearty one-pot dinners, pickles, desserts, tea & spirits and menu planning.
Soshoku = Plain (simple) Diet Since the Kamakura era (1185-1333) in Japan, the word Soshoku has come to mean “frugal meal” in the Zen temple. A sample menu is “One soup with one side dish and rice.” Over time, Soshoku became the general home diet…
Evoking the glamour and sophistication of Sepia restaurant and the excitement and beauty of its Japanese-influenced food. Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery…
Nourish body and soul with simple, delicious food from Japan’s temples. The Enlightened Kitchen introduces readers to shojin ryori, the traditional vegetarian cooking of Japan’s Buddhist temples. Shojin food, with its emphasis on fresh, seasonal vegetables, staples such as seaweed, grains and tofu, and natural…
A New York Times Editor’s Choice Everything you never knew about sushi— its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America’s first sushi-chef training academy, as…
For chef Tyson Cole, sushi has always been more than just food; it’s an expression of his love and respect for Japanese culture. Having now devoted more than a decade of his life to the skill, art, and discipline of being a sushi chef, Cole’s…
In the same way that kaiseki itself is a feast for the eyes as well as the palate, chef Murata’s Kaiseki is at once a cookbook and a work of art. This sumptuously illustrated volume features—in seasonal format—the style of cooking that began as tea…
A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi…
Chef, sommelier, journalist, and restaurant consultant Yukari Sakamoto guides the reader through the gourmet delights of this fascinating city—from the world’s largest fish market to the Kappabashi kitchenware district. She is a Japanese American whose insider’s view of Japanese cuisine started when she took a…
Eating Sushi is Easy. Making Sushi is Even Easier. Let your love of sushi inspire you to prepare and enjoy it in your home. This beautiful guide and cookbook opens a window to everything that’s so fascinating–and intimidating–about sushi, while laying out easy-to-follow tips and…
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal…
Reading manga sure can make a person hungry! Food appears frequently in Japanese comics, but what exactly is it that the characters are eating? Introducing The Manga Cookbook, an illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in every Western kitchen. Learn…
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal…
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is “starting to shove the sushi bar off its pedestal.” While Japan has many guidebooks and…
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh,…
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