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Books

Japanese Cooking


The Way of Whisky: A Journey Around Japanese Whisky

The Way of Whisky: A Journey Around Japanese Whisky Lowest new price: $28.77
Lowest used price: $17.91
List price: $50.00
Author: Dave Broom
Brand: MITCHELL BEAZLEY


Since 2002 (the year it appeared on export markets) Japanese whisky has been consistently winning major international spirits awards. As export production increases and export markets - the USA and France in particular - open up to embrace the quality of these fine malt whiskies, all eyes are on Japan.

Award-winning author and internationally recognized whisky expert Dave Broom has visited Japan 25 times in the past 12 years, studying and learning about its whiskies. In this major new book he shares his personal journey around Japan's whisky distilleries and the unique whisky culture of the country.

Each chapter details the history of the distillery in question, its production and current whiskies (with tasting notes). Dave considers along the way why Japanese whisky is different, questions of tradition vs innovation, and how whisky links with many aspects of Japanese culture. Breathtaking photography from Kohei Take leads the reader deeper into the philosophy behind the drink, making this a must-have edition for any whisky lover, whisky drinker, whisky collector or Japanophile.

Features:

  • MITCHELL BEAZLEY

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Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine)

Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine) Lowest new price: $45.14
Lowest used price: $47.31
List price: $75.00
Author: Japanese Culinary Academy

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 ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.

FLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.

FLAVOR AND SEASONING covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.

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Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes

Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes Lowest new price: $17.99
Lowest used price: $12.68
List price: $40.00
Author: Andrea Fazzari

Showcasing the new talent of Tokyo's vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world's most dynamic cities.

In a luxe collection filled with portraits, interviews, and recipes, author and photographer Andrea Fazzari explores the changing landscape of food in Tokyo, Japan. A young and charismatic generation is redefining what it means to be a chef in this celebrated food city. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.

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The Sake Handbook: All the information you need to become a Sake Expert!

The Sake Handbook: All the information you need to become a Sake Expert! Lowest new price: $7.95
Lowest used price: $1.99
List price: $14.95
Author: John Gauntner
Brand: Brand: Tuttle Publishing

The Sake Handbook is the foremost guide to the history, brewing, and distinctive flavors of sake.

Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and much more about sake wine and will help you enjoy Japan's national beverage in style.

Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake Confidential

This sake book features:

  • This new edition has been completely revised and updated
  • Gives you all the information you need in a handy, portable format
  • Offers a detailed explanation of the sake brewing process
  • Reviews over a hundred sake brands, with illustrations of their labels for easy identification
  • Profiles over 50 Japanese izakaya or pub-style restaurants in Tokyo and the surrounding environs
  • Lists specialty shops in Japan where you can purchase hard–to–find Japanese wine brands
  • Lists specialty retailers in the United States and elsewhere

Features:

  • Used Book in Good Condition

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Everyday Bento: 50 Cute and Yummy Lunches to Go

Everyday Bento: 50 Cute and Yummy Lunches to Go Lowest new price: $8.70
Lowest used price: $2.77
List price: $14.95
Author: Wendy Thorpe Copley
Brand: Wendy Thorpe Copley

"[Everyday Bento] is packed with ideas for fun, delicious lunches."—AlphaMom.com

Your kids will look forward to what's in their lunchbox every single day with the delightful collection of recipes in Everyday Bento!

The bento food movement teaches us that foods can be attractive, nutritious, fun and delicious all at the same time. Kids love to try foods that bring a smile to their faces, and will often eat things they wouldn't otherwise try. For example, they'll love an adorable bear cub made from brown bread, peanut butter and jelly nestled on a bed of blueberries. Cut watermelon into hearts, and tuck them next to a ham sandwich shaped like ballet slippers for your budding ballerina. Create building bricks from healthy cheese, carrots and cucumbers—or a hot dog octopus, swimming across a sea of cucumber. Picky eaters or not, they'll try it!

Wendy Thorpe Copley writes the popular bento blog Wendolonia, which takes the traditional Japanese concept of bento—a single meal packed at home in a reusable container—and Americanizes it. Using simple ingredients found in any grocery store, Wendy creates entertaining meals that are sure to delight even the most finicky eater. Some of the fun and easy bento creations here include:

  • Princess Bento
  • Rock and Roll Bento
  • Snowman Bento
  • Butterfly Bento
  • Farm Yard Animals Bento

Besides being great fun to look at, bento lunches are a healthy way to enjoy food while keeping portions in check. Freshly-prepared lunches packed in portable, reusable bento boxes are also kind to the environment and easy on the wallet—very important in today's economy. Everyday Bento teaches you a few simple techniques to make creative lunches, all in a reasonable time-frame for busy working parents.

The 50 bento meals in this cookbook feature familiar foods with fun themes that will appeal to children and adults alike. Follow the easy step-by-step instructions to recreate each bento box, or mix and match different elements from the book to make your own unique creations. Make lunch fun again with Everyday Bento!

Features:

  • Everyday Bento 50 Cute and Yummy Lunches to Go

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Nobu: The Cookbook

Nobu: The Cookbook Lowest new price: $22.50
Lowest used price: $17.50
List price: $37.00
Author: Nobuyuki Matsuhisa
Brand: Kodansha

With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.


Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.


While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style.


In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.


Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.


Featuring a preface by Robert De Niro, a foreword by Martha
Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.


Tantalizing seafood recipes from the kitchens of a superchef

Features:

  • Kodansha

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Chicken Genius: The Art of Toshi Sakamaki's Yakitori Cuisine

Chicken Genius: The Art of Toshi Sakamaki's Yakitori Cuisine Lowest new price: $40.00
List price: $40.00
Author: Bernard Radfar

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 the classic Japanese street food that is Yakitori (chicken skewers).

Radfar is not alone. Toshi's restaurant is the favorite of Chef Nobu Matsuhisa, who provides a glowing introduction to this beautiful book. It is not uncommon to be surrounded by many of Los Angeles' finest sushi chefs when dining in Toshi's restaurant. It's the mastery with which Toshi puts together his Yakitori delicacies that make his restaurant, Yakitoriya, the best of the best.

With 100+ recipes and 125+ stunning full color photos, Chicken Genius takes readers from butchery to dessert. Kanpai.

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Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)

Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine) Lowest new price: $47.02
Lowest used price: $47.75
List price: $75.00
Author: Japanese Culinary Academy

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 ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.

MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.

MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.

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Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches

Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches Lowest new price: $6.40
Lowest used price: $1.99
List price: $16.95
Author: Maki Ogawa
Brand: Quirk Books

This book makes creating colorful, cute, and tasty Japanese-style lunches easy and fun!

Learn how to craft your favorite foods into a variety of shapes—from caterpillars, cars, and puppy dogs to pretty flowers, princesses, and kitty cats to make the yummy, healthy lunches that are all the rage in Japan. Featuring chapters on Cuties & Critters, Fairy-Tale Friends, and Special Day Treats, plus a handy shopping guide, easy recipes for mini snacks, general tips and tricks, and so much more, Yum-Yum Bento Box is the perfect guide for beginner bento makers and expert chefs alike. Stop wasting money on pre-packaged lunches—and start making beautiful, healthy bentos!
 
Includes:
· An introduction to Japanese Lunches
· Packing a Bento Box
· Bento Boxes, Tools, And Accessories
· Ingredients
· Cuties & Critters
· Fairy-Tale Friends
· Special-Day Treats

Features:

  • Quirk Books

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Sushi at Home: A Mat-To-Table Sushi Cookbook

Sushi at Home: A Mat-To-Table Sushi Cookbook Lowest new price: $11.35
Lowest used price: $6.51
List price: $17.99
Author: Rockridge Press

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 techniques to help sushi lovers become confident sushi chefs.

In Japan, sushi is often made by home cooks and served as a casual family meal. Sushi at Home honors the spirit of authentic, homemade sushi by walking you through the entire process, including: information on shopping for essential (but not extensive) sushi equipment recommendations for where to find core ingredients advice on how to select the freshest fish for sushi preparations for the perfect sushi rice using white or brown rice step-by-step illustrations for slicing fish, rolling maki, forming rice balls, shaping nigiri, and more 80 authentic, popular, and creative sushi recipes

With no more than a sharp knife, rice paddle, and bamboo rolling mat, you're well on your way to confidently creating your sushi bar favorites--sake not included.

Includes recipes for Tuna Sashimi with Sesame Seeds and Scallions; Marinated Mackerel Sashimi; Spicy Tuna Roll; Dragon Roll; Shrimp Futomaki; Yellowtail and Red Chili Temari; Salmon Nigiri; Avocado, Cucumber, and Shiso Nigiri; Diced Ginger Eggplant Gunkanmaki; and many more!

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