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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Japanese
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    How to Cook dishes from Japan


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    Japan is known throughout the world for its ancient and unique culture, and the many beautiful arts (especially visual arts) produced by the nation.

    Overseas, the best known Japanese foods include sushi and sashimi, but there are also many other excellent dishes served hot, including a wide variety of meat and seafood dishes. Japanese food is often not only a treat for your tastebuds, but a visual feast for your eyes too.

    Some popular Japanese recipes and dishes include:
    • Agedashi dofu - Cubes of tofu in a hot broth.

    • Champon - Medium yellow noodles in chicken broth.

    • Chawan mushi - Chicken, meat or seafood, with vegetables, steamed in egg custard.

    • Donburi - Steamed rice with a savory topping. There are many different varieties:
      • Gyudon - With seasoned beef.
      • Katsudon - With deep-fried breaded chicken cutlet (chickendon) or pork (tonkatsudon).
      • Oyakodon - With chicken and egg.
      • Tekkadon - With sashimi.
      • Tendon - With battered shrimp and vegetables.
      • Unadon - With eel.

    • Hayashi rice - Beef stew served on rice.

    • Kakuni - Cubes of pork belly stewed in a sauce.

    • Kayu - A rice congee (porridge).

    • Korokke - Breaded croquettes containing mashed potato or white wine sauce, with ground meat, seafood or vegetables.

      Korokke

    • Kushikatsu - Meat, seafood or vegetables bread and deep fried on a skewer.

    • Miso - A Japanese recipe for soup, made primarily from miso paste (fermented rice, barley or soy), and often containing tofu, green onions, seaweed, or even shrimp. Miso soup is served with many meals in Japan, including breakfast!

      Miso soup

    • Mochi - A glutinous rice cake.

    • Nikujaga - Beef and potato stew.

    • Omurice - Omelette filled with fried rice. Usually chicken rice (rice with chicken and ketchup) is used, and sometimes the dish is flavored with beef stock.

    • Ramen - Thin noodles in chicken or pork broth.

    • Sashimi - Very fresh raw seafood cut into thin slices.

      Sashimi

    • Shabu-shabu - Beef, vegetables and tofu cooked in stock in a hot pot. This dish is cooked at the dinner table, and pieces of the food are dipped into a soy-based or sesame-based sauce before eating.
    • Sukiyaki - Thinly sliced beef and vegetables cooked in a hot pot. Dinners cook at the table, and then dip portions of the food into raw egg before eating it.

    • Sushi - Vinegared rice topped with fish, seafood, meat or vegetables.

      Sushi

    • Takoyaki - A battered dumpling containing baby octopus inside.

    • Tempura (for example Tempura Shrimp) - Battered vegetables or seafood. Tempura is made in a very light batter and often eaten with a dipping sauce, or served over donburi (steamed rice), over soba (buckwheat needles), or on top of udon soup.

    • Teriyaki - Chicken, fish, meat or vegetables glazed with sweetened soy sauce (teriyaki sauce), then grilled, or pan-fried.

    • Tonkatsu - Deep-fried pork cutlet.

    • Udon - Noodle soup. It is sometimes topped with tempura or deep-fried tofu.

      Udon

    • Yaki soba - Fried Chinese noodles.

    • Yaki udon - Fried udon noodles.

    • Yakitori - Chicken on a skewer cooked on a barbecue grill.

    • Zaru soba - Soba (buckwheat) noodles served cold.

    • Zosui - Rice soup.


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    A Touch Of Youlin's Japanese Kitchen - Japanese Cookbook

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    How To Make Sushi At Home - The Ultimate Guide

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    Learning To Make Sushi At Home Is A Growing Trend. Sushi Guy's Popular E-book Shows Aspiring Sushi Chefs How To Do It Themselves!

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    High Quality Sushi Cook Book. Discover The Secrets Of Making The Ever Popular And Exotic Sushi Dishes.



    Japanese Cooking DVDs

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    Episode 7: The Pressure Point of Cooking

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    Episode 7: The Pressure Point of Cooking
     


    Japanese Cookbooks

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    Momofuku

    By David Chang

    Clarkson Potter Publishers
    Released: 2009-10-27
    Hardcover (304 pages)

    Momofuku
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    • Clarkson Potter Publishers
    Product Description:

    With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

    Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

    Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    Aloha Kitchen: Recipes from Hawai'i

    By Alana Kysar

    Ten Speed Press
    Released: 2019-03-26
    Hardcover (240 pages)

    Aloha Kitchen: Recipes from Hawai i
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    Product Description:
    From Maui native and popular food blogger Alana Kysar, this gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

    In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

    Chicken and Charcoal:Yakitori, Yardbird, Hong Kong - Winner of the 2019 James Beard Foundation Book Award

    By Matt Abergel

    Phaidon Press
    Released: 2018-11-01
    Hardcover (240 pages)

    Chicken and Charcoal:Yakitori, Yardbird, Hong Kong - Winner of the 2019 James Beard Foundation Book Award
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    Product Description:

    The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level

    Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.

    Japan: The Cookbook

    By Nancy Singleton Hachisu

    Phaidon Press
    Hardcover (464 pages)

    Japan: The Cookbook
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    Product Description:

    The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures

    Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

    By Tadashi Ono

    Ten Speed Press
    Released: 2013-11-05
    Hardcover (256 pages)

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
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    • Ten Speed Press
    Product Description:
    A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

    Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

    In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

    Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    Ramen Otaku: Mastering Ramen at Home

    By Sarah Gavigan

    Avery
    Released: 2018-11-13
    Paperback (208 pages)

    Ramen Otaku: Mastering Ramen at Home
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    Product Description:
    A guide to ramen for the home cook, from the chef behind the beloved shop Otaku Ramen.

    Sarah Gavigan is otaku. Loosely translated, she's a ramen geek. During her twenty years working in film production and as a music executive in L.A., Gavigan ate her way through the local ramen spots, but upon moving back to her native Nashville, she found she missed the steaming bowls of ramen she used to devour. So she dedicated herself to mastering the oft-secretive but always delicious art of ramen-making and opened her own shop within a few years.

    An Italian American born and raised in the South, Gavigan is an unlikely otaku. While her knowledge of ramen is rooted in tradition, her methods and philosophies are modern. Though ramen is often shrouded in mystery, Gavigan's 40+ recipes are accessible to the home cook who wants to learn about the cuisine but would sometimes rather make a quick stock in a pressure cooker than labor over a vat of liquid for twenty-four hours.

    Ramen Otaku strips the mystique from ramen while embracing its history, magic, and rightful place in the American home kitchen.

    Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint

    By Ivan Orkin

    Ten Speed Press
    Released: 2013-10-29
    Hardcover (224 pages)

    Ivan Ramen: Love, Obsession, and Recipes from Tokyo s Most Unlikely Noodle Joint
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    • Ten Speed Press
    Product Description:
    The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.

    While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations.

    Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs

    By Jeffrey Elliot

    Robert Rose
    Hardcover (306 pages)

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs
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    • Robert Rose
    Product Description:

    These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.

    Sushi isn't tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you'll be making sumptuous sushi that will wow family and friends.

    This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.

    With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.

    You'll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he's sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).

    Sushi, maki, sashimi, nigiri, oshizushi--it's all here. From the California and Dragon Rolls we're all familiar with, to tantalizing clam and sea urchin recipes.

    Japanese Cooking: A Simple Art

    By Shizuo Tsuji

    Kodansha International
    Released: 2012-02-17
    Hardcover (508 pages)

    Japanese Cooking: A Simple Art
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    Product Description:
    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.


    Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.


    The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

    The Just Bento Cookbook: Everyday Lunches To Go

    By Makiko Itoh

    imusti
    Released: 2011-12-09
    Paperback (128 pages)

    The Just Bento Cookbook: Everyday Lunches To Go
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    • Kodansha
    Product Description:
    Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.


    Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.


    In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.


    In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Japanese Cooking: A Simple Art

    By Shizuo Tsuji

    Kodansha International
    Released: 2012-02-17
    Hardcover (508 pages)

    Japanese Cooking: A Simple Art
    List Price: $45.00*
    Lowest New Price: $26.06*
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    Click Here
    Product Description:
    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.


    Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.


    The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

    Japan: The Cookbook

    By Nancy Singleton Hachisu

    Phaidon Press
    Hardcover (464 pages)

    Japan: The Cookbook
    List Price: $49.95*
    Lowest New Price: $31.40*
    Lowest Used Price: $24.98*
    Usually ships in 24 hours*
    *(As of 07:49 Pacific 17 Jun 2019 More Info)


    Click Here
    Product Description:

    The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures

    Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

    Mastering the Art of Japanese Home Cooking

    By Masaharu Morimoto

    Ecco Press
    Released: 2016-11-08
    Hardcover (288 pages)

    Mastering the Art of Japanese Home Cooking
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    • Ecco Press
    Product Description:

    The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

    Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

    And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

    Photography by Evan Sung

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

    By Tadashi Ono

    Ten Speed Press
    Released: 2013-11-05
    Hardcover (256 pages)

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
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    • Ten Speed Press
    Product Description:
    A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

    Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

    In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

    Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    Japanese Farm Food

    By Nancy Singleton Hachisu

    Andrews McMeel Publishing
    Released: 2012-09-04
    Hardcover (400 pages)

    Japanese Farm Food
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    • Andrews McMeel Publishing
    Product Description:
    Japanese Farm Food offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Nancy Singleton Hachisu's second book, Preserving the Japanese Way, nominated for the 2016 James Beard Award in the International Cookbook category, takes a deeper look into the techniques, recipes, and local producers associated with Japanese preserving.

    Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book

    "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,

    Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.

    American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.

    "Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells

    "This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters

    "The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison

    "Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo

    "Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com

    "Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman

    Tokyo Cult Recipes

    By Maori Murota

    Harper Design
    Released: 2016-04-19
    Hardcover (272 pages)

    Tokyo Cult Recipes
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    • Harper Design
    Product Description:

    Enjoy the best Japanese food at home with more than 100 dishes from the gastronomic megacity, including favorites such as miso, sushi, rice, and sweets.

    While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Murota’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on key basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime.

    Tokyo Cult Recipes is packed with dozens of mouthwatering, easy-to-make recipes for miso, sushi, soba noodles, bentos, rice, Japanese tapas, desserts, cakes, and sweets, accompanied by helpful step-by-step photographs. This fabulous cookbook is also a visual guide to this extraordinary city, bringing it colorfully to life in gorgeous shots of food markets, Tokyo street scenes, Japanese kitchen interiors, and more.

    JapanEasy: Classic and Modern Japanese Recipes to Cook at Home

    By Tim Anderson

    Hardie Grant
    Released: 2017-09-26
    Hardcover (224 pages)

    JapanEasy: Classic and Modern Japanese Recipes to Cook at Home
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    Product Description:
    What are your favorite Japanese dishes? Sushi? Surprisingly easy. Gyoza? Very easy. Karaage? Soooooo easy! Tempura? Stupidly easy. Yakitori, yakisoba, miso soup? Easy, easy, easy. It's easy to be intimidated by Japanese food, but in JapanEasy, Tim Anderson offers an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. It covers all the basics before you get started preparing pickles, grilled squid, Katsu Curry, Yakisoba, Yakitori and much more. Step-by-step illustrations help guide readers through anything on the slightly trickier side. JapanEasy is a fun and simple guide to making your favorite Japanese dishes at home on a regular basis.

    Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes

    By Amy Kaneko

    WELDON OWEN
    Released: 2017-03-07
    Hardcover (168 pages)

    Let s Cook Japanese Food!: Everyday Recipes for Authentic Dishes
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    • WELDON OWEN
    Product Description:
    Turn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When you think Japanese food—it’s sushi, or ramen, or raw fish—or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best—her mother-in-law and sister-in-law—and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won’t believe how simple it is to make real Japanese food that is this delicious.

    Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions and recollections on the author’s time living in Tokyo. 

    From Amazon.com:
    This is a wonderful cookbook for those who love to eat Japanese food but are a bit intimidated by how complicated preparing it may seem. I've been making simple Japanese dishes for years, but I wanted to add more than just onigiri, sushi and udon into the mix. Amy Kaneko's book provides a good variety of dishes that are not that difficult to prepare and are sure to make your family's tummies satisfied. Even the pickiest of eaters (kids) will find some of Amy's recipes rather tasty.

    Japanese Home Cooking: Simple Meals, Authentic Flavors

    By Sonoko Sakai

    Roost Books
    Released: 2019-11-19
    Hardcover (304 pages)

    Japanese Home Cooking: Simple Meals, Authentic Flavors
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    Product Description:
    The essential guide to Japanese home cooking--the ingredients, techniques, and over 100 recipes--for seasoned cooks and beginners who are craving authentic Japanese flavors.

    Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.

    From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

    Donabe: Classic and Modern Japanese Clay Pot Cooking

    By Naoko Takei Moore

    Ten Speed Press
    Released: 2015-10-27
    Hardcover (328 pages)

    Donabe: Classic and Modern Japanese Clay Pot Cooking
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    • Ten Speed Press
    Product Description:
    A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.

    Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.


     
     


     
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