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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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    Japanese Street Food - Giant Oysters

    Artie Shaw
    Released: 2017-10-15
    Prime Video (Food and Wine - Healthy Cooking)

    Japanese Street Food - Giant Oysters
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    Japanese Wok

    Directed by Ivan Nikolic

    Advance Media
    Prime Video (Food and Wine - Cooking Instruction)

    Japanese Wok
     

    Real Food Real Kitchens - Japanese Comfort Food

    Directed by Craig Chapman

    OEG Media LLC
    Prime Video (Food and Wine)

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    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.

    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.

    Chicken and Charcoal: Yakitori, Yardbird, Hong Kong

    By Matt Abergel

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

    Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
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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.

    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

    Simply Ramen: A Complete Course in Preparing Ramen Meals at Home

    By Amy Kimoto-Kahn

    Kimoto Kahn Amy
    Hardcover (176 pages)

    Simply Ramen: A Complete Course in Preparing Ramen Meals at Home
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    • Simply Ramen A Complete Course in Preparing Ramen Meals at Home
    Product Description:
    Whether you are cooking for one or twelve, Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides.

    Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood, vegetarian, and spicy soups—and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a quick, easy, and special midweek family meal.

    Try your hand at:
    • Indonesian Pork Ramen with Coconut Curry Soup
    • Chicken Meatball Ramen
    • Teriyaki Beef-Wrapped Asparagus Ramen
    • California Ramen with crabmeat, avocado, and cucumber
    • Spicy Tofu Ramen
    • Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts
    With simple step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.

    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*
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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.

    Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit

    By Candice Kumai

    Harper Wave
    Released: 2018-04-17
    Hardcover (336 pages)

    Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit
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    Product Description:

    "Candice has created a guide to an ancient, common-sense and approachable way of living. In a crowded wellness space, Kintsugi Wellness truly stands out."-Sophia Amoruso, founder and CEO, Girlboss

    Where we come from is who we are. And Candice Kumai’s Japanese heritage has guided her journey back to health at every turn. Now, in Kintsugi Wellness, Candice shares what she’s learned and guides us through her favorite Japanese traditions and practices for cultivating inner strength and living a gracious life, interwoven with dozens of recipes for healthy, Japanese-inspired cuisine. Kintsugi Wellness provides the tools we all need to reclaim the art of living well. 

    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 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
    List Price: $19.95*
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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: $29.93*
    Lowest Used Price: $26.86*
    Usually ships in 24 hours*
    *(As of 07:10 Pacific 15 Oct 2018 More Info)


    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.

    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
    List Price: $45.00*
    Lowest New Price: $30.88*
    Lowest Used Price: $21.84*
    Usually ships in 24 hours*
    *(As of 07:10 Pacific 15 Oct 2018 More Info)


    Click Here
    • 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

    Japanese Cooking: The Traditions, Techniques, Ingredients And Recipes

    By Emi Kazuko

    Southwater Publishing
    Paperback (256 pages)

    Japanese Cooking: The Traditions, Techniques, Ingredients And Recipes
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    • ISBN13: 9781843094777
    • Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
    Product Description:
    Experience the simple and elegant culinary delights of Japan, from sushi and tempura to steamed fish and noodles - a guide to ingredients and techniques is followed by 100 recipes, all shown in 600 beautiful and informative photographs.

    Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert

    By Harumi Kurihara

    HP Books
    Released: 2006-04-04
    Hardcover (160 pages)

    Harumi s Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan s Most Popular Cooking Expert
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    • HP Books
    Product Description:
    Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

    These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

    Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

    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.

    Washoku: Recipes from the Japanese Home Kitchen

    By Elizabeth Andoh

    Ten Speed Press
    Released: 2005-10-01
    Hardcover (328 pages)

    Washoku: Recipes from the Japanese Home Kitchen
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    • Ten Speed Press
    Product Description:
    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, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

    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.

    Morimoto: The New Art of Japanese Cooking

    By Masaharu Morimoto

    Morimoto, Masaharu
    Released: 2007-08-20
    Hardcover (272 pages)

    Morimoto: The New Art of Japanese Cooking
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    Product Description:
    Iron Chef star Masaharu Morimoto describes his cuisine as "global cooking for the 21st century" with its distinctive Japanese roots and multicultural influences. Morimoto's flavorful cooking is characterized by beautiful Japanese color combinations and aromas, while his preparation infuses influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to you at home. 

    This sumptuous book brings Morimoto’s unique style to the home cook through over 100 accessible recipes, gorgeous four-color photography, and helpful step-by-step instructions. In addition, Chef Morimoto delves into the importance of such topics as slicing and curing fish, how to properly eat sushi, the origins and significance of rice, dashi, soy sauce, tofu, blowfish, and other hard-to-find ingredients.

    Whether you’re a fan of “Iron Chef,” or just want to learn more about Japanese tradition or bring fusion cuisine to your own kitchen, this is the first truly accessible cookbook from one of the world’s most inspiring chefs.


     
     


     
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