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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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    An Easy To Follow 108 Over Superb Collection Of Japanese Food Recipes Cookbook To Enable You Cook Like A Gourmet Chef. Whip Up Delicious Japanese Food From The Comfort Of Your Own Home

    How To Make Sushi At Home - The Ultimate Guide

    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!

    Making Your Own Sushi

    Making Your Own Sushi

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    Get Your Copy Of Making Your Own Sushi And Learn To Impress Your Friends And Family With This Fascinating Treat From The Far East.

    Learn How To Make Sushi

    Learn How To Make Sushi

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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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    Real Food Real Kitchens - Japanese Comfort Food

    Directed by Craig Chapman

    OEG Media LLC
    Prime Video (Food and Wine)

    Real Food Real Kitchens - Japanese Comfort Food
     


    Japanese Cookbooks

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    The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider

    By Ivan Orkin

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2019-09-24
    Hardcover (256 pages)

    The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
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    The New York Times "Best Cookbooks of Fall 2019"
    Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For"
    Epicurious' "Fall 2019 Cookbooks We Can't Wait to Cook From"

    Amazon's Picks for "Best Fall Cookbooks 2019"

    Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.
     
    Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.

    Momofuku: A Cookbook

    By David Chang

    David Chang
    Released: 2009-10-27
    Hardcover (304 pages)

    Momofuku: A Cookbook
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    • Momofuku
    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.

    Let's Make Ramen!: A Comic Book Cookbook

    By Hugh Amano

    Ten Speed Press
    Released: 2019-07-16
    Paperback (192 pages)

    Let s Make Ramen!: A Comic Book Cookbook
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    Product Description:
    A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries.

    ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENS

    Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

    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 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.

    Aloha Kitchen: Recipes from Hawai'i [A Cookbook]

    By Alana Kysar

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

    Aloha Kitchen: Recipes from Hawai i [A Cookbook]
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    Product Description:
    From a Maui native and food blogger comes a 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.

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

    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 [A Cookbook]
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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 at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors

    By Brian MacDuckston

    Rockridge Press
    Released: 2017-12-05
    Paperback (218 pages)

    Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors
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    Product Description:

    Restaurant-quality ramen, made homemade easy.

    Getting good ramen doesn’t have to mean going out. Ramen at Home makes it easy to create savory, sumptuous, and authentic ramen bowls right in your very own kitchen. Featuring tons of simple and tasty recipes, this book is a must have for anyone interested in the art of making ramen.

    From stocking ramen essentials to properly topping a piping hot bowl of noodles, Ramen at Home offers you detailed guides―so new and experienced chefs alike can learn the secrets of preparing restaurant-quality ramen. Helpful sidebars show you how to pick the perfect ramen, while also providing interesting insights into Japanese culture and cuisine.

    Ramen at Home includes:

    • THE COMPLETE BEGINNER’S GUIDE―Learn absolutely everything you need to know to serve up your own delicious bowls of ramen at home.
    • STEP-BY-STEP INSTRUCTIONS―Detailed instructions for each recipe make it easy for even novice noodle chefs to assemble perfect ramen―every single time.
    • OVER 100 RECIPES―Discover amazing recipes for broths, noodles, toppings, bowls, and sides that feature both authentic Japanese flavors and innovative new tastes.

    Become a ramen master without ever leaving home.

    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

    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.

    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
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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.

    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.

    Japan: The Cookbook

    By Nancy Singleton Hachisu

    Phaidon Press
    Hardcover (464 pages)

    Japan: The Cookbook
    List Price: $49.95*
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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 [A Cookbook]

    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 [A Cookbook]
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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.

    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

    The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider

    By Ivan Orkin

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2019-09-24
    Hardcover (256 pages)

    The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
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    Product Description:
    The New York Times "Best Cookbooks of Fall 2019"
    Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For"
    Epicurious' "Fall 2019 Cookbooks We Can't Wait to Cook From"

    Amazon's Picks for "Best Fall Cookbooks 2019"

    Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.
     
    Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.

    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.

    Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More

    Salinas Press
    Paperback (282 pages)

    Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More
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    Product Description:
    NEW YORK TIMES BESTSELLER

    Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight.
     
    People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so.
     
    Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate.
     
    In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy. 

    Japanese Kitchen Knives: Essential Techniques and Recipes

    By Hiromitsu Nozaki

    Kodansha
    Released: 2013-01-25
    Hardcover (160 pages)

    Japanese Kitchen Knives: Essential Techniques and Recipes
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    • Kodansha
    Product Description:
    Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.

    In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife — making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.

    Japanese Cooking: A Simple Art

    By Shizuo Tsuji

    Kodansha USA
    Hardcover (518 pages)

    Japanese Cooking: A Simple Art
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    • Over 200 recipes
    • 16 color pages
    • Calorie and weight chart of typical Japanese foods metric conversion tales
    Product Description:
    Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce.

    This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book.

    After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet.

    Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.

    Over 220 recipes 510 sketches 16 color pages chart of North American and Japanese fish extensive list of shops in North America where ingredients can be purchased calorie and weight chart of typical Japanese foods metric conversion tables.


     
     


     
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