Books

Even if you can't read Japanese, the illustrations in this book are both educational and enjoyable for anybody who is interested in learning more a...

American grilling, Japanese flavors: That's the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Har...

Ivan Orkin is a Jewish guy from Long Island, New York, who was brave enough to open up a ramen shop in Tokyo as a gaijin (foreigner). He successful...

Hardcover: 112 pagesPublisher: Kodansha USA (September 21, 2012) Language: English Product Dimensions: 7.9" x 10" x 0.6"SKU#: 81619In The Decorativ...

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....

We introduce a variety of fish dishes, from standard dishes such as sashimi, salt-grilled, and fried, to scale snacks and cutlass liver soy sauce. ...

Paperback: 160 pagesPublisher: Ten Speed Press; Original edition (September 22, 2009) Language: English Product Dimensions: 9.1" x 9.5 x 0.7" SKU#:...

Hardcover: 216 pagesPublisher: Shuhari (February 1, 2016)Language: English Dimensions: 10.3" x 1.1" x 8.6"SKU#: 97364INTRODUCTION TO JAPANESE CUISI...

Paperback: 112 pagesPublisher: Kodansha USA (October 1, 2010) Language: English Product Dimensions: 7.5" x 9.8" x 0.4"SKU#: 93295Japan's celebrated...

Sushi, yakitori, tempura, tofu, miso - the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into t...

Dominic Roskrow reveals what makes Japanese whisky so special and sought-after by whisky connoisseurs everywhere. He introduces the companies that ...

Culinary journalist and "The Final Table", former “Iron Chef America” judge Akiko Katayama has worked as a podcast host & producer of "Japan Ea...

The Japanese Culinary Academy's Complete Japanese Cuisine" series meets the growing demand for authentic, traditional Japanese cuisine. The third v...

RINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitche...

Written by licensed sommelier and longtime Japan resident, Christopher Pellegrini, The Shochu Handbook is the first major reference published on th...