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Japanese Food & Cooking

Selected Books

For additional books, browse the catalog under the subjects Cooking, Japanese and Sushi.

Andoh, Elizabeth
Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
TX724.5.J3 A525 2010
Nothing, not even vegetable peels, goes to waste in the kansha kitchen. Influenced by Buddhist temple food, the 100-plus recipes (all are vegan) employ traditional techniques and ingredients to create dishes with the clean, pure flavors that define Japanese cuisine.
Andoh, Elizabeth
Washoku: Recipes from the Japanese Home Kitchen
TX724.5.J3 A53 2005
A very serious book on Japanese traditional food. If you want to learn about the culture behind Japanese cuisine, this is the book for you.
Barber, Kimiko
The Japanese Kitchen: a Book of Essential Ingredients with 200 Authentic Recipes
TX724.5.J3 B37 2004x
Kimiko Barber gives a history of Japanese food in the introduction, emphasizing important Japanese ingredients like rice, salt, sake, and sushi. She then groups the ingredients by type of food and provides information for each ingredient on its history, how it is made, appearance and taste, health benefits, buying and storing, and culinary uses. Finally she includes 1-3 recipes highlighting the ingredient.
Barber, Kimiko
Japanese Light
TX724.5.J3 B3728 2006x
Heart-friendly, age-defying recipes from the world's healthiest cuisine
Feldner, Sarah Marx
A Cook's Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens
TX724.5.J3 F45 2010
This book recounts the author's journey through Japan as she gathered recipes from everyday Japanese people—from wives, husbands, mothers and fathers to innkeepers and line cooks -- a lovely introduction to the authentic foods eaten by everyday Japanese people.
Klippensteen, Kate; Konishi, Yasuo (Photographer)
Cool Tools: Cooking Utensils from the Japanese Kitchen
TX656.K528 2006
Did you know that shark skin is traditionally used in wasabi graters? And that Japanese knives are typically angled more on one side than the other? These handcrafted kitchen tools are beautiful to look at but you will have to go to Japan to find many of them.
Kurihara, Harumi
Everyday Harumi: Simple Japanese Food for Family and Friends
TX724.5.J3 K787 2009x
"Created expressly for Westerners, the latest stylish volume from Japanese cooking star Kurihara (Harumi's Japanese Home Cooking) shows Americans how they can incorporate Japanese styles, flavors and techniques into weekday meals. A sort of Japanese Rachel Ray, Kurihara offers 70 home-style recipes big on flavor and short on effort." -- Publishers Weekly
Kurihara, Harumi
Harumi's Japanese Cooking
TX724.5.J3 K794 2006x
More Than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert
Kurihara, Harumi
Harumi's Japanese Home Cooking
TX724.5.J3 K796 2007x
One of the best ways to spend quality time together as a family is to try something different, like sitting on tatami mats for a meal and using chopsticks. These recipes are created with the Western palate in mind.
Murata, Yoshihiro
Kaiseki: the Exquisite Cuisine of Kyoto's Kikunoi Restaurant
q TX724.5.J3 M87 2006
Murata is the third generation owner/chef of Kyoto's famed Kikunoi restaurant and the presentation of each dish is really striking. This is a coffee table book that you can take home and browse through. Recipes are included in the back but not mandatory.
Ono, Tadashi and Harris Salat
Japanese Hot Pots: Comforting One-Pot Meals
TX840.O53 O56 2009
New York Restauranteur Tadashi Ono recounts how these one-dish meals were his favorite growing up and how they are still favorites with his children.
Ono, Tadashi and Harris Salat
The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
American grilling, Japanese flavors. Live-fire cooking marries perfectly with Japanese ingredients like soy sauce and miso.
Robinson, Mark
Izakaya: The Japanese Pub Cookbook
TX724.5.J3 R63 2008
This is a great book for anyone interested in Japanese food and culture. The Izakaya is an informal inexpensive eatery that serves "sake" and where people in the community go to eat and drink. Robinson visits 8 izakayas in Tokyo. Recipes are included.
Shimbo, Hiroko
The Japanese Kitchen: 250 Recipes in a Traditional Spirit
TX724.5.J3 S5192 2000
"The author, a veteran cooking-school instructor and food writer, offers a well-rounded introduction to the rich heritage of Japanese cooking (complete with historical, cultural and personal observations from her own childhood)." -- Publishers Weekly
Shimizu, Kikuo
Edomae Sushi: Art, Tradition, Simplicity
TX747.S5285 2011
Kikuo Shimizu is a Tokyo sushi chef who has been making sushi for more than 50 years. In this book he tells the history of sushi, the "fast-food" of 19th-century Edo (Tokyo), and then talks about each of the ingredients (fish, shellfish, rice, egg, seaweed, etc.) that go into sushi.
Tsuji, Shizuo
Japanese Cooking: A Simple Art
TX724.5.J3 T836 2006x
This classic by the late proprietor of Japan's largest professional cooking school, was reissued in a 25th anniversary edition. It covers Japanese cooking techniques and ingredients.
Yagihashi, Takashi
Takashi's Noodles
TX809.M17 Y34 2009
A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity.


Last updated Thursday December 06 2012.