Japansk matkultur


Japanese Dishes for Wine Lovers

Chiba, Machiko & Whelehan, J.K.
Kodansha, 118 pgs.

This is a book of enormous value to anyone who not only loves preparing delectable  dishes but also enjoys an often more formidable mission: the quest for suitable wines that will complement them in an inspiring way.

Dr Yokio Hattori, Creator and star of Iron Chef.

Practical Japanese Cooking. Easy and Elegant

Tsuji, Shizuo & Koichiro, Hata
Kodansha, 150 pgs.
This book presents over 100 authentic recipes, all of which are manageable even by the novice cook. Full-colour photos showcase the finished dishes as well as illustrate the steps involved in their preparation. Friendly, accessible, and inviting, Practical Japanese Cooking is revealing and inspiring to home cooks everywhere.

The Tsuji Culinary Institute Group in one of the largest institutes for culinary education in the world.

Umami. The fifth taste

Forewords by Thomas Keller and Harold McGee
Photographs by Akira Saito
Japan Publications Trading, 159 pgs.

Umami is a Japanese word, and the taste was originally identified by a Japanese scientist, but it has been used in cuisines around the world for centuries by people with no knowledge of the word or of dashi, the umami-rich stock used in Japanese cuisine. Examples include Russia s beet stock, made with beets and beef, Britain s Marmite and vegetable soup, and China s shang tang made with Jinhua ham. Chicken breasts, dried tomatoes, and morel mushrooms can also be used to make stock. Now that chefs have learned about umami, they are actively using it in their cuisine, and health-conscious diners have also picked up on this taste, promoting its spread to tables around the world. The ingredients of good food know no borders. But good cooking also requires communication. We Japanese chefs have been picking up hints from the cuisines of other countries, such as China and France. And non-Japanese chefs have been adopting practices from Japan, including the use of dashi and of umami. The world surely has many more umami-rich foodstuffs waiting to be discovered. As a chef, I am eager to try out diverse ingredients. And I am also eager to share Japan s splendid techniques, such as the use of umami and dashi to bring out the best from ingredients of all sorts techniques that can present wonderful new possibilities for cuisines of every genre.

Yoshihiro Murata, chef.

What's what in Japanese Restaurants: A Guide to Ordering, Eating, and Enjoying

Satterwhite, Robb
Kodansha - 178 pgs.

The cities and towns of Japan abound with delightful relatively inexpensive restaurants. Most of them specialize, choosing to focus on one type of food and do it well. They explore variations of flavor and ingredients and frequently offer seasonal dishes. But how do you know what to order? How can you make sense of the jumbled menu in your hands? What if you miss out on a true delicacy? 

A First Book of Japanese Cooking: Family-Style Food for the Home

Yamaoka, Masako
Kodansha - 156 pgs.

Introduces the ingredients, seasonings, and techniques of Japanese cooking, and offers recipes for soups, appetizers, fish, chicken, meat, eggs, tofu, vegetables, rice, noodles, sushi, and tempura.

A taste of Japan: food fact and fable, what the people eat, customs and etiquette

Richie, Donald
Kodansha - 112 pgs.

Whether you are contemplating a trip to Japan, a visit to the nearest Japanese restaurant, or a foray into cooking with Japanese ingredients yourself, these fourteen excursions into the world of Japanese food make it possible for you to approach its varied delights with confidence, understanding and unending pleasure.

The enlightened kitchen: Fresh Vegetables Dishes from the Temples of Japan

Fuji, Mari
Kodansha - 111 pgs.

The Enlightened Kitchen introduces readers to shojin ryori, the traditional vegetarian cooking of Japan’s Buddhist temples. Shojin food, with its emphasis on fresh, seasonal vegetables, staples such as seaweed, grains and tofu, and natural flavorings rather than chemical additives, is a highly nutritious and delicious alternative to the many unhealthy eating habits of Western society.

izakaya: the Japanese Pub Cookbook

Robinson, Mark
Kodansha - 160 pgs.

Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is "starting to shove the sushi bar off its pedestal."

200 recettes de cuisine Japonaise, familiales et de tradition

Tamaki, Katsunori
Grancher - 208 pgs.