Special Feature: Products Sally Recommends

Japanese Cuisine Cookbooks

by Lucy Seligman

introduction  |  cookbooks  |  glossary  |  products

Japanese Cookbooks: The Top Ten in English

Japanese Cooking: A Simple Art
by Shizuo Tsuji
This book is considered the bible of Japanese cuisine. It has gone through several reprints. Recipes are easy to follow, as well as very tasty. The black and white drawings guide the reader through difficult Japanese culinary techniques. This book is available for purchase through Amazon.com!

Rice Paddy Gourmet
By Joan Itoh
Based on newspaper cooking columns that Itoh wrote about life as a foreign wife in Japan in the late sixties. This book features both traditional Japanese and East-West recipes as well as delightful stories of life in rural Northern Japan.

Illustrated Eating in Japan (#3)
By Japan Travel Bureau (JTB)
This little paperback is part of an exceptional series called "Japan in Your Pocket!" -- all published by the Japan Travel Bureau. If you could only have one book with you in Japan to guide you through the basics of Japanese cuisine, this is it.

The Book of Miso: Food For Mankind
By William Shurtleff and Akiko Aoyagi
This is the definitive book on miso. It is jam-packed with four hundred recipes and over one hundred illustrations and includes a history on miso in Japan.

The Book of Tofu
By William Shurtleff & Akiko Aoyagi
Written by the same dynamic duo, The Book of Tofu is a must if you love any type of tofu -- fresh, freeze-dried, fried, Japanese, or Chinese. This book has five hundred recipes and even tells you how to make traditional Japanese tofu. This book is available for purchase through Amazon.com!

Cooking with Japanese Foods: A Guide to the Traditional Foods of Japan
By John & Jan Belleme
This is a reference book-cum-recipe (200 in all) book on fifty traditional foods of Japan, including sake, mirin (sweet sake), vegetables, various condiments, grains, umeboshi (pickled plums), and so on.

The Book of Soba
By James Udesky
If you are a noodle lover, you must have this book in your culinary library. An expansive discussion on buckwheat (soba) noodles: everything from how to make your own, the history, where to eat soba in Japan, and lots of recipes.

By Hiroshi Kondo
This book remains the ultimate guide to sake. Everything is covered, and the color photographs are superb.

Step-by-Step Sushi
By Katsuji Yamamoto and Roger W. Hicks.
There are a lot of books published on making sushi, but this one remains one of the best. The step-by-step photographs and detailed explanations help to unravel one of the hardest dishes to make in the Japanese culinary repertoire.

Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southeast Asia
By Bruce Cost
With a lay-out like a mini-encyclopedia, pictures, Latin names of ingredients, regions of use and recipes, all help you to decipher the myriad exotic foods found in Asia.

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introduction  |  cookbooks  |  glossary  |  products

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