Resources

Books about Japanese Cuisine and Cooking

A Dictionary of Japanese Food: Ingredients and Culture by Richard Hosking

Edomae Sushi: Art, Tradition, Simplicity by Kikuo Shimizu

Everyday Harumi: Simple Japanese Food for Family and Friends by Harumi Kurihara

Izakaya: The Japanese Pub Cookbook by Mark Robinson

Japanese Cooking: A Simple Art by Shizuo Tsuji

Japanese Farm Food by Nancy Singleton Hachisu

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh

Modern Japanese Cuisine: Food, Power and National Identity by Katarzyna J. Cwiertka

Nanban: Japanese Soul Food by Tim Anderson

Rice, Noodle, Fish: Deep Travels Through Japan’s Food Culture by Matt Goulding

Sushi at Home: A Mat-To-Table Sushi Cookbook by Rockridge Press

Sushi Taste and Technique by Kimiko Barber and Hiroki Takemura

Sushi: The Beginner’s Guide by Aya Imatani

Takashi’s Noodles by Takashi Yagihashi

The Complete Book of Sushi by Hideo Dekura, Brigid Treloar, and Ryuichi Yoshii

The Complete Guide to Sushi and Sashimi by Jeffrey Elliot and Robby Cook

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono and Harris Salat

The Just Bento Cookbook: Everyday Lunches To Go by Makiko Itoh

Tsukiji: The Fish Market at the Center of the World by Theodore C. Bestor

Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh