The Food of Japan

96 Authentic Recipes from the Land of the Rising Sun

Nonfiction, Food & Drink, International, Asian, Japanese, Vegetables & Salads, Food Writing
Cover of the book The Food of Japan by Takayuki Kosaki, Walter Wagner, Tuttle Publishing
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Author: Takayuki Kosaki, Walter Wagner ISBN: 9781462905379
Publisher: Tuttle Publishing Publication: June 10, 2005
Imprint: Periplus Editions Language: English
Author: Takayuki Kosaki, Walter Wagner
ISBN: 9781462905379
Publisher: Tuttle Publishing
Publication: June 10, 2005
Imprint: Periplus Editions
Language: English

In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself!

The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose—making it a complete epicurean experience.

History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences.

Recipes included range from soup stocks to main dishes to desserts, including:

  • Miso Soup with Clams
  • Chawan Mushi
  • Hotpots
  • Cherry Blossom Dumplings

Steps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the practiced home chef's library or for the budding gourmand's entry into Japanese cooking, The Food of Japan is destined to be a classic.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself!

The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose—making it a complete epicurean experience.

History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences.

Recipes included range from soup stocks to main dishes to desserts, including:

Steps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the practiced home chef's library or for the budding gourmand's entry into Japanese cooking, The Food of Japan is destined to be a classic.

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