CHEF'S CHOICE (22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine) - In this savory collection of mini memoirs, 22 culinary masters tell who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food cult..

Ivan Ramen - In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickl..

Izakaya - Mark Robinson is an editor and journalist who has written regularly from Tokyo on food and culture for publications including the Financial Times and The Times(U.K.), the Australian Financial Review Magazine, and others. Born in Tokyo and raised mostly in Sydney, Australia, he returned to Japan in 1988 where, enchanted by izakaya, he has ..

Japanese Cooking : A Simple Art by Shizuo Tsuji - When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a ..

Japanese Hot Pots - Tadashi Ono is the excutive chef of Matsuri in New York City. He has been featured in the New York Times, Gourment, Food & Wind, and other prestigious publications.Harris Salat writes about food and culture for the New York Times, Gourmet, Saveur, and other publications. He is the coauthor of Tkashi's Noodles. He lives in N..

Japanese Kitchen Knives: Essential Techniques and Recipes by Hiromitsu Nozaki - Hiromatsu Nozaki with Kate KlippensteenOne of the Tokyo's most renowned chef shows how to maximize the performance of the world's best knives...

Japanese Soul Cooking by Tadashi Ono and Harris Salat - A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons o..

Kaiseki - The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata - Yoshihiro MurataA stunning journey in dazzling photos and insightful text through the courses of Japan's most elegant and artistic cuisineThe specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate,..

Nobu Miami - The Party Cookbook- - Nobu MatsuhisaThomas Buckley What is it like to attend a party catered by master chef Nobu Matsuhisa and Thomas Buckley, executive chef at Nobu Miami? Now you can find out - and learn the party food secrets of these two leading chefs who have captivated Miami with the kokoro they put into everything they prepare. ..

Practical Japanese Cooking; Easy And Elegant Shizuo Tsuji Auther of Japanese Cooking: A Simple Art Koichiro Hata - Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home. For far too long Japanese food has been treated in the West as ..

Takashi's Noodles - A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.  Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces ..

The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima - Hiroshi Nagashima is the Head Chef and Managing Director of the Honganji temple restaurant Shisui in Tsukiji, in central Tokyo, near Ginza. He is also the author or coauthor of 9 books in Japanese, including the food section of the Encyclopedia ..

The Japanese Grill, (Ono & Salat) - Tadashi Ono, executive Chef at NY's Matsuri and food writer Harris Salat team up again for a cookbook devoted to exploring Japan's barbecue culture. Highlights include yakitori, yaki onigiri, miso spareribs & yuzu chili scallops...