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Black Mottled Wide Bowl 8.25"Dia. x 3.5"H - 36 oz (4/24) - The Black Mottled Wide Bowl features gently sweeping curves and a glossy mottled finish replete with visual charm. With a sturdy base and out turned rim, this bowl is robust without compromising its elegance. The delicate mottled glaze contrasts deep charcoal with ebony for memorable presen..

Black Sauce Dish 3"Dia. x 1.5"H – 3 oz (12/192) - Elegant in its simplicity, this sauce dish features a jet black interior and radiant white interior for a bold minimalist look. The clean design is contemporary and neutral without sacrificing on style. Coordinating effortlessly with a wide variety of our tableware collections, the versatile size of..

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..

Edomae Sushi - Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected -- n..

Erba White Striped Black Rectangular Plate 13"L x 3.75"W x 1"H (4/32) - Featuring an elongated shape and chic modern look, this plate features a striped design element for bold presentation. This long and narrow plate is perfect for contemporary plating while the black and white design beautifully complements brightly colored ingredients. Showcas..

Fusion Black Geta Chopsticks Rest 2.5"L x 0.5"W x 0.5"H (36/720) - This chopstick rest features a glossy black glaze and contemporary design for chic presentation. Inspired by the shape of the sushi geta, the minimalist look of this piece is stylish and functional without detracting attention from your plating. The elevated shape keeps your chopsti..

Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academys Complete Japanese Cuisine Series) - INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the s..

Issaya Siamese Club Cookbook - CHEF IAN'S BIO: Bangkok-born Ian Kittichai became the first Thai national ever to be named executive chef of a five-star hotel. He has trained and worked as a professional chef in London, Paris, Napa Valley, Tokyo and Catalonia, and has founded acclaimed restaurants in Bangkok, New York and Mumbai. He appears wee..

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,..