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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..

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..

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 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..

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 ..

UMAMI : The Fifth Taste by Michael Anthony et al - Umami is described as a pleasant savory taste imparted by glutamate, a type of amino acid which occurs naturally in many foods including meat, fish, vegetables, and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people ..