From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.

This volume brings together the two interests of Japan and food, examining both from a number of perspectives.

125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways.

Shirley Booth, who lived in Japan for many years and has taught Japanese cooking to both Japanese and foreigners, gives us a wonderful, engaging history of Japanese food, its styles and traditions—from Imperial cooking to temple cooking ...

Combining stories and recipes, Japanese Farm Food is about food, family, and community. More than 350 vibrant images by Kenji Miura evoke the beautiful Japanese countryside and life on a traditional farm.

Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results.

Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju.

This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.

This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.