Summary: Travel journalist Rudy Maxa and Washington, D.C. restaurateur Daisuke Utagawa present three episodes that highlight three distinct regions of Japan, focusing on the nation's food and food producers. From the ramen of the northern island of Hokkaido, to the sushi of Tokyo, to the Wagyu beef raised on the southern island of Kyushu, food is a window on the soul of Japan.
Format: moving image
Publisher / Publication Date: 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 915.2 RUDBarber, Kimiko.
Summary: Presents an introduction to the culinary art of Japan, including historical background, the place of traditional ingredients in the country's culture, and two hundred recipes for sushi, vegetables, fish, rice, and noodle dishes.
Format: text
Publisher / Publication Date: Kyle Books 2004
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.595 BARMoriyama, Naomi.
Summary: Presents the Japanese approach to diet and nutrition in a guide to good eating that offers recipes with an easy approach to a healthier, slimmer, and longer life, without counting calories or carbohydrates.
Format: text
Publisher / Publication Date: Delacorte Press 2005
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5952 MORKirshner, Hannah
Summary: "One night, Brooklyn-based artist and food writer Hannah Kirshner received a life-changing invitation to apprentice with a "saké evangelist" in a misty Japanese mountain village called Yamanaka. In a rapidly modernizing Japan, the region--a stronghold of the country's old-fashioned ways--was quickly becoming a destination for chefs and artisans looking to learn about the traditions that have...
Format: text
Publisher / Publication Date: Viking, an imprint of Penguin Random House LLC 2021
Copies Available at Kingsley
1 available in Adult Non-fiction, Call number: 394.1 KIRShirasaki, Hiroko
Summary: "This comprehensive do-it-yourself home fermentation guide centres on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious...
Format: text
Publisher / Publication Date: Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd. 2023