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Sushi and Beyond

Author: Michael Booth

Publisher: Random House

Published: 2016-05-26

Total Pages: 336

ISBN-13: 1448180546

‘His account of their “foodie family road trip” establishes Booth as the next Bill Bryson.’ New York Times Japan is the pre-eminent food nation on earth. The creativity of the Japanese, their dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth sets of to take the culinary pulse of contemporary Japan and he and his young family travel the length of the country - from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. What do the Japanese know about food? Perhaps more than anyone else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country. Winner of the Guild of Food Writers Kate Whiteman Award for the best book on food and travel.

Japanese Soul Cooking

Author: Tadashi Ono

Publisher: Ten Speed Press

Published: 2013-11-05

Total Pages: 258

ISBN-13: 1607743531

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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 of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

Super Sushi Ramen Express

Author: Michael Booth

Publisher: Macmillan

Published: 2016-09-06

Total Pages: 332

ISBN-13: 1250099803

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"Originally published in Great Britain in 2009 by Jonathan Cape under Sushi and beyond"--Title page verso.

Sushi Shokunin: Japan's Culinary Masters

Author: Andrea Fazzari

Publisher: Assouline Publishing

Published: 2020-10-01

Total Pages: 6

ISBN-13: 1614289395

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In Japan, cooking often bears aesthetic value, and the making of sushi is exalted as one of the finest culinary crafts. In line with this ideal of food as art, the Japanese often employ the word shokunin, loosely defined as “artisan”, to refer to highly skilled sushi masters. Connoting excellence and devotion to one’s craft, this title is reserved for those who approach their work with an artistic eye and seemingly spiritual sense of purpose, or ikigai.

Beyond Sushi

Author: Rebecca Patterson

Publisher:

Published: 2019-09-30

Total Pages: 56

ISBN-13: 9781696522168

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IS JAPANESE FOOD JUST SUSHI? Have you ever wondered if there is more to Japanese food than fish on rice? Are you curious to learn all the delicious cuisine that Japan has to offer? Do you want to learn to cook healthy and delicious Japanese recipes? Your step by step guideIn shit short book you will discover the richness and diversity of Japanese cuisine. You will learn what the recipes are, the ingredients, how to cook and what the health benefits are. Japanese cuisine is a diverse and rich tradition that goes back thousands of years. While sushi is a delicious newcomer, there is far more to this lifestyle. From various types of miso soups, to traditional fish dishes and even their own type of pizza, Japanese cuisine offers a lot for the curious and taste savvy cook. You can get inspired to know what to try on your next night out, or learn to cook these recipes yourself. This book offers you the choice. You will learn about: Japanese food ingredients Traditional Japanese breakfast Starters and snacks Soups and salads Sushi Lunch and Dinner creations Fish and seafood Desserts Are you ready to learn about the amazing variety of Japanese food? Click the "BUY NOW" button now and get started right away!

The Story of Sushi

Author: Trevor Corson

Publisher: Harper Collins

Published: 2009-07-01

Total Pages: 460

ISBN-13: 006196204X

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Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

Oishii

Author: Eric C. Rath

Publisher: Reaktion Books

Published: 2021-04-15

Total Pages: 224

ISBN-13: 1789143845

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Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.

Food Sake Tokyo

Author: Yukari Sakamoto

Publisher:

Published: 2010

Total Pages: 306

ISBN-13: 189214574X

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Japanese cuisine.

The Complete Book of Sushi

Author: Hideo Dekura

Publisher: Apple Press

Published: 2005

Total Pages: 239

ISBN-13: 9781845430665

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The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, being low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease. The Complete Book of Sushi features a wide variety of recipes for: * Sushi rolls * Nigiri-zushi * Molded sushi * Hand-rolled sushi * Vegetarian sushi * Chirashi-zushi * Wrapped sushi * Shushi rice in fired-tofu bags * Sushi in a bowl * New sushi * Drinks, sauces and side dishes

The Language of Food in Japanese

Author: Kiyoko Toratani

Publisher: John Benjamins Publishing Company

Published: 2022-02-09

Total Pages: 359

ISBN-13: 902725799X

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Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. It offers state-of-the-art data-oriented studies, including methods of analysis in line with Cognitive Linguistics. It orchestrates relatable and intriguing topics, from sound-symbolism in rice cracker naming to meanings of aesthetic sake taste terms. The chapters show that the language of food in Japanese is multifaceted: for instance, expressivity is enhanced by ideophones, as sensory words iconically depicting perceptual experiences and as nuanced words flexibly participating in neologization; context-sensitivity is exemplified by words deeply imbued with socio-cultural constructs; creativity is portrayed by imaginative expressions grounded in embodied experience. The volume will be a valuable resource for students and researchers, not only in linguistics but also in neighboring disciplines, who seek deeper insights into how language interacts with food in Japanese or any other language.