From: Tokyo Cult Recipes

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Uncover a World of Umami With Japanese Cuisine

Dive into three guides on Japanese cuisine that showcase the diverse range of recipes from the island nation. Explore both traditional washoku dishes as well as more contemporary flavors.

Dashi and Umami

Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Japanese cuisine is appreciated worldwide for its healthiness and its beauty in both appearance and flavour. The characteristic savoury-ness (umami) is achieved despite minimum use of oil, salt and flavourings. Dashi (stock) and the resulting umami are said to be the reason Japanese-cuisine is special. But what are they? How do they work? And why? This beautifully illustrated book reveals these secrets through both explanation and superb recipes introduced by Japan's top chefs. It is not only an essential read for people in the food industry, it is also a godsend to anyone who cares about what they eat.

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Murota’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on key basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime.

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

An introductory guide to Japanese cooking, this cookbook is filled with detailed illustrations and explanations of Japanese kitchen equipment and methods. With over 130 authentic dishes like ginger shrimp stuffed eggplants organized in classic Japanese order, this expansive guide fully inducts English-speaking cooks into Japanese tradition.

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Author spotlight

Richard Cornish

Richard Cornish

A former comedy writer, Australian Richard Cornish is now a food writer, author, TV presenter and events host based in Melbourne. Richard is a regular contributor to the Sydney Morning Herald, Gourmet Traveller and The Age and has written several cookbooks, including four in collaboration with Spanish-born chef Frank Camorra.

Wayne Gisslen

Wayne Gisslen

Wayne Gisslen graduated first in his class from The Culinary Institute of America in 1977. Before turning to full-time food writing, he worked as a chef, cooking instructor and test kitchen supervisor. His is the author of a best-selling series of books on culinary technique including Professional Cooking and Professional Baking.

Melissa Leong

Melissa Leong

Multi-talented Singaporean-Australian Melissa Leong is a food and travel writer, broadcaster, TV presenter and blogger. She was a judge on SBS TV’s The Chefs’ Line and has co-authored six cookbooks to date, including The Great Australian Cookbook and Dan Hong’s Mr Hong.