Elizabeth Andoh

Originally published as a series of 77 essays in the Asahi Shimbun, a major Japanese daily newspaper, in the mid-1960’s. I had just come to Japan and was struggling with learning the Japanese language (especially reading & writing) and forced myself to read the local newspaper daily. Although the reporting of news was tough to make sense of, Yanagihara-sensei’s well-informed stories of the food and food culture of Japan captivated me. I knew I wanted to study with him – to learn to make the food he wrote about so eloquently – and to learn more about the food culture of Japan. Indeed, my formal culinary study began with him at his Kinsaryu School in 1969. It was with Toshio-sensei’s encouragement, that I began offering my own culinary programs in Tokyo to the foreign community in the 1970’s. Toshio-sensei has since passed away, but I continue to study/learn from his son (Kazunari-sensei) and grandson (Naoyuki-sensei).

A well-illustrated volume that includes all the basic knife skills needed in the classic Japanese kitchen (prep of fish & veggies & meat). It comes with a DVD so even those without Japanese language skills can easily follow along.

A well-illustrated (full-color photos) encyclopedia of fresh ingredients (produce, fish, poultry, game, meat, eggs), Nearly all the items have been consumed in Japan for centuries, even millennia. A few items are of European and other “foreign” origin.

Dried foods, known collectively as kambutsu are an important category in the traditional Japanese pantry/kitchen. This encyclopedia-like volume is fully illustrated and is a fine reference volume to have on hand. Some recipes are also included to demonstrate the various uses/applications of these ingredients in menus.

The art of carving; this volume has some sections translated into English. The author, Hiroshi Nagashima, is the Head Chef and Managing Director of the restaurant and catering facilities for Tsukiji-Hongan-Ji Temple in central Tokyo, near Ginza. He is the author of many books on food carving and temple vegetarian cuisine.

A fabulous exploration of Japanese food history circa 1600-1868 A.D. (the Edo Period). This book includes both recreated ancient recipes, and revisited and updated dishes.

This is a must-have for anyone interested in tofu cookery…

Elegantly written yet utterly practical cookbook; the import role of the wok in Chinese cookery.