Few English-medium writers have as deep a knowledge of Japanese food, ingredients and cooking as Elizabeth Andoh. Her expertise shines through in this beautifully written and illustrated guide to fish and shellfish. Recipes (of course) include sushi and sashimi, but there’s so much more besides. The instructions are easy to follow and the results impressive.

One of the most respected cooking teachers in the United States shares her love and knowledge of Japan and its fish and seafood cuisine. Lavishly illustrated with easy-to-follow instructions for more than 100 delicious dishes

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Shrimp in Clear Broth with Fresh Shiitaké

Noodles and Shrimp Tempura in Broth

Basic Sea Stock

Oysters on the Half Shell with Spicy Sauce

Sea Urchin Roe in Amber

Features & Stories

Midnight Diner: Comfort Food from Japan

To mark the recent addition of The Japanese Cookbook to ckbk’s Japanese bookshelf, ckbk co-founder Matthew Cockerill looks at the Japanese comfort foods that are showcased in the cult TV series Midnight Diner (available to stream on Netflix).

An Ocean of Flavor: The Japanese Way with Fish and Seafood

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Features & Stories

Midnight Diner: Comfort Food from Japan

Also by Elizabeth Andoh