Lesley Downer
At the Japanese Table : New and Traditional Recipes
Jun 1993
Chronicle Books LLC

The acclaimed book that demystified Japanese cuisine for home cooks returns. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners–the haute cuisine of Japan–to simply prepared noodle bowls for a casual family supper. The dozens of step-by-step techniques illustrations make preparing even the most complicated dishes as easy as ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country, exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land.

A.L. Sadler
Cha-No-Yu: The Japanese Tea Ceremony
Oct 2001
Tuttle Publishing

First published in 1933, this classic remains the gold standard for books on the five-centuries-old tea ceremony. Illustrated with traditional drawings of furniture and utensils, tearoom architecture, garden design, floor and ground plans, and beautiful black and white photographs of famous tea bowls, teahouses, and gardens, this volume will enlighten the reader to the intimate aspects of ancient Japanese history, philosophy, and culture.

Masaharu Morimoto, Troy N. Thompson, and Roy Yamaguchi
Japanese Healthy Sprinkles: Three Chefs Shake It Up with Traditional Japanese Spices
Jan 2010
DH Publishing

Sprinkles don’t immediately come to mind when thinking of western savory food, but in Japanese cuisine, the use of furikake (literally “shake” or “sprinkle”) to flavor foods from rice to soups and beyond is common. Originally created to supplement calcium in the Japanese diet (a pharmacist blended dried, ground fish with seaweed and seasonings), furikake have expanded over the decades, even to the shores of western cuisine. In this user friendly guide, three famous chefs offer up recipes using furikake that span the ultra traditional to the contemporary. Interspersed are recipes for furikake, adaptable seasoning blends that lend these (and any) recipes an extraordinary depth of authentic Japanese flavor.

Tadashi Ono and Harris Salat
Japanese Hot Pots: Comforting One-Pot Meals
Jan 2010
Ten Speed Press

The hot pot is a Japanese culinary tradition: fresh ingredients poached in their own flavorful liquid in one simmering, delicious pot. Perfect for comforting weeknight meals to stave off the cold, hot pots can accommodate a variety of ingredients, although they are most gratifying when prepared with the flavorful stocks of Japanese cuisine. Chef Ono and food journalist Salat offer a primer on the building blocks of hot pots, from umami-rich stocks to hot-pot specific cooking tips. Recipes include extra information on lesser known Japanese ingredients and techniques, ensuring that even the unacquainted cook will produce a hot pot worthy of the tradition.

Masaharu Morimoto
Morimoto: The New Art of Japanese Cooking
Aug 2007
DK Publishing, Inc.

Surprisingly accessible, this inspiring cookbook from one of the world’s great chefs takes the reader through 125 recipes that will redefine your understanding of Japanese cuisine. With beautiful photography, Morimoto’s book gives instructions on things like how to make and properly eat sushi and sashimi, background on ingredients like tofu and soy sauce, and explanations of his own philosophies about cooking.

Nobuyuki Matsuhisa
Nobu : The Cookbook
Sep 2001
Kodansha Amer Inc

Nobu Matsuhisa needs little introduction. With his multinational and ever expanding empire of 13 restaurants in the United States, Italy, France and Japan he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. In Nobu: The Cookbook–his first cookbook in any language–Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's seas have to offer.

Rocky Aoki
Sake : Water from Heaven
Mar 2003
Universe Publishing(NY)

Rocky Aoki, the founder of the famous Benihana and Haru restaurants examines how the rice is grown and brewed, supplies fascinating background and history of saké in Japanese culture, describes the different varieties of saké, discusses which sakés should accompany different types of foods, and where one can purchase saké.

Takashi Sugimoto
Shunju : New Japanese Cuisine
Dec 2002
Tuttle Publishing

2004 James Beard Award Winner for Photography. Foreword by Charlie Trotter. Shunju: New Japanese Cuisine captures the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique: the design, decoration, lighting and, especially, the food.

Ellen Greaves
Simple Menus for the Bento Box
Aug 1998
HarperCollins Publishers

Japanese food is traditionally served in a simple, sleek, and dramatic style unmatched by any other cuisine. How can you re-create the visual drama of the Japanese presentation? Simple Menus for the Bento Box has the answers with recipes and designs for meals served in a shokado bento box.
The black lacquered shokado bento box, covered with a lid and separated into four square compartments, a common sight in Japan, is appearing with increasing frequency in America as an artful way to present food. Acclaimed New York City chefs Ellen Greaves and Wayne Nish have created twelve seasonal menus especially for the shokado bento box. Each menu has four contrasting but harmonious recipes, one for each of the four shokado compartments.

Casson Trenor
Sustainable Sushi: A Guide to Saving Oceans One Bite at a Time
Jan 2009
North Atlantic Books

In an age of increasingly eco-conscious dining, this pocket-size guide to sustainable sushi is the conscientious diner’s greatest asset. For while there is a renewed emphasis on local, sustainable and organic produce and meat, the issue of responsible fish consumption has yet to take hold in most sushi bars and restaurants. Fortunately for sushi lovers everywhere, Casson Trenor, sushi-fiend since nine years old, has taken it upon himself to research the forty most popular fish in sushi consumption with an eye to sustainability. Rather than rob his fellow sushi-eaters of their favorite hand rolls and nigiri, Trenor seeks to educate the fish-consuming public so that sushi can be responsibly, and perpetually, consumed without risk of environmental damage or extinction.

Takashi Yagihashi with Harris Salat
Takashi’s Noodles
Apr 2009
Ten Speed Press

The translation of Japanese noodle traditions to American tables reaches an apex with the arrival of this invaluable resource from James Beard Award winning (and ICC presenter) Takashi Yagihashi. Combining his Japanese heritage with over twenty years of professional experience in restaurants in the Midwest, Yagihashi shares a wealth of noodle varieties and preparations, both traditional and innovative, spanning his culinary career. Home cooks and professionals alike will find inspiration in the book’s elegant visuals and recipes, which are grouped by noodle category and preceded by a brief explanation of the noodle, its traditional uses, and any purchasing guidelines. Before each recipe, Yagihashi shares either the dish’s cultural significance or his own experiences of it, if not both, reiterating that precious balance of food with experience that informs culinary traditions worldwide.

Tyson Cole and Jessica Dupuy
Uchi: The Cookbook
Feb 2011
Umaso Publishing
What’s really important for Chef Tyson Cole and Jessica Dupuy is that Americans stop eating sushi like “assholes.” That means enough with the Spicy Tuna Rolls, enough with drowning the rice in soy sauce, and enough with putting up with the pre-sliced, day-old stuff that wouldn't pass in Japan. Uchi prepares chefs for a more sophisticated generation of sushi makers and sushi eaters. Cole first comprehensively demystifies the components—from kimchi to lily water—that serve as building blocks of recipes to follow. Cole’s recipes are drawn from his experience at Bond St. in New York and Uchi in Austin, his creations are understated and adult. And for the insistent "ahems," there’s even a conciliatory crunchy tuna roll. Pastry Chef Philip Speer's desserts end the book on a sweet note, tinged with the aroma of smoke.