Best Japanese Cooking, Food & Wine Books

Here you will get Best Japanese Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.

1. Cook Anime: Eat Like Your Favorite Character―From Bento to Yakisoba

Author: by Diana Ault
English
160 pages
1982143916

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Learn to recreate delicious dishes referenced in over 500 of your favorite anime series with this practical guide to anime food. Japanese animation has beautiful designs, fleshed out characters, and engaging storylinesand it’s also overflowing with so many scrumptiously rendered meals.

Do you ever watch your favorite anime series and start craving the takoyaki or the warmth of delicious ramen or the fluffy sweetness of mochi? Now, you can make your cravings a reality with Cook Anime! Join an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing and then learn to make it at home!

Including: -Miso Chashu Ramen from Naruto -Rice Porridge from Princess Mononoke -Onigiri from Fruits Basket -Taiyaki from My Hero Academia -Hanami Dango from Clannad -Rice from Haikyuu!!And many more! Along with each recipe, you will discover facts behind the food, such as history, culture, tips, and more.

A perfect gift for foodies and otaku alike, Cook Anime is the all-inclusive guide to making the meals of this Japanese art form.


2. The Japanese Art of the Cocktail

Author: by Masahiro Urushido
English
288 pages
0358362024

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The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world’s most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido.

Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide.

Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.


3. Momofuku: A Cookbook

Author: by David Chang
Clarkson Potter
English
304 pages

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With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it’s now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssm Bar, Ko, M Pche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney.

Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed.

And the dishes shared in this book are coveted by all who’ve dinedor yearned toat any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.


4. Aloha Kitchen: Recipes from Hawai'i [A Cookbook]

Author: by Alana Kysar
Ten Speed Press

English
240 pages

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From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaii food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaii, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike.

Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaii staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaii’s multiethnic culture and food history.

In Aloha Kitchen, she shares recipes that Hawaii locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaii cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaii and its cultural heritage.


5. Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

Author: by Tadashi Ono
Ten Speed Press
English
256 pages

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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.


6. Japan: The Cookbook

Author: by Nancy Singleton Hachisu
Phaidon Press
English
464 pages

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The definitive, home cooking recipe collection from one of the most respected and beloved culinary culturesJapan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes.

The dishes – soups, noodles, rices, pickles, one-pots, sweets, and vegetables – are simple and elegant.


7. Ramen Obsession: The Ultimate Bible for Mastering Japanese Ramen

Author: by Naomi Imatome-Yun
English
232 pages
1641525843

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Master the art of ramen makingessential tools, techniques, and recipes Slurping a perfect bowl of Japanese ramen is a transcendent experience, and you can create that magic in your own kitchen. Ramen Obsession gives you all the tools, techniques, recipes, and step-by-step instructions you need to make your own ideal bowl of ramen at home.

No flavor packets neededyou can make all the savory broths, authentic noodles, and traditional toppings from scratch. Delve into the history of ramen, from its origins to the most popular modern-day interpretations. Handy shopping and essential item prep lists set you up for success.

Learn how to create each individual component step-by-steponce you have these elements, it takes only minutes to assemble a ramen masterpiece. In this essential Japanese cookbook, you’ll find: Bowls built from scratchExplore the six basic components of ramen, with detailed instructions for creating broth, seasoning sauce, noodles, aromatic oils and fats, and toppings.


8. Sushi Cookbook for Beginners: 100 Step-By-Step Recipes to Make Sushi at Home

Author: by Chika Ravitch
English
192 pages
1646118782

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Learn the intricate and delicious art of sushi with beginner-friendly recipes Sushi is a true culinary art form, filled with colors, textures, sauces, and infinite presentations. Behind every delicious dish is an innovative sushi chef who was once right where you are now.

This beginner sushi recipe book and guide teaches you how to prepare 100 easy recipes that will help turn your kitchen into a sushi workshop. Learn the many variations sushi has takenfrom classics like Tuna Rolls to nontraditional choices like Spicy Fried Mozzarella Rollsboth inside and outside of Japan.

Get information on kitchen must-haves, like a sushi-rolling mat and a rice paddle, as well as advice for selecting high-quality ingredients and preparing them to perfection. This guide to crafting sushi for beginners includes: Sushi, top to bottomGet a crash course in sushi, sashimi, nigiri, and more, all featuring readily available ingredients.

A healthy mixFind something to suit every taste with a variety of classic seafood choices, plus a blend of vegetarian options. Pantry staplesLearn how having small pantry items like roasted sesame seeds and dashi stock powder makes a world of difference.


9. Let's Make Ramen!: A Comic Book Cookbook

Author: by Hugh Amano
Ten Speed Press
English
192 pages

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A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. LONGLISTED FOR THE ART OF EATING PRIZE NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENSPlayful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings.

Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures’ Brian MacDuckston.

10. The Ultimate SPAM Cookbook: 100+ Quick and Delicious Recipes from Traditional to Gourmet (Fox Chapel Publishing) How to Elevate Ramen, Pizza, Sliders, Breakfast, & More with Hormel's Little Blue Can

Author: by The Hormel Kitchen
Fox Chapel Publishing
English
152 pages

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The Ultimate SPAM (R) Cookbook is here! Over 100 one-of-a-kind recipes for every meal of the day, including musubi, ramen, breakfast skillets, and more Discover out-of-the-box flavors with SPAM (R) products as the perfect ingredient to incorporate in new and updated ways Recipes from celebrity chefs, Hormel Foods, TV personalities, food journalists, magazine publishers, restaurant owners, and other renowned industry leaders Learn the history of the SPAM (R) brand and its road to worldwide fame in a fascinating introduction Foreword by Tara Cox, Executive Managing Editor at Rachael Ray Every Day magazine and founding editor-in-chief of the award-winning magazine RVLiving In 1937, the first can of SPAM (R) product came off the production line.

Since then, it has won the hearts of soldiers, celebrities, chefs, presidents, kids, and parents and is now sold in 44 countries around the world! Finally, The Ultimate SPAM (R) Cookbook is here, filled with more than 100 unique and elevated recipes for breakfast, appetizers, main courses, and snacks, all starring this key ingredient.

11. Effortless Bento: 300 Japanese Box Lunch Recipes

Author: by Shufu-no-Tomo
Vertical
English
192 pages

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Bento books have been some of the more accessible and popular genres coming out of Japan over the last few years, and Effortless Bento is essentially the bento encyclopedia. Filled with hundreds of full-color photos and numerous recipes this is the essential box lunch book.

12. Ramen for Beginners: Traditional and Modern Recipes Made Simple

Author: by Robin Donovan
English
178 pages
1646112814


Ramen for Beginners: Traditional and Modern Recipes Made Simple Cover

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Make easy and delicious ramen recipes at homeFrom the simple and straightforward, to the more complex and creative, Ramen for Beginners includes over 75 mouth-watering ramen recipes. Packed with umami, this ramen cookbook contains step-by-step instructions for beginners, including a primer on ingredients and getting your kitchen ramen-ready.

Start with one of the building block recipes, like a rich chicken bone broth, then choose from seasoning and topping recipes to layer complex flavors in one slurpy bowl of comfort. Inventive recipes use both traditional and nontraditional ingredients to create fresh takes on comfort-food classics, including soy-marinated eggs and ramen with crispy kale.

Enjoy this essential beginner’s guide to making scrumptious bowls of ramen noodles with your own fresh ingredients any time the mood strikes.

13. Vegan JapanEasy: Over 80 Delicious Plant-Based Japanese Recipes

Author: by Tim Anderson
English
208 pages
1784882844

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Japanese cuisine: Fatty tuna!Wagyu beef!Pork broth!Fried chicken!Squid guts! It’s a MINEFIELD for mindful vegans.OR SO IT SEEMS. In reality, there’s an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions.

And it’s not just abstemious vegan Buddhist temple fare (although that is very lovely) you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it’s uniquely vegan-friendly.

The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that’s every bit as delicious.

This book won’t so much teach you how to make dubious ‘vegan versions’ of Japanese meat and fish dishes because it wouldn’t be good, and there’s no need! Instead, Vegan JapanEasywill tap into Japan’s wealth of recipes that are already vegan or very nearly vegan so there are no sad substitutions and no shortcomings of flavor.

14. Japanese Home Cooking: Simple Meals, Authentic Flavors

Author: by Sonoko Sakai
English
304 pages
161180616X

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The essential guide to Japanese home cookingthe ingredients, techniques, and over 100 recipesfor seasoned cooks and beginners who are craving authentic Japanese flavors. Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking.

Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.

From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking.

15. Bento for Beginners: 60 Recipes for Easy Bento Box Lunches

Author: by Chika Ravitch
Rockridge Press
English
164 pages

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Discover how easy it is to make bento box lunches at home with these 60 simple recipesBento for Beginners is the perfect introduction to bento box lunches featuring creative recipes and helpful tips for getting started. This bento box cookbook is filled with easy-to-follow recipes and everything you need to create a bento-ready kitchen, including the best type of bento box to purchase, ingredients to keep on hand, and how to plan for the week ahead.

From Japanese classics to simple fusion and Western-inspired bento boxes, you’ll be eating variety-filled, home-cooked lunches in no time, with:All the tips, tools, and ingredients you’ll needto get into a regular bento routine. Step-by-step instructions for each recipe in a box,including a Timing and Prep guide that helps you plan ahead.

Delicious recipes and bento menu suggestions,including crispy Japanese-Style Fried Chicken and sweet-and-savory Pan-Fried Potato and Carrot, and Rice Croquettes with juicy Oven-Roasted Chicken Thighs with a crunchy Celery and Apple Salad. Make bento part of your lunch routine with Bento for Beginners!

16. Japanese Cooking: A Simple Art

Author: by Shizuo Tsuji
Kodansha International
English
508 pages

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When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world.

Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines.

What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his wordsand the dishes they help produceare as fresh today as when they were first written.

The 25th Anniversary edition celebrates Tsuji’s classic work.Building on M.F.K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji.