These are truly my favorite things. However, they may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!
Japanese Cooking Utensils
By Shizuo Tsuji
Tsuji’s book is a classic and my tattered hard cover copy attests to that. It remains my go to Japanese cookbook and one that I refer to before I look at anything else. Tsuji’s recipes are easy to understand and easy to follow.
By Joan Itoh
Joan Itoh Burk wrote a very popular Japanese newspaper column that morphed into a great book entitled “Rice Paddy Gourmet” in the 1970’s based on her years living in the country-side of Niigata Prefecture as the wife of the Japanese land-owner. I had the pleasure of interviewing her years later. Her stories and recipes continue to be relevant and tasty today.
By Junichi Kamekura, Mamoru Watanabe, and Gideon Bosker
Granted on a certain level, this is Japanese food porn! But I love ekiben, the Japanese bento boxes you purchase on trains and or at train stations. They are gorgeous to look at and delicious and regionally based. Take a visual tour of Japan leafing through this book.
By John Gauntner
In comparison to spirits like wine and beer, there aren’t a whole lot of educational sake books out there, especially beyond the beginner level. It’s an easy read, chock full of interesting facts and cool sakes to try. Japan-based John Gauntner, “the Sake Guy” is the world’s leading non-Japanese sake educator. His writing is witty and he never takes himself too seriously. Highly recommend for beginners and experienced sake lovers alike!
By Kaichi Tsuji
Kaiseki is the haute cuisine of Japanese cooking and this is not for the beginning cook by any means. The photographs are exquisite, and the text is a serious look at kaiseki's hidden meanings and preciseness of its preparation.
By Kay Shimizu
I love pickles—blame it on my Dad. He taught me how to make kosher dill pickles as a girl, and I've been making and eating them ever since. I just can't finish a bowl of Japanese white rice without them. This book with guide you through the process easily and happily.
By Eric Gower
I discovered this book during my interview with Eric Gower. In this cook book, which sets the stage for naming his current business, Breakaway Matcha, Eric superbly shows his gift for using Asian ingredients in an American kitchen. If you love meals that are as delicious as they are quick to make, this is definitely a great choice.
By Eric Gower
I also discovered this book during my interview with Eric Gower. Eric continues his fusion homage to Japanese cuisine and ingredients in his second book. I love that he isn't afraid to use salt!, esp. homemade flavored salts. His recipes are quick and easy to make and yummy! His sections on the Breakaway Pantry, Nine Global Ingredients and Breakaway Equipment are especially useful handy when setting up your global kitchen.