{"title":"English Cooking Book","description":"","products":[{"product_id":"9780062344380","title":"Mastering the Art of Japanese Home Cooking","description":"\u003cp\u003eThe revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung\u003c\/p\u003e","brand":"HC","offers":[{"title":"Default Title","offer_id":48905533161780,"sku":"9780062344380","price":62.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9780062344380.jpg?v=1763317350"},{"product_id":"9780062446688","title":"Tokyo Cult Recipes","description":"\u003cp\u003eEnjoy the best Japanese food at home with more than 100 dishes from the gastronomic megacity, including favorites such as miso, sushi, rice, and sweets. While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Murota’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on key basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime. Tokyo Cult Recipes is packed with dozens of mouthwatering, easy-to-make recipes for miso, sushi, soba noodles, bentos, rice, Japanese tapas, desserts, cakes, and sweets, accompanied by helpful step-by-step photographs. This fabulous cookbook is also a visual guide to this extraordinary city, bringing it colorfully to life in gorgeous shots of food markets, Tokyo street scenes, Japanese kitchen interiors, and more.\u003c\/p\u003e","brand":"HC","offers":[{"title":"Default Title","offer_id":48905533194548,"sku":"9780062446688","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9780062446688.jpg?v=1763317357"},{"product_id":"9780063259744","title":"Simply Japanese","description":"\u003cp\u003eEnjoy delicious, healthful Japanese food anytime with this stylish four-color cookbook from the author of the international bestseller Tokyo Cult Recipes, featuring 100 authentic and simple recipes to get you cooking like a pro in your own kitchen. In Simply Japanese, Maori Murota gives homes cooks the ingredients, tools, and confidence they need to easily prepare dishes that are staples of Japanese family cuisine, such as udon, soba, miso, onigiri, and tofu. Born and raised in Japan and now living in France, Maori couldn't find the Japanese products she normally relied on due to the pandemic. To enjoy her favorite Japanese foods, she decided to try making them herself in her own kitchen. Drawing on her twenty years of experience as a caterer, she began experimenting, making batches of udon noodles, gyoza dough, and fermenting tsukemono pickles using locally sourced ingredients. The results were delicious! Maori was pleasantly surprised at how easy it was to make these authentic Japanese staples. Best of all, in creating these dishes from scratch, she felt a deep connection to her mother and grandmother whom she watched make these same delicious dishes by hand while she was growing up. Combining detailed step-by-step instructions and gorgeous photos, Simply Japanese includes traditional recipes for the appetizers, soups, dinner entrees, desserts, and more Maori grew up eating in Tokyo as well as her own original dishes inspired by foreign cuisines. She also offers vegan alternatives and tips for many of the recipes, showing that a totally plant-based Japanese diet is well within our reach. Mouthwatering, full of flavor, good to eat, and good for you, the recipes in this sumptuous cookbook, illustrated with beautiful full-color food shots, will take cooks of every level, from novice to experienced, on a journey to the heart of Japanese cuisine today.\u003c\/p\u003e","brand":"HC","offers":[{"title":"Default Title","offer_id":48905533620532,"sku":"9780063259744","price":43.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9780063259744.jpg?v=1763317357"},{"product_id":"9780399581991","title":"Let's Make Ramen!","description":"\u003cp\u003eA 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 TEENS Playful 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. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905544991028,"sku":"9780399581991","price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9780399581991.jpg?v=1764286591"},{"product_id":"9780553459852","title":"Nanban","description":"\u003cp\u003eRamen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905547710772,"sku":"9780553459852","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9780553459852.jpg?v=1764286922"},{"product_id":"9780735220065","title":"Ramen Otaku","description":"\u003cp\u003eA guide to ramen for the home cook, from the chef behind the beloved shop Otaku Ramen. Sarah Gavigan is otaku. Loosely translated, she's a ramen geek. During her twenty years working in film production and as a music executive in L.A., Gavigan ate her way through the local ramen spots, but upon moving back to her native Nashville, she found she missed the steaming bowls of ramen she used to devour. So she dedicated herself to mastering the oft-secretive but always delicious art of ramen-making and opened her own shop within a few years. An Italian American born and raised in the South, Gavigan is an unlikely otaku. While her knowledge of ramen is rooted in tradition, her methods and philosophies are modern. Though ramen is often shrouded in mystery, Gavigan's 40+ recipes are accessible to the home cook who wants to learn about the cuisine but would sometimes rather make a quick stock in a pressure cooker than labor over a vat of liquid for twenty-four hours. Ramen Otaku strips the mystique from ramen while embracing its history, magic, and rightful place in the American home kitchen.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905548562740,"sku":"9780735220065","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9780735220065.jpg?v=1764286878"},{"product_id":"9781568363882","title":"Japanese Cooking","description":"\u003cp\u003eWhen 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 words—and the dishes they help produce—are 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. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905579790644,"sku":"9781568363882","price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781568363882.jpg?v=1764286888"},{"product_id":"9781568363936","title":"The Just Bento Cookbook","description":"\u003cp\u003eBento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905579856180,"sku":"9781568363936","price":25.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781568363936.jpg?v=1764286737"},{"product_id":"9781568364322","title":"Izakaya","description":"\u003cp\u003eJapanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is \"starting to shove the sushi bar off its pedestal.\" While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to \"design\" a meal as the evening progresses. Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese \"comfort foods\" such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, \"how-to\" advice on menu ordering, and much more. For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905579954484,"sku":"9781568364322","price":34.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781568364322.jpg?v=1764286751"},{"product_id":"9781568364476","title":"Quick \u0026 Easy Japanese Cookbook","description":"\u003cp\u003eFor nearly thirty years, Katsuyo Kobayashi has been showing people how to make good food with a minimum of fuss. She's Japan's most trusted and popular television cooking personality, and the best-selling author of 140 books. In The Quick and Easy Japanese Cookbook, she presents foolproof recipes that anyone can make. All the ingredients are readily available outside Japan, and the cooking methods are kept simple and straightforward. A large full-color photograph of each completed dish is shown opposite the recipe, for easy reference. Small photos of the cooking process, also in color, are in the right-hand margin, with notes from Kobayashi about points to remember or substitutions that can be made for ingredients that may be less familiar. Calories and preparation time are noted for each dish. This is real Japanese family-style food--the kind that you won't find in restaurants but that people are really eating every day, at home. Japanese cooking today is made rich in variety by Asian and European influences, and this book reflects that diversity. Many of the great traditional recipes of Japan are here, such as Japanese Pan-Fried Chicken and Tofu with Sweet Miso Sauce, but so are recipes that came to Japan from China and were adapted to Japanese tastes, like Gyoza Pot Stickers, Steamed Shumai Dumplings, and Banbanji Chilled Sesame Chicken. There's Japanese-style curry, and the popular \"Omrice\"--delicious flavored rice wrapped inside a thin omelette. There are even Japanese-style hamburgers, flavored with soy sauce and sake. Now, you can enjoy Japanese home cooking without ever leaving home.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905580052788,"sku":"9781568364476","price":19.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781568364476.jpg?v=1764286617"},{"product_id":"9781568365794","title":"The Just Bento Cookbook 2","description":"\u003cp\u003eThe author of the best-selling Just Bento Cookbook is back with hundreds of delicious new Japanese-lunchbox-style recipes—including many low-carb, vegetarian, and vegan options—that can be made quickly and without a lot of fuss. The passion for bento boxes shows no signs of letting up. Leading the way in popularizing these compact and portable boxed meals has been Makiko Itoh, blogger extraordinaire and author of the perennial bestseller, The Just Bento Cookbook. Itoh was instrumental in spreading the word that bentos are perfect for busy adults-on-the-go—they don’t have to be cute and they don’t have to take a lot of planning or prep time in order to be tasty, nutritious, and economical. In THE JUST BENTO COOKBOOK 2: Make-Ahead Lunches and More, Itoh offers hundreds of new recipes for bento-friendly dishes. The premise of this second cookbook is that anyone can make delicious, healthy bentos quickly and easily. Itoh focuses on three types of bentos with specific and appealing benefits: bentos that can be made ahead of time, “express” bentos that can be put together fast, using components right off the shelf or out of the refrigerator, and bentos for special dietary needs. Full-color photos accompany the directions and showcase the finished dishes. THE JUST BENTO COOKBOOK 2 opens with Itoh’s basic bento rules, revised to reflect comments she’s heard from her many fans after the first book came out. “Build Up Your Stash” explains why having some items ready to pack up and go is the key to stress-free bento-making. Here are tips on making foods that store well, organizing storage space, the best containers to use for different foods, what store-bought items to have on hand, etc. The first section, “Make-Ahead Bentos,” features recipes for a wide variety of dishes that can be prepared the night before or first thing in the morning. Here are different kinds of meatballs and burgers, including both Western versions and Japanese variations; mouth-watering chicken, pork, beef, egg and fish dishes; a section on “Tofu and Vegan” treats such as Ginger Tofu Teriyaki and Green Lentils and Brown Rice; and recipes for Rice Sandwiches such as Egg-wrapped Rice Sandwich with Bacon Rice Filling. A special section of Low Carb recipes based on shirataki noodles and konnyaku (konjac) offers fun and creative ways to use this no-cal, no-carb, no-sugar, gluten-free “miracle” noodle in dishes like Rice and Shirataki Pilaf with Shrimp, Shirataki Chicken “Ramen” in a Lunch Jar, and Shirataki with Sesame. “Express Bentos” presents very quick-to-assemble boxes comprised of foods that don’t require detailed recipes and don’t rely on pre-homemade items. From Mediterranean Pasta and Yakisoba bentos to a Deconstructed Taco Salad and Stir-fry Bento, the ideas here will prove to be lifesavers for busy people who need to get out of the house in a hurry but still want their flavorful, filling, and healthy lunch. Other new and exciting additions to this second volume include an entire section of recipes for Vegetable Side Dishes (Roast Asparagus with Balsamic Vinegar, Spicy Broccoli, and Potato and Corn Salad), and one for Japanese Vegetable Side Dishes (Buttery Kabocha Squash, Crunchy Stir-fried Soy Beans, Hijiki Seaweed with Garlic). Recipes for different versions of dashi will help readers keep a supply of this staple ingredient at the ready. And advice on tools and equipment, types of bento boxes and accessories, as well as a glossary and resource section, will ensure that preparing bentos is as enjoyable as eating them.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905580282164,"sku":"9781568365794","price":25.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781568365794.jpg?v=1764286738"},{"product_id":"9781580089654","title":"Takashi's Noodles","description":"\u003cp\u003eA collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. \"A wonderfully talented chef.\" --Chef Eric Ripert \"Noodle fans with a stocked pantry will find plenty to slurp about.\" --Publishers Weekly\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905581265204,"sku":"9781580089654","price":34.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781580089654.jpg?v=1764286915"},{"product_id":"9781607743521","title":"Japanese Soul Cooking","description":"\u003cp\u003eA 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. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905584705844,"sku":"9781607743521","price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781607743521.jpg?v=1764286914"},{"product_id":"9781607746997","title":"Donabe","description":"\u003cp\u003eA beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905584738612,"sku":"9781607746997","price":50.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781607746997.jpg?v=1764286811"},{"product_id":"9781611806168","title":"Japanese Home Cooking","description":"\u003cp\u003eThe essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for 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. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905585328436,"sku":"9781611806168","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781611806168.jpg?v=1764286903"},{"product_id":"9781910904619","title":"Miso Tasty","description":"\u003cp\u003eMiso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient.In Miso Tasty: The Cookbook Bonnie Chung, founder of the UK’s only dedicated miso brand and a self-taught miso expert, explores the great versatility of this exciting paste, and demonstrates the depth that it can bring to everyday cooking. Her book shares 60 recipes on how to enjoy this ingredient in both Japanese and non-Japanese dishes.The recipes are a mix of well-loved classics and new discoveries: swirl it into a hot stock for miso soup, mix it with a drop of olive oil and a spoon of mustard for a deeply satisfying salad dressing, or baste it on to steaks for a quick but deeply flavoured barbecue marinade. The book will also include simple cooking tips on how to make the most of miso, an in-depth exploration of the many different types of miso and even how to make your own miso at home.Miso is full of possibilities – as diets become more focused on being wholesome and nutritious, this ancient soybean paste is fast becoming a vital ingredient in every cook’s kitchen.\u003c\/p\u003e","brand":"HC","offers":[{"title":"Default Title","offer_id":48905598107956,"sku":"9781910904619","price":28.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781910904619.jpg?v=1763317376"},{"product_id":"9781911216445","title":"Ramen","description":"\u003cp\u003ePicture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch.Tove Nilsson is a ramen addict. Every time she travels abroad, she is looking for her next ramen fix – a large bowl filled to the brim with steaming hot broth that’s been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things.There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London’s Soho, you will find the most complex of flavour combinations, all in a single bowl. Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen.\u003c\/p\u003e","brand":"HC","offers":[{"title":"Default Title","offer_id":48905598140724,"sku":"9781911216445","price":31.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781911216445.jpg?v=1763317377"},{"product_id":"9781922754523","title":"Gohan: Everyday Japanese Cooking","description":"\u003cp\u003eSimple, everyday Japanese cooking from best-selling author Emiko Davies. Practically any home-cooked Japanese meal revolves around rice. It sits beside miso soup, pickles, tofu, and a piece of grilled fish at breakfast. It soaks up the sauce in a comforting donburi bowl, or is wrapped in nori for the ultimate portable lunch—onigiri. And it’s there for dinner, perhaps served with a pickled plum, some mild Japanese curry, braised fish, or even a Japanese-style Hamburg steak. The everyday meals, cooked in the homes of Japanese mothers and grandmothers, is the food that Emiko Davies grew up with. They’re the dishes she makes for her own children: simple, satisfying food like tamagonogohan (stir fried egg and rice), soba noodle soup, Japanese curry, yakisoba, and miso soup, prepared with whatever seasonal vegetables happen to be around. Unlike what many people think, Japanese home cooking is not fiddly, nor time consuming. It’s quick and remarkably simple, thanks to the Japanese philosophy that fresh, seasonal food doesn’t need much to enhance its natural flavor. “Gohan to me means the everyday home-cooked meal. Nothing fussy. It’s quick and easy, but nourishing. A meal made with love.”\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905598239028,"sku":"9781922754523","price":47.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781922754523.jpg?v=1764286495"},{"product_id":"9781939130075","title":"Sushi Simplicity","description":"\u003cp\u003eAmerica loves sushi. Whether on TV, with such shows as Iron Chef or No Reservations, the biggest names in cooking have shown their appreciation for the dish. But Sushi Simplicity goes beyond the mere sushi roll by showing potential chefs how to make nigiri and oshi-zushi (pressed sushi) dishes with ease. With Sushi Simplicity Miyuki Matsuo details the secrets of sushi making. Preparation is simple, but the presentation is what makes sushi a favorite amongst foodies and casual eaters. By mastering a few techniques you two can can make nearly 80 visually appealing dishes, as seen across East Asia.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905599058228,"sku":"9781939130075","price":16.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781939130075.jpg?v=1764286783"},{"product_id":"9781984858757","title":"Let's Make Dumplings!","description":"\u003cp\u003eAn accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more—from the authors of Let’s Make Ramen! ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Wired, Publishers Weekly, Booklist • “A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano’s rich Japanese heritage and artist Sarah Becan’s dynamic illustrations.”—Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Asian Dumplings Chef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano’s expert guidance paired with Becan’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen. Let’s Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings. Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let’s Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905653584180,"sku":"9781984858757","price":25.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781984858757.jpg?v=1764286591"},{"product_id":"9784770031457","title":"Edomae Sushi","description":"\u003cp\u003eIn 19th-century Edo, as busy and bustling as Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in\u003c\/p\u003e","brand":"PRH","offers":[{"title":"Default Title","offer_id":48905653682484,"sku":"9784770031457","price":39.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9784770031457.jpg?v=1764286710"},{"product_id":"9781974752935","title":"CASTLE IN THE SKY: THE OFFICIAL COOKBOOK","description":"\u003cp\u003eA hearty cookbook featuring dishes fit for an air pirate, inspired by the classic Studio Ghibli film Castle in the Sky. Embark on a culinary adventure with Castle in the Sky: The Official Cookbook! Featuring hearty recipes inspired by Sheeta and Pazu’s adventures in the classic film Castle in the Sky, this cookbook is sure to please fans of Studio Ghibli! Sheeta and Pazu keep up their strength by eating plenty of delicious food while on their quest to find the mythical flying city of Laputa. With this cookbook, readers can re-create the delicious dishes seen in the film, including the savory stew Sheeta makes that has the air pirates begging her for seconds, and recipes inspired by the movie, such as Etherium Crystal Agar Candy. Each recipe includes step-by-step instructions and photographs and is filled with additional cooking tips. The book also features numerous film stills and a delightful retelling of the story.\u003c\/p\u003e","brand":"SS","offers":[{"title":"Default Title","offer_id":48921212584244,"sku":"9781974752935","price":23.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/castle-in-the-sky-the-official-cookbook-9781974752935_lg_86845a87-7c79-400e-9cac-a788cf9f5b69.jpg?v=1763309683"},{"product_id":"9784805319932","title":"Delicious Japanese Street Eats","description":"\u003cp\u003e**Featured in Library Journal 2025 Cookbook Preview** 60 easy recipes for crave-worthy Japanese street foods--to make at home and share with friends! Vibrant Yatai street stalls in Japan serve up all kinds of delicious dishes--from steaming bowls of ramen with all your favorite fixings, to crispy gyoza dumplings and perfectly seasoned onigiri rice balls. This book brings the flavor and fun of those lively streets right into your kitchen. This new cookbook by Laure Kie, Europe's leading Japanese cookbook author, takes you on a colorful culinary journey through the back lanes of Tokyo, Osaka, and Kyoto where the best street food can be found--and shows you how to recreate these easy, crowd-pleasing dishes at home, including: Yakitori: Soy-glazed chicken skewers grilled to juicy perfection--momo (thigh meat) and tebasaki (wings) are the most popular! Katsu Sando: Thin pork cutlets breaded and fried until crispy on the outside and tender inside, then tucked into a sandwich with mayo and lettuce! Okonomiyaki: This savory, stuffed pancake is loaded with cabbage, meat, and egg, then drizzled with a sweet, soy-based sauce and plenty of toppings! Karaage: These mouthwatering Japanese-style chicken nuggets are marinated in mirin, garlic, and soy, then coated in potato starch for an irresistible crunch! Onigiri: The \"new sushi\" and a simple kawaii treat--these versatile rice balls can be filled with anything from seafood and seaweed to herbs and seasonal veggies! All the recipes use easy-to-find ingredients and simple, step-by-step instructions you can follow at home. Each dish is beautifully photographed in full color to inspire your cooking!\u003c\/p\u003e","brand":"RC","offers":[{"title":"Default Title","offer_id":49024962134324,"sku":"9784805319932","price":35.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9784805319932_cth.jpg?v=1769807826"},{"product_id":"9780008739508","title":"Miso","description":"\u003cp\u003eIn this expanded and completely revised edition, miso is recognised as the hero ingredient, the chef's secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking. Miso is the ultimate guide to miso - explaining what it is and how to make it, the different types of miso, its endless versatility, and how to use it to balance and enhance the flavours in your cooking. 'This ingredient belongs in every kitchen, and Bonnie shows us exactly why - with creativity, knowledge, and heart.' - Crystelle Pereira 'What a stunning, in-depth, and thoughtful celebration of miso.' - Kenji Morimoto 'This book brings me so much joy! Bonnie is the undisputed queen of miso. A must-read!' - Jonathan Hope Miso is fast becoming a vital ingredient for everyday cooking. In this gorgeous book, miso expert Bonnie Chung shares the insider know-how, equipping you with the knowledge to elevate your everyday recipes - to make a simple cheese toastie or a brownie truly unforgettable. This essential guide covers traditions, types and tasting notes on the fermented soybean paste, looking at its impressive health benefits and explaining how to use it as a clever umami flavour-booster. It even includes a guide to fermentation and making your own miso, and introduces innovative miso makers from around the world who are crafting sustainable, zero-waste miso pastes. Bonnie offers tips and tricks throughout, explaining how a teaspoon of miso added to a tomato sauce can enrich the flavour, how to build bases for classic soups and noodle dishes, and how to cook the ultimate umami-powered Sunday Roast, with gravy that packs a punch. With four unmissable chapters and over 80 recipes: The Quintessential Japanese Ingredient: master timeless Japanese classics like Miso Soup, Miso Aubergines and Miso Black Cod The Flavour Partners: pair miso with sweetness, acidity, fat and spice in recipes like Miso Apple Pork Chops, Lime and Miso Glazed Roast Salmon and Miso Udon Carbonara The Secret Weapon: seriously supercharge your everyday cooking with an unexpected miso boost, from a Miso Bloody Mary to Bonnie's Best-ever Triple Umami Lasagne The Dessert Twist: discover how home bakers and pastry chefs are using miso to elevate desserts, with recipes including Miso Apple Pie and Miso Brown Butter Banana Bread with Miso Custard\u003c\/p\u003e","brand":"RC","offers":[{"title":"Default Title","offer_id":49051122041140,"sku":"9780008739508","price":37.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9780008739508_cth.jpg?v=1772053992"},{"product_id":"9781837834464","title":"One-Pot Japanese","description":"\u003cp\u003eDiscover the heart of Japanese donabe cooking with simple yet delicious one-pot dishes from a renowned culinary expert. Donabe are the Japanese earthenware pots that have been used in Japan for centuries, and continue to be loved for their efficiency and beauty. In Simply Donabe, Naoko Takei Moore showcases how you can create Japanese one-pot dishes at home and guide you towards incorporating donabe into your daily life - donabe is not just cookware, but it's a way of life that brings joy and nourishment to everyday cooking. Recipes range from Sea Bream Shabu Shabu and Sweet and Sour Minced Pork Hotpot, to Egg Porridge and Miso-Simmered Ramen, as well as sides like Green Beans in Walnut Miso Cream and Quick-Pickled Napa Cabbage and sweet treats such as Sake-Kasu Pound Cake and Matcha Ice Cream. Full of inspiration, Simply Donabe shows that donabe cooking is more than just recipes.\u003c\/p\u003e","brand":"RC","offers":[{"title":"Default Title","offer_id":49051122073908,"sku":"9781837834464","price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9781837834464_cth.jpg?v=1772053994"},{"product_id":"9784805319871","title":"The Miso Cookbook","description":"\u003cp\u003eDiscover the power of miso--Japan's all-purpose fermented ingredient that is packed with flavor and probiotic goodness! Miso is produced by fermenting soybeans with salt and koji yeast. Not only is it packed with nutrition and gut-friendly probiotics--supporting immunity, digestion, anti-aging and recovery from fatigue--it enhances the flavor of any dish you add it to. Use it in miso soups, Japanese and Western-style meals, even snacks and desserts. It boosts umami, tenderizes meats and brings a new level of deliciousness to your cooking! In this beautifully illustrated book, Japanese fermentation expert and cookbook author Misa Enomoto shares her passion for miso--a staple in Japanese kitchens for centuries. She presents 87 delicious recipes based around this incredibly versatile ingredient, including: Next-Level Miso Soups like Onion, Carrot \u0026amp; Ginger and Hearty Pork with Root Vegetables Snacks and Sides like Miso Butter Toast and Carrot \u0026amp; Walnut Miso Slaw Main Dishes like Miso Fried Chicken, Miso-Marinated Grilled Pork and Shiso Miso Gyoza Noodle and Rice Dishes like Miso Carbonara and Miso Butter Chicken Curry Dressings, Sauces and Dips like Cheesy Miso Dip, Sesame Miso Sauce and Onion Miso Dressing Sweet-Salty Desserts like Miso Cheesecake and Miso Banana Bread Enomoto also shows you how to make your own overnight miso at home along with other popular Japanese fermented seasonings like shio koji. These simple, economical recipes will transform your cooking and improve your health in the process!\u003c\/p\u003e","brand":"RC","offers":[{"title":"Default Title","offer_id":49143936123188,"sku":"9784805319871","price":24.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9784805319871_cth.jpg?v=1780514010"},{"product_id":"9784805320006","title":"The Illustrated Dictionary of Japanese Food","description":"\u003cp\u003eNominated for the Glenfiddich Food Book of the Year Award--now with hundreds of full color photographs! \"A must for anyone interested in the cuisine of Japan.\" --Saveur Magazine \"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, The Illustrated Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.\" --BooksAboutFood.com The Illustrated Dictionary of Japanese Food helps food lovers around the world understand all the intricacies and nuances of Japanese food ingredients and culture. Definitions of Japanese food terms found online and in standard dictionaries are misleading and often simply wrong. Richard Hosking eliminates this problem by giving each term a concise English definition with rich cultural and historical notes. This new and expanded edition has 240 color photographs along with 100 black and white drawings for easy identification. These allow readers to identify everything from abura-age fried tofu to zeusai red-bean soup. A series of fascinating appendices address critical elements of Japanese cuisine--from how miso and sake are made to the keycomponents of a Japanese meal. Newly typeset and featuring a foreword by cookbook author Debra Samuels, The Illustrated Dictionary of Japanese Food helps food lovers and visitors discover the wonders of one of the world's truly great cuisines.\u003c\/p\u003e","brand":"RC","offers":[{"title":"Default Title","offer_id":49143936188724,"sku":"9784805320006","price":27.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0736\/0377\/6820\/files\/9784805320006_cth.jpg?v=1780514011"}],"url":"https:\/\/bluetreebooks.com\/collections\/english-travel-book-copy.oembed?page=2","provider":"Blue Tree Books","version":"1.0","type":"link"}