A must-have for any lover of Japanese cuisine, this guide features a heady plethora of ingredients, dishes, tableware, and more. With distinct categories – classic dishes, noodles, sushi, soup stock, herbs and spices, edible wild plants, seasonal confections, tea, and so on – each item is accompanied by an attractive hand-drawn illustration and detailed description. The extensive handbook also includes ceramics, porcelain, tea utensils, kitchen utensils and cookware, and chopsticks. An overview of annual events observed in Japan is also given. The guide’s editorial supervisor is Yukio Hattori, best known as an expert commentator on the Japanese television show ‘Iron Chef.
In Japanese and English
160 Pages, 5.11 x 8.26 inches