A delicious collection of essays, recipes, and practical plant information exploring Japan's thriving culture of foraged foods.

From bracken to butterbur to "princess" bamboo, some of Japan's most iconic foods are foraged, not grown, in its forests, fields, and coastal waters--yet most Westerners have never heard of them. In this book, journalist Winifred Bird eats her way from one end of the country to the other in search of the hidden stories of Japan's wild foods, the people who pick them, and the places whose histories they've shaped. "A beautiful and thoughtful exploration of the deep relationship--past and present--between people and wild plants in one of the world's richest foraging regions."—Samuel Thayer, author of Incredible Wild Edibles and The Forager's Harvest

Packing a heavy punch and offering a fresh new look at Japanese food, Kurobuta prides itself on reworking the 'Iazakaya', Japanese pub style of relaxed eating and drinking. Kurobuta serves 'insanely delicious delicacies' (Jay Rayner, The Observer). Food that is both Incredibly inventive yet comfortingly familiar – signature dishes include Barbequed Pork Belly, with a Spicy Peanut Soy Sauce, Tea Smoked Lamb, and Kombu, Roasted Chilean seabass – food full of flavour, achievable to create at home and guaranteed to wow friends, family and hungry gatecrashers. Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan will present Japanese classics with twists and turns, even in the Sushi and Sashimi sections, alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu beef sliders. Superb photography from legendary photographer David Loftus will feature throughout.

"With this book, you feel you can stop time and savor the rituals of life." --Maira Kalman An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed--where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns--by an American writer and food stylist who spent years working alongside artisans One night, Brooklyn-based artist and food writer Hannah Kirshner received a life-changing invitation to apprentice with a "saké evangelist" in a misty Japanese mountain village called Yamanaka. In a rapidly modernizing Japan, the region--a stronghold of the country's old-fashioned ways--was quickly becoming a destination for chefs and artisans looking to learn about the traditions that have long shaped Japanese culture. Kirshner put on a vest and tie and took her place behind the saké bar. Before long, she met a community of craftspeople, farmers, and foragers--master woodturners, hunters, a paper artist, and a man making charcoal in his nearly abandoned village on the outskirts of town. Kirshner found each craftsperson not only exhibited an extraordinary dedication to their work but their distinct expertise contributed to the fabric of the local culture. Inspired by these masters, she devoted herself to learning how they work and live. Taking readers deep into evergreen forests, terraced rice fields, and smoke-filled workshops, Kirshner captures the centuries-old traditions still alive in Yamanaka. Water, Wood, and Wild Things invites readers to see what goes into making a fine bowl, a cup of tea, or a harvest of rice and introduces the masters who dedicate their lives to this work. Part travelogue, part meditation on the meaning of work, and full of her own beautiful drawings and recipes, Kirshner's refreshing book is an ode to a place and its people, as well as a profound examination of what it means to sustain traditions and find purpose in cultivation and craft.

Shortlisted for the 2013 Man Asian Literary Prize, Strange Weather in Tokyo is a story of loneliness and love that defies age. Tsukiko, thirty–eight, works in an office and lives alone. One night, she happens to meet one of her former high school teachers, "Sensei," in a local bar. Tsukiko had only ever called him "Sensei" ("Teacher"). He is thirty years her senior, retired, and presumably a widower. Their relationship develops from a perfunctory acknowledgment of each other as they eat and drink alone at the bar, to a hesitant intimacy which tilts awkwardly and poignantly into love. As Tsukiko and Sensei grow to know and love one another, time's passing is marked by Kawakami's gentle hints at the changing seasons: from warm sake to chilled beer, from the buds on the trees to the blooming of the cherry blossoms. Strange Weather in Tokyo is a moving, funny, and immersive tale of modern Japan and old–fashioned romance.

Bedridden and suffering from a neurological disorder, the author recounts the profound effect on her life caused by a gift of a snail in a potted plant and shares the lessons learned from her new companion about her the meaning of her life and the life of the small creature.

Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.

At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.

Two hundred and twenty tales from medieval Japan—tales that welcome us into a fabulous faraway world populated by saints, scoundrels, ghosts, magical healers, and a vast assortment of deities and demons. Stories of miracles, visions of hell, jokes, fables, and legends, these tales reflect the Japanese civilization. They ably balance the lyrical and the dramatic, the ribald and the profound, offering a window into a long-vanished culture. With black-and-white illustrations throughout Part of the Pantheon Fairy Tale and Folklore Library

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). 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.