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While not rigid in tradition, these recipes are all rooted in the Japanese flavors and techniques taught to Sawako by her mother, with influences from Aaron’s Jewish heritage as well as the menu at Shalom Japan. Through years of practice in their own home and in their Brooklyn restaurant, Sawako and Aaron have distilled these recipes for maximum flavor and minimum fuss, including Japanese staples and inventive, delicious fusions like: Karaage (Japanese Fried Chicken) Smashed Cucumber and Wakame Salad Roasted Cauliflower with Miso and Panko Butter Hiroshima-Style Okonomiyaki with Ramen Noodles Home-Style Matzoh Ball Ramen Omurice (Omelet Fried Rice) Slice-and-Bake Matcha Cookies Through Love Japan's user-friendly recipes and gorgeous photography, Sawako and Aaron demonstrate that Japanese cooking can be everyday cooking -- even (or especially) if you’re short on time, space, or energy. These satisfying dishes will open up a world of possibilities in your cooking routine.\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"New","offer_id":52205003604250,"sku":"N9781984860521","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781984860521.jpg?v=1768346942"},{"product_id":"dictionary-of-japanese-food-ingredients-and-cultu","title":"A Dictionary of Japanese Food: Ingredients and Culture","description":"\u003cp\u003eNominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the word in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines relevant English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A 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.\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"New","offer_id":52204936560922,"sku":"N9784805313350","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9784805313350.jpg?v=1768347568"},{"product_id":"classic-home-cooking-from-japan-a-step-by-step-be","title":"Classic Home Cooking from Japan: A Step-By-Step Beginner's Guide to Japan's Favorite Dishes: Sushi, Tonkatsu, Teriyaki, Tempura and More!","description":"\u003cb\u003e**Winner 2020 Gourmand Food Culture Awards**\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003eOpening with Japan's top ten favorite comfort foods--from Deep Fried Crunchy Chicken to Japanese-Style Meat and Potato Hotpot--this cookbook is packed with authentic versions of the dishes that Japanese people eat every day.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e In this book you'll find all the classics you've enjoyed at restaurants and on visits to Japan--from sushi and tempura to ramen, steak and donburi rice bowls. 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Although they might have to wait a long time--since her immensely popular school has an extensive waiting list! Now, with publication for the first time in English, you too can learn how to prepare Japan's favorite dishes in your own home from one of Yoshida's top-selling cookbooks.","brand":"Tuttle Publishing","offers":[{"title":"New","offer_id":52204914737434,"sku":"N9784805315811","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9784805315811.jpg?v=1768347792"},{"product_id":"real-japanese-cooking-traditions-tips-technique","title":"Real Japanese Cooking: Traditions, Tips \u0026 Techniques with Over 600 Authentic Recipes","description":"\u003cp\u003e\"Maki Itoh has succeeded in creating a treasure trove in her exploration of Japanese recipes and culinary traditions...Perfect for the Japanese food loving home cook.\" --Elise Bauer, Founder, SimplyRecipes.com The first comprehensive cookbook to fully cover all aspects of Japanese cuisine--with 600 recipes! This book is the culmination of a lifetime steeped in two cultures. Born in Tokyo and raised in New York, Makiko Itoh grew up in the heart of her mother's acclaimed Japanese restaurant, a culinary landmark for over twenty years. Now a celebrated bilingual food writer and translator, she brings a rare perspective--uniquely equipped to bridge the gap and share the soul of Japanese cuisine with the world. Her book provides answers to all the questions that people usually ask about one of the world's greatest cuisines, including: Why is Japanese food so unique? This book provides a full overview--from aesthetics to umami Essential ingredients like miso, mirin, dashi, sake and kombu--how and why are they used? How to prepare and serve a Japanese meal--from cookware to tableware and etiquette Which recipes are right for you?--the 600 recipes in this book cover everything from sushi to ramen to donburi rice bowls, nukazuke pickles and Japanese bread! Itoh's mission is to demystify Japanese cuisine for non-Japanese home cooks. Her book contains 400 beautiful color photos with clearly-presented recipes interspersed with fascinating essays and sidebars explaining all aspects of Japan's unique food culture. A must-read book for every Japanese food lover!\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"New","offer_id":52204913099034,"sku":"N9784805316153","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9784805316153.jpg?v=1768347819"},{"product_id":"ultimate-japanese-noodles-cookbook-amazing-soba","title":"The Ultimate Japanese Noodles Cookbook: Amazing Soba, Ramen, Udon, Hot Pot and Japanese Pasta Recipes!","description":"\u003cp\u003e\"Discover a new world of quick and delicious noodle and pasta dishes: Simmer up some soba, Slurp a bowl of ramen. Or prepare a plate of pasta with a twist. 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This book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Manabu, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture. Dozens of mini essays with hundreds of charming color illustrations and photos explain: The importance of fundamental ingredients like rice, soybeans, seaweed and fish The beauty of traditional utensils including lacquer ware, ceramics and knives The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking The history of sushi, which developed from a traditional method of preserving fish The concept of \"umami\" as one of just seven flavors that can be detected by the human tongue How all these elements come together in a multicourse Kyoto-style Kaiseki dinner There is even a quiz at the end so you can see how much you've learned along the way!\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"New","offer_id":52204904874266,"sku":"N9784805317624","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9784805317624.jpg?v=1768347929"},{"product_id":"nukazuke-the-japanese-art-of-fermented-pickling","title":"Nukazuke: The Japanese Art of Fermented Pickling","description":"\u003cp\u003eNukazuke fermented pickles are superfoods that promote good gut health! This book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice bran--a medium that is easy to prepare and maintain at home. Author Nami Yamada is a dietary expert, chef and herbalist, and she provides instructions for 60 fermented pickles including unusual ones made from ingredients like daikon radish, lotus root, shiitake mushrooms, apples, garlic and tofu! Yamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with delicious and nutritious dishes like: Futomaki Sushi Rolls with Pickled Tuna Pickled Apple and Napa Cabbage Salad Stir-fried Summer Vegetables with Pork and Soybean Miso Mackerel Simmered with Nukazuke Fermented Rice Bran And dozens of other wholesome and delicious recipes, including desserts! 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Packed with simple and mouth-watering Vietnamese-style recipes for everything from stir-fries and salads to broths and bún bowls, you'll find aromatic noodle soups, delicious salads bursting with fresh, zesty flavours, heart-warming soups and stews, and much more. 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A book that reflects as much the author’s own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"New","offer_id":52225596817690,"sku":"N9780593535271","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9780593535271.jpg?v=1778892773"},{"product_id":"japan-the-cookbook","title":"Japan: The Cookbook","description":"\u003cp\u003eThe definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: 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.\u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"New","offer_id":52225618051354,"sku":"N9780714874746","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9780714874746.jpg?v=1778893039"},{"product_id":"japanese-foods-that-heal-using-traditional-japane","title":"Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, \u0026 Well-Being (with 125 Recipes)","description":"\u003cp\u003eIn Japan, the old ways have prevailed well into the 21st century. Small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made centuries ago. Perched on ladders, tamari makers gently stir fermenting brew in two-hundred-year-old wood vessels that easily top ten feet. Farmers cultivate shiitake and green tea and harvest sea vegetables according to the ancient, natural ways. These producers use the purest ingredients available and provide superior foods that promote and sustain health. In Japanese Foods That Heal, John and Jan Belleme introduce eighteen essential foods from Japan that are still cultivated and prepared using time-honored methods and recipes. These traditionally made healthy Japanese foods have been proven to cure and prevent degenerative disease, and to prevent premature aging--a fact the Japanese have known for centuries. By stocking up on these healing Japanese foods, your pantry will become a key element of your healthy lifestyle! This healthy Japanese cookbook includes everything you need to know about these healthy and delicious foods--from nutrition and medical facts to recipes and tips for creating wholesome and flavorful meals. You will come to appreciate how each food was produced in years past, how it can benefit your health and well-being, and how it is made today. This collection of recipes shows you how rewarding it is to prepare simple, nourishing meals that both promote good health and please the palate. A pronunciation guide and food glossary demystify Japanese foods that at first may seem exotic to Westerners. And a shopping resource offers practical tips for finding all the foods used in the book. Using this healthy Japanese cooking book as a guide, you will soon learn that the old Japanese saying Isoku Dogen, or \"Food is Medicine,\" is more than a proverb; it is the key to a healthier, more fulfilling life.\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"New","offer_id":52225667891482,"sku":"N9780804857925","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9780804857925.jpg?v=1778893581"},{"product_id":"super-sushi-ramen-express","title":"Super Sushi Ramen Express","description":"\u003cp\u003eFrom the author of The Almost Nearly Perfect People comes Super Sushi Ramen Express, a fascinating and funny culinary journey through Japan Japan is arguably the preeminent food nation on earth; it’s a mecca for the world’s greatest chefs and has more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi- and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few Westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with—and score surprising victory over—two sumo wrestlers, pamper the world’s most expensive cows with massages and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. 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Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.\u003cbr\u003e \u003cbr\u003e Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In \u003ci\u003eThe Gaijin Cookbook\u003c\/i\u003e, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan's cooking.","brand":"Harvest Publications","offers":[{"title":"New","offer_id":52225708032282,"sku":"N9781328954350","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781328954350.jpg?v=1778894021"},{"product_id":"preserving-the-japanese-way-traditions-of-salting","title":"Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen","description":"\u003cp\u003ePreserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional-- Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)-- to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. \"In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful--dare I say spiritual--guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren't just about preserving foods--it's about preserving a way of life.\" --Rick Bayless, author of Authentic Mexican and owner of Frontera Grill \"In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.\" --Edward Lee, author of Smoke \u0026amp; Pickles and owner of 610 Magnolia \"Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It's almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.\" --Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine\u003c\/p\u003e","brand":"Andrews McMeel Publishing","offers":[{"title":"New","offer_id":52226287173914,"sku":"N9781524894764","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781524894764.jpg?v=1778899491"},{"product_id":"washoku-recipes-from-the-japanese-home-kitchen-a","title":"Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]","description":"\u003cp\u003eIn 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. 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With over 13.5 million residents squeezed in to 845 square miles, Tokyo stands as one of the world's most beguiling cities. On the surface it appears to be nothing but towering buildings and glaring lights. But once you get to know the city, its 23 wards reveal hidden alleyways, along many of which you can find singular drinking establishments. Tokyo Cocktails takes you inside the city's best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the city's essence, namely how thousands of years of tradition fuse with myriad contemporary influences. Featuring over 100 recipes that honor and reinvent classics and make the best of local ingredients, this book is the ideal cocktail enthusiast's guide to drinking like a local, whether you're making a trip to Tokyo or staying at home and simply wishing you were there.\u003c\/p\u003e","brand":"Cider Mill Press","offers":[{"title":"New","offer_id":52226308309274,"sku":"N9781604338867","price":22.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781604338867.jpg?v=1778900419"},{"product_id":"japanese-soul-cooking-ramen-tonkatsu-tempura-a","title":"Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]","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":"Ten Speed Press","offers":[{"title":"New","offer_id":52226313486618,"sku":"N9781607743521","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781607743521.jpg?v=1778900581"},{"product_id":"donabe-classic-and-modern-japanese-clay-pot-cooki","title":"Donabe: Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]","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. 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Japanese cuisine can seem intimidating to the average home cook, with exotic ingredients, delicate flavors, and artful presentation. Japanese Cooking Made Simple will be the first and only Japanese cookbook you will need to demystify this delectable cuisine. This simple Japanese cookbook will ease you into the basics of Japanese cooking, with primers on everything from cooking the perfect sushi rice, to making hearty bowls of ramen, to preparing your own tasty bento boxes. You'll learn how easy it is to create traditional Japanese meals using affordable ingredients found at your local grocery store. 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The great Japanese Grill Cookbook for Beginners includes: Amazing Recipes-For making real barbecue easily at home including fresh vegetables, succulent seafood, tender beef that is bursting with flavor, and more! Perfect detailed operation process-Step-by-step guidance that will ensure that every meal that you make comes out perfect. Modifiable recipes for innovators-Many recipes also offer modifications you can make-but the healthy, quick, and easy promises never change. 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From tantalising breakfasts and lunches to Japanese favourites like yakitori and onigiri, recipes include: Skillet bacon and eggs; Ramen with 'haaaam'!; Herring and pumpkin pot pie; Steamed red bean bao; Salmon with beurre blanc sauce; And more! Perfect for fans of Japanese anime, manga, and comfort food cooking!\u003c\/p\u003e","brand":"Ulysses Press","offers":[{"title":"New","offer_id":52227016425754,"sku":"N9781646043293","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781646043293.jpg?v=1778902656"},{"product_id":"unofficial-studio-ghibli-cookbook-50-delicious-r-1","title":"The Unofficial Studio Ghibli Cookbook: 50+ Delicious Recipes Inspired by Your Favorite Japanese Animated Films","description":"\u003cp\u003eBring some magic into your kitchen with this unofficial collection of Japanese recipes inspired by Hayao Miyazaki’s most beloved films. Since 1985, Studio Ghibli has enchanted moviegoers with fantastic stories of adventure, magic, friendship, family, and most of all—the most delicious-looking animated food. Now you can create your own mouthwatering dishes with this book full of 50 unofficial, fan-created recipes! From tantalizing breakfasts and lunches to Japanese favorites like yakitori and onigiri, recipes include: Skillet bacon and eggs Ramen with “haaaam”! Herring and pumpkin pot pie Steamed red bean bao Salmon with beurre blanc sauce And more! Perfect for fans of Japanese anime, manga, and comfort food cooking! Cover illustrations: ©Cathy Phung\u003c\/p\u003e","brand":"Ulysses Press","offers":[{"title":"New","offer_id":52227017769242,"sku":"N9781646045822","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781646045822.jpg?v=1778902661"},{"product_id":"unofficial-ghibli-park-cookbook-50-delightful-re","title":"The Unofficial Ghibli Park Cookbook: 50+ Delightful Recipes Inspired by the Whimsical Theme Park and Movies from Your Favorite Japanese Animation Stud","description":"\u003cp\u003eStudio Ghibli has bewitched and delighted since 1985 with their enchanting stories of heroes and heroines featuring magic, love, nature, and, of course, the tastiest-looking animated food ever! In 2022, that charm was brought to life with the opening of Ghibli Park, a theme park so exclusive that it only has one location in Japan and requires reservations made months in advance to enter. Why not experience the excitement of this wondrous place in your own home? With more than 50 movie-inspired recipes straight from the theme park, The Unofficial Ghibli Park Cookbook contains a variety of tantalizing dishes, including: Spicy Shrimp Sandwich; Ketchup Spaghetti Sandwich; Seasonal Fruit Pizza; Shio Musubi Onigiri; Fish Bowl Fruit Punch Float; Matcha Chiffon Cake; and more! A delightful window into the park itself, The Unofficial Ghibli Park Cookbook will take you on a journey to experience the wonders of Hayao Miyazaki's greatest works like never before!\u003c\/p\u003e","brand":"Ulysses Press","offers":[{"title":"New","offer_id":52227019538714,"sku":"N9781646047253","price":22.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781646047253.jpg?v=1778902665"},{"product_id":"japanese-cookbook-for-beginners-classic-and-moder","title":"Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy","description":"\u003cp\u003eEmbark on a culinary adventure to Japan Japanese cooking has evolved not from one culture, but from many cultures, histories, and influences. This introductory Japanese cookbook will lead the beginner from learning Japanese cuisine basics to creating traditional and modern dishes. What sets this cookbook apart: 70+ mouthwatering recipes—With so many delicious choices, like the classic Miso Soup and Super Simple Ramen, or the more contemporary Bacon Fried Rice and Football Sushi, it’s impossible to pick a favorite. Japanese kitchen prep—This cookbook shows you how to stock up on essential, authentic ingredients common to Japanese cooking, as well as must-have tools and utensils. Beginner basics—Recipes feature Japanese cooking techniques, minimal steps, and suggestions for easy-to-find ingredient substitutions. Plus, many meals can be made in 30 minutes or less, which translates to weeknight family dinners. Discover the art of Japanese cooking with the user-friendly Japanese Cookbook for Beginners.\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"New","offer_id":52227414491418,"sku":"N9781646114351","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781646114351.jpg?v=1778903256"}],"url":"https:\/\/honnomoribooks.com\/collections\/international-cuisine.oembed","provider":"Honnomori Books","version":"1.0","type":"link"}