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Japan
 Just Add Shoyu
The Japanese Cultural Society
Japanese cuisine has a reputation of being difficult to do well. It was likely the first cuisine to offer open kitchen concepts in the form of a sushi bar so that the diner can admire the skill and grace of the master at work. The JCS proves that you don't need the grace and deft of a gymnast to make good Japanese food, and strives to simplify it while still keeping true to the cuisine. Perfect for those ambitious to try their hand at a new cuisine. $39.95.
Edomae Sushi
Kikuo Shimizu
For the serious sushi lover, Kikuo Shimizu is a masterful sushi chef in Japan who is sharing his secrets for making old-school or "Edomae" sushi. More than just sliced raw fish, Chef Shimizu demonstrates subtle techniques to gently enhance the experience of traditional Japanese sushi. Hardcover, 110 pp. $38.95.
 The Japanese Grill
Tadashi Ono
There's a reason every food culture on the planet has some iteration of meat-on-a-stick. In Japan, it's called yakitori, and it caps off every businessman's day with it's savory, charred varieties of meat. Now you can bring the experience home and try this delicious version of barbecue. Skewer chicken "oysters" (Don't know what a chicken oyster is? Well now you have a reason to buy this book!) or heart, brush with one of the glaze recipes provided and experience the after work crash without the plane ticket to Japan. Softcover, 184 pp. $28.95.
 Cute Yummy Time
La Carmina
How important is it for you that your food resembles cutesy animals? Like mac and cheese in the shape of a pirate mouse? Or a pork loin which resembles a hedgehog? If these things are important to you, then Cute Yummy Time is just the ticket. From La Carmina, author of several books about Japanese pop culture, a clothing designer, and a blogger about Harajuku street style, this book will have you carving chicks and ducks out of your baked eggs, and making your oameal into cows. Could also be useful in encouraging fussy children to eat. Full colour photos. Softcover, 169 pp. $21.00.
Basic Japanese Cooking
Jody Vassallo
An introduction to Japanese cooking which includes instructions for making sushi, sashimi and yakitori, this is an informative and well presented book offering a simple and straightforward basic in Japanese food. There are sections devoted to ingredients and pantry staples which may be unfamiliar to many. Colour photos throughout. Softcover, 160 pp. $24.95.
 Everyday Harumi
Harumi Kurihara
Harumi Kurihara is something akin to Japan's answer to Martha Stewart; she has sold millions of books and magazines in Japan, as well as having a successful homeware range and cafes. In Everyday Harumi she attempts to create a cookbook full of japenese food for family and friends; recipes include steak in a miso marinade, ginger pork, new potatoes with shrimp and chicken, and fried rice with crabmeat. There are also lots of vegetable recipes, sauces and a useful section on kitchen essentials to help get you stocked up for Japanese cooking. Full colour pictures. Hardcover, 197 pp. $37.99.
 Izakaya
Mark Robinson
This is the first English-language book on Japanese pubs. Robinson, Tokyo-born but Australian-raised, uses eight typical pubs as a backdrop from which to explain izakaya history, its small plates, the ingredients, and drinks which are such an important part of Japanese culture. Colour photos. Hardcover, 159 pp. $29.95.
 Kaiseki
Yoshihiro Murata
Yoshihiro Murata has raised what began as accompaniment to the tea ceremony to an exquisite art form. The seasonal dishes represent the best, much of it based on fish and seafood, from Murata’s Kyoto restaurant, Kikunoi. While presenting a breathtaking array of dishes, Murata explains the ingredients on which they are based and how and why each has evolved over time. You know the book is awe-inspiring when both Ferran Adria and Nobu Matsuhisa offer praise. Colour photos. HC, 191 pp, $62.95.
 The Breakaway Cook
Eric Gower
The author of The Breakaway Japanese Kitchen ($40.95)
blends kitchen basics - chicken, eggs, pasta - with international
flavourings. Haven’t we been calling this fusion cooking for some
time now? Fusion, breakaway, whatever, Gower’s dishes are quick,
tasty, and satisfying. Maccha poached eggs, umeboshi duck legs, and
pomegranate potatoes are typical Gower creations with few ingredients
and short preparation time. His lists of breakaway, equipment, beverages,
and tastes along with his nine global ingredients will kick-start your
experiments. Colour photos. Hardcover, 224 pp. $37.95.
 Let's Cook Japanese Food
Amy Kaneko
There is more to Japanese food than sushi. Filling rice bowls, pan-fried dumplings, and noodle dishes are some of the dishes the author learned from her in-laws when she married into a Japanese family. A glossary, suggested substitutions, a source list, and clear instructions make for a good introduction to modern Japanese home cooking. Colour photos. Softcover, 167 pp. $29.95.
 The Search for Sushi
Carl Chu
Four, four, four books in one! Award-winning author Carl Chu (Food & Wine Tastemaker Award 2004 for talent under 35) has created a book that encompasses a guide to making sushi, a guide to sushi and its ingredients, a guide to saki, and a where-to-eat guide - at least if you are going to be in Toyko, Osaka, Los Angeles, New York, or Sydney. There is even a glossary and bibliography. Heavily illustrated with both drawings and colour photos. Softcover, 229 pp. $33.95.
Modern Japanese Cuisine
Katarzyna J. Cwiertka
For the true student of Japanese culture, this scholarly work traces the evolution of Japanese cuisine from its pre-modern regional diversity to a national cuisine which has captured the world’s tastebuds. Black & white photos. Hardcover, 240 pp. $49.95.
Sushi for Wimps
Aya Imatani
With its detailed photos, this book is a good choice for the sushi maker whose
manual skills are suspect. Colour photos. Paper, 128 pp, $22.95.
 Shunju: New Japanese Cuisine
Takashi Sugimoto & Marcia Iwatate
A beautiful, full colour offering from Sugimoto, Japan's leading restaurant designer
and Iwatate, Shunju's Creative Director/Culinary Coordinator. The book showcases
traditional Japanese esthetics producing exciting meals from the freshest of ingredients
with minimal cooking methods. Please enjoy the Crabs Baked In Sea Salt Crust (p.
203). Hardcover, 271 pp. $77.95.
 Wok Fast
Hugh Carpenter and Teri Sandison
Versatile, uncomplicated and quick, tasty recipes till the latest
book from this California-based husband-and-wife team. To taste:
Lobster in Ginger-Butter Sauce
(page 57) or Spicy Lamb with
Lettuce Cups
(page 92). Softcover. $26.95.
Japanese Cooking: A Simple Art 25th Anniversary Edition
Shizuo Tsuji
$62.95.
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