Japanese Cuisine

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Sushi Cookbook for Beginners: Discover the Art of Japanese Cuisine with Easy and Delicious DIY Sushi Recipes [III EDITION]

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Japanese Cookbook - Made Simple, at Home: The complete guide around Japan to the discovery of the tastiest traditional recipes such as homemade sushi, tonkatsu, ramen, and much more

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The Art of Japanese Cuisine and Hospitality

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JAPANESE COOKBOOK: Authentic and Contemporary Recipes for Exquisite Japanese Cuisine (2024 Guide for Beginners)

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Atsuko's Japanese Kitchen: Home-cooked comfort food made simple

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How To Make Sushi: Your Step-By-Step Guide To Making Sushi

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Mini Taiwanese Favorites

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Japanese Homestyle Dishes: Quick and Delicious Favorites

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Street Food: Mouth-watering recipes for quick bites and mobile snacks from around the world

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Hashi: A Japanese Cookery Course

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Sushi Basics: Start to Discover the Art of Japanese Cuisine

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Japanese Homestyle Cooking: Quick and Delicious Favorites

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Food of Japan: 96 Authentic Recipes from the Land of the Rising Sun

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Asian Foods A Culinary Journey: Kichen, #2

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Washoku: Japanese Recipes

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Sushi Made Simple

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Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

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Cuisine in the Japanese Way

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Cooking Your Catch - A Handy Guide to Cleaning, Scaling, Gutting, Dressing, Curing, Smoking, Kippering and Drying - Including Some Serving Suggestions

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A Beginner's Guide to Winter Food Preservation: Storing What You Have Grown

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The Noodle Bowl

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Hiroko's American Kitchen: Cooking with Japanese Flavors

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Japan: The World Vegetarian

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Cook Anime: Eat Like Your Favorite Character—From Bento to Yakisoba: A Cookbook

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Riso: Undiscovered Rice Dishes of Northern Italy

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Sushi Cookbook with Pictures: 30 Picture-Perfect Sushi Recipes for Your Palate

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Seafood Fiji: Delicious Seafood, #5

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Simple Chinese Cookbook - Art and Recipes from China even for Beginners

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Sushi: A Pocket Guide

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Vintage Cooking From the 1800s - Hints: In Great Grandmother's Time

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The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

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Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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Back to Eden

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The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs

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Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast

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From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen

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Native American Herbalist's Bible - 10 Books in 1: Create Your Green Paradise of Medicinal Plants and Herbal Remedies to Unleash Your Vitality: Herbal Apotecary Collection

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Mediterranean Diet: 70 Easy, Healthy Recipes

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Ratio: The Simple Codes Behind the Craft of Everyday Cooking

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Joy of Cooking: 2019 Edition Fully Revised and Updated

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Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind

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The Plant Paradox Family Cookbook: 80 One-Pot Recipes to Nourish Your Family Using Your Instant Pot, Slow Cooker, or Sheet Pan

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Summary of Dr. Kellyann's Bone Broth Diet: by Dr. Kellyann Petrucci - Lose Up to 15 Pounds, 4 Inches - -and Your Wrinkles! - - in Just 21 Days - A Comprehensive Summary

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Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

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The Dorito Effect: The Surprising New Truth About Food and Flavor

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The Everything Healthy Meal Prep Cookbook: Includes: Chicken Primavera * Rosemary Almond-Crusted Pork Tenderloin * Thai Pumpkin Soup * Korean Short Ribs * Oatmeal Breakfast Muffins ... and hundreds more!

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I'm Just Here for More Food: Food x Mixing + Heat = Baking

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Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day

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Snoop Presents Goon with the Spoon

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The Tucci Table: Cooking With Family and Friends

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The Unofficial Disney Parks Cookbook: From Delicious Dole Whip to Tasty Mickey Pretzels, 100 Magical Disney-Inspired Recipes

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Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan

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Foraging for Survival: Edible Wild Plants of North America

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The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle

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Homegrown & Handmade: A Practical Guide to More Self-Reliant Living

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Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot

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The Ultimate Cooking for One Cookbook: 175 Super Easy Recipes Made Just for You

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My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours

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Everyday Slow Cooking: Modern Recipes for Delicious Meals

Podcast episode

The Princess of the Rice Kingdom: Our guest today is Marie Akizawa, the 6th generation rice merchant Yamadaya Honten in Tokyo, which was founded in 1905. Rice is a quintessential food in Japanese culture since it started to be produced 3,000 years ago in the country. Japanese people enjoy plain rice like the best part of the meal. Also, Japanese chefs are crazy about their choice of rice. For instance, at a fancy kaiseki restaurant, the last savory course of the menu is often a bowl of shiny plain rice. You would be surprised how much deliciousness is packed in it! However, rice consumption in Japan has been steadily declining since the 1960s due to the diversifying diet of the people. But Marie is convinced that the future of rice is bright and its potential is huge. She is certified as a “rice meister” (rice expert) as well as a “kome shokumi kanteishi” (rice sommelier). She actively visits farms she works with and often participates in rice production. In this episode, we wi

Podcast episode

Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at Merois: Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu Yahagi prepares the sushi “omakase style,” meaning that the guests are in the hands of the chef and...

Podcast episode

Kombu: Healthy, Sustainable, Delicious Sea Vegetables: Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family’s seaweed factory. When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands. In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine. Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention,

Podcast episode

Chicken Fried Scallop “Po Boy” with Miso Mayo: In this recipe, we give the classic po' boy an umami boost by adding miso to the mayonnaise spread and a delightful crunch by using fried Japanese scallops. The po' boy is a classic Louisiana sandwich, filled with fried seafood, tomatoes, shredded le...

Podcast episode

Secrets to Cooking Fish

Podcast episode

What You Can Learn From The Burgeoning Health, Wellness And Nutrition Scene In Israel.: Welcome to the official report from Israel, where my wife Jessa and I are touring with , who have brought international on- and offline opinion leaders in health and nutrition on a weeklong personalized experience of the burgeoning wellness scene...

Podcast episode

Episode 113 | Part 2: An unusual meal you had?: Sign up for FULL lessons! Learn more about these lessons: Talk about an unusual meal you had. You should say – when you had it – where you had it – what kind of meal it was – and explain why it was unusual. I'd like to talk about a rather...

Podcast episode

The Rise of Furikake: Discovering its Unique Flavors and Applications: Furikake seasoning is a savory Japanese condiment used to add flavor to rice, fish, and vegetables. The name furikake means "to sprinkle," and it is typically made from a blend of ingredients that may include dried nori (seaweed),

Podcast episode

MAINE AUDUBON - WOMAN ANGLER AND ADVENTURE - COOKING WITH THE SALT YARD EP 313: FISH IN THE NEWS  Two from listener Michael Leforte: From Tim Bete: Catching Up with Angie Scott-Angie Scott has appeared on the FN podcast a couple of times.  She is the creator, producer and host of the Woman Angler and Adventurer...

Podcast episode

Obsessed With Ice: What is Kakigori?: Our guest today is Elizabeth Andoh, who has joined us 12 times previously to share her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, where she has lived for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.” Today’s topic is ice. It’s summertime and we all love refreshing cooling sweets. In Japan, ice has been an important part of its food culture. The most famous food would be Kakigori, a type of shaved ice dish with unique flavor and texture. Its aesthetic is another reason Kakigori is so popular. You can go to a specialty shop or Japanese-style caf

Podcast episode

Episode 36: Blythe Whitten-Snarr, Ocean Hugger Foods

Podcast episode

Chef Ken Oringer (S6/Ep.17)

Podcast episode

Eating Wild in Japan: Our guest is Winifred Bird who is a writer, translator, lifelong cook, and lover of plants, based in northern Illinois. Winnie recently published a fabulous book called “Eating Wild Japan - Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes” from Stone Bridge Press. When we talk about Japanese cuisine, we tend to think of dishes like sushi, ramen and kaiseki without considering enough about native ingredients that play a significant role in Japanese food culture. One of the most important ingredients is sansai or edible wild plants. Since two-thirds of Japan’s total land area is forested, you can find amazing seasonal edible plants throughout Japan. Winnie is one of the very few people who discovered the charm of sansai and wrote a book about it in English, based on her experience of living in Japan for 9 years. In this episode, we will discuss Winnie’s eventful life in Japan, what sansai is, why sansai is so important in Ja

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Japan’s Most Popular Snacks

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Cool Words that are Unique to Japan

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Foods Lost in Translation

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Feasting and Celebrating FIJIAN Style with Lovo and Kava!

Podcast episode

3 Must Eat Japanese Summer Foods

Podcast episode

Episode 133: The mangrove killifish and the unicorn pig: This week's (short) episode is about two animals that should have been in the strangest small fish and weird pigs episodes, respectively. I left them out by accident but they're so interesting that they deserve an episode all to themselves anyway.

Podcast episode

All About Tuna/Maguro (And Sustainability): Our guest is Masamitsu Ishibashi who is the president and CEO of Misaki Megumi Suisan based in Japan. Founded in 1986, the company has been focused on processing and sales of fresh seafood, in particular tuna. Tuna, or Maguro in Japanese, is one of the most popular fish among sushi lovers. Not only does the fish have a very special place in Japanese food culture, but on the other hand, sustainability is a major issue nowadays and seafood including maguro is one of the frequently discussed areas.  Masamitsu is devoted to educating people around the world about the precious taste and flavors of maguro and at the same time he aims to become the most sustainable maguro purveyor in the world.  In this episode, we will discuss how important maguro is in Japanese food culture, the characteristics of different parts of maguro, how Masamitsu exercises sustainability, and much, much more!!!

Podcast episode

Mayonnaise, satay sauce, gut health, slow cookers and lemons

Podcast episode

Avocado Toast with Grilled Corn, Tomato and Shoyu Balsamic Glaze: Just when you think you’ve seen every possible variation of avocado toast, a new combination springs up. That’s due, in part, to its versatility. This avocado toast is topped with grilled corn, sweet tomatoes, and a savory shoyu balsamic glaze. Shoyu...

Podcast episode

Signs You've Been in Japan too Long

Podcast episode

The Heart-Shaped Tuber That Created Humankind

Podcast episode

Ep19 - Christmas Chutney - Twelve Foods of Christmas: Why we eat so much chutney at Christmas

Podcast episode

Baked Avocado 'Fries' with Sriracha Mayo made by Nik Sharma: These avocado “fries” are a wonderful addition for a game or movie night to share with family and friends, or for those moments when you want a snack that’s crunchy on the outside and soft on the inside you simply don’t want to share.

Podcast episode

America’s Best Sushi Made in the Meat Kingdom: Our guest today is David Yoshitomo Utterback, the chef/owner of Yoshitomo in Omaha, Nebraska. Japanese sushi has become a big part of American food culture. The presence of many great non-Japanese sushi chefs in the U.S. proves that sushi does not belong only to Japan. These chefs serve to inspire the tradition and help push it further. David is a classic example of one of these chefs. He was nominated for Best Chef: Midwest by the James Beard Foundation in 2023, and this year, his restaurant Yoshitomo has been nominated for the 2024 Outstanding Restaurant Award by the Foundation as a semifinalist (the results of this competition will be announced on June 10th in Chicago). Also, the Washington Post named Yoshitomo one of America’s best sushi restaurants in December 2023. On this episode, we will discuss how David got into the world of sushi, how he studied sushi-making in Omaha, Nebraska (where beef is king), his original sushi that mer

Podcast episode

Blackened Yellowtail: This recipe for Blackened Yellowtail is inspired by the classic Cajun dish, Blackened catfish, where fish fillets are coated in spices and pan-fried in a hot skillet. Take the fear factor out of preparing fish at home with this quick, easy, and tasty...

Podcast episode

KAMBUTSU: The Dried Darlings of the Japanese Kitchen: Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so pr

Podcast episode

Yakumi: Delicious Ingredients That Also Support Your Health: Our guest is Elizabeth Andoh, who already joined us 11 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. She is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Yakumi. You may have never heard of this word, but yakumi plays a very important role in Japanese food. Yakumi means herbs and spices but the idea goes far beyond your palate. They not only offer delicious flavors and tastes but also plenty of health benefits. Ther