Japan

Zen & the Art of Eating

Delving into an explanation of how food is perceived in Japan is like trying to capture sand in a wave. Each grain is part of a larger motion. Capturing the sand grain by grain is pointless. To capture the sand, you must capture the wave.

In other words, to understand what eating in Japan is all about, you must understand what the Japanese are about—how they think, what they value. In this section, we can only attempt to scratch the surface of these topics, which are exceedingly complex in their elegance and simplicity.

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Japan

• Backgrounder
• Dining Out
• What to Eat
• How to Eat
• Menu Guide
• Alcoholic Beverages
• Where to Drink
• Drinking Etiquette

Japanese Recipes

• Chicken Yakitori
• Eggplant Miso Soup
• Japanese Potstickers (Gyoza)
• Japanese-Style Salad Dressings
• Pan-Broiled Scallops
• Shabu Shabu
• Sukiyaki
• Tori no Mizutaki
• Tuna Tataki
• Yakitori

from Kate's Global Kitchen:

• Nimble Nibbling
• Sushi Rice 101

Japanese Cookbooks with Recipes

• At the Japanese Table by Lesley Downer
• Food Sake Tokyo by Yukari Sakamoto
• Izakaya: The Japanese Pub Cookbook by Mark Robinson
• The Book of Miso by William Shurtleff & Akiko Aoyagi
• The Breakaway Japanese Kitchen by Eric Gower
• Japanese Cooking: A Simple Art by Shizuo Tsuji
• Japanese Cooking by Miyoko Nishimoto Schinner
• Japanese Kitchen Knives by Hiromitsu Nozaki
• My Japanese Table, A Lifetime of Cooking with Friends and Family by Debra Samuels
• Nobu Miami: The Party Cookbook
       by Nobu Matsuhisa and Thomas Buckley
• Sake by Beau Timken and Sara Deseran
• The Sushi Lover's Cookbook: Easy-to-Prepare Sushi for Every Occasion
       by Yumi Umemura
• Uchi, The Cookbook
by Tyson Cole

 

Japan on Wikipedia

More country Destinations

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This page modified August 2009

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