Cookbook: Food Sake Tokyo (The Terroir Guides)

the appetizer:

Food Sake Tokyo by Yukari Sakamoto, includes excerpts like Hot Pots Nabe Ryori; Tofu Tōfu; Fermented Soybeans Nattō; and Tsukiji Market Tsukiji Shijo.

Food Sake Tokyo

by Yukari Sakamoto

Click to buy Food Sake Tokyo

In Food Sake Tokyo, chef, sommelier, journalist, and culinary consultant Yukari Sakamoto guides the reader through the gourmet delights of this fascinating city—from the world's largest fish market to the Kappabashi kitchenware district.

Sakamoto is a Japanese American whose insider's view of Japanese cuisine started when she took a unique position in the depachika (epicurean foodhall) at the world renowned Takashimaya department store in Nihonbashi. Sakamoto leads the reader to the best food that Tokyo has to offer, explaining and sampling along the way.

You'll learn which sushi seafood are in season throughout the year; where to find the best knives and kitchen gadgets; how to choose sake and shochu. The first half of the book demystifies the central ingredients and dishes of Japanese cuisine while the second half introduces shops and restaurants organized by neighborhoods. Addresses are given in English and Japanese to facilitate the city known for being hard to navigate.

For anyone interested in Japanese food, this is a must-have lexicon of the tastes and fashions of Tokyo's cuisine.

About the Authors

Trained at the French Culinary Institute and the American Sommelier Association, Yukari Sakamoto was the first non-Japanese to pass the rigorous exam to become a "shochu advisor." She teaches classes on food, wine, and shochu, and conducts culinary tours of Tokyo's shops and markets. Her writing has been featured in such publications as Food & Wine, Saveur, Travel + Leisure, Time, and Time Out Tokyo. She and her husband, Shinji, divide their time between Tokyo and New York City.

Tokyo native Takuya Suzuki specializes in food, travel, and culture photography. His work can be seen in top magazines in Japan.