Cook Japanese with Tamako: Hearty Meals for the Whole Family
Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academy's Complete Japanese Cuisine)
Japan: The Cookbook by Nancy Singleton Hachisu
Japaneasy Bowls & Bento: Simple and Satisfying Japanese Recipes for All Day, Every Day
Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)
Oishii: The History of Sushi by Eric C. Rath
Stories of Japanese Tea: The Regions, the Growers, and the Craft
The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstending
The Way of the Savoury: The Official Umamido Cookbook by Guy Quirynen
Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes
