{"title":"Books","description":null,"products":[{"product_id":"japanese-cooking-a-simple-art","title":"Japanese Cooking: A Simple Art","description":"\u003cp\u003eSince its original release in 1980, Shizuo Tsuji's encyclopedic and authoritative work has been the widely acknowledged bible of Japanese cooking. Much more than a collection of recipes, the book focuses on the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colors, and flavors, seasonal freshness, and artful presentation. \u003c\/p\u003e\n\u003cp\u003eShizuo Tsuji (1933-1993) was born in Tokyo to a family that operated a traditional confectionery and graduated from Waseda University with a degree in French literature. After researching cooking for his work as a reporter for the \u003cem\u003eYomiuri Shimbun\u003c\/em\u003e, he established the Tsuji Culinary Institute in Osaka in 1960, now the largest such school in Japan. He also underwent extensive training in French cuisine and published over thirty books, including works on gastronomy, music, essays, and translations. \u003c\/p\u003e\n\u003cp\u003eUpdated edition published in 2011 \u003cbr\u003eIntroduction by MFK Fisher \u003cbr\u003eHardcover \u003cbr\u003e508 pages\u003c\/p\u003e","brand":"Shizuo Tsuji","offers":[{"title":"Default Title","offer_id":651323899920,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1512\/8672\/products\/books-4.jpg?v=1519180731"},{"product_id":"the-folk-art-of-japanese-country-cooking","title":"The Folk Art of Japanese Country Cooking","description":"\u003cp\u003eNo other cookbook in English conveys the breadth and details of traditional Japanese cooking techniques and recipes like this classic by Aikido master Gaku Homma. Full of historical background as well as personal memories of growing up in rural Japan, the book is a holistic guide to healthy Japanese cooking and eating. Copious drawings and photos illustrate ingredients and elucidate step-by-step techniques.\u003c\/p\u003e\n\u003cp\u003ePublished in 1993 \u003cbr\u003e Paperback \u003cbr\u003e 288 pages\u003c\/p\u003e","brand":"Gaku Homma","offers":[{"title":"Default Title","offer_id":13333158363197,"sku":"","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1512\/8672\/products\/gaku_homma-1.jpg?v=1542044648"},{"product_id":"cuisine-on-screen","title":"Cuisine on Screen","description":"\u003cp\u003eTan-men soup from \u003ci\u003eMidnight Diner\u003c\/i\u003e; risotto from \u003ci\u003ePrincess Mononoké\u003c\/i\u003e; ramen from \u003ci\u003eTampopo\u003c\/i\u003e—these and other dishes are the stars of this unique cookbook that pairs the best of Japanese cinema with the cuisine featured in it. Organized by type of dish—dumplings; noodles, soups, and stews; seafood; eggs and meat; vegetables and rice; desserts and tea—it offers concise and beautifully illustrated recipes that will satisfy practiced and novice cooks alike. Scattered throughout are descriptions of the films that inspired each dish—a selection as varied as the recipes themselves that includes classics, cult, and anime: \u003ci\u003eMidnight Diner\u003c\/i\u003e, \u003ci\u003eToilet\u003c\/i\u003e, \u003ci\u003eSpirited Away\u003c\/i\u003e, \u003ci\u003eLittle Forest\u003c\/i\u003e, \u003ci\u003eMakanai\u003c\/i\u003e, \u003ci\u003eMy Neighbor Totoro\u003c\/i\u003e, \u003ci\u003eWhat Did You Eat Yesterday?\u003c\/i\u003e, \u003ci\u003eOur Little Sister\u003c\/i\u003e, \u003ci\u003eSamurai Gourmet\u003c\/i\u003e, \u003ci\u003eVoyage to Tokyo\u003c\/i\u003e, \u003ci\u003eThe Asadas\u003c\/i\u003e, \u003ci\u003eKamome Diner\u003c\/i\u003e, \u003ci\u003eThe Way of the Hot and Spicy\u003c\/i\u003e, \u003ci\u003eThe Garden of Words\u003c\/i\u003e, \u003ci\u003eEvery Day a Good Day\u003c\/i\u003e, \u003ci\u003eSweet Bean\u003c\/i\u003e, \u003ci\u003eKantaro\u003c\/i\u003e. Through this flavorful blend of cinema and gastronomy, Japanese film buffs will find a new way of appreciating their favorite masterpieces, and Japanese foodies will discover movies that whet their appetites.\u003c\/p\u003e\n\u003cp\u003eSachiyo Harada was born in Hokkaido, Japan, and graduated from the Ferrandi school in Paris. She has worked in several top restaurants. Today, she is a food stylist, cookbook author, and contributor to the Gourmet section of \u003cem\u003eMadame Figaro Japan\u003c\/em\u003e. She also holds culinary workshops and gives cooking classes in Paris and Tokyo.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePublished in 2024 \u003cbr\u003eHardcover \u003cbr\u003e184 pages\u003c\/p\u003e","brand":"Sachiyo Harada","offers":[{"title":"Default Title","offer_id":41788368388157,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1512\/8672\/files\/cuisineonscreen-3.jpg?v=1730492066"},{"product_id":"shibori-the-inventive-art-of-japanese-shaped-resist-dyeing","title":"Shibori: The Inventive Art of Japanese Shaped Resist Dyeing","description":"\u003cp\u003ePart history and part how-to guide, this comprehensive book on shibori dyeing begins with the origins and development of the craft over the last two thousand years, detailing all extant techniques for binding, stitching, folding, and wrapping cloth to create hundreds of designs and patterns. The 104 color and 298 black-and-white plates include a photographic gallery of shibori examples, based on Japan's largest collection of traditional shibori fabrics. Included also are a detailed guide to basic natural dyes used in Japan, the making and care of an indigo vat, and a list of suppliers in North America, as well as a glossary and bibliography. Whether you have an interest in shibori as a collector, or are interested in practicing the art yourself, this book is a must-have reference.\u003c\/p\u003e\n\u003cp\u003ePublished in 2012\u003cbr\u003ePaperback\u003cbr\u003e304 pages\u003c\/p\u003e","brand":"Yoshiko Iwamoto Wada, Mary Kellogg Rice, Jane Barton","offers":[{"title":"Default Title","offer_id":42778191462461,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1512\/8672\/files\/shiboribook-3.jpg?v=1764898414"},{"product_id":"washoku-recipes-from-the-japanese-home-kitchen","title":"Washoku: Recipes from the Japanese Home Kitchen","description":"\u003cp\u003eIn 1975, Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions.\u003c\/p\u003e\n\u003cp\u003eAndoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful.\u003c\/p\u003e\n\u003cp\u003ePublished in 2005\u003cbr\u003eHardcover\u003cbr\u003e328 pages\u003c\/p\u003e","brand":"Elizabeth Andoh","offers":[{"title":"Default Title","offer_id":42783763726397,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1512\/8672\/files\/ozubooks-12.jpg?v=1765138994"},{"product_id":"japanese-farm-food","title":"Japanese Farm Food","description":"\u003cp\u003e\u003cem\u003eJapanese Farm Food\u003c\/em\u003e offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in \u003cem\u003eJapanese Farm Food\u003c\/em\u003e are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. \u003c\/p\u003e\n\u003cp\u003eAmerican born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, \u003cem\u003eJapanese Farm Food\u003c\/em\u003e is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.\u003c\/p\u003e\n\u003cp\u003ePublished in 2012\u003cbr\u003eSoftcover\u003cbr\u003e400 pages\u003c\/p\u003e","brand":"Nancy Singleton Hachisu","offers":[{"title":"Default Title","offer_id":42783777685565,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1512\/8672\/files\/ozu_books-6.jpg?v=1765139492"},{"product_id":"kyoto-seven-paths-to-the-heart-of-the-city","title":"Kyoto: Seven Paths to the Heart of the City","description":"\u003cp\u003eWhat better way to see Kyoto than at dawn, when the back streets and alleys of this 1,200-year-old city are still under the spell of the past? Old folks fuss about with their bonsai and laundry poles, pausing to chat on their way to the neighborhood shrine with flowers and morning prayers. Knock-kneed white egrets stalk the stream beds for breakfast, and the giant bronze temple bells awaken the former capital of Japan every morning as they have done for centuries.\u003c\/p\u003e\n\u003cp\u003eThrough wars, fires, famines, tyrants, and now rapid modernization, the old neighborhoods of Kyoto are the places where the customs and traditions of this fascinating city, with its confusing blend of old and new, have managed to survive.\u003c\/p\u003e\n\u003cp\u003eAmerican writer and former Kyoto resident Diane Durston introduces seven must-see precincts of this ancient capital city, including four Historic Preservation Districts. Among them are the world-famous geisha quarter, the kimono textile neighborhoods, the sake-brewing area of Fushimi, and the tea-growing region of Uji. Durston weaves together local lore and historical sites to create a panoply of provocative walking tours that take the reader back in time to the elegance of earlier days.\u003c\/p\u003e\n\u003cp\u003eAccompanying each section is a full-color map and the fine photography of Katsuhiko Mizuno, a Kyoto native and one of the city's most famous photographers. Sections highlighting Kyoto crafts, cuisine, festivals, and tourist essentials round out this attractive volume, making it the perfect introduction—and guide—to one of the world's most evocative cities.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePublished in 2014\u003c\/span\u003e\u003cbr\u003ePaperback \u003cbr\u003e68 pages\u003c\/p\u003e","brand":"Diane Durston","offers":[{"title":"Default Title","offer_id":42783791317053,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1512\/8672\/files\/kyotoheartofthecity-1.jpg?v=1765139953"},{"product_id":"the-book-of-tea","title":"The Book of Tea","description":"\u003cp\u003eOriginally written in English in 1906 to be read aloud in the salon of Boston's famed art patron Isabella Stewart Gardner, \u003ci\u003eThe Book of Tea\u003c\/i\u003e was Okakura's impassioned response to the Western world's growing misunderstanding—and disregard—of Japanese culture. A philosopher, curator, and early cultural preservationist, Okakura sought to bridge East and West, introducing a global audience to the subtle philosophies that shaped Japanese life.\u003cbr\u003e\u003cbr\u003eRather than focusing solely on the tea ceremony, Okakura explores the spiritual and philosophical worldview behind it, drawing connections between Teaism, Zen, Taoism, art, architecture, and poetry. At its heart, \u003ci\u003eThe Book of Tea\u003c\/i\u003e invites readers to cultivate a mindful awareness of simplicity and beauty in the small moments of daily life.\u003c\/p\u003e\n\u003cp\u003eOkakura Kakuzo was born near Tokyo and learned English in his infancy, refining his linguistic skills at the Institute for Foreign Studies in Tokyo. Later he went on to study Oriental Arts at the Tokyo Imperial University. Okakura lived in America for several years where he served as Curator of the Department of Chinese and Japanese art at the Boston Museum of Fine Arts. He was instrumental in the acquisition of much of that museum's exemplary collection of Eastern art.\u003c\/p\u003e\n\u003cp\u003eOriginally published in 1906\u003cbr\u003eHardcover with slip case\u003cbr\u003e160 pages\u003c\/p\u003e","brand":"Okakura Kakuzo","offers":[{"title":"Default Title","offer_id":43476653441085,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1512\/8672\/files\/ozubooks-1.jpg?v=1786824102"}],"url":"https:\/\/shoptenzo.pro\/collections\/books.oembed","provider":"TENZO","version":"1.0","type":"link"}