All tagged "Books" - Japanese Knife Imports

"Koutarou" no Otsumami Wasyoku

Sold Out

"Koutarou" no Otsumami Wasyoku

* This book is Japanese language only.

View full product details »

1+1 no Wa no Ryouri

Sold Out

A book from celebrated chef Sakafumi Matsumoto . This Japanese cookbook highlights simple recipes with ingredients commonly found in Japan.

* Primarily Japanese language with English recipe translations in the rear.

View full product details »

Arimoto Yoko no Marinate ga Areba

$ 43.00

A book from Tokyo-based chef Yoko Arimoto. This book covers a number of recipes and cooking techniques, all rooted in marinating ingredients prior to cooking -- both hot and cold preparation.

* This book is Japanese language only.

View full product details »

Charcuterie Kyohon: France no Syokubunka ga unda Niku Kakohin no Chori Gihou

$ 75.00

This is a cookbook dedicated to charcuterie from a classical French outlook, with sections dedicated to butchery, terrines and pates, sausages, and more.

* This book is Japanese language only.

View full product details »

Craftsman's Poems

$ 5.00

An assortment of poems by Yamamoto-san of Yamamoto Haken, producer of Gesshin Hide line. In both Japanese and English text.

View full product details »

Den: Shinka Suru Tokyo Nihon Ryori

Sold Out

Den is a highly lauded kaiseki restaurant with one Michelin star to its name and a reputation for innovative dishes. This dual language English-Japanese cookbook is a great view into his methods and processes, covering new dishes alongside Den menu mainstays.

View full product details »

France Ryori wo Egaku-Florilege

Sold Out

This book is comprehensive walkthrough of French cuisine via the eyes, brain, and palate of Chef Hiroyasu Kawate of Florilege, a famed French restaurant in Shibuya, Tokyo. The book covers not just recipes and cooking techniques but also dives deep into plating techniques. That being said, the contents of this book don't just touch on French cuisine as you would find in France, but is a reflection of the culture of Japanese cuisine - washoku - applied to modern French cuisine.

* This book is Japanese language only.

View full product details »

Giwon Sasaki-Sasaki Hiroshi no Butai

$ 90.00

Chef Hiroshi Sasaki's restaurant Gion Sasaki is a staple of Kyoto's Yasakadoori, a long-running restaurant that's said to be one of the faces of Kyoto cuisine. This book, while including many recipes of Chef Sasaki, is more a look at his approach to cuisine and thought process behind his dishes and his style of cuisine overall.

* This book is Japanese language only.

View full product details »

Izakaya Baru no Waza Ari Niku Ryouri

$ 64.00

This cookbook is dedicated to meat-centric dishes with knock-out recipes from a number of popular izakaya, bistros, pubs, and tapas restaurants across Tokyo and Osaka.

* This book is Japanese language only.

View full product details »

IZAKAYA2017

$ 50.00

A 2017 guidebook to an assortment of all kinds of Japanese izakaya/pubs spanning all kinds of cuisines from yakitori, Mexican, pasta, New York-style bistros, and more. With an index that spans across the majority of the major Japanese cities, this "mook" - Japanese shorthand for a magazine-style book - is a great introduction to Japanese culinary nightlife.

View full product details »

Japanese Kitchen Knives

$ 30.00

An English language guidebook to the three single bevel Japanese knives found commonly in kitchens -- the deba, the yanagiba, and the usuba. This book explains basic usage and techniques specifically related to each of the knives and their role in the kitchen, as well as a number of recipes and preparation guides. There's even a section that briefly introduces other forms and styles of Japanese knives, from the funayuki to the menkiri and more.

View full product details »

Jibie(Game) Kyouhon

$ 82.00

This book showcases the intimate and visceral relationship between animals and their role in the preparation of a meal. The book leads you from the animals' entirety, through the butchery, and into the simple yet refined dishes that are served at La Chasse in Tokyo. The deep browns and vivid reds, the crisp photography and stark lighting, the animals butchery are all inspiring.

* This book is Japanese language only.

View full product details »