Train Blue is a celebrated boulangerie in Takayama, Gifu Prefecture, Japan; headed by Tadashi Naruse, Train Blue has been a staple for French bread making in Japan since 1989. This book covers a number of French breads, croissants, and other pastries. A really cool book for anybody who enjoys baking in any capacity, home or industry.
From Tokyo-based chef Yoko Arimoto, this book goes through the basics of Japanese pickling techniques. If you've ever been interested in making your own takuan, wondered how to use miso for pickling vegetables, or just want to know how different the process of pickling is compared to other cuisine practices, this is a book you should definitely check out.
A short but very poignant book about a small meat processor in Osaka, talking about not just the process of slaughtering a cow for human consumption, but what it means to take the life of that animal. The imagery can be jarring, but it serves to remind us of many things, all of which the writing in the book touches on but ultimately leaves to the reader.
A book from the celebrated bakery Tamakitei in Uji, Kyoto, this book dives deep into many aspects of French-style baking, as well as introducing a number of (very tasty-looking) Japanese flavor profile oriented variations on classic french breads and pastries.
Wasyoku no Jyoubisai no Jiten-Sonomama Daseru Miryoku no Jyoubisai 108syu to Sono Tsukaikonashi-kata
"Jyoubisai" refers to a selection of preserved foods that can be made and stored for future use -- this book from acclaimed chef Toshio Endo covers a number of Japanese jyoubisai that can be used at the upper echelons of high cuisine and also in the home kitchen. The pictures are bright and beautiful, the explanations are detailed and informative, and the book itself is both highly enjoyable to read in detail and flip through.
This book from Ginza Kojyu's Toru Okada is a full walkthrough into how to grill in the Japanese sumibiyaki style. Grill preparation, walkthroughs on how to prepare everything from fish to eel to vegetables -- it's all covered in this beautifully put-together book.
This book covers the usage of vegetables in extreme detail for traditional Japanese cuisine with several high-level kappo cuisine recipes. The explanations and recipes are exceedingly precise, the pictures evocative and elegant, and the full breakdown of each technique and dish informative.