Nihon Ryori 150 Fried Foods - New Ideas and Techniques

「高太郎」のおつまみ和食 "Kotaro" no Otsumami Washoku

Written by Kotaro Hayashi, the owner-chef of the popular izakaya "Kotaro" in Shibuya, Tokyo, this book is a guide to a number of the "otsumami" dishes that he creates. The book has great visual guides to different ratios for liquids used in the dishes (dashi, dark soy sauce, light soy sauce, vinegar, etc) as well as detailed recipes and explanations of cooking techniques. Otsumami refers to the small, tapas-esque dishes that pair well with alcoholic beverages and are a staple at Japanese izakaya. Great book for those who enjoy long conversations over a glass of wine or two while nibbling on smaller bites.

* This book is Japanese language only.

１＋１の和の料理

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.

有元葉子のマリネがあれば

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.

分子調理の日本食 Molecular Cooking in Japanese Cuisine

This is a bilingual English-Japanese introduction to conceptual molecular Japanese cuisine. Each recipe is followed by short essays relating to the respective dish, providing cultural context or scientific concepts as food for thought.

* This book is Japanese language only.