Books

春夏秋冬、季節の酵母が香るパン

This book covers not just the titular seasonal yeast, but also covers a number of ways to incorporate seasonal elements into a number of different and creative breads.

*This book is Japanese language only.

鮨のすべて　銀座久兵衛

The title literally translating to "Everything of Sushi", this book by head chef Yosuke Imada of the celebrated Ginza Kyubey covers just about everything imaginable for sushi from appearance and decor, to the daily tasks and tools (+maintenance and a brief guide to sharpening!), a very clear discussion of how shari (sushi rice) should be done and why it is so important in sushi), and introductions and explanations of different fish and other ingredients.

* This book is Japanese language only.

食肉手帳

* This book is Japanese language only.

食材の切り方大図鑑

A literal encyclopedia of cutting -- from meat to veggies to fruits to cheese, covering various forms of butchery, garnish cuts, and more.

* This book is Japanese language only.

「ターブルオギノ」のDELIサラダ

Another book from prolific chef Tatsuya Ogino, this book covers 100 recipes for salads with the intent of emphasizing the deliciousness of vegetables for the home user. Even though the book is geared for the home kitchen, there are tons of great ideas for the pro chef that are packed in this book.

* This book is Japanese language only.

TABLE OGINOの野菜料理200

Another book from prolific Tokyo chef Tatsuya Ogino, this book contains 200 recipes with a focus on vegetable cuisine. While much of the book focuses on deli style salads and a number of recipes use animal products, it also includes a number of vegan and vegetarian recipes as well that may be useful to anyone looking for creative ideas in their cooking.

* This book is Japanese language only.

天ぷらの全仕事

An incredibly dense and informative book by 2 Michelin star chef Fumio Kondo of Tempura Kondo in Ginza. Temperature, oil types, tools, full preparation of each ingredient -- nothing is left undiscussed in this detail-rich book -- with a very poignant explanation of what he believes is important for the tempura-dedicated artisan.

* This book is Japanese language only.

屠場 (ABATTOIR)

This is a photobook by Seiichi Motohashi, a renowned film director. There are English and Japanese forewords by Mr. Motohashi as well as an afterword from Satoshi Kamata, who wrote a book about the nature of "toba". Toba 屠場 (as pronounced in Western Japan; "Tojo" in Eastern Japan) is the modern name for slaughterhouse. In Japan, slaughterhouses and the people that work in them have traditionally been and continue to be discriminated against as the work is considered unclean and low class. This book aims to display and highlight and bring esteem to the honest and difficult work that a slaughterhouse in Matsubara, Osaka does to provide food to the people of Japan and beyond. The black and white pictures convey a sense of gravitas.

屠畜のお仕事 Tochiku no Oshigoto

The author of this book, Yutaka Tochigi, was the former president of the Shibaura Slaughterhouse Union. As slaughterhouses and the people that work in them have traditionally been and continue to be discriminated against as part of Japan's untouchables class, this book was written as a way for people to see and understand the work that occurs at a slaughterhouse and to change peoples' perceptions. The book is filled with information on& beef and pork slaughtering techniques from start to finish, as well as information on different breeds. The Japanese text is accompanied by hand drawings that are descriptive without being too graphic for younger audiences.

* This book is Japanese language only.

TOKYO BREAD GUIDE

This "mook" (magazine book) is dedicated to great bread, with a brief introduction to many different types of breads and where to go in Tokyo, with a comprehensive list of restaurants and cafes serving fresh baked goods. From sandwiches to croissants, pretzels, and more, this mook is a must-have for bread lovers looking for great artisanal breads in the dense and sprawling city of Tokyo.

* This book is Japanese language only.

遠野キュイジーヌ Tono Cuisine

Tonoya Yo is a family-run inn in Tono, Iwate Prefecture, helmed by fourth generation owner/chef Yotaro Sasaki. This book has notations in both English and Japanese discussing his thoughts and methodology on rice farming and cultivation practices, distillation of doburoku (a sort of unfiltered sake), and various fermentation techniques. These brief explanations are accompanied by pictures that are are lush and earthy, representative of the beautiful landscape in Iwate.

トラン・ブルーが切り拓くパンの可能性

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.

* This book is Japanese language only.

うちのおつけもの

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.

* This book is Japanese language only.

うちは精肉店

A short but very poignant book about a small slaughterhouse 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 graphic, 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.

 * This book is Japanese only.

忘れられないパン「たま木亭」

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.

* This book is Japanese language only.

和食の常備菜の事典　そのまま出せる魅力の常備菜１０８種とその使いこなし方

"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 is Japanese language only.

やきとり大全

* This book is Japanese language only.

やきとりテクニック

* This book is Japanese language only.

焼く　日本料理素材炭火焼きの技法

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 is Japanese language only.

やさい割烹

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.

* This book is Japanese language only.