The Delight of Japanese Food
MAFF
Four reasons Japanese cuisine travels so well: tradition, seasons, beauty and health. Introduces ichiju-issai, shojin cuisine and kaiseki in a short illustrated overview.
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Japanese Fruits and VegetablesA visual catalogue of the produce behind Japanese cooking, from daikon and hakusai to nashi pears and persimmons. Useful for knowing what to look for and when each item is in season.
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Recipes built around Japanese yam, lettuce, radish and cabbage, including ways to use them outside Japanese cooking. Every dish is photographed and sized for a home kitchen.
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Everything about kanmen, the dried noodles that cover udon, soba and somen. Explains how they are made, how to store them and how to cook each type properly.
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A washoku recipe booklet organised around the four seasons, published by Japan National Federation of Agricultural Cooperative Associations. Shows how rice, beef and seasonal produce change through the year.
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