The Food of Japan: Culinary Delights for the Body and Soul
MAFF
An introduction to why Japanese ingredients taste the way they do, covering shun seasonality, nutritional balance and the food safety standards behind Japanese produce.
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Japan’s Tasty SecretsRegional local dishes from across Japan, from Okinawan goya champuru to hot pots of the northern prefectures. Each entry explains where the dish comes from and what makes it a local favourite.
Verified PDF · Secure download - 10 Great Tastes of Japan
Ten dishes chosen to show the range of Japanese cuisine, with recipes and the food culture behind each one. Explains ichiju-sansai, shojin-ryori and the origins of nigiri-zushi.
Verified PDF · Secure download - The Delight of Japanese Food
Four reasons Japanese cuisine travels so well: tradition, seasons, beauty and health. Introduces ichiju-issai, shojin cuisine and kaiseki in a short illustrated overview.
Verified PDF · Secure download - Japanese Fruits and Vegetables
A 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.
Verified PDF · Secure download - A Collection of Recipes Featuring Japanese Vegetables
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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