Washoku: Traditional Dietary Cultures of the Japanese

A wide tour of washoku, from formal kaiseki to casual home cooking, with chapters on curing, fermenting and the craft of tableware. Photography from Kyoto Kitcho and other leading kitchens.

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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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Regional 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.

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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.

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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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