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Book dossier
by Kimiko Barber
Presents an introduction to the culinary art of Japan, including historical background, the place of traditional ingredients in the country's culture, and two hundred recipes for sushi, vegetables, fish, rice, and noodle dishes.
美味しんぼ（１）
Tetsu Kariya
Chinese-Japanese Cook Book
Onoto Watanna
The essence of Japanese cuisine
Michael Ashkenazi
Oishinbo a ra karuto
Tetsu Kariya
Sushi taste and technique
Kimiko Barber
The cooking of Japan
Rafael Steinberg
Japanese Women Don't Get Old or Fat
Naomi Moriyama
A dictionary of Japanese food
Richard Hosking
Preserving the Japanese way
Nancy Singleton Hachisu