Are you looking for great recipes from Japan? Do you love Japanese food? From sushi to ramen to sashimi, Japanese cuisine is famous around the world.
I’ve compiled a list of ten awesome Japanese cookbooks and recipe books that will teach you everything you need to know about Japanese cooking. If you’re looking for a comprehensive resource to learn about Japanese cuisine, these books are perfect for you.
Japan, The Cookbook Hardcover
This is the best collection of easy recipes from one of the most well-known and loved food cultures in the world.
More than 400 delectable recipes from more than 400 different countries can be found in Nancy Singleton Hachisu’s cookbook, Japan. Recipes for some of Japan’s most famous traditions and unique regional customs are organized by course and come with helpful notes. Simple and elegant cuisine includes soups, noodles, rice, pickles, one-pot meals, desserts, and veggies.
Mastering the Art of Japanese Home Cooking
Including more than 150 full-color photographs, this beautiful cookbook is sure to become a classic.
Few amateur cooks try to make Japanese food at home because it has a reputation for being hard. Masaharu Morimoto, owner of Morimoto restaurants, is attempting to change that. In Mastering the Art of Japanese Home Cooking, readers are introduced to Japanese food that is healthy, tasty, and not too hard to make.
Chef Morimoto shows how six common ingredients can be used to make hundreds of different dishes. This gives home cooks the freedom to experiment and make their own unique dishes. With the help of Mastering the Art of Japanese Home Cooking, people can make Japanese food that tastes more like the real thing than ever before. Salmon cooked in sake and soy sauce is a lesser-known but incredibly tasty alternative to the more well-known teriyaki chicken or miso soup.
The irreverent chef puts a funny spin on traditional Japanese dishes like marinated kale (oshitashi) and shrimp shells and potato chips (furikake). Chef Morimoto shows how to make truly memorable meals that are simple but have great flavor and a lot of visual appeal.
Washoku: Recipes from the Japanese Home Kitchen
Elizabeth Andoh is currently the preeminent authority on the topic in the English-speaking world. In this way, Washoku pays homage to one of the most unique cuisines in the world in a way that is both scholarly and deeply personal.
Andoh starts by looking at the idea behind washoku, which is that taste, technique, and beauty should be balanced with health. In the part of the book about Japanese staples, you will find full-color photos and detailed descriptions of the ingredients.
To better understand the movement of a washoku kitchen, Andoh provides clear and exact recipes for soups, rice dishes, noodle dishes, meats, poultry, seafood, and desserts. Washoku is more than just a collection of recipes; it’s an exploration of a stunning and nutritious food culture.
Japanese Cooking: A Simple Art
After the book Japanese Cooking: A Simple Art came out, Japanese food was suddenly seen as a serious culinary art form, not just a strange, little-known food.
There has been a dramatic shift in the intervening quarter-century. People all over the world love to eat Japanese cuisine. Even more than burgers, bagels, and burritos, sushi has become an important part of Western cuisine, and some Japanese chefs have become famous.
Japanese cooking has influenced food from all over the world by combining Japanese tastes, ingredients, and textures. While some things have evolved over time, the basics of Japanese cuisine remain the same.
This special 25th anniversary edition honors Tsuji’s groundbreaking work. This edition continues the Tsuji tradition of making Japanese cooking accessible to Western cooks.
It has over 500 drawings and eight pages of new color photos, as well as 230 traditional recipes and detailed explanations of ingredients, cooking tools, techniques, and cultural aspects of Japanese food.
The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
Gaijin (guy-jin) is the Japanese word for “foreigner,” and Ivan Orkin calls himself a gaijin. Even as a young man growing up on Long Island, he was already completely smitten with Japanese cuisine. Even after living in Tokyo for decades and running two ramen shops that made him famous around the world, he was still called a gaijin.
Orkin has been an outsider his whole life, but this has made him a more curious, open-minded, and hardworking cook. In The Gaijin Cookbook, he tells us about his life in Japan through simple recipes for every situation, from weeknights with picky kids to boozy weekends and parties. Their daily meals of pork and miso-ginger stew, stir-fried udon, and Japanese spaghetti with tomato sauce are what keep the Orkin family’s ties to Japan strong.
He recommends a “Temaki Party,” where people bring their own fillings and ingredients to make sushi, for more celebratory meals. Ivan’s food reflects his broad tastes, as evidenced by his recipes for bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili).
Donabe: Classic and Modern Japanese Clay Pot Cooking
Over the years, the way to cook in a Japanese clay pot (called a “donabe”) has become easier and more versatile, making it easy to make spectacular and cozy one-pot meals.
Donabe is a collaboration between chef Kyle Connaughton and Naoko Takei Moore, who was born in Tokyo and teaches at a cooking school.
All of them have a lot of taste yet are quite easy to make, and they’re great for sharing over a large table with friends and family. Donabe also includes recipes by well-known chefs who make use of donabe, such as David Kinch, Namae Shinobu, Cortney Burns, and Nick Balla.
Donabe is not only aesthetically pleasing but also extremely useful in the kitchen.
Tokyo Up Late: Iconic recipes from the city that never sleeps
As soon as the sun goes down, the neon lights of Tokyo spring to life. Secret eateries and bars open their doors, rounds of beer, highballs, and sake are ordered, and the aroma of yakitori and the sounds of nightlife fill the air.
The nightlife in Tokyo is always a lot of fun. Here, folks relax with a meal and a few drinks before catching the last trains out of town.
From bustling izakayas and ramen bars to cozy tempura restaurants and curry eateries, Tokyo Up Late will show you where to eat all night long in the city.
Tokyo Stories: A Japanese Cookbook
Tokyo is known as one of the most interesting places to eat in the world because it is one of the most populated cities in the world. There may not be any city with as many options for eating out, from the basement food courts of department stores to the rooftop dining rooms of hotels, and everywhere in between, including noodle shops, sushi bars, and yakitori shacks. With Tokyo Stories, a collection of classic and unique dishes, you can walk through the streets and alleys of Tokyo.
Chef Tim Anderson’s menu has both traditional and new takes on Japanese dishes like sushi, ramen, yakitori, and tempura. He gets his ideas from the many talented chefs, shopkeepers, and home cooks in the city. Foreign cuisines, such as Japanese takes on Korean barbeque, Italian pizza and pasta, American burgers, and more, are also very popular in Tokyo.
Prepare real Japanese cuisine in your own kitchen with Tim’s straightforward instructions.
You don’t have to leave your kitchen to experience Tokyo and its amazing cuisine, thanks to Tokyo Stories.
This book of over 90 dishes is perfect for anyone who loves Japanese food.
Let’s Cook Japanese Food!: Everyday Recipes for Authentic Dishes
Home-style This enlightening and approachable cookbook makes Japanese cuisine accessible to everyone.
The American author got married into a Japanese family, and her Japanese mother-in-law taught her how to cook traditional Japanese food. Here, she shares what she’s learned in a book with full-color photos and Japanese graphic elements that are pleasing to the eye.
Both traditional family recipes and dishes Kaneko learnt to make at home from restaurants are included. However, most of the dishes pictured are not ones often found in American Japanese restaurants.
Yoshuko cuisine fuses Japanese and Western elements, and this book shows you how to create delicacies like Curry Rice and OmuRice (an omelet stuffed with tomato and chicken fried rice). Other recipes, like gyoza and tempura, are Japanese home-style favorites.
In this book, Kaneko provides a useful lexicon of ingredients and kitchen tools needed to make these dishes in a standard Western kitchen. In the chapters about Tofu and Eggs, Vegetables, Fish, and Shellfish, Meat and Poultry, and Rice Noodles and Dumplings, recipes are mixed in with boxes about Japanese traditions and the author’s memories of life in Tokyo.
You won’t believe how easy it is to cook real Japanese food that tastes this good, using only common ingredients, straightforward methods, and genuine flavors.
The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
Chef Tadashi Ono of Matsuri and author Harris Salat make a big discovery in this cookbook: the combination of live-fire cooking and flavorful Japanese ingredients like soy sauce and miso.
The Japanese Grill is a comprehensive guide to grilling delicious traditional dishes like yakitori, yaki onigiri, and whole salt-packed fish, as well as more modern favorites like steaks, pork chops, salmon, tomatoes, and whole chickens.
You’ll find ideas for both fancy dinner parties and simple, healthy weeknight meals. You’ll also have a lot of choices for tasty salads to go with your grilled main dish.
When you try the modern and traditional recipes in The Japanese Grill, you’ll agree that grilling is an important part of Japanese food.
The Real Japanese Izakaya Cookbook: 120 Classic Bar Bites from Japan
The point of izakaya cuisine is to make hearty and savory Japanese food that can be shared with friends over a few drinks. In the same vein as tapas or pub grub, the food at an izakaya can range from light bites to hearty salads, stews, grilled meats, and seafood dishes, all of which are prepared with minimal fuss and maximum flavor and served with a cold beer or sake.
With The Real Japanese Izakaya Cookbook, you can make at home more than 120 of the most popular dishes served in izakayas all over Japan. Cookbook author and chef Wataru Yokota puts his own spin on traditional Japanese dishes like miso-simmered pork and grilled mackerel with plum sauce.
Working people who don’t have a lot of time to cook but enjoy trying out different flavors will appreciate Yokota’s recipes because they are straightforward and quick. Clear photographs and detailed directions for preparing each meal are included in this book. In addition to the dishes, the introduction tells you how to quickly grill and smoke meat to get that unique izakaya flavor.
Atsuko’s Japanese Kitchen: Home-cooked comfort food made simple
Japanese home cooking is quite comforting, but it’s a different kind of comfort food than what you would be used to eating. You are cordially invited inside Atsuko’s Kitchen if you have ever wished you could cook like the Japanese chefs in your favorite restaurants or on your vacation, or if you simply want to learn more about the secrets and practices of Japanese home cooking.
An approachable infographic demonstrates the nuanced art of preparing a well-rounded dinner. By studying Japanese seasoning techniques, creating your own dashi stock, and mastering a few different takes on basic rice, you will get a grasp on the fundamentals. There are many traditional Japanese dishes, as well as “izakaya” (small plates to share) and modern sweets that are perfect for any occasion.
Over sixty recipes straight from Atsuko Ikeda’s traditional yet popular Japanese kitchen will teach you how to cook Japanese food.
Just One Cookbook Essential Japanese Recipes Vol 3: Osechi Japanese New Year Recipes
Namiko Chen shares more than fifty traditional and new Osechi Ryori recipes, which are the best part of every Japanese New Year party.
The book was written so that the elegance and flavor of traditional Japanese food could be shared and saved. Nami’s step-by-step instructions include everything you need to make a delicious meal for the most important Japanese holiday, Shgatsu, from the cooking tools you’ll need to the sections of the grocery store you should visit.
Anyone interested in hosting a Japanese New Year party at their house may find inspiration in Osechi: Japanese New Year Recipes. Nami’s comprehensive approach to the subject includes cooking schedules, ideas, insights, and inspiration. This book has all the information you need to learn how to cook Osechi Ryori at home.
The Zen Kitchen: Real Japanese family food
Discover the Zen concepts that can help you and your family enjoy healthier and more satisfying home-cooked meals by learning to cook some tasty traditional Japanese dishes. Teriyaki pork and mushroom rolls, Tantan chicken nabe, spring rain noodle salad with spinach and shiitake, wagyu with autumn leaf daikon, and sashimi salad will soon be your family’s new favorites.
Many of us have found that the way the Japanese eat, which is based on old customs, is both tasty and beautiful. The Japanese have also been shown to have some of the highest life expectancies and healthiest lifestyles in the world.
The Zen Kitchen is a beautifully photographed guide to easy Japanese meals that you and your family will enjoy. It combines Japanese cooking techniques with Eastern wisdom to show a whole new, healthy way to eat and enjoy food.
Classic Home Cooking from Japan
You’ll find everything from sushi and tempura to ramen, sirloin, and donburi rice bowls, as well as other Japanese restaurant standards, in this cookbook. You will also learn about dishes that are very popular in Japan but are not often served in Western Japanese restaurants.
Each of the 80 beginner-friendly recipes in this book comes with a full-color photo and detailed step-by-step photos and directions.
Yoshida’s thorough introduction covers everything you need to know about Japanese cooking, from the most basic ingredients and flavors to the most basic cooking tools and methods, like how to clean and prepare fresh fish, rinse and cook rice, and drain tofu.
The foods that Japanese people eat every day are all included in this cookbook in their original, authentic forms.