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The Japanese Restaurant
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Book Synopsis What's what in Japanese Restaurants by : Robb Satterwhite
Download or read book What's what in Japanese Restaurants written by Robb Satterwhite and published by Kodansha. This book was released on 1996 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guide offers practical tips on what to order and how to enjoy it.longside sample menus, this volume also explores the history of Japaneseestaurant etiquette, the emphasis on visual presentation, and regionalariations.
Book Synopsis Contemporary Japanese Restaurant Design by : Motoko Jitsukawa
Download or read book Contemporary Japanese Restaurant Design written by Motoko Jitsukawa and published by Tuttle Publishing. This book was released on 2012-06-26 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Japanese interior design and architecture book is filled with fresh ideas for restaurateurs and foodies alike. The Japanese approach of introducing classical aesthetics to innovative and exciting dinning spaces expresses the fundamentals of Japanese architecture and design. With evocative texts accompanying stunning photographs, Contemporary Japanese Restaurant Design features 28 of the most cutting-edge dining spaces by the country's leading restaurant designers.
Book Synopsis The Global Japanese Restaurant by : James Farrer
Download or read book The Global Japanese Restaurant written by James Farrer and published by University of Hawaii Press. This book was released on 2023 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: "With more than 120,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the "global Japanese restaurant" in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the "West" to refocus the story on Japan's East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization"--
Book Synopsis What's What in Japanese Restaurants by : Robb Satterwhite
Download or read book What's What in Japanese Restaurants written by Robb Satterwhite and published by National Geographic Books. This book was released on 2011-04-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this completely revised edition of a long-time favorite, Robb Satterwhite offers readers an insider’s tour of the vibrant and constantly-changing contemporary restaurant scene in Japan. Sure, just about everyone knows and loves sushi, but there’s so much more to the cuisine; and with the help of this easy-to-use guide, diners everywhere can learn to appreciate the Japanese restaurant experience in all its variety—and enjoy it with confidence. This third edition of What’s What in Japanese Restaurants includes many favorite features, completely updated, such as an explanation of different kinds of restaurants, how to read menus (with examples), phrases for ordering, and a glossary and food vocabulary. Many new features have been added as well: an overview of the changing restaurant scene; sections on fish, Japanese beef, and premium pork brands; expanded sections on different types of restaurants and kinds of foods; and Japanese beverages including sake and shochu. Satterwhite also explains various cooking styles and ingredients, and offers insights into culinary traditions, history, and the finer points of food preparation. He even has a section on drinking customs and etiquette. Robb Satterwhite has lived in Tokyo for many years and eaten at thousands of restaurants, doing research for his hugely popular web- and mobile-based site, Bento.com. Incorporating this extensive research and the author’s deep knowledge of Japanese culture and cuisine, What’s What in Japanese Restaurants will be an entertaining and invaluable resource for travelers, foodies, and restaurant- goers, both in Japan and at home.
Book Synopsis First Book of Sushi by : Amy Wilson Sanger
Download or read book First Book of Sushi written by Amy Wilson Sanger and published by Knopf Books for Young Readers. This book was released on 2001-06-15 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: Miso in my sippy cup, tofu in my bowl! From tekka maki to wasabi, tasty treats await young readers in this colorful, rhyming ode to Japanese cuisine. With pages full of tummy-tempting foods, the books in the World Snacks series are a delicious way to introduce even the littlest eaters to cuisines from all around the globe.
Download or read book Eat Japan written by Lonely Planet Food and published by Lonely Planet. This book was released on 2020-09-15 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete companion to Japanese culinary culture Whether it's rubbing your chopsticks together, handing money to a sushi chef or setting your foot directly on the floor when removing your shoes, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Japan. To help you feel prepared for the Japanese food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Japan is your answer. In-depth background on local food and traditions Practical info on popular food neighborhoods The visually appealing layout will help first-time food lovers get the most from their trip About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travelers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, eBooks, and more.
Download or read book Sushi written by Kimiko Barber and published by Penguin. This book was released on 2017-07-11 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches. Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
Book Synopsis Sushi Shokunin: Japan's Culinary Masters by : Andrea Fazzari
Download or read book Sushi Shokunin: Japan's Culinary Masters written by Andrea Fazzari and published by Assouline Publishing. This book was released on 2020-10-01 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Japan, cooking often bears aesthetic value, and the making of sushi is exalted as one of the finest culinary crafts. In line with this ideal of food as art, the Japanese often employ the word shokunin, loosely defined as “artisan”, to refer to highly skilled sushi masters. Connoting excellence and devotion to one’s craft, this title is reserved for those who approach their work with an artistic eye and seemingly spiritual sense of purpose, or ikigai.
Book Synopsis Dining Guide to Japan by : Boye Lafayette De Mente
Download or read book Dining Guide to Japan written by Boye Lafayette De Mente and published by Tuttle Publishing. This book was released on 2011-12-20 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dining in Japan is both an art and an adventure— an experience that is made memorable by the variety of unique dishes, their gourmet quality, and the style in which they are served! With Dining Guide to Japan, you will have an extensive list of Japanese restaurants and exquisite food dishes. Dining Guide to Japan acts as a perfect Japan travel guide which includes: Dining and Transportation Maps Japanese Dining Vocabulary and Pronunciation Additional Food Vocabulary Detailed Descriptions of Japanese Cuisine Japan is literally a diner's paradise, with restaurants featuring the world's leading cuisine, from Chinese, French, German, Greek, Indian, Italian, Korean and Russian to Vietnamese. Japan's traditional food is world famous for its health and longevity enhancing properties and is not all rice and raw fish. In fact, Japanese cuisine is both varied in ingredients and cooking styles, and most foreign visitors quickly develop a taste for such things as miso soup, nori, oyako–don, ramen, shabu–shabu, soba, sukiyaki, tofu, tonkatsu, udon, unagi, yaki–tori… and yes, even fugu, the deadly globefish!
Download or read book Washoku written by Elizabeth Andoh and published by Ten Speed Press. This book was released on 2012-02-28 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
Book Synopsis Las Vegas Japanese Restaurant by : Jasmine Soylu
Download or read book Las Vegas Japanese Restaurant written by Jasmine Soylu and published by . This book was released on 2011-08-02 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Las Vegas Japanese RestaurantThe billionaires want the best. Las Vegas serves the greatest dishes on the planet. Millions can be spent on food each month at a single restaurant. Las Vegas casinos serve travelers the most delicious food around the globe. For the visitor looking for a taste of Japan, Las Vegas serves the best noodles, beef, and sushi in the United States of America. Fresh food is flown into Las Vegas morning, noon, and night. The food is brought in by airplane daily.
Book Synopsis Super Sushi Ramen Express by : Michael Booth
Download or read book Super Sushi Ramen Express written by Michael Booth and published by Picador. This book was released on 2016-09-06 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of The Almost Nearly Perfect People comes Super Sushi Ramen Express, a fascinating and funny culinary journey through Japan Japan is arguably the preeminent food nation on earth; it’s a mecca for the world’s greatest chefs and has more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with—and score a surprising victory over—sumo wrestlers, pamper the world’s most expensive cows with massage and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. Less happily, they witness a mass fugu slaughter, are traumatized by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto.
Book Synopsis My Place at the Table by : Alexander Lobrano
Download or read book My Place at the Table written by Alexander Lobrano and published by Rux Martin/Houghton Mifflin Harcourt. This book was released on 2021 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this debut memoir, a James Beard Award-winning writer, whose childhood idea of fine dining was Howard Johnson's, tells how he became one of Paris's most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women's Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it's his landlady who ultimately provides him with a lasting touchstone for how to judge food: "you must understand the intentions of the cook." At the city's brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano's "little black book," an insider's guide to his thirty all-time-favorite Paris restaurants.
Book Synopsis Japanese Soul Cooking by : Tadashi Ono
Download or read book Japanese Soul Cooking written by Tadashi Ono and published by Ten Speed Press. This book was released on 2013-11-05 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Book Synopsis Dashi and Umami by : Cross Media Staff
Download or read book Dashi and Umami written by Cross Media Staff and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history of haute cuisine in Japan, with an emphasis on dashi and umami. Heston Blumenthal and other chefs contribute their dashi recipes.
Book Synopsis The Sushi Economy by : Sasha Issenberg
Download or read book The Sushi Economy written by Sasha Issenberg and published by Penguin. This book was released on 2007-05-03 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.
Book Synopsis Chop Suey and Sushi from Sea to Shining Sea by : Bruce Makoto Arnold
Download or read book Chop Suey and Sushi from Sea to Shining Sea written by Bruce Makoto Arnold and published by University of Arkansas Press. This book was released on 2018-06-15 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.
