Japanese Food

WATERSTONES BEST FICTION BOOKS OF 2023 PICK The Kamogawa Food Detectives, translated from Japanese by Jesse Kirkwood, is the first book in the bestselling, mouth-watering Japanese sleuthing series for fans of Before the Coffee Gets Cold. What’s the one dish you’d do anything to taste just...

Including an introductory letter written by the author, Hisashi Kashiwai. The Restaurant of Lost Recipes, translated from Japanese by Jesse Kirkwood, is the second book in the bestselling, mouth-watering Japanese sleuthing series for fans of Before the Coffee Gets Cold, and follows on from The...

Beautifully read by Hanako Footman, actress and narrator of Four Seasons in Japan by Nick Bradley and Butter by Asako Yuzuki. The Menu of Happiness, translated from Japanese by Jesse Kirkwood, is the third book in the bestselling, delightful Japanese sleuthing series for fans of Before the...

Read by the award-winning Hanako Footman. Meet The Kamogawa Food Detectives in A Serving of Hope, translated from the Japanese by Jesse Kirkwood. This bestselling, heartwarming sleuthing series can be enjoyed separately, in any order, or binged all at once! 'Feel-good and foodie themes collide...

A TALE OF CATS, CAKES AND ASTROLOGY FOR READERS OF BEFORE THE COFFEE GETS COLD Humans are stars in their own right, Mizuki. Every one of them. THE #1 INTERNATIONALLY BESTSELLING HEALING SERIES FROM JAPAN Under a glittering full moon, a Kyoto coffee shop appears only where and when it's needed...

Chanakya's Arthashastra is an unrivalled political treatise that has been used by scholars, academics and leaders across the world. In Chanakya and the Art of Getting Rich, Radhakrishnan Pillai brings out the inherent lessons from Arthashastra to present a strategic and practical way of...

A fascinating journey through the wisdom and wonders of Japan In love with all things Japan or looking to absorb a little Japanese wisdom into your daily life? From the philosophies of ikigai and wabi sabi to kitsch karaoke nights and futuristic robot restaurants; traditional tea ceremonies and...

Brought to you by Penguin. WINNER OF THE 2022 AKUTAGAWA PRIZE The power dynamics of the office are never more obvious than when it comes to food: mandatory lunches with the boss, the colleague who tries to curry favour with home-baked goods, discovering the discarded remnants of someone else's...

"Since time immemorial, India has been an ocean bed over which numerous stories have flowed and enriched the world. Storytellers from Tulsidas to Rohinton Mistry have added their magic to this magnificent repository. Inspired in part by Somadeva’s Kathasaritasagara, William Radice...

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

Discover new delicious mysteries in this fourth installment in The Kamogawa Food Detectives series, the beloved Japanese bestseller and celebration of the healing power of food. “Off-beat and charming, [with] more complexity of flavor than you might expect.” – NPR – Fresh Air with Terry...

Follow the seashell path along Tokyo Bay until you get to the Chibineko Kitchen, where a traditional Japanese meal can summon anyone you choose from your past, but only for as long as it continues to steam . . . —for fans of Before the Coffee Gets Cold, The Midnight Library, and Studio Ghibli...

Food samples are the plastic models of food that you see in glass cases outside restaurants.

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

This teppanyaki style of cooking involves cooking meat, vegetables, seafoods, and the like on top of an iron hot plate called a "teppan".

Pork cutlet is made by coating a thick slice of pork in flour, beaten egg, and breadcrumbs, and then deep frying it.

Ochazuke is a quick and easy dish made simply by pouring Japanese tea over rice.

When the cold season comes to Japan, many people start eating Japanese nabe hot pots.

Currently, okonomiyaki can be broadly divided into Kansai and Hiroshima styles.

In Kyoto, everyday side dishes made from on-hand ingredients are called "obanzai".