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Food of Japan
Shirley Booth

6 1/2” x 9 1/2” • 272 pages • color photos • b&w illus.
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A Japanese culinary revolution has taken place in the US: witness the explosion in the number of sushi bars, as well as the popularity of noodles, rice, and other Japanese foods, and their appearance in supermarkets everywhere. Japanese cuisine is being served up in restaurants everywhere, and much has been written about the health benefits of miso, steamed fish, and green tea. Japanese foods are finally being appreciated in the West, but most of us are still unfamiliar with how they are prepared.

Shirley Booth, who lived in Japan for many years and has taught Japanese cooking to both Japanese and foreigners, gives us a wonderful, engaging history of Japanese food, its styles and traditions—from Imperial cooking to temple cooking and the food of the Yatai or street vendors. She explains every aspect of this great cuisine, the ingredients, the techniques, the essential equipment, and the importance of color and presentation. She shares over 200 recipes: soups, broths, dumplings, noodle dishes, tempura, sushi, pickles.

With or without chopsticks, classics such as Broiled Eel on a Bowl of Rice (Unagi donburi or unadon) and new dishes with a twist like Chicken Breasts with Vinegar, Mustard, and Miso Dressing (Sasami no karashi zu) make Japanese cuisine very much the food of today. This wonderful cookbook invites us to sample these recipes and discover a whole new/old world of tantalizing tastes and textures.

Shirley Booth has made three films about Japanese food, most notably Japan: Food for the Spirit.
She studied Zen temple cooking with the abbess of Sanko-In Temple just outside Tokyo, and now teaches at The Authentic Ethnic Cookery School in London.

Media Reviews

"A rich source for lovers of Japanese food."
—The Herald

"Cleverly winding together the history, philosophy and practicality of Japanese food, this book takes the mystery out of what used to be regarded as a very alien diet."
—Organic Living

"Both a cookbook and a guide to the history and etiquette of Japanese food and cooking. The range and variety of the recipes may be something of a revelation to readers whose experience is restricted to sushi and noodle bars...Booth's writing is warm, witty and engaging; a wealth of personal anecdotes from her experiences in Japan bring the recipes vividly before the reader...A wonderfully comprehensive collection, combining classic recipes with a wealth of new ideas sprung from the tradition. For the initiated but curious, no better introduction to this great cosine could be imagined."

" exciting and artistic culinary adventure...The recipes are clearly laid out, with a brief history of each where appropriate, so no one should have trouble following them."
—Oxford Times

"Food of Japan is packed full of recipes perfect for a healthy diet as well as all the information you'll need before starting them."
—Slimming Magazine

"This is a book I will turn to time and again...Shirley Booth's "Food of Japan" offers an insight into the importance of food to Japanese culture...provides a useful reference source on Japanese foods and their preparation."
—Food Illustrated

"Unravels the mysteries of Japanese ingredients and cooking and explains the history of Japanese food."
—Simply Food

"A fantastic new book explains every aspect of this great cuisine."

"Booth shares her passion and her recipes."
—Insight Japan

"Tasty, stylish and healthy."
—Sunday Independent

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Of Related Interest:
Global Vegetarian Cooking
A Traveller's History of Japan
Lemongrass and Sweet Basil