Izakaya

By Mark Robinson Photographs By Masashi Kuma

Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is "starting to shove the...

Kaiseki

By Yoshihiro Murata Foreword By Ferran Adria Foreword By Nobu Matsuhisa Photographs By Masashi Kuma

In the same way that kaiseki itself is a feast for the eyes as well as the palate, chef Murata’s Kaiseki is at once a cookbook and a work of art. This sumptuously illustrated volume features&...

Introduction to Japanese Cuisine

By Masashi Kuma, Japanese Culinary Academy Staff, Yoshihiro Murata, Haruo Nakano, Shuichi Yamagata

Introduzione Alla Cucina Giapponese

By Masashi Kuma, Japanese Culinary Academy Staff, Yoshihiro Murata, Haruo Nakano, Shuichi Yamagata

Flavoring and Seasoning

By Japanese Culinary Japanese Culinary Academy, Masashi Kuma, Yoshihiro Murata, Shuichi Yamagata, Akira Saito