Kikunoi Murata Yoshihiro ryoricho no Nihon ryori no kihon to kotsu

By Yoshihiro Murata

Kaiseki

By Yoshihiro Murata

Umami

By Noriko Yokota, Kirsten McIvor, Harold McGee, Yoshihiro Murata, Jeremy Whipple, Thomas Keller

"Umami is considered the fifth taste, in addition to sweet, sour, salty, and bitter. In Umami, ten of today's most renowned chefs explain how they discovered this fifth taste and the ways in which...

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&...

Japanese Home Cooking with Master Chef Murata

By Yoshihiro Murata Photographs By Akira Saito

Yoshihiro Murata, one of the most accomplished and respected figures in Japan's culinary world, has combined his expertise and artistry with his enthusiasm for teaching Japanese cooking to create t...

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

Muko ITA Cutting Techniques I

By Japanese Culinary Japanese Culinary Academy, Yoshihiro Murata, Isao Kumakura Toru Fushiki And Others Toru Fushiki And Others, Akira Saito Akira Saito And Shuichi Yamagata, Akira Saito

Mukoita II Cutting Techniques

By Japanese Culinary Japanese Culinary Academy, Yoshihiro Murata, Shuichi Yamagata