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Food Artisans of Japan : recipes and stories
An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015). Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft. The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale. The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.
Book
Food and fantasy in early modern Japan
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
eBook
Holy enchilada!
Efforts to impress a visiting student from Japan cause Hank to hide his dyslexia while the gang makes enchiladas for a Multi-Cultural Day lunch, and Hank is afraid he was very wrong about the amount of chili powder called for in the recipe.
Book
Japan's cuisines : food, place and identity
Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, 'traditional Japanese dietary cultures' (washoku) was added to UNESCO's Intangible Cultural Heritage list. Washoku's predecessor was \"national people's cuisine,\" an attempt during World War II to create a uniform diet for all citizens.Japan's Cuisines reveals the great diversity of Japanese cuisine and explains how Japan's modern food culture arose through the direction of private and public institutions. Readers discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan's periphery are reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.
eBook
Integrating Environmental and Nutritional Health Impacts Using Disability-Adjusted Life Years: Study Using the Ajinomoto Group Nutrient Profiling System Toward Healthy and Sustainable Japanese Dishes
This study integrates the health impacts of environmental burdens and dietary intake using disability-adjusted life years (DALYs) to inform a healthier, more sustainable Japanese diet. Climate change, air pollution, ozone depletion, photochemical oxidants, and water consumption were quantified with Life cycle Impact assessment Method based on Endpoint modeling (LIME), while eleven dietary risks were converted to DALYs using dietary risk factors. Recipes collected online on a per-serving basis were classified into staple, main, side, and soup dishes and stratified into quartiles based on a nutrient profiling system (NPS) tailored to Japanese well-consumed dishes—the Ajinomoto Group NPS (ANPS) for dishes. ANPS—a culturally adapted NPS emphasizing protein, vegetables, sodium, and saturated fatty acids—was regressed against total DALYs to test whether higher ANPS scores correspond to lower combined health impacts of environment and diet. The analysis identified dish groups and high-scoring quartiles that minimized environmental and nutrition-related DALYs, revealing practical dish combinations that balance reduced sodium and red meat with increased vegetables, seafood, and nuts. These findings demonstrate the utility of coupling nutrient profiling with life cycle assessment (LCA) and provide a scientific basis for dietary guidelines that jointly advance human and planetary health within the emerging nutritional LCA framework.
Journal Article
Effects of Both Japanese-Style Dietary Patterns and Nutrition on Falling Incidents among Community-Dwelling Elderly Individuals: A Cross-Sectional Study
Approximately 20% of the community-dwelling Japanese elderly (≥65 years) experience falling annually, with injury frequency rising with age. Increased nursing home admission/hospitalization risk influences healthy aging and QOL. Nutrition for musculoskeletal health is necessary, though the relationship of falling with nutritional status in the elderly is largely unknown. We investigated falling incidents and nutritional status, including a Japanese-style diet in a community-dwelling cohort. Using a cross-sectional design, 186 subjects (median age 83.0 years, males/females 67/119) were analyzed. Oral and systemic health conditions were assessed. A brief-type self-administered diet history questionnaire (BDHQ) was given for nutritional status. Analysis of covariance (adjusted for gender, age, BMI, articular disease/osteoporosis history, present tooth number, educational level) and the Japanese-Mediterranean diet (jMD) score adapted for Japan were used. The jMD score and falling incidents were significantly associated, with point increases related to a significantly decreased falling risk of 28% (OR: 0.72; 95%CI: 0.57–0.91). Of the 13 jMD food components, fish, eggs, and potatoes had a significant relationship with reduced falling, while significant associations of intake of animal protein, potassium, magnesium, zinc, and cholesterol (p < 0.05) were also observed. The results suggest that the jMD dietary pattern is an important factor for the prevention of falling incidents in elderly individuals.
Journal Article
A dictionary of Japanese food
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries-such as akebia for akebi, sea cucumber for namako, plum for ume-can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony.
eBook
history and culture of Japanese food
Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
eBook