Food Cultures of Japan: Recipes, Customs, and Issues

Standing out from other books on Japanese cooking, this entry in Greenwood’s “Global Kitchen” series goes beyond recipes, with history, culture, and a chapter on “food issues” (nutritional and cultural). Jacob (The World Cookbook: The Greatest Recipes from Around the Globe) aims to expand readers’ ideas beyond stereotypes of raw fish and rice: Japan offers eclectic culinary options, and busy modern life alters consumption patterns. Jacob’s concise introduction covers the basics, including geography; topography; the philosophy of mono no aware; the seven styles of cuisine; aesthetics of presentation and hosting; and regional and fusion cuisines. The chronology (35,000 BCE–2021 CE) offers a fascinating historical précis. Throughout, there are abundant, detailed, specific recipes (specifying, for example, Chinese eggplant over Italian), with substitutions and instructions on technique (e.g., how to eat sushi). The writing is pleasantly conversational and there’s a glossary and bibliography (with English and Japanese references and online and video sources).