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Top rated japanese cooking, food and wine books

Here are some top-rated Japanese cooking, food, and wine books:

Cooking Books:

"Washoku: Recipes from the Japanese Home Kitchen" by Elizabeth Andoh: A comprehensive guide to Japanese home cooking, with over 300 recipes.
"Japanese Cooking: A Simple Art" by Shizuo Tsuji: A classic cookbook that explores the principles of Japanese cooking and provides simple, elegant recipes.
"The Food of Japan" by Donald Richie: A collection of recipes and stories that showcase the diversity of Japanese cuisine.
"Japanese Farm Food" by Nancy Singleton Hachisu: A beautifully illustrated cookbook that focuses on traditional Japanese farm food and seasonal ingredients.
"Tokyo New Wave: 31 Chefs Defining Japan's Next Generation" by Andrea Fazzari: A cookbook that highlights the innovative and modern Japanese cuisine of Tokyo's top chefs.

Food Culture Books:

"The Makioka Sisters" by Junichiro Tanizaki: A novel that explores the culture and traditions of Japan's aristocratic class, including their relationship with food.
"Japanese Cooking: A Cultural History" by Naomichi Ishige: A historical and cultural exploration of Japanese cuisine, from its origins to the present day.
"The Art of Japanese Cooking" by Masaharu Morimoto: A book that explores the philosophy and techniques behind Japanese cooking, with a focus on seasonal ingredients and simple preparations.
"Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture" by Matt Goulding: A travelogue that explores Japan's food culture, from sushi bars to noodle shops.
"Japan: A Culinary Journey" by Masahiro Kasahara: A beautifully illustrated book that takes readers on a culinary tour of Japan, highlighting the country's unique ingredients, cooking techniques, and food traditions.

Wine and Sake Books:

"The Sake Handbook" by John Gauntner: A comprehensive guide to sake, including its history, production methods, and tasting techniques.
"The Wine Savant: A Guide to the Wines of Japan" by John Szabo: A book that explores the wine scene in Japan, including the country's best wine regions, producers, and varieties.
"Sake: The Wine of Japan" by Philip Harper: A book that delves into the world of sake, covering topics such as brewing techniques, sake styles, and food pairing.
"Japanese Wine: A Guide to the Best Wines and Wineries of Japan" by Yukari Sakamoto: A guide to Japan's wine industry, including the country's best wineries, wine regions, and wine styles.
"The Japanese Sake Bible" by Brian Ashcraft: A comprehensive guide to sake, covering topics such as sake production, sake styles, and sake pairing.

Other Recommended Books:

"The Book of Miso" by William Shurtleff and Akiko Aoyagi: A comprehensive guide to miso, including its history, production methods, and culinary uses.
"The Tofu Cookbook" by Louise Hagler: A cookbook that showcases the versatility of tofu in Japanese cuisine, with a wide range of recipes and cooking techniques.
"The Japanese Kitchen" by Hiroko Shimbo: A cookbook that explores the fundamentals of Japanese cooking, including ingredients, techniques, and recipes.
"Food for Thought: Essays on Eating and Culture" by Michael Ashkenazi and Jeanne Jacob: A collection of essays that explore the cultural significance of food in Japan, including topics such as food and identity, food and ritual, and food and politics.
"Japanese Food and Cooking" by Emiko Davies: A cookbook that celebrates the diversity and richness of Japanese cuisine, with a focus on seasonal ingredients and traditional cooking techniques.

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