TOP Recipe Books

Recipe Books

  • BookFood

    Body Cleanse with “Yuru” Recipes

    My body’s heavy, I’m still so tired… did I eat too much?... Being delayed by digestion, your body simply doesn’t have enough to bounce back. “Yuru” food means both soft food that has easily digestible texture, as well as food that is affordable and simple to make. These are recipes combining everyday Japanese food with the Ayurveda system of medicine practiced in India.

  • BookFood

    Warm, Delicious Fondant Water

    In Hong Kong, cold drinks simply aren’t drunk. When fruits are dried, they become medicine with preservative properties. Suggestions on how to use the knowledge of Hong Kong for “hot fondant water” (dried fruit tea) that’s all the rage—dried extracts, straight-up eating, hot smoothies and home cooking.

  • BookFood

    Leavened Bread: Munakatado

    Bread made with cultured yeast, simple ingredients, and baked in one’s own dish. A photographer follows the wildly popular Okinawan bread shop, Munakatado for an entire year. Introducing Japan’s first book for Munakatado’s foundational recipe—all about bread and baker’s philosophy!!

  • BookFood

    Conscientious But Simple Seasonal Food

    Enjoy “cooking to eat the seasons,” using vegetables and fish from every season, “reserve greens and simple sides,” made with dried goods and eggs, as well as recipes using honey and fish sauce—this book is full of pro techniques for prepping, cooking, and storing ingredients!

  • BookFood

    The Joy of Vegetables: My 133 Veggie Recipes

    Exciting vegetable cuisine in true Yamawaki style. Honest veggies, their leaves, and root vegetables stand miles apart—featuring every kind of vegetable from carrots to daikon radish. Get info on how to enjoy, tips for eating more deliciously, and handling techniques—these 133 gems of recipes are certainly not to be missed!

  • BookFood

    Baba: Grandma’s Secret Ingredients at 92

    Neither false teeth, nor hearing aid, not a single thing forgotten—Tokiko Suzuki (affectionately nicknamed Baba) is a 92-year-old life-long researcher of cuisine. What’s kept her health up all these years? Her own family cooking. Enjoy 40 family recipes—carefully hand-picked from over 1,500—as Baba reveals each of their secrets.

  • BookFood

    Hachisuka Wild Restaurant

    Wild chive pasta, chanterelle salad, mulberry-pork sauté—this book covers how to collect and enjoy wild ingredients. Includes recipes for wild ingredients, and chef Hachisuka’s essay “Feeling in the Stomach and Tongue” on the gentility, sturdiness, and profundity of natural ingredients.

  • BookFood

    Nissin’s Ramen Recipes

    Discover the surprising deliciousness of ramen served with choi-tashi (quick toppings) in ethnic and western arrangements. Featuring recipes by popular culinary researcher Satomi Kenmizaki, as well as original recipes by leading instant ramen producer Nissin Foods. A recipe book to transform the instant noodles we all know and love!