Rikas Modern Japanese Home Cooking

With her first U.S. cookbook, internationally celebrated chef and TV personality Rika Yukimasa offers simplified, often healthier versions of popular Japanese dishes and also introduces less-well-known ones. Everyone loves Japanese cuisine--sushi is one of the most popular international foods, and ramen shops are super trendy. What most of us don't know is how easy it is to make these dishes at home. Rika Yukimasa shares the secrets and shortcuts she has devised for making authentic Japanese food without the fuss. For example, she uses instant dashi stock so cooks are freed from making dashi from scratch. Her recipes--from crabmeat salad with spinach and mushrooms and crunchy edamame to chicken curry and stir-fried udon noodles--call for familiar ingredients, and the only kitchen tool her cooking requires is a good sharp knife. This television chef also leads readers through the fundamentals of Japanese cooking, such as how techniques and ingredients are related. This beautifully designed cookbook includes inspiring photographs of the featured Japanese dishes on gorgeous Japanese tableware.

Rakugo, a popular form of comic storytelling, has played a major role in Japanese culture and society. Developed during the Edo (1600–1868) and Meiji (1868–1912) periods, it is still popular today, with many contemporary Japanese comedians having originally trained as rakugo artists. Rakugo is divided into two distinct strands, the Tokyo tradition and the Osaka tradition, with the latter having previously been largely overlooked. This pioneering study of the Kamigata (Osaka) rakugo tradition presents the first complete English translation of five classic rakugo stories, and offers a history of comic storytelling in Kamigata (modern Kansai, Kinki) from the seventeenth century to the present day. Considering the art in terms of gender, literature, performance, and society, this volume grounds Kamigata rakugo in its distinct cultural context and sheds light on the 'other' rakugo for students and scholars of Japanese culture and history.

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

Lily is the daughter of a humble farmer, and to her family she is just another expensive mouth to feed. Then the local matchmaker delivers startling news: if Lily's feet are bound properly, they will be flawless. In nineteenth-century China, where a woman's eligibility is judged by the shape and size of her feet, this is extraordinary good luck. Lily now has the power to make a good marriage and change the fortunes of her family. To prepare for her new life, she must undergo the agonies of footbinding, learn nu shu, the famed secret women's writing, and make a very special friend, Snow Flower. But a bitter reversal of fortune is about to change everything.

Easier and tastier than ordering out—make authentic Japanese recipes at home. Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight. People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so. Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate. In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.

A house is a site, the bounds and focus of a community. It is also an artifact, a material extension of its occupants' lives. This book takes the Japanese house in both senses, as site and as artifact, and explores the spaces, commodities, and conceptions of community associated with it in the modern era. As Japan modernized, the principles that had traditionally related house and family began to break down. Even where the traditional class markers surrounding the house persisted, they became vessels for new meanings, as housing was resituated in a new nexus of relations. The house as artifact and the artifacts it housed were affected in turn. The construction and ornament of houses ceased to be stable indications of their occupants' social status, the home became a means of personal expression, and the act of dwelling was reconceived in terms of consumption. Amid the breakdown of inherited meanings and the fluidity of modern society, not only did the increased diversity of commodities lead to material elaboration of dwellings, but home itself became an object of special attention, its importance emphasized in writing, invoked in politics, and articulated in architectural design. The aim of this book is to show the features of this culture of the home as it took shape in Japan.

Boys Love Manga and Beyond looks at a range of literary, artistic and other cultural products that celebrate the beauty of adolescent boys and young men. In Japan, depiction of the “beautiful boy” has long been a romantic and sexualized trope for both sexes and commands a high degree of cultural visibility today across a range of genres from pop music to animation. In recent decades, “Boys Love” (or simply BL) has emerged as a mainstream genre in manga, anime, and games for girls and young women. This genre was first developed in Japan in the early 1970s by a group of female artists who went on to establish themselves as major figures in Japan's manga industry. By the late 1970s many amateur women fans were getting involved in the BL phenomenon by creating and self-publishing homoerotic parodies of established male manga characters and popular media figures. The popularity of these fan-made products, sold and circulated at huge conventions, has led to an increase in the number of commercial titles available. Today, a wide range of products produced both by professionals and amateurs are brought together under the general rubric of “boys love,” and are rapidly gaining an audience throughout Asia and globally. This collection provides the first comprehensive overview in English of the BL phenomenon in Japan, its history and various subgenres and introduces translations of some key Japanese scholarship not otherwise available. Some chapters detail the historical and cultural contexts that helped BL emerge as a significant part of girls' culture in Japan. Others offer important case studies of BL production, consumption, and circulation and explain why BL has become a controversial topic in contemporary Japan.

A novel that “considers the agency . . . women exert over their bodies and charts the emotional underpinnings of physical changes . . . with humor and empathy” (The New Yorker). On a sweltering summer day, Makiko travels from Osaka to Tokyo, where her sister Natsu lives. She is in the company of her daughter, Midoriko, who has lately grown silent, finding herself unable to voice the vague yet overwhelming pressures associated with adolescence. Over the course of their few days together in the capital, Midoriko’s silence will prove a catalyst for each woman to confront her fears and family secrets. On yet another summer’s day eight years later, Natsu, during a journey back to her native city, confronts her anxieties about growing old alone and childless. Bestselling author Mieko Kawakami mixes stylistic inventiveness and riveting emotional depth to tell a story of contemporary womanhood in Japan. “Took my breath away.” —Haruki Murakami, #1 New York Times–bestselling author The Wind-Up Bird Chronicle “Kawakami lobbed a literary grenade into the fusty, male-dominated world of Japanese fiction with Breast and Eggs.” —The Economist “A sharply observed and heartbreaking portrait of what it means to be a woman.” —TIME “Raw, funny, mundane, heartbreaking.” —The Atlantic “A bracing, feminist exploration of daily life in Japan.” —Entertainment Weekly “Timely feminist themes; strange, surreal prose; and wonderful characters will transcend cultural barriers and enchant readers.” —The New York Observer “Bracing and evocative, tender yet unflinching.” —Publishers Weekly “Kawakami writes with unsettling precision about the body—its discomforts, its appetites, its smells and secretions. And she is especially good at capturing its longings.” —The New York Times Book Review