Reddit mentions: The best japanese cooking, food & wine books
We found 98 Reddit comments discussing the best japanese cooking, food & wine books. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 46 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. Momofuku: A Cookbook
- Clarkson Potter Publishers
Features:
Specs:
Color | Gold |
Height | 10.28 Inches |
Length | 8.26 Inches |
Number of items | 1 |
Release date | October 2009 |
Weight | 2.78 Pounds |
Width | 0.98 Inches |
2. Donabe: Classic and Modern Japanese Clay Pot Cooking [A Cookbook]
Donabe Classic and Modern Japanese Clay Pot Cooking
Specs:
Color | Black |
Height | 9.28 inches |
Length | 9.33 inches |
Number of items | 1 |
Release date | October 2015 |
Weight | 3.01151449892 pounds |
Width | 1.09 inches |
3. Everyday Harumi: Simple Japanese food for family and friends
Specs:
Release date | June 2016 |
4. Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]
Specs:
Release date | August 1999 |
5. The Wagamama Cookbook
- Sold as 1 pcs 360 degrees swivels 3 finger lab clamp
- 3 finger clamp accepts rods up to 20 mm
- Maximum width of Jaw opening is 90mm
- Strong die-cast construction
- Covered jaws for protection and grip
Features:
Specs:
Height | 9.99998 Inches |
Length | 8.11022 Inches |
Number of items | 1 |
Weight | 1.86731535914 Pounds |
Width | 0.86614 Inches |
6. Kansha: Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]
Specs:
Color | Multicolor |
Height | 9.9 Inches |
Length | 9.81 Inches |
Number of items | 1 |
Release date | October 2010 |
Weight | 3.09969940372 Pounds |
Width | 1.04 Inches |
7. Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
Rice Noodle Fish Deep Travels Through Japan s Food Culture
Specs:
Height | 7.81 Inches |
Length | 6.5 Inches |
Number of items | 1 |
Release date | October 2015 |
Weight | 1.85 Pounds |
Width | 1.32 Inches |
8. Japanese Vegetarian Cooking: From Simple Soups to Sushi (Vegetarian Cooking Series)
Used Book in Good Condition
Specs:
Height | 9.25 Inches |
Length | 6.25 Inches |
Number of items | 1 |
Release date | March 1996 |
Weight | 1.1 Pounds |
Width | 0.5 Inches |
9. Japan: The Cookbook
Specs:
Height | 10.9 Inches |
Length | 7.4 Inches |
Number of items | 1 |
Release date | April 2018 |
Weight | 3.7 Pounds |
Width | 1.6 Inches |
10. Recipes of Japanese Cooking
- THE PROVEN USA BRAND: KneeRover has been creating innovative, high performance mobility solutions for over 10 years, including the original All Terrain and Pediatric knee scooters. We are a family-oriented business based in Evans, Georgia USA - dedicated to delivering the highest quality knee scooters and providing exceptional customer service (available via phone and email). All our products come with a 100% satisfaction guarantee and the best warranty in the industry.
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Features:
Specs:
Height | 9 Inches |
Length | 7 Inches |
Number of items | 1 |
Release date | September 2012 |
Weight | 1.5 Pounds |
Width | 0.5 Inches |
11. Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]
Used Book in Good Condition
Specs:
Height | 8 Inches |
Length | 7 Inches |
Number of items | 1 |
Weight | 0.65 Pounds |
Width | 0.4 Inches |
12. Izakaya: The Japanese Pub Cookbook
Kodansha
Specs:
Color | Multicolor |
Height | 10.1 Inches |
Length | 7.9 Inches |
Number of items | 1 |
Release date | August 2012 |
Weight | 1.86951998176 Pounds |
Width | 0.8 Inches |
13. Wagamama: Ways With Noodles
- Kyle Cathie Limited
Features:
Specs:
Height | 9.99998 Inches |
Length | 8.11022 Inches |
Number of items | 1 |
Release date | May 2006 |
Weight | 1.62260224832 Pounds |
Width | 0.59055 Inches |
14. Japanese Kitchen Knives: Essential Techniques and Recipes
Used Book in Good Condition
Specs:
Height | 7.5 Inches |
Length | 10 Inches |
Number of items | 1 |
Release date | July 2009 |
Weight | 1.55625 Pounds |
Width | 0.8 Inches |
15. Izakaya: The Japanese Pub Cookbook
hardback with color photos illustrations
Specs:
Height | 7.5 Inches |
Length | 9.9 Inches |
Number of items | 1 |
Release date | May 2008 |
Weight | 1 Pounds |
Width | 0.7 Inches |
16. Food Sake Tokyo (The Terroir Guides)
- Used Book in Good Condition
Features:
Specs:
Height | 8.4 Inches |
Length | 4.3 Inches |
Number of items | 1 |
Release date | May 2010 |
Weight | 0.9259415004 Pounds |
Width | 0.69 Inches |
17. Make Your Own Japanese Clothes: Patterns and Ideas for Modern Wear
Used Book in Good Condition
Specs:
Height | 7 Inches |
Length | 9.9 Inches |
Number of items | 1 |
Release date | November 1988 |
Weight | 1.05 Pounds |
Width | 0.5 Inches |
18. Everyday Harumi
Used Book in Good Condition
Specs:
Height | 10.25 Inches |
Length | 8 Inches |
Number of items | 1 |
Weight | 2.2 Pounds |
Width | 1 Inches |
20. Everyday Harumi: Simple Japanese food for family and friends
- Display: 4.5-inches
- Camera: 8.7-MP
- Processor Speed: 1.5 GHz
- OS: Windows Phone 8
Features:
Specs:
Height | 10.25 Inches |
Length | 7.75 Inches |
Number of items | 1 |
Release date | June 2016 |
Weight | 1.59 Pounds |
Width | 0.75 Inches |
🎓 Reddit experts on japanese cooking, food & wine books
The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where japanese cooking, food & wine books are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
That's my monthly budget, too! (and as a 200 lb guy I do not have a dainty appetite so you can get plenty of food with that much)
Basically, this limits you from nice steaks and fresh seafood. Everything else is fair game.
My wife and I keep a list of what we've made so if we have trouble thinking of what to cook we can look through a bunch of options. (Note: the $200 monthly budget covers only me, not both me and my wife.)
In a given month, we'll eat:
A couple caveats: I buy very few prepared foods, very rarely have sandwiches so no lunch meat (it's spendy), and I don't eat breakfast. I do most of my shopping at Aldi and only go elsewhere for things they don't carry like specialty Asian ingredients. We have a couple big Asian groceries nearby that are good for that - we count a few basic sauces as staples that we find it's not too expensive to keep on hand that really open up our options for Asian recipes (soy sauce, sesame oil, rice vinegar, and fish sauce).
Edit: because this has gotten a good bit of attention I'll mention that we do have a good selection of cookbooks to work from. Not a huge number, but a well curated set that is mostly based on recommendations from friends and the internet, were gifts, or ones we knew were good because former housemates had them.
But if you don't have many and don't want to spend the cash don't worry! Your local library should have a bunch, and many resources (that are less hit-or-miss than e.g. allrecipes.com) are available online. Good and Cheap, budgetbytes, and seriouseats (The Food Lab) are in my top 3 (I do have a paper copy from all 3, because I want to support what they do). Other cookbooks that I like, also listed in the "Source" column of the linked google doc:
I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:
Pan-Asian
Burmese
Cambodian
Chinese
Indian
Indonesia
Japanese
Korean
Malaysian
Middle Eastern
Philippine
Russian
Sri Lankan
Taiwanese
Thailand
Turkish
Vietnamese
(edit: screwed up a couple links)
I think there are a few books that would help. I don't know of any specific titles but I know there are some fairly famous books that basically talk about flavors and which flavors go with what. They are quite specific and thorough. It'd be worth learning more about that if you try things on your own a lot.
I think something else that really helps is understanding the science behind cooking. Places like The Food Lab are great for that. Check out Kenji's other posts on that site as well, mostly from the Burger lab. He covers a lot of the science and always writes about the full journey. What his goals were, what he tried, what did/didn't work and why. Very useful.
Finally, if you can grill, bake and fry, you might try and play around with the 'new' forms of cooking that are popular. Read up on Sous Vide (The Food Lab has a great article with a beer cooler hack) and Molecular Gastronomy. For MG, this is a great source as well as this and on that blog for a fun read check out this
If you want some good cookbooks with a challenge look for anything by Thomas Keller, Heston Blumenthal, David Chang and a few others. I'd say start with Keller's Ad Hoc. The recipes are things you are familiar with but often quite complex. Check out this for an example. I don't have it myself, but I've heard for lovers of asian food, this is the best book out there.
Hooray! I love cookbooks!
I don't know if they're into making ice cream, but it's really easy and fun:
Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.
Fuschia Dunlop is a good source for Chinese food. Her published recipe for Kung Pao Chicken is pretty killer. Eileen Yin-Fi Lo is also a well respected Chinese recipe author, check out My Grandmother's Chinese Kitchen.
For Thai Food, Andy Ricker's Pok Pok is pretty interesting (and the restaurants are pretty awesome). There's also a tome, simply called Thai Food from David Thompson, as an outsider, looks complete and exhaustive (it's also daunting to me, but nice to have).
Hot Sour Salty Sweet also features Thai (as well as other SE Asian flavors). And I really like Asian Flavors of Jean-Georges as a more upscale cookbook.
Also, I find this little, unsung book to be a great resource. It has fairly simple recipes that can yield some nice flavors, great for weeknight dishes.
And, Momofuku is a fun contemporary twist with some good basics, but it's not a beginner book by any stretch!
Finally, The Slanted Door is on my wishlist. Looks divine.
My technique is not as posh as proper Japanese ramen, but it may give you a start. I tend to use something like Nongshim Shin in a flavour I like. First, I soft boil 2 eggs. Then I prepare veg like Pak Choi, spring onions, peas, asparagus, baby corn, and perhaps some sauteed mushrooms or cabbage, and maybe some water chestnuts for texture. I then boil water and add noodles and spice packets followed by my veg (excluding water chestnuts and things that needn't be cooked). I rinse and drain and peel my eggs. I pour my cooked ramen and veg into a big bowl and then top with the split boiled eggs, sauteed mushrooms and cabbage, spring onions and something like Shichimi Togarashi.You can also add grilled or stirfried meat to your taste. I'm allergic to meat, so I tend to keep it simple. You can use different kinds of seaweed, too. I like to soak arame in cold water while my eggs boil and then sprinkle this on top with my other toppings. The only limit to what you can do with your ramen is your imagination. The Wagamama noodle cookbook is quite awesome and you should be able to get it in America, too. It'll give you some starting points. Good luck and enjoy!
It is a challenge to be vegetarian in Japan, but it's doable and once you figure it out there are actually some really amazing and delicious options. I got a copy of this cookbook http://www.amazon.com/Japanese-Vegetarian-Cooking-Simple-Soups/dp/0895948052 in order to get ideas for meals with local/affordable ingredients.
There are a few vegetarian restaurants in Osaka, a bunch in Kyoto, and couple in Kobe. Unfortunately I cannot recall the names, but I think there was some kind of locally published magazine/directory that you could try looking for. You could also try ethnic restaurants, I definitely remember going to an Ethiopian restaurant in Osaka that had veg options, as well as a Mexican one.
One of my on-the-go staples while I was there were Konbu Onigiri, kelp inside a rice triangle wrapped in seaweed. Super tasty and you can buy them at pretty much any convenience store. Sometimes you could also find rice rolls with natto, which is fermented soy. Definitely an acquired taste.
Quinoa and re-fried beans would be on my list of things I would have liked to receive while I was in Japan.
No real sites that offer great food. You can google some names of dishes, but you won't find the real chunks of knowledge you need to really make great Japanese food. Here are my best book recommendations:
Japanese Kitchen Knives: Essential Techniques and Recipes
Nobu: The Cookbook
Izakaya: The Japanese Pub Cookbook
Buy yourself a nice Japanese knife with that first book, then move on to Nobu, then the Izakaya book. They are awesome resources.
> Suggestions/tips to combat temple fatigue? I'm thinking of purchasing a goshuin to collect my memories better...
I bought a goshuin at Sensoji on my first day and brought it along during my 21 day trip. While I did not go out of my way persay to find shuins, I did end up collecting about 24 of them (enough for one full half) just by traveling around. It is definitely an amazing souvenir if you appreciate calligraphy and visiting various temples.
> Do you know where I might be able to research ekiben? Or see what stores are in which stations and what they sell?
You'll be able to find ekiben at almost every large train station. There are usually vendor(s) selling them in the shopping areas before/after ticketing, and often on the train platform themselves. I ended up getting 2-3 out of convenience, but they are moderately pricy for the quality (900-1100 yen).
> Where I might be able to find a comprehensive list of regional food specialties? Foods that would definitely not be available in the States. For example, kushikatsu or akashiyaki.
I ended up buying a book before my Japan trip to bring with me and to brush up on the culinary aspects of Japan. I can highly recommend this one combined with some Googling.
> Candy/snack recommendations! I have a massive sweet/salty tooth and I can't wait to bring back snacks and candy to the states. Tell me your favorite Japanese snacks and candy and where to buy them.
I'm not especially into sweets but for me, freshly made senbei were mindblowingly delicious. Some places that make them on the spot will have packaged ones as well.
If you're just using it for miso, you don't need to marinade or even really cook it. You could cut a block into about 8 pieces and freeze it for maximum use (though that will change the texture a lot). Just slice into small cubes and simmer in the dashi or broth before you add the miso paste (stir a spoonful in a bowl with a little dashi, and add it right before you turn off the heat).
You might be able to buy dried shiitake online. Probably more expensive in the UK, but I got a huge jar of sliced and dried mushrooms from Amazon and the whole thing lives in the freezer. I soak about 6 pieces in water for half an hour to make a basic base for miso.
If you're in a large city, look for Asian grocery stores. Most cities will have at least one, and you'll probably find tofu much cheaper.
And yes, that's the konbu you want (that you linked). It lasts for ever, and expands a ton. You probably only need about a square inch per bowl of soup.
Check out this book. It's incredibly simple, all vegan Japanese cooking which doesn't rely too heavily on obscure ingredients. You can figure out some substitutions for lots of the veggies she suggests, but I found it an easy way to understand the typical flavors of a meal without too much effort.
Ninja edit: one of the awesome things about miso paste (I love the white variety) is that it lasts for bloody ages in the fridge (like a year or more if you store it in a zip lock bag). So many of these ingredients that look pricey are actually extremely cheap considering how much use you'll get out of them.
Between Just One Cookbook, Japanese Cooking 101, Chopstick Chronicles, Japanese Cooking: A Simple Art ^BOOK, and Ochikeron ^YouTube you should be able to figure out something you like.
I am not the biggest fan of any of Nancy Singleton Hachisu books for beginners, but there are other good books, like Everyday Harumi - pretty much any of Harumi's books will be good, she doesn't go for crazy ingredients (ala Nancy Hachisu) and she's usually the top cookbook writer in Japan.
This past year, I really enjoyed SUQAR and its approach to composition in dessert, in terms of complementary and contrasting flavors, texture, aromas, and color.
At home, particularly in the fall and winter, I find myself cooking from Donabe quite often, particularly the tonyu nabe, which I make so often my sister in law requested it as her first meal coming home from the hospital last month with her second child. It's very comforting food!
It may not seem like a food science book up front, but the Flavor Thesaurus has such amazing insight into the interplay of flavors on both an emotional and chemical level, and it has really influenced how I work to underscore flavors in dessert. I love it so much I wrote an entire article about it, haha. and want to make that your life, it may saddle you with more debt than you'll every pay off with a baker's wages.
As a plus-sized person myself, I cannot wear traditional kimono. You won't find any your size anywhere, since kimono are only one size and traditionally sewn from fabric which is roughly 14" wide -- one width for each arm, one width for each of the front sides, and two joined widths for the back. They are not fitted as westerners understand fit. However, once you understand how kimono are put together and are worn, you can customize your size.
That said, Folkwear's Asian collection has kimono/yukata, haori and hapi, traditional field clothing, and even tabi (traditional Japanese socks with a split toe). See also Making Kimono and Japanese Clothes and Make Your Own Japanese Clothes: Patterns and Ideas for Modern Wear which may also help guide you.
If you plan to actually wear kimono as regular garments, you will find Kimono Dressing with Yuka instructive: how to wear kimono and tie your obi. Also, since knowledge is power, Liza Dalby's very well researched book Kimono is quite excellent.
I wish you the best on your journey.
If you are headed to Japan and you enjoy food, you should check out the book "Rice, Noodle, Fish" by Matt Goulding.
https://www.amazon.com/Rice-Noodle-Fish-Travels-Through/dp/0062394037
The book's chapter on Hokkaido was the reason that we decided to go there. The author is very complimentary of Hokkaido, yet we felt like he didn't represent the vast array of artisanal food offerings we experienced.
Hokkaido is also just stunning in terms of natural beauty and landscapes. I cannot recommend it enough.
I recently received Everyday Harumi as a gift and it is delicious. The recipes, not the book.
She starts by listing all of the basic ingredients that are central to almost every Japanese meal: rice, soy sauce, mirin, sake, katsuoboshi, etc. She also covers how to make some basic sauces and soup stocks that are commonly shared among dishes.
There's also cookingwithdog, which is available for free on YouTube :)
By far, the best cookbook I've bought/used is "英語で和食/Recipes of Japanese Cooking"
http://www.amazon.com/Recipes-Japanese-Cooking-International-Fujita/dp/B00117E5XO/ref=sr_1_1?s=books&ie=UTF8&qid=1292385360&sr=1-1
It is an amazing foundation for starting out cooking Japanese food. It has many common recipes, and each one is both in English and Japanese. Both I and my Japanese wife use it all the time. It also has a glut of interesting information about Japanese food culture/customs.
I really can't reccomend this amazing book enough.
You can look inside the book on the Japanese Amazon site:
http://www.amazon.co.jp search: 英語で和食
Also, about Harumi's books, they are great, and beautiful, but the recipes are more complicated, and I would recommend them as a next-step after trying out some of the stuff in the above mentioned book.
I personally love this cookbook for Japanese cooking. It's more of an archive of recipes than a how-to to Japanese cooking, but it does detail certain ingredients and techniques. This cookbook, however, does not shy away from hard to find ingredients; I can't even find all the ingredients I'm looking for some times, and there are Japanese groceries all around my area. Sometimes you just need to figure out whatever the alternate names for things are. Ironically, I was able to find Komatsuna under the Gai Choy, which I believe is the chinese word for the same thing (mustard greens). Same with Shungiku under Tung Ho (chrysanthemum greens).
The most important things I learned in this book was that the mirin I usually buy is actually not true mirin. Real mirin is made in a similar process to sake, while aji mirin (what most people are familiar with) is mainly corn syrup. Another thing I learned was that high quality rice vinegar is usually brown, not clear (like the kind I buy). Not to mention, homemade dashi (using bonito flakes and konbu) is significantly better than making it from hondashi (the dashi equivalent of boullion powder). Almost every recipe will use a combination of these things (with soy sauce of course), but it's also exciting trying out recipes with ingredients less familiar with the uninitiated (ume/sour plum, dried shrimp, kabocha/Japanese pumpkin, etc.).
Yamato does have a Computer Shipping service that I used when bringing a tower to Japan, so even if you're not making a large shipment through them, that's still probably an option. Alternately, I've also seen people take the components they want in static bags inside hard cases and just buy the case/PSU/Monitor in Japan. This route is a lot cheaper and safer, TBH.
Your company isn't going to give you any support for the moving process? That seems a bit odd.
As for staples... If you don't know how to cook Japanese food you'll need to start there and then figure out what you like, which will dictate what you need. Keep in mind that a lot of Japanese cookbooks are written for a western audience and tend to use ingredients readily available in the west, rather than being tailored for Japan. This book is one I was gifted and it's pretty basic, but also pretty authentic, and may be a good place to start.
Many Asian cuisines rely heavily on garlic or onion – many Indian and Chinese recipes use both; Vietnamese and Thai are pretty garlic-heavy.
Japanese recipes will probably be your best bet – they use scallions a lot, but not much garlic, onion, or shallots. Some important components of Japanese food are ginger, soy sauce, mirin, sake, miso, and sesame – there are many, many delicious dishes that you could make by having those on-hand.
A good, basic Japanese cookbook is Everyday Harumi. There should be plenty of stuff in there that you can make with no alliums.
Real ramen is nothing like those instant ramen packets. Fresh meats and vegetables, insane broths, and fresh noodles make it a completely different dish.
I was on a ramen kick awhile back and bought the Momofuku cookbook. AWESOME recipes. I spent hours making some of those broths in the book, went to several asian markets to find the right noodles, and spent a lot of time learning different techniques. It was a ton of fun, and now my kids are crazy about ramen. Even if you don't plan on making it yourself, the cookbook is a great read. It's basically more of a story about how the author got into ramen and opened his first restaurant, interlaced with recipes and other instructional stuff.
Edit: Here's the link for the book:
https://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_1?ie=UTF8&qid=1474393414&sr=8-1&keywords=momofuku
You're welcome! Happy to help.
In the UK they sell it in the restaurants, failing that [Amazon](The Wagamama Cookbook https://www.amazon.co.uk/dp/1856266494/ref=cm_sw_r_cp_apa_QikkybZEVJW6S) or any reputable bookseller.
It's great. Lots of recipes in there.
The only cookbook I can find is Kansha. I have no idea of the quality but amazon reviews say its pretty good.
Japanese Farm Food ... awesome recipes and a very helpful perspective. Award-winning
Donabe: Japanese Clay Pot Cooking ... requires a donabe
Japanese Cooking: A Simple Art ... a famous comprehensive bible of Japanese cooking
Im also on justonecookbook.com all the time.. and if they would ever print an actual cookbook I would buy it.
Thai Vegetarian Cooking (Thailand)
Real Vegetarian Thai (Thailand)
Teff Love (Ethiopia)
Kansha (Japan)
The Lotus and the Artichoke (Malaysia and Sri Lanka are my two favorites, but also has India, Mexico, and Ethiopia)
Decolonize Your Diet (Mexico)
Tahini & Turmeric (the Middle East)
I also like Isa Chandra Moskowitz's books for baking. For slightly fancier, more involved books, I like Bryant Terry's (especially Afro-Vegan).
Of course! Mine is mostly from Momofuku
2 Large pieces of konbu (or other seaweed if you can't find konbu)
2 cups dried shiitake mushrooms, (you can use fresh if you want, but they're stupid-expensive where I am)
1 Large chicken, whole.
5 pounds marrow bones (I use pork neck bone)
1lb bacon (one package)
2 bunches of scallions (green onions)
Mirin or Sake, Tare or teriyaki sauce to taste.
Rinse all ingredients before putting them in the stock pot. All ingredients can be eaten in any number of ways after they've given their flavor to the broth.
Toppings:
Flavor eggs:
Boil some eggs, peel the eggs, then put them in a ziplock bag.
Add teriyaki, peanut sauce, and a little mirin and shake that sucker. Leave in the fridge overnight.
Spicy Pork:
I buy the shredded pork in the package for this.
Heat some oil in wok.
Add the pork, let the oil cook it.
Add whatever spicy sauce you want to it, I use a schezwan stir-fry sauce.
If you have the pork, an egg, some chicken, extra seaweed and a mushroom or 3 you've gotyourself some ramen, get the broth piping hot and let everything cook in the broth before eating. (I use fresh noodles because they cook faster)
Love Japanese food. This book taught me loads :)
I checked out this book from the library a few years back and really enjoyed the few recipes I made from it. The "calamari" is amazing!
I've heard good things about Kansha as well but have yet to read it.
I like The Just Bento Cookbook that someone else already linked and also this cookbook: https://smile.amazon.com/Everyday-Harumi-Simple-Japanese-friends-ebook/dp/B01J24WP6Q/ref=mp_s_a_1_3?keywords=Japanese+cookbook+harumi&qid=1571830355&sr=8-3
I also really love the Cooking With Dog cooking show on YouTube. Her website is here with all the videos: https://cookingwithdog.com/ it appears that some of the recipes are translated to German.
I got this japanese one and this thai one for my mum a month ago and she absolutely loved them! Maybe they'll suit your fancy?
Great British Chefs, Challenging Recipes
Momofuku Milkbar
Thomas Keller recipes
I saw a recipe in David Chang's book (Momofuku) that I'm going to try:
Ginger scallion noodles.
There's a free preview with the recipe on the book's Amazon page:
http://www.amazon.com/Momofuku-David-Chang/dp/030745195X
It's all about the broth, which means it's all about simmering a bunch of stuff in a giant pot for a very long time. Momofuku's ramen is not my favorite but the recipe in the Momofuku cookbook is very detailed. Good place to start.
If you want to continue it past 30 days, I highly recommend this book!
You might enjoy reading Rice Noodle Fish.
https://www.amazon.co.jp/Kansha-Celebrating-Japans-Vegetarian-Traditions/dp/1580089550/ref=sr_1_1?ie=UTF8&qid=1505363078&sr=8-1&keywords=kansha
You're welcome.
//thread
They're from this book, which has a ton of good stuff. I'll try to take a picture of the pages when I get home.
She is Japanese-American. I highly recommend her cookbook Japanese Cooking: Contemporary & Traditional
I have these three that I like quite a bit:
Japan: The Cookbook
Preserving the Japanese Way
The Gaijin Cookbook
I'm sure you can use this as a guide/inspiration
Hey I got one for Christmas as well.
I also got this cookbook and it has been very informative.
u/Monkoton is right. First make a batch of rice porridge in your donabe to season it before cooking.
Just a some that likes cooking alot here. Maybe pick one of these bad boys up and start playing.
http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355
http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?s=books&ie=UTF8&qid=1373677797&sr=1-1&keywords=thomas+keller+cookbooks
http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_2?s=books&ie=UTF8&qid=1373677797&sr=1-2&keywords=thomas+keller+cookbooks
http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267/ref=sr_1_3?s=books&ie=UTF8&qid=1373677797&sr=1-3&keywords=thomas+keller+cookbooks
http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_4?s=books&ie=UTF8&qid=1373677797&sr=1-4&keywords=thomas+keller+cookbooks
http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510/ref=sr_1_6?s=books&ie=UTF8&qid=1373677797&sr=1-6&keywords=thomas+keller+cookbooks
http://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_9?s=books&ie=UTF8&qid=1373677797&sr=1-9&keywords=thomas+keller+cookbooks
http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?ie=UTF8&qid=1373678139&sr=8-1&keywords=ratio
There are 2 Wagamama cookbooks. Recipe is probably in there.
Nancy Singleton Hachisu has written a few books that sound up your alley (e.g. Japan: The Cookbook). She's originally from the US but has lived in the Japan countryside for many years after marrying a Japanese man, and her writing reflects her extensive learning experiences and research.
This?
Hello is it this?
https://www.amazon.com/Kansha-Celebrating-Japans-Vegetarian-Traditions/dp/1580089550
What level difficulty would you say the recipes are?