The Japanese Culinary Academy's Complete Introduction to Japanese Cuisine: Mukoita: Cutting Techniques: Fish
Japanese Culinary Academy, Isao Kumakura Toru Fushiki and Others and Akira Saito and Shuichi Yamagata
Book
Following publication of Introduction to Japanese Cuisine, as well as a volume on Flavour and...
The Way of Whisky: A Journey Around Japanese Whisky
Book
An in-depth, personal journey around Japan's whisky distilleries. Award-winning author and...
Food and drink travel
In the Wake: Japanese Photographers Respond to 3/11
Anne Nishimura Morse and Anne E. Havinga
Book
The catastrophic events of March 11, 2011 the earthquake, tsunami, and ensuing nuclear meltdown of...
Secret Images: Picasso and the Japanese Erotic Print
Book
Published to accompany the recent successful exhibition at the Museu Picasso, Barcelona, Secret...
The Japanese House: Architecture and Life: 1945 to 2017
Pippo Ciorra and Florence Ostende
Book
The first comprehensive study on the aesthetics of domestic architecture in Japan since the Second...
The Political Economy of Japanese Trade Policy: 2015
Aurelia George Mulgan and Masayoshi Honma
Book
This study provides up-to-date coverage of the most important domestic and external political and...
Shoji: How to Design, Build, and Install Japanese Screens
Book
Japanese-style shoji screens are translucent, wooden-lattice panels that subtly transform light and...
Sew Japanese: 20 Charming Patterns for Children
Book
Stylish and practical garments to sew for active children, inspired by Japanese traditions. This...
Bachelor Japanists: Japanese Aesthetics and Western Masculinities
Book
Challenging cliches of Japanism as a feminine taste, Bachelor Japanists argues that Japanese...
Divine Work: Japanese Colonial Cinema and its Legacy
Book
"The Greater East Asian Film Sphere" (GEAFS) was a term that came into existence around 1941. Linked...