Kodansha InternatIonal F InternatIonal F ounded in 1963 by Kodansha Ltd., Kodansha International...

download Kodansha InternatIonal F InternatIonal F ounded in 1963 by Kodansha Ltd., Kodansha International Ltd. is the leading publisher of high-quality English language books on Japan.

of 8

  • date post

  • Category


  • view

  • download


Embed Size (px)

Transcript of Kodansha InternatIonal F InternatIonal F ounded in 1963 by Kodansha Ltd., Kodansha International...

  • Kodansha InternatIonal

    Founded in 1963 by Kodansha Ltd., Kodansha International Ltd. is the leading publisher of high-quality English language books on Japan. High

    editorial and design standards have won KI numerous

    awards for publishing excellence and established the

    companys global presence, with offices in Tokyo,

    New York and London. New Titles 2

    Backlist 21

    Photography / Gift Books / 22

    Art 28

    Design 31

    Crafts 32

    Origami / Papercraft / 37

    Childrens Books 38

    Architecture / Home / Garden / 39

    Bonsai / Ikebana / 42

    Food & Drink 43

    Language 48

    Literature 56

    Oriental Philosophy 64

    Martial Arts 67

    Health / Beauty / 73

    Society / Culture / 74

    History 78

    Travel / Guidebooks 80

    Maps / Atlases 83

    Reference 84

    Books in Other Categories 86

    Index 89

    Author Index 90

    Title Index ( / ) 92

    Distributors and Foreign Rights Inquiries 96

    c o n t e n t s

  • 3

    KITCHOJapans Ultimate Dining ExperienceKunio Tokuoka and Nobuko Sugimoto Photographs by Kenji Miura Foreword by Thomas Keller

    standing at the pinnacle of Japanese cuisine, Kitcho has long been heralded by many as Japans top restaurant. With this book, readers will getfor the first timea look behind well-guarded doors at the secrets, recipes, arrangement techniques, and philosophy of one of the worlds premiere restaurants. Master Chef Kunio Tokuoka is a magician in the kitchen. Yet his approach to cooking is alarming simple. How can he draw the best flavors for a hearty stock? How can he cook a fish dish so that it becomes a transforming experience for even the most jaded diner? Answer: Simply by finding the optimum way to prepare or cook each ingredient so as to draw out peak flavor. Over and over again, he demonstrates how he reinvented an old technique or created new dishes to astonish loyal patrons. At Kitcho, a full-course meal is a multisensory experience to be savored on many levels. It can be a revelation. It can change the way people think about food. This book will do the same. For the first time, the methods and thinking behind one of the worlds greatest culinary traditions is unveiled from the source. From innovative cooking techniques to an artists touch in food arrangement, Kitcho: Japans Ultimate Dining Experience reveals every aspect of entertaining in the Japa-nese mode through brilliant photography, the chefs recipe notes, and an insiders focused essays on cooking, food arrangement, Japanese aesthetics, food philoso-phy, and the exquisite Japanese art of entertaining at the table.

    Hardcover, 192 pages, 228 x 289 mm, 160 color pages, food notes, 250 photos, glossary, index

    ISBN 978-4-7700-3122-8


    Japans Ultimate Dining Experience

    This is Kitcho in a nutshellexclusive, refined, and exotic, almost something dreamed rather than lived. New York Times

  • 4 5

    30 56

    ISBN 978-4-7700-3145-7

    EDOMAE SUSHIArt, Tradition, SimplicityKikuo Shimizu Photographs by Akira Saito

    top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. Edomae means in front of Edo, the old name of Japans capital city. In 19th-century Edo, as busy and bustling as todays Tokyo, workers needed quick meals, and sushi, made from vinegar-seasoned fish and rice, was nutritious and invigo-rating. Edomae sushi grew in esteem as a unique cuisine, using freshly-caught fish from Tokyo Bay. Today, there is little in writing about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition while evolving through the decades. Edomae Sushi includes photographs and instructive text of dozens of types of sushi, with explaining their ingredients and preparation tech-niques. The essential accompanimentswasabi, nori, and riceare also explained in detail, includ-ing how and when they are grown and harvested and how to best prepare them. The author relates the history of Edomae sushi, based on his own experience, under his mentor, leg-endary sushi master Shigezo Fujimoto. Edomae Sushi is a stunning, attractive record of the life and development of a traditional Japanese sushi artisan.

    Hardcover: 112 pages, 190 x 250 mm, 96 color pages

  • 76

    ISBN 978-4-7700-3150-1


    ISBN 978-4-7700-3132-7


    the Vegetable Sushi Cookbook is the brainchild of Izumi Shoji, a hugely popular blogger in Japan, who shares her expertise in turn-ing a wide variety of vegetables into delicious and healthy sushi meals. Each recipe has been chosen for its healthy ingredients and delightful taste, and is easy to make with basic cooking skills and no special tools. (Alternatives are included for any ingredients that might be difficult to find in some areas.) The author covers the entire range of sushi dishes, from nigiri-zushi (the popular fish-atop-rice style) to maki-zushi (rolled sushi), and chi-rashi-zushi (scattered sushi), including the oshi-zushi style popular in the Osaka area. Also explained, in detail with many photographs, are the various styles of preparing the vegetables for use in sushi dishes, from grilling to steaming and frying. Each dish is photographed in full color. There are additional chapters on making sushi bento, the popular lunch boxes that are changing many peoples lunch habits, and how to prepare sushi for party events, enjoyable for both kids and adults.

    Hardcover: 112 pages, 190 x 250 mm, 96 color pages, 100 color photos

    JApAnESE HOME COOKIng wITH MASTEr CHEf MUrATAYoshihiro Murata Photographs by Akira Saito

    In this book, Japans cel-ebrated Kaiseki master, Yoshihiro Murata, has com-bined his culinary expertise with his talent for teaching Japanese cooking. The book contains over 60 healthy recipes, from classic to modern, that are popular in homes all over Japan. All of the dishes can be made using West-ern kitchen tools and ordinary ingredients from the supermarket. Chef Murata shows how easy and tasty it is to make standards such as beef teriyaki from scratch. He also shows how home chefs can create sukiyaki, tempura, yakitori and many other favorites from the same versatile sauce. His solu-tions are simple, suggesting, for example, using store-bought chicken broth, instead of traditional Japanese dashi stock. Japanese Home Cooking with Master Chef Murata will expand your range of cooking tech-niques and help your mealtimes become healthier and more fun.

    Paperback: 112 pages, 190 x 250mm, 96 color pages, approximately, 100 photos

  • 8 9

    THE nEw KIMOnOFrom Vintage Style to Everyday ChicThe Editors of Nanao Magazine Translated by Leeyong Soo

    recent years have seen a kimono boom amongst young women in Japan who delight in kimono as everyday wear. Capitalizing on this trend is Nanao magazine, established in 2004, and one of Japans leading contemporary kimono publications. The New Kimono presents in book form a selection of the best arti-cles from Nanao magazine, providing a wealth of information to Western readers with an interest in kimono. Articles include interviews with young Japanese women who treat kimono as everyday wear, advice on how to coordinate fabr