Food Cultures of Japan

This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.
Japanese cuisine is often associated with sushi, ramen, and hibachi, but everyday food in Japan goes far beyond these dishes. What do people eat and drink on a typical day? How do their food concerns compare, especially when it comes to issues like obesity?
This volume offers comprehensive coverage of Japanese cuisine. Readers will explore the history of food in Japan and discover influential ingredients essential to daily cooking and consumption. It highlights meals and dishes for every occasion, from everyday fare to special celebrations. The book also looks at dining out and the variety of snacks available from street vendors. An additional chapter addresses food issues and dietary concerns. Each chapter is accompanied by recipes that allow readers to experience the dishes firsthand. The volume is concluded with a chronology, glossary, sidebars, and bibliography to give readers a complete understanding of Japan's rich food culture.

Jeanne Jacob is an agronomist and researcher on agroecology. She is coauthor of The World Cookbook: The Greatest Recipes from around the Globe (ABC-CLIO, 2014).