Incoming Resources
- Japanese cooking, a simple art, Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji
- The cook's encyclopedia of Japanese cooking, Emi Kazuko ; with recipes by Yasuko Fukuoka ; [photographers, Craig Robertson and Janine Hosegood]
- Kansha, celebrating Japan's vegan and vegetarian traditions, Elizabeth Andoh ; photography by Leigh Beisch
- Love Japan, recipes from our Japanese American kitchen, Sawako Okuchi & Aaron Israel ; with Gabriella Gershenson ; photographs by Yuki Sugiura
- Sushi taste and technique, Kimiko Barber and Hiroki Takemura ; photography by Ian O'Leary
- The gaijin cookbook, Japanese recipes from a chef, father, eater, and lifelong outsider, Ivan Orkin and Chris Ying ; photographs by Aubrie Pick
- The Japanese grill, from classic yakitori to steak, seafood, and vegetables, byTadashi Ono, Harris Salat
- Washoku, recipes from the Japanese home kitchen, Elizabeth Andoh ; photography by Leigh Beisch
- The art and science of sushi, a comprehensive guide to ingredients, techniques and equipment, technical director, Jun Takahashi ; supervisor, Hidemi Sato ; text, Mitose Tsuchida