Reference of Japanese Cooking

Dedicated to my friends

Tsuyoshi and Rie Hashimoto

What's What in Japanese Restaurants : A Guide to Ordering Eating and Enjoying Robb Satterwhite	A Dictionary of Japanese Food : Ingredients & Culture Richard Hosking	Eating in Japan (Jtb's Illustrated Book Series, Vol 3) Japan Travel Bureau
The Sake Handbook (Yenbooks) John Gauntner, John Gaunter	Little Japanese Cookbook Emi Kazuko, Kumiko Yamamoto	Cooking With Japanese Foods : A Guide to the Traditional Natural Foods of Japan John Belleme, Jan Belleme
Japanese Cooking : A Simple Art Shizuo Tsuji, M. F. Fisher	The Book of Japanese Cooking Emi Kazuko	Sushi Mia Detrick, Kathryn Kleinman
Sushi : Making at Home Yasuko Kamimura, Kazuhiko Nagai	Sushi at Home Kay Shimizu	Sushi Made Easy Nobuko Tsuda
Sushi (Essential Kitchen Series) Ryuichi Yoshii	Sushi for Parties : Maki-Zushi and Nigiri-Zushi Ken Kowasumi, Ken Kawasumi	Fun & Fancy Sushi Seiko Ogawa, Ine Mizuno, Kazuhiko Nagai
The Book of Sushi Hinjiro Omae, Kinjiro Omae, Yuzuru Tachibana	The Book of Miso William Shurleff, Akiko Aoyagi, William Shurtleff	The Book of Soba James Udesky, Barry Lancet, William Shurtleff
At the Japanese Table : New and Traditional Recipes Lesley Downer	Japanese Cuisine Chen Shiu-Lee	Japanese Home-Style Cooking Mihoko Hoshino, Fumiko Hara, Hideo Ishizuka
Taste of Japan Ltd Shufunotomo Co.	Tofu & Soybean Cooking : The Japanese Health Way Kyoko Honda	A Gift of Japanese Cooking Mifune Tsuji
Japanese Vegetarian Cooking : From Simple Soups to Sushi (Vegetarian Cooking Series) Patricia Richfield	Healthy Japanese Cooking Hiroko Fukuhara, Yasuko Takahata	Natural Remedies from the Japanese Kitchen Hiroko Fukuhara, Yasuko Takahata, Hiroko Fukubara
The Vegetarian Table : Japan Victoria Wise, Deborah Jones	Japanese & Chinese Recipes	Martin Yan's Asia : Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan Martin Yan, Geoffrey Nilsen
The Food of Asia : Authentic Recipes from China, India, Indonesia, Japan Singapore, Malaysia, Thailand and Vietnam (Periplus World Cookbooks) Kong Foong Ling, Heinz Von Holzen