Tokyo Food Page - Japanese Cuisines

It's not all sushi - find out about some of Japan's other favorite foods, and even learn how to read the menu in your local tempura shop. We've got plenty of recipes, and our articles on the Japanese kitchen will provide insight into the role of food in everyday Japanese life.

Shiso tofu	Smoked salmon with edamame, cherry and shiso
Seaweed and potato patties	Kenchin vegetable soup
Full Index of Japanese Recipes

New Year's Cuisine

Dried sardines and herring roe, fish-paste cakes and black beans - it must be time for osechi-ryori.

Sembei - Japanese rice crackers

Looking for the perfect crunch - all about sembei and how they're made

Japanese microbrewery Beers

A look at Japan's first generation of craft beers

Yuba - a staple of Kyoto-style temple cuisine

Health food from 200BC

Tofu in Kyoto

Ten kinds of tofu for dinner

Rice tubs and makisu mats

Simple but elegant - cypress-wood tubs for steamed rice and makisu mats for making sushi rolls. From the book Cool Tools: Cooking Utensils from the Japanese Kitchen, by Kate Klipensteen.

Sake drinker's paraphernalia

Whether it's fine pottery or a humble cedar box, sake cups and flasks are an important part of the sake-drinking experience. From The Book of Sake by Philip Harper

Japanese graters

Practical and beautiful - a look at hand-made graters from Japanese craftsmen. From the book Cool Tools: Cooking Utensils from the Japanese Kitchen, by Kate Klipensteen.

Japanese kitchen toolkit

From strainers and graters to bamboo baskets - an introduction to the everyday tools used in Japanese cooking

Articles by Elizabeth Andoh

Mama's miso soup

Remembering family culinary traditions

The pickle pot

The fine art of rice-bran pickling

Home kitchens: cluttered with convenience

An inside look at the Japanese kitchen

Bread, bean paste and an pan

Sweet bean-paste buns and the cartoon character they inspired

Japanese menu names

"Moon-viewing broth" and the poetry of menu-writing

Articles and sample menus from "What's What in Japanese Restaurants"

Nabemono (Japanese stews)

Unagi (grilled eel)

Tempura

Yakitori (grilled chicken)

Okonomiyaki (savory pancakes)

Oden (fish cake stew)

Okinawan cuisine

Sake labels

Learn how to decipher the Japanese labels on a bottle of sake.

Japanese sushi vocabulary

Find out just what you're eating

Sample oden menus

Winter selections from Japanese convenience stores

Pronunciation guide for Japanese words

"What's What in Japanese Restaurants"

A book that introduces Japanese specialty cuisines

The Tokyo Food Page Bookstore

Order more books about Japanese food and books about Tokyo

Excerpted from The Cambridge World History of Food

Sushi

How sushi developed historically

Asian mushrooms

Shiitake, enoki and matsutake

Rice

An explanation of the different varieties

Seaweed

All about "edible sea vegetables"

Tea

Tea leaf grades and types

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All recipes and articles are protected by international copyright law, and may not be reproduced in any medium without the permission of the copyright holders.

Many thanks to Kodansha International, Tuttle Publishing and Periplus Editions (HK) Ltd., Hiroyuki and Noriko Sato, Ken Iisaka, Ryusuke Obinata and Susan Fuller Slack for generously sharing these recipes with the Tokyo Food Page.