• New Tastes in Green Tea

    New Tastes in Green Tea

    • Mutsuko Tokunaga
    • Foreword by Jane Pettigrew
    • Translated by Yoko Toyozaki and Stuart Varnam-Atkin

    THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books New Tastes in Green Tea is an original cookbook that ushers an underappreciated... Read more

  • Vegetable Sushi Cookbook

    Vegetable Sushi Cookbook

    • Izumi Shoji

    Simple, healthy, and delicious vegetable sushi from Japan’s most popular vegetarian blogger.   The Vegetable Sushi Cookbook is the brainchild of Izumi Shoji, a hugely popular blogger in Japan, who shares her... Read more

  • Practical Japanese Cooking

    Practical Japanese Cooking

    • Shizuo Tsuji and Koichiro Hata
    • Foreword by David Bouley
    • Preface by Yoshiki Tsuji
    • Photographs by Yoshikatsu Saeki

    Sushi, yakitori, tempura, tofu, miso—the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home. For far too long Japanese food has been treated... Read more

  • The Japanese Pottery Handbook

    The Japanese Pottery Handbook

    • Penny Simpson and Kanji Sodeoka
    • Illustrations by Lucy Kitto

    Beloved by potters and anyone interested in pottery, this practical, informative, and charming manual has been completely revised and redesigned for today’s readers.   The Japanese Pottery Handbook, first published... Read more

  • Advanced Stick Fighting

    Advanced Stick Fighting

    • Masaaki Hatsumi

    THE MOST COMPREHENSIVE BOOK ON STICK FIGHTING AVAILABLE, WRITTEN BY THE WORLD'S MOST FAMOUS NINJA GRANDMASTER 14.00   Bushidō, the way of the warrior, is deeply bound to the rich history of the... Read more

  • The Kodansha Kanji Usage Guide

    The Kodansha Kanji Usage Guide

    • Jack Halpern

    The Kodansha Kanji Usage Guide is a new type of reference work that enables learners to deepen their understanding of how kun homophones are used in contemporary Japanese. The first Japanese-English resource devoted... Read more

  • Wadaiko

    Wadaiko

    • The Association for Japanese-Language Teaching (AJALT)

    From the authors of the best-selling Japanese for Busy People series comes an innovative, engaging new way to learn Japanese. Based on a teaching approach which has been used successfully in the classroom by AJALT in Japan,... Read more

  • Hi, Konnichiwa

    Hi, Konnichiwa

    • Yayoi Kusama

    Japanese painter, sculptor, writer, installation and performance artist Yayoi Kusama has been in the vanguard of contemporary art for sixty years. Best known for her use of patterns of dots (which she claims evolved from the... Read more

New Releases

Authors

Jack Halpern is the CEO of the CJK Dictionary Institute in Japan, which specializes in the compilation of CJK (Chinese, Japanese, and Korean) and Arabic lexical databases and is one of the world’s prime sources of CJK dictionaries. A lexicographer by profession, Halpern spent sixteen years compiling the New Japanese-English Character Dictionary published in the U.S. by NTC/McGraw-Hill in 1994. As a research fellow at Showa Women’s University in Tokyo, he was the editor-in-chief of several kanji dictionaries for learners, which have become standard reference works. Halpern has published over twenty books, including The Kodansha Kanji Learner’s Dictionary: Revised and Expanded and The Kodansha Kanji Dictionary as well as numerous articles. He has given over 600 public lectures on Japanese language and culture, and presented several dozen papers at international conferences. Jack Halpern has lived in Japan for over 30 years. He was born in Germany and lived in six countries including France, Brazil, and the U.S. An avid polyglot, he has studied fifteen languages (fluent in ten). - See more at: http://www.kodanshausa.com/books/9781568364087/#sthash.OqcK8Jan.dpuf

Recommended

RECIPES TO BEAT THE HEAT AND MAKE THE SUMMER COOL AND EASY!

Our two new, delightful cookbooks -- THE VEGETABLE SUSHI COOKBOOK by Izumi Shoji and NEW TASTES IN GREEN TEA by Mutsuko Tokunaga -- are filled with ideas for dishes and drinks that will appeal in the summer sizzle.

In THE VEGETABLE SUSHI COOKBOOK, the author explains why vegetable sushi is perfect hot weather food:

  ҉    Fresh summer vegetables are in abundance so home cooks can create  an infinite variety of dishes.

  ҉    Vegetables don’t spoil quickly in the heat like fish and meat do.

  ҉    Vegetable sushi is great for picnic baskets, bento boxes, and everyday brown-bag lunches.

From Zucchini with Miso Gunkan-maki (p. 25), Steamed Bell Pepper Nigiri-zushi (p. 27), and Fresh Tomato Gunkan-maki (p. 29) to Pickled Cucumber Temari-zushi (p. 73) and Steamed Mixed Vegetable Chirashi-zushi (p. 91), Izumi’s recipes and enthusiasm for vegetable sushi will inspire you to eat light and enjoy every bite.

NEW TASTES IN GREEN TEA presents surprising ways to use what the author calls this “green treasure.” In addition to providing fascinating information about the history and culture of green tea, Mutsuko serves up a variety of refreshing treats. Chill with her Iced Matcha au Lait (p. 44), Matcha Yogurt Sour

(p. 44), and Sencha with Vodka and Lime (p. 39). Or nibble on Matcha Noodle Salad (p. 81) and Matcha Cream Cheese Chicory Boats (p. 88). And finish the meal with Matcha Ice Cream (p. 104) or Fruit Bavarois (p. 112). Healthy. . . colorful. . . and delicious!

Find out more about all our wonderful cookbooks: http://www.kodanshausa.com/categories/cooking/

  • Vegetable Sushi Cookbook

    Vegetable Sushi Cookbook

    • Izumi Shoji

    Simple, healthy, and delicious vegetable sushi from Japan’s most popular vegetarian... Read more

  • New Tastes in Green Tea

    New Tastes in Green Tea

    • Mutsuko Tokunaga
    • Foreword by Jane Pettigrew
    • Translated by Yoko Toyozaki
    • Translated by Stuart Varnam-Atkin

    THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in... Read more

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