Introduction to Japanese Cuisine: Nature, History and Culture

The foundation of any cuisine is cultural, not just technical—and this volume makes that point with depth and clarity. Introduction to Japanese Cuisine: Nature, History and Culture is the starting point in the Japanese Culinary Academy Series, and unlike the technique-driven volumes that follow, it offers a wide-ranging view of the traditions, values, and environmental factors that shape Japanese food.

Drawing connections between agriculture, religion, aesthetics, and daily life, the book explains how Japanese cuisine has evolved in tandem with broader cultural forces. Topics include the role of seasonal awareness, the influence of Shinto and Buddhist practices, and the development of formal meal structures such as honzen (multi-course meals for guests), shojin (vegetarian temple cooking), and the tea ceremony and its many expressions, including kaiseki.

While not a cookbook in the usual sense, it does include recipes at the back—supporting the examples featured throughout and helping ground the more abstract material in real culinary practice. The photography is carefully composed and deeply informative, often showing not just finished dishes but tools, landscapes, and cultural contexts that contribute to the larger story.

Written for professionals but entirely accessible to serious home cooks, this is an essential starting point for anyone seeking to understand Japanese cuisine as something more than a set of techniques. It’s a study in how food expresses place, belief, and identity—before a knife is even picked up.

Hardcover. Color photographs throughout.

Also in this series:

Flavoring and Seasoning: Dashi, Umami, and Fermented Foods

Mukoita I, Cutting Techniques: Fish 

Mukoita II, Cutting Techniques: Seafood, Poultry & Vegetables

Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori