Discover Japanese Culinary Books to Read: Atsuko's Top 5 Picks for Food Lovers Before or After Visiting Japan | Atsuko's Kitchen
Japan’s culinary world is much richer and more diverse than the sushi and ramen that many visitors know. From beautifully prepared seasonal dishes and regional specialities to centuries-old cooking traditions passed down through generations, food is deeply connected to Japanese culture, history, and everyday life.
For travellers who want to experience Japan through its food, a little preparation before your journey can make every meal more meaningful. Understanding the ingredients, techniques, customs, and stories behind Japanese cuisine allows you to look beyond the menu and truly appreciate what is on your plate.
These essential culinary books offer a wonderful introduction to Japan’s food culture and will help you make the most of your gastronomic adventure.
1. Japanese Cooking: A Simple Art by Shizuo Tsuji
Often described as the bible of Japanese cooking, Japanese Cooking: A Simple Art is one of the most respected books ever written about Japanese cuisine.
Written by Shizuo Tsuji, one of Japan’s most influential culinary educators, this classic work explores the foundations of Japanese food—from the importance of ingredients and seasonality to traditional cooking techniques and the philosophy behind each dish.
For anyone who wants to understand the deeper meaning behind Japanese food, this is an invaluable place to begin.
2. Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh
While Japanese cuisine is often associated with seafood and meat-based broths, there is also a rich tradition of plant-based cooking rooted in Buddhist practices and a deep respect for nature.
Kansha explores Japan’s centuries-old vegan and vegetarian culinary heritage, highlighting dishes that celebrate seasonal ingredients, mindful preparation, and the beauty of simplicity. Elizabeth Andoh, one of the world’s foremost experts on Japanese food culture, shares recipes and insights that demonstrate how nourishing, flavourful, and satisfying plant-based Japanese cooking can be.
3. The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment by chef Jun Takahashi
What I particularly like about The Art and Science of Sushi is that it goes far beyond being a collection of sushi recipes. It explores the craft from every angle, combining traditional knowledge with food science to explain not only how things are done, but why they matter.
4. Ramen Forever: Recipes for Ramen Success by Tim Anderson
Ramen has become one of Japan’s most beloved culinary exports, but the world of ramen is far more diverse and fascinating than many visitors realise. From rich tonkotsu ramen in Kyushu to delicate shoyu ramen in Tokyo, every region has its own interpretation and traditions.
In Ramen Forever: Recipes for Ramen Success, chef and food writer Tim Anderson explores the art and creativity behind this iconic Japanese dish.
5. Atsuko's Japanese Kitchen by Atsuko Ikeda
After exploring Japan's culinary traditions, regional specialties, and iconic dishes, Atsuko's Japanese Kitchen offers the perfect bridge between travelling in Japan and recreating those flavours at home.
Whether you're planning your first trip to Japan or returning home inspired by its incredible food culture, Atsuko's Japanese Kitchen will help you continue your culinary journey long after your travels have ended.
If you would like to experience Japanese cooking first-hand, join one of Atsuko’s Japanese cooking classes in London. Through hands-on lessons, you’ll learn traditional techniques, discover authentic ingredients, and gain a deeper understanding of the food culture behind the recipes.
Explore upcoming classes and begin your own Japanese culinary journey!
