Suitable for people taking their first step into Japanese cuisine, this book provides explanation of the Japanese eating style, from small serving bowls and cho

Sashiko: the needlework form of both decorative and functional embroidery developed in Japan many centuries ago. With just four key materials needed--needle, th

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “H

In Japan, hot pot cooking is called nabemono, or nabe, and cooked in donabe, traditional clay pots. Comforting, healthy, affordable, easy, and quick—especiall

How the mindset of traditional Japanese society can guide our own efforts to lead a green lifestyle today. If we want to live sustainably, how should we feel ab