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PRESS RELEASE: the first in a multi-volume series on 'real' Japanese cuisine from the Japanese Culinary Academy

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Set to become the definitive publication on authentic Japanese cooking, this stunning 'prelude' to a much-needed and ambitious project introduces the cultural context giving rise to this extraordinary cuisine… nothing missed!


The Japanese Cultural Academy's Complete Japanese Cuisine: Introduction to Japanese Cuisine – Nature, History and Culture

288 x218 mm; 216 pages, all in colour;  £50 hardcover with jacket; published by Shuhari Initiative, Tokyo, Japan; sold in Europe by Kodansha Europe Ltd., London.

For any serious cook, a thorough understanding of the cultural as well as practical processes that go into defining a cookery tradition is essential. It has long been recognised that subsequent mastery of that cuisine’s techniques is largely dependent upon it. This exciting new book is a ‘must-have’ for all professional chefs and skilled amateur cooks.

The first in a multi-volume series that will unquestionably be the definitive publication on the subject for years to come, this visually stunning book provides a richly illustrated examination of all the elements that have combined to make one of the world’s most admired, influential and sensitive cuisines the unique phenomenon that it is.

Released August, 2015


For further information, please see the attached PDF (1.2 MB)
For review copies + cover and other images, or to place orders please contact Kodansha Europe at info@kodansha.eu

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