A Taste of Japan: Food Fact and Fable What the People Eat Customs and Etiquette (Paperback)

~ (Author) "Sushi, one of Japan's most representative foods, is now fairly well-known around the world..." (more)
Key Phrases: tofu recipes, saké drinking, daikon radish, Abe River, Stew Pan (more...)

Editorial Reviews

From Library Journal

This slim volume, based on a series of magazine articles, explains Japanese cuisine in the context of Japanese culture. A brief introduction to the cuisine's aesthetics is followed by 14 handsomely illustrated chapters, each devoted to a different type of food. The coverage is by no means complete; Richie discusses the history and customs associated with Japan's more popular and unique dishes. Recipes are not included. Readers wanting a short, entertaining look at the subject should enjoy this book. Those seeking an in-depth introduction to the cuisine would do better to consult Shizuo Tsuji's Japanese Cooking: a simple art (Kodansha, 1980). Bruce Hulse, Columbia Univ. Libs., New York

Copyright 1985 Cahners Business Information, Inc.

--This text refers to an out of print or unavailable edition of this title.

Product Description

In recent years, Japanese food has become a welcome part of the Western eating experience, adding a new and pleasurable dimension both to dining out and cooking at home. Yet while many Westerners have eaten Japanese food and have come to appreciate it for its attractive presentation and light, delicate flavors, relatively few are well acquainted with its origins and development, how it is traditionally served and eaten, and how it has evolved through history to fit into the life and culture of the Japanese people.

In this informative and gracefully written volume, renowned author and critic Donald Richie provides a lively examination of the popular foods of Japan, including not only well-established Western favorites like sushi, tempura, and sukiyaki, but more esoteric fare. Oikefugu, the highly-prized blowfish that can be deadly if not prepared properly, and unagi, the delicate grilled eel that represents one of the pinnacles of Japanese cuisine. The unlikely reasons for the popularity of deep fried pork cutlets (tonkatsu) in a non-meat-eating culture, the special place of noodles in the Japanese food pantheon, the varieties of forms in which rice can be found, from stuffed riceballs (onigiri) to pounded cakes (mochi)--all these and more are revealed in Donald Richie's engaging anecdotal style. Sections on Japanese pickles, sweets, sake, and tea complete this captivating survey of the delights of the Japanese table.

Whether you are contemplating a trip to Japan, a visit to the nearest Japanese restaurant, or a foray into cooking with Japanese ingredients yourself, these fourteen excursions into the world of Japanese food make it possible for you to approach its varied delights with confidence, understanding, and unending pleasure.

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Product Details

• Paperback: 112 pages
• Publisher: Kodansha International (JPN) (April 1993)
• Language: English
• ISBN-10: 4770017073
• ISBN-13: 978-4770017079
• Product Dimensions: 10.1 x 7.2 x 0.6 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #808,874 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 7 people found the following review helpful:

5.0 out of 5 stars Graceful essays, December 31, 2000

By	Susan Porjes "Food writer" (Honolulu, HI USA) - See all my reviews (REAL NAME)

A long-time resident of Japan, Donald Richie fondly explores the relationship of Japanese foods to Japanese history and culture in a series of graceful, eminently readable essays. If you want to know how tempura came to Japan, why the Japanese play Russian roulette with fugu (blowfish), or why riceballs are standard picnic fare, this is the book for you. (Note: This book does not contain any recipes.)

1 of 1 people found the following review helpful:

4.0 out of 5 stars Japanese Food Explained, February 16, 2007

By	Marco Antonio Abarca (Colorado) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

Amazon Verified Purchase

This review is from: A Taste of Japan: Food Fact and Fable, What the People Eat, Customs and Etiquette (Hardcover)

Donald Richie first went to Japan in 1947 as part of the American Occupation Forces. He soon fell in love with Japanese culture and decided to make Japan his home. Richie has lived in Japan for more than fifty years and is best known as the foremost Western critic of Japanese Cinema.

Donald Richie has carved out a niche as the great "explainer" of Japanese culture. "A Taste of Japan" is Richie's attempt to explain Japanese food to a Western Audience. He dedicates chapters to such topics as Sushi, Tonkatsu, Fugu and Tempura. Each chapter tries to explain what each of these foods means to the Japanese. If you are looking for a cook book or an etiquette guide, this book is not for you. The value of this slim and entertaining volume is as guide to food and its relationship to the the Japanese people.

5 of 7 people found the following review helpful:

5.0 out of 5 stars Fabulous introduction to Japanese eating culture, July 24, 1997

By A Customer

This book is a great introduction to the culture
of eating and drinking in Japan. The colour
photographs are sensational and the text is clear
and well laid out. By reading this book I have
been able to get much greater pleasure from
eating and preparing Japanese food.