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Japanese Cuisine introduces us to the fundamental ingredients--rice, sashimi, green tea, and dashi (cooking stock)--that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and presentation of different dishes, as well as their history and cultural significance. The result is a moveable feast of a book, as informative as it is engaging.

Story by Tetsu Kariya, Art by Akira Hanasaki
Release Jan 20, 2009
Trim Size 5 3/4 × 8 1/4 (w/gatefold flaps)
Imprint VIZ Signature
Length 272 pages
Series Oishinbo
Age Rating Teen

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