日本food

Naganegi stuffed with crabmeat
Baked salmon

California rolls
Tori kara-age (deep-fried chicken)

New Year's Cuisine
Dried sardines and herring roe, fish-paste cakes and black beans - it must be time for osechi-ryori.
Japanese Kitchen Toolkit
From strainers and graters to bamboo baskets - an introduction to the everyday tools used in Japanese cooking
Sembei - Japanese rice crackers
Looking for the perfect crunch - all about sembei and how they're made
Japanese microbrewery Beers
A look at Japan's first generation of craft beers
Yuba - a staple of Kyoto-style temple cuisine
Health food from 200BC
Tofu in Kyoto
Ten kinds of tofu for dinner

Articles by Elizabeth Andoh
Mama's miso soup
Remembering family culinary traditions
The pickle pot
The fine art of rice-bran pickling
Home kitchens: cluttered with convenience
An inside look at the Japanese kitchen
Bread, bean paste and an pan
Sweet bean-paste buns and the cartoon character they inspired
Japanese menu names
"Moon-viewing broth" and the poetry of menu-writing

Japanese sushi vocabulary
Find out just what you're eating
Sample oden menus
Winter selections from Japanese convenience stores
Pronunciation guide for Japanese words
"What's What in Japanese Restaurants"
A book that introduces Japanese specialty cuisines
The Tokyo Food Page Bookstore
Order more books about Japanese food and books about Tokyo

Excerpted from The Cambridge World History of Food
Sushi
How sushi developed historically
Asian mushrooms
Shiitake, enoki and matsutake
Rice
An explanation of the different varieties
Seaweed
All about "edible sea vegetables"
Tea
Tea leaf grades and types

壽司:sushi

天婦羅:tempura

拉麵:hand-pulled noodles

剌身:sashimi

便當:bento

sushi