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41
Meshiagare : shokubunka de manabu jōkyū Nihongo = Meshiagare : a culinary journey through advanced Japanese
めしあがれ : 食文化で学ぶ上級日本語 = Meshiagare : a culinary journey through advanced Japanese /Tōkyō : Kuroshio Shuppan, 2021Format: Book
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42
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43
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44
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45
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46
The fine art of Japanese food arrangement
Tokyo : Kodansha International, 2002
1st paper ed.Format: Book
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47
Manaita bunka ron : seikatsu kara mita ryōri
まな板文化論 : 生活からみた料理 /Tōkyō : Kawade Shobō Shinsha, 1975
Shohan.Format: Book
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48
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49
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Shoku no rekishigaku : washoku bunka no tenkai to tokushitsu
食の歴史学 : 和食文化の展開と特質 /Tōkyō-to Chiyoda-ku : Seidosha, 2021Format: Book
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51
Japanese cooking : a simple art
Tokyo ; New York : New York : Kodansha International Ltd. ; Distributed in the U.S. by Kodansha International/USA through Harper & Row, 1980
1st ed.Format: Book
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52
Nigiri no shinzui : Edo mae sushi no san shokunin ga kataru
握りの真髄 : 江戶前寿司の三職人が語る /Tōkyō : Bungei Shunjū, 1994Format: Book
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53
The art of Japanese cookery.
Tokyo] : [Rutland, Vt.], Shibata Pub. Co.; [distributed by Japan Publications Trading Co.], 1962
[1st ed.Format: Book
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54
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55
Riben liao li
日本料理 /Taibei Shi : Monterey Park, CA, U.S.A. : Wei quan chu ban she ; Meiguo zong jing xiao Wei-chuan's cooking, 1988Format: Book
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56
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57
Jih-pen liao li
Tʻai-pei shih : Monterey Park, CA, U.S.A. : Wei chʻüan chʻu pan she ; Mei-kuo tsung ching hsiao Wei-chuan's cooking, 1988Format: Book
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58
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59
Devouring Japan : global perspectives on Japanese culinary identity
New York, NY, United States of America : Oxford University Press, 2018Format: Book
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60
Washoku no Eigo hyōgen jiten = The comprehensive guide to washoku in Japanese and English
和食の英語表現事典 = The comprehensive guide to washoku in Japanese and English /Tōkyō-to Chiyoda-ku : Maruzen Shuppan, 2016Format: Book