Carte

Yokai are a class of supernatural monsters in Japanese folklore. In the Edo period (1603-1868), many artists, such as Hokusai Katsushika or Kuniyoshi Utagawa, created works featuring yokai that were inspired by folklore or their own imaginations. Yokai Wonderland contains many art works of Japanese yokai from the Edo period to today and includes not only paintings but also woodblock prints, scrolls, ceramics, kimonos, wooden sculptures, magazines, toys for children, such as board games, and more. This is the second series from the Yokai Museum and showcases a new collection of works, including never-before-seen works. All of the works featured in this book are from the personal collection of Koichi Yumoto, who will be opening the Yokai Museum in Hiroshima in 2018. Yumoto's own commentary on the works and the history of yokai are also included. This book will certainly appeal to Japanese art lovers, fans of yokai and also to those who are new to these fascinating supernatural creatures. It is also a valuable reference and source of inspiration for designers and illustrators.

Sales of Japanese kitchen knives are booming. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force.

A classic of Japanese history, this book is the preeminent work on the history of Japan.

The Japanese Art of Flower Arranging Ikebana, or Japanese flower arranging, is more than simply putting flowers in a container. Ikebana is a disciplined art form in which the arrangement is a living thing, where nature and humanity are brought together. Written by renowned Ikebana expert Shozo Sato, Ikebana: The Art of Arranging Flowers is a classic Ikebana text updated for modern readers. Ikebana history and styles Ikebana: The Art of Arranging Flowers presents a fascinating overview of the history of Ikebana to present day, and introduces classic Ikebana styles such as Rikka, Seika and Moribana to Freestyle. Japanese flower arranging instructions The tools of Ikebana and basic Ikebana flower-arranging techniques are clearly explained. Simple but detailed instructions guide Ikebana enthusiasts through the process of making dozens of stunning floral arrangements.

Lonely Planet presents Japan's most authentic dishes - direct from the kitchens where they were perfected. From street-food vendors to Michelin-starred chefs, Japan's best local cooks share their passion for food and 60 of their region's classic recipes - from steaming soups and silky ramen noodles to fresh, hand-rolled sushi. Recipes include: Takoyaki - octopus balls Sukiyaki - soy-simmered beef Okonomiyaki - savoury pancakes Torinabe - Chicken and vegetable hotpot Iwashi sushi - Sardine sushi Tonkatsu - deep-fried breaded pork cutlet Teppo-jiru - miso soup with crab Soki soba - Okinawan pork rib ramen with a pork broth And more! It would be easy to assume that Japanese cuisine is all about the food itself. But no. Or at least, it's not only about the food. The cuisine of this teeming archipelago of 3000 islands is a living part of its culture. In Japan, it's believed that food should be devoured with all five senses: not just smell, taste and sight, but also touch (the texture of the ingredients, the smooth warmth of bamboo chopsticks), and even sound (a high-end ryotei is oddly quiet, the better to appreciate the experience of eating). Any Japanese meal - from a simple home-cooked fare to the most structured, formal kaiseki - aims to blend each of these elements for balance and nutrition. Unsurprisingly, this provides myriad benefits for our health, as does the act of lingering over our food and cherishing each mouthful with all our senses - the latter has been proven to aid digestion and portion control. It's clear that meals taken the traditional Japanese way are good for us. That they are such a pleasure to consume, too? Well, that's just a happy coincidence. With sumptuous, original photography and inside stories and tips from Japan's best local cooks of the history, legend, emotion, and process behind each recipe, From the Source - Japan represents global food at its most thrilling. The perfect book for foodies and travel enthusiasts alike!