Introduction to Japanese Cuisine

Learn unique ramen recipes with plenty of vegetables from Japanese professionals in one day.

Apprentice with a renowned Japanese ramen master from the comfort of your home

Learn how to make wagashi (traditional Japanese sweets) with Mai, a wagashi artist based in Tokyo.

Everything You Need For Delicious Plant Based Cooking PLUS the Nutrition Know-how to Thrive on a Vegan Diet.

Make Japanese Izakaya food and have an Izakaya experience in your country as well!

The Most-Detailed Step-by-Step Tutorial that you can never find anywhere else

Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery at play from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones using ordinary ingredients. Many are for chop suey and chow mein using lots of celery, bean sprouts, and gravy.