{"title":"WASHOKU","description":"","products":[{"product_id":"9784388353583","title":"そば打ち教本　新版 | Soba Making Textbook: New Edition","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e そば打ち教本　新版 全麺協そば道段位認定制度公認テキスト\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 全麺協 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 215P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e October, 2021\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eUpdated with the latest information and enlarged for improved readability and visual clarity. Essential reading for anyone looking to get started with soba noodle making.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388353552\" data-target-title-ja=\"そば学 sobalogy\" data-target-title-en=\"Sobalogy: From Food Science to Folklore\" data-position=\"1\" data-author=\"井上直人\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388353552.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353552\" data-lang=\"ja\"\u003eそば学 sobalogy\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353552\" data-lang=\"en\"\u003eSobalogy: From Food Science to Folklore\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeepens understanding of buckwheat as a crop, food science, and cultural history.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388353590\" data-target-title-ja=\"翁達磨 高橋邦弘 そばの旅\" data-target-title-en=\"The Soba Journey of Takahashi Kunihiro\" data-position=\"3\" data-author=\"高橋邦弘\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388353590.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353590\" data-lang=\"ja\"\u003e翁達磨 高橋邦弘 そばの旅\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353590\" data-lang=\"en\"\u003eThe Soba Journey of Takahashi Kunihiro\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eInspiring essays by a legendary master, perfect for motivation and philosophy.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063833\" data-target-title-ja=\"そばづくし\" data-target-title-en=\"Soba Entirety: Noodles, Tsuyu, and Dishes\" data-position=\"5\" data-author=\"齋藤親義\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063833.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063833\" data-lang=\"ja\"\u003eそばづくし\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063833\" data-lang=\"en\"\u003eSoba Entirety: Noodles, Tsuyu, and Dishes\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExpands your repertoire with seasonal menus, side dishes, and dessert ideas.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969769947350,"sku":"9784388353583","price":3300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388353583.webp?v=1785729083"},{"product_id":"9784416714065","title":"包丁と砥石大全 | Complete Guide to Kitchen Knives and Whetstones","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 包丁と砥石大全 包丁と砥石の種類、研ぎの実践を網羅した決定版！\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 159P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2014\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThis guide explains different types of kitchen knives and sharpening techniques, with an in-depth introduction to sharpening tools and whetstones. 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It also features on-location reporting from natural whetstone quarries in Kyoto, presenting sharpening methods and cutting performance using natural stones, complete with microscopic photography to illustrate the results.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416521946\" data-target-title-ja=\"実践 料理の味から追求した包丁研ぎの技法\" data-target-title-en=\"Practical Knife Sharpening Techniques for Better Cooking\" data-position=\"2\" data-author=\"藤原将志\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416521946.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416521946\" data-lang=\"ja\"\u003e実践 料理の味から追求した包丁研ぎの技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416521946\" data-lang=\"en\"\u003ePractical Knife 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class=\"thothai-recommended-item\" data-target-item-id=\"9784401643523\" data-target-title-ja=\"日本酒マニアックBOOK\" data-target-title-en=\"Sake Maniac Book\" data-position=\"6\" data-author=\"葉石 かおり\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784401643523.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784401643523\" data-lang=\"ja\"\u003e日本酒マニアックBOOK\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784401643523\" data-lang=\"en\"\u003eSake Maniac Book\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDives deep into geeky details like yeast types and labels for true enthusiasts.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784866672403\" data-target-title-ja=\"ビジネスエリートが知っている 教養としての日本酒\" data-target-title-en=\"Sake as Liberal Arts for Business Elites\" data-position=\"8\" data-author=\"友田 晶子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784866672403.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784866672403\" data-lang=\"ja\"\u003eビジネスエリートが知っている 教養としての日本酒\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784866672403\" data-lang=\"en\"\u003eSake as Liberal Arts for Business Elites\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn table manners and history to use sake as a powerful business communication tool.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784794603081\" data-target-title-ja=\"日本の酒\" data-target-title-en=\"Sake Confidential\" data-position=\"10\" data-author=\"ジョン・ゴントナー\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784794603081.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784794603081\" data-lang=\"ja\"\u003e日本の酒\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784794603081\" data-lang=\"en\"\u003eSake Confidential\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eSee sake through the eyes of a foreign expert and learn English terms simultaneously.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969777189078,"sku":"9784816371004","price":1650.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784816371004.jpg?v=1774918789"},{"product_id":"9784767827087","title":"みその教科書 | Miso Textbook: The Miracle Fermented Seasoning","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e みその教科書 奇跡の発酵調味料\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 岩木　みさき 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 127P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e February, 2020\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eClear up all the misconceptions about miso varieties and classifications. Visit 50 miso breweries across Japan that the author personally explored. 30 simple miso soup ideas you'll never tire of eating every day. 25 recipes that showcase miso's new appeal, from Western dishes to sweets.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784924523456\" data-target-title-ja=\"にっぽん味噌蔵めぐり\" data-target-title-en=\"Japan Miso Brewery Tour\" data-position=\"1\" data-author=\"岩木みさき\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784924523456.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784924523456\" data-lang=\"ja\"\u003eにっぽん味噌蔵めぐり\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784924523456\" data-lang=\"en\"\u003eJapan Miso Brewery Tour\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplore 50 breweries nationwide with the author, discovering artisan passion and diverse regional miso.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784101033815\" data-target-title-ja=\"一汁一菜でよいという提案\" data-target-title-en=\"Rice, Miso Soup, Pickles: The Japanese secret to a long and happy life\" data-position=\"3\" data-author=\"土井善晴\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784101033815.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101033815\" data-lang=\"ja\"\u003e一汁一菜でよいという提案\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101033815\" data-lang=\"en\"\u003eRice, Miso Soup, Pickles: The Japanese secret to a long and happy life\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eProposes a simple meal style of rice and miso soup, relieving daily cooking stress significantly.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784391156263\" data-target-title-ja=\"からだが整う「ひと晩発酵みそ」\" data-target-title-en=\"Overnight Fermented Miso that Balances the Body\" data-position=\"4\" data-author=\"榎本美沙\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784391156263.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784391156263\" data-lang=\"ja\"\u003eからだが整う「ひと晩発酵みそ」\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784391156263\" data-lang=\"en\"\u003eOvernight Fermented Miso that Balances the Body\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eIntroduces a revolutionary method to make miso in one night using a rice cooker easily.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784873117638\" data-target-title-ja=\"発酵の技法\" data-target-title-en=\"The Art of Fermentation\" data-position=\"7\" data-author=\"Sandor Ellix Katz\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784873117638.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784873117638\" data-lang=\"ja\"\u003e発酵の技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784873117638\" data-lang=\"en\"\u003eThe Art of Fermentation\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eThe ultimate DIY guide, empowering readers to reclaim food production through deep fermentation knowledge.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784121009395\" data-target-title-ja=\"発酵\" data-target-title-en=\"Fermentation: The Mystery of Micro Giants\" data-position=\"8\" data-author=\"小泉武夫\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784121009395.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784121009395\" data-lang=\"ja\"\u003e発酵\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784121009395\" data-lang=\"en\"\u003eFermentation: The Mystery of Micro Giants\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA classic scientific exploration of microorganisms, revealing the mysterious and powerful world of fermentation.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969779908822,"sku":"9784767827087","price":1760.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784767827087.jpg?v=1785729097"},{"product_id":"9784388057924","title":"プロのための わかりやすい日本料理 | Professional Japanese Cuisine: Easy to Understand","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e プロのためのわかりやすい日本料理\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 畑　耕一郎 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 339P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e July, 1998\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThe dishes featured in this book have been carefully selected by professors from our school's Japanese Culinary Research Institute as ideal foundational recipes for those beginning their journey toward a rewarding career in Japanese cuisine. The cooking methods are presented following the flow of a traditional meal sequence, accompanied by detailed explanations for each culinary technique. The book also includes essential foundational knowledge about seasonings, sake, cooking equipment, and serving vessels.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060481\" data-target-title-ja=\"基礎から学ぶ 器と盛り付け\" data-target-title-en=\"Basics of Vessels and Plating for Japanese Cuisine\" data-position=\"1\" data-author=\"畑 耕一郎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060481.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060481\" data-lang=\"ja\"\u003e基礎から学ぶ 器と盛り付け\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060481\" data-lang=\"en\"\u003eBasics of Vessels and Plating for Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eComprehensive guide to plating aesthetics and vessel selection basics for professionals.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388059676\" data-target-title-ja=\"完全理解 日本料理の基礎技術\" data-target-title-en=\"Complete Understanding: Basic Techniques of Japanese Cuisine\" data-position=\"3\" data-author=\"野崎 洋光\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388059676.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"ja\"\u003e完全理解 日本料理の基礎技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"en\"\u003eComplete Understanding: Basic Techniques of Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEssential technical manual covering all aspects of professional kitchen work.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784579213252\" data-target-title-ja=\"「分とく山」野崎洋光がおくる 極めつきの「美味しい方程式」\" data-target-title-en=\"The Ultimate Delicious Equation by Hiromitsu Nozaki\" data-position=\"4\" data-author=\"野崎 洋光\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784579213252.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784579213252\" data-lang=\"ja\"\u003e「分とく山」野崎洋光がおくる 極めつきの「美味しい方程式」\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784579213252\" data-lang=\"en\"\u003eThe Ultimate Delicious Equation by Hiromitsu Nozaki\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLogical ratios for seasoning to achieve consistent, perfect tastes easily.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388353231\" data-target-title-ja=\"ホントは知らない日本料理の常識・非常識\" data-target-title-en=\"Common Sense and Absurdities in Japanese Cuisine\" data-position=\"5\" data-author=\"村田 吉弘\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388353231.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353231\" data-lang=\"ja\"\u003eホントは知らない日本料理の常識・非常識\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353231\" data-lang=\"en\"\u003eCommon Sense and Absurdities in Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eInsights into etiquette, culture, and business management for professional chefs.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416522394\" data-target-title-ja=\"銀座 小十の料理歳時記十二カ月\" data-target-title-en=\"Ginza Koju's Culinary Almanac: Twelve Months of Menus\" data-position=\"6\" data-author=\"奥田 透\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416522394.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416522394\" data-lang=\"ja\"\u003e銀座 小十の料理歳時記十二カ月\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416522394\" data-lang=\"en\"\u003eGinza Koju's Culinary Almanac: Twelve Months of Menus\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMonthly menus reflecting seasonal changes and traditional Japanese festivals beautifully.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416812570\" data-target-title-ja=\"日本料理 美しい盛り付けのワザ\" data-target-title-en=\"Beautiful Plating Techniques for Japanese Cuisine\" data-position=\"7\" data-author=\"中嶋 貞治\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416812570.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416812570\" data-lang=\"ja\"\u003e日本料理 美しい盛り付けのワザ\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416812570\" data-lang=\"en\"\u003eBeautiful Plating Techniques for Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eVisual techniques for elegant presentation from a Michelin-starred chef.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784642056458\" data-target-title-ja=\"日本料理の歴史\" data-target-title-en=\"The History of Japanese Cuisine\" data-position=\"8\" data-author=\"熊倉 功夫\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784642056458.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784642056458\" data-lang=\"ja\"\u003e日本料理の歴史\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784642056458\" data-lang=\"en\"\u003eThe History of Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeepen culinary depth by learning the historical evolution of Washoku.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784480426727\" data-target-title-ja=\"春夏秋冬 料理王国\" data-target-title-en=\"Kingdom of Cuisine: Four Seasons\" data-position=\"10\" data-author=\"北大路 魯山人\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784480426727.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480426727\" data-lang=\"ja\"\u003e春夏秋冬 料理王国\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480426727\" data-lang=\"en\"\u003eKingdom of Cuisine: Four Seasons\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eTimeless essays on aesthetics and taste by a legendary gourmand.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969783218390,"sku":"9784388057924","price":6380.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388057924.webp?v=1785729080"},{"product_id":"9784388061624","title":"天ぷらの全仕事 | The Complete Works of Tempura","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 天ぷらの全仕事 「てんぷら近藤」の技と味\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 近藤　文夫 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 230P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e January, 2013\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003e76 seasonal tempura varieties with detailed guidance on preparation techniques, batter consistency, optimal oil temperature, and proper arrangement on the serving platter.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784418233113\" data-target-title-ja=\"完全版 「てんぷら近藤」主人のやさしく教える天ぷらのきほん\" data-target-title-en=\"Complete Edition: Master of 'Tempura Kondo' Teaches Tempura Basics\" data-position=\"1\" data-author=\"近藤文夫\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784418233113.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418233113\" data-lang=\"ja\"\u003e完全版 「てんぷら近藤」主人のやさしく教える天ぷらのきほん\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418233113\" data-lang=\"en\"\u003eComplete Edition: Master of 'Tempura Kondo' Teaches Tempura Basics\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eOffers a home-friendly approach to recreating pro-level tempura techniques easily.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416522240\" data-target-title-ja=\"天ぷらのサイエンス\" data-target-title-en=\"The Science of Tempura\" data-position=\"3\" data-author=\"中川崇\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416522240.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416522240\" data-lang=\"ja\"\u003e天ぷらのサイエンス\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416522240\" data-lang=\"en\"\u003eThe Science of Tempura\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eVisualizes oil temperature changes and batter mechanics with scientific data.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063178\" data-target-title-ja=\"日本料理揚げもの新味150\" data-target-title-en=\"Japanese Cuisine: 150 New Ideas for Deep-Frying\" data-position=\"5\" data-author=\"柴田書店 (編)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063178.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063178\" data-lang=\"ja\"\u003e日本料理揚げもの新味150\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063178\" data-lang=\"en\"\u003eJapanese Cuisine: 150 New Ideas for Deep-Frying\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExpand your repertoire with modern and creative fried dish variations.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388059676\" data-target-title-ja=\"日本料理の基礎技術\" data-target-title-en=\"Basic Techniques of Japanese Cuisine\" data-position=\"6\" data-author=\"野崎洋光\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388059676.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"ja\"\u003e日本料理の基礎技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"en\"\u003eBasic Techniques of Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eSolidifying your foundation in Japanese cooking enhances your tempura skills significantly.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784487810871\" data-target-title-ja=\"[新訂版] 東京 五つ星の鰻と天麩羅\" data-target-title-en=\"Tokyo's 5-Star Eel and Tempura: Revised Edition\" data-position=\"8\" data-author=\"見田盛夫\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784487810871.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784487810871\" data-lang=\"ja\"\u003e[新訂版] 東京 五つ星の鰻と天麩羅\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784487810871\" data-lang=\"en\"\u003eTokyo's 5-Star Eel and Tempura: Revised Edition\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDiscovering top-tier shops helps refine your palate and cooking standards.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969783578838,"sku":"9784388061624","price":4620.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388061624.jpg?v=1774919371"},{"product_id":"9784805315064","title":"Ｊａｐａｎｅｓｅ　Ｔｅａ　Ｃｅｒｅｍｏｎｙ | Japanese Tea Ceremony: Cha-No-Yu and the Zen Art of Mindfulness","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e Ｊａｐａｎｅｓｅ　Ｔｅａ　Ｃｅｒｅｍｏｎｙ Ｃｈａ－ｎｏ－ｙｕ　ａｎｄ　ｔｈｅ　Ｚｅｎ　Ａｒｔ　ｏｆ　Ｍｉｎｄｆｕｌｎｅｓｓ\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e Ａ．Ｌ．Ｓａｄｌｅｒ 著\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e April, 2019\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThe Japanese Tea Ceremony is a detailed examination of the five-centuries-old tea ceremony--or Cha-no-Yu in Japanese, literally \"hot water for tea\"--a cornerstone of Japanese culture and a core practice of Zen Buddhism. Framed by intricately choreographed steps, the tea ceremony is as much about the search for enlightenment as it is about serving tea. Within the serenity of the tea room, the ceremony, with its highly formal structure, becomes an object of focus for meditation. As the water is heated and the tea is served, the ultimate goal is losing the sense of self while gaining inner peace. The path to mindfulness runs through the center of the tea ceremony. Abundantly illustrated with over 160 drawings and 40 color photos showing every aspect of the ceremony, this book takes readers on a complete tour of furniture and utensils, teahouses and gardens, and numerous other features of Cha-no-Yu. It also delves into the many disciplines included within the broader framework of the tea ceremony--Japanese art, calligraphy, flower arrangements, architecture, gardening, and exquisite handicrafts. Learn more about the experiences of masters of the tea ceremony over the centuries and histories of the various schools and traditions of the art of tea. Full-color photos of tea bowls, teahouses, and gardens reveal the exquisite artistry of the cult of tea and this important Japanese tradition. With a new foreword by award-winning author Laura C. Martin, The Japanese Tea Ceremony is a fascinating exploration of the ritual and Zen philosophy of one of Japan's greatest customs, truly \"an epitome of Japanese civilization.\"\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784805313282\" data-target-title-ja=\"日本建築史\" data-target-title-en=\"Japanese Architecture: A Short History\" data-position=\"2\" data-author=\"A. L. Sadler\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784805313282.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784805313282\" data-lang=\"ja\"\u003e日本建築史\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784805313282\" data-lang=\"en\"\u003eJapanese Architecture: A Short History\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstanding traditional architecture provides essential context for appreciating the tea room's spatial design.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784805314913\" data-target-title-ja=\"禅と日本文化\" data-target-title-en=\"Zen and Japanese Culture\" data-position=\"4\" data-author=\"Daisetz T. Suzuki\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784805314913.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784805314913\" data-lang=\"ja\"\u003e禅と日本文化\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784805314913\" data-lang=\"en\"\u003eZen and Japanese Culture\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplores the deep spiritual bond between Zen Buddhism and arts like tea and swordsmanship.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784473041784\" data-target-title-ja=\"裏千家茶道 点前教則 1 入門\" data-target-title-en=\"Urasenke Tea Procedure Guidebook 1: Introductory Level\" data-position=\"5\" data-author=\"Sen Soshitsu XVI\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784473041784.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784473041784\" data-lang=\"ja\"\u003e裏千家茶道 点前教則 1 入門\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784473041784\" data-lang=\"en\"\u003eUrasenke Tea Procedure Guidebook 1: Introductory Level\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA practical, bilingual guide for beginners wanting to learn the actual procedures and etiquette.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784805315484\" data-target-title-ja=\"わびさび：日本的なるもの\" data-target-title-en=\"Wabi Sabi: The Japanese Art of Impermanence\" data-position=\"7\" data-author=\"Andrew Juniper\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784805315484.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784805315484\" data-lang=\"ja\"\u003eわびさび：日本的なるもの\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784805315484\" data-lang=\"en\"\u003eWabi Sabi: The Japanese Art of Impermanence\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive deeper into the aesthetic philosophy of imperfection that defines the soul of tea.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969783873750,"sku":"9784805315064","price":1870.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784805315064.jpg?v=1774919377"},{"product_id":"9784388062034","title":"包丁入門研ぎと砥石の基本がわかる | Introductory Guide to Japanese Knives: Understanding Sharpening and Whetstones","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 包丁入門 研ぎと砥石の基本がわかる\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 加島　健一 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 111P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e January, 2015\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eDiscover the eye-opening principles of sharpening that make your daily work effortless.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388058433\" data-target-title-ja=\"包丁と砥石\" data-target-title-en=\"Knives and Whetstones\" data-position=\"1\" data-author=\"柴田書店 (編集)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388058433.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388058433\" data-lang=\"ja\"\u003e包丁と砥石\u003c\/a\u003e\u003cbr\u003e\u003ca 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Using, and Maintaining Knives and Whetstones\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eModern, practical guide from the same publisher for daily knife care.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063857\" data-target-title-ja=\"魚のおろし方 増補新版\" data-target-title-en=\"How to Fillet Fish: Comprehensive Guide\" data-position=\"3\" data-author=\"柴田書店 (編集)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063857.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063857\" data-lang=\"ja\"\u003e魚のおろし方 増補新版\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063857\" data-lang=\"en\"\u003eHow to Fillet Fish: Comprehensive Guide\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003ePerfect next step to apply your sharp edges to real fish.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416714065\" data-target-title-ja=\"包丁と砥石大全\" data-target-title-en=\"Complete Encyclopedia of Knives and Whetstones\" data-position=\"4\" data-author=\"日本研ぎ文化振興協会 (監修)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416714065.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416714065\" data-lang=\"ja\"\u003e包丁と砥石大全\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416714065\" data-lang=\"en\"\u003eComplete Encyclopedia of Knives and Whetstones\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eThe ultimate encyclopedia for enthusiasts wanting to master every knife detail.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416521946\" data-target-title-ja=\"実践 料理の味から追求した包丁研ぎの技法\" data-target-title-en=\"Practical Knife Sharpening for Better Taste\" data-position=\"6\" data-author=\"藤原 将志\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416521946.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416521946\" data-lang=\"ja\"\u003e実践 料理の味から追求した包丁研ぎの技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416521946\" data-lang=\"en\"\u003ePractical Knife Sharpening for Better Taste\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eGoes beyond sharpness, exploring how grinding angles affect food flavor.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784405093157\" data-target-title-ja=\"新装版 包丁の教科書\" data-target-title-en=\"The Textbook of Kitchen Knives\" data-position=\"7\" data-author=\"野﨑 洋光 (監修)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784405093157.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405093157\" data-lang=\"ja\"\u003e新装版 包丁の教科書\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405093157\" data-lang=\"en\"\u003eThe Textbook of Kitchen Knives\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eSolid foundation for cutting techniques once your blade is razor sharp.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416525333\" data-target-title-ja=\"新版 大工道具・砥石と研ぎの技法\" data-target-title-en=\"Carpenter's Tools and Sharpening Techniques: New Edition\" data-position=\"9\" data-author=\"大工道具研究会\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416525333.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416525333\" data-lang=\"ja\"\u003e新版 大工道具・砥石と研ぎの技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416525333\" data-lang=\"en\"\u003eCarpenter's Tools and Sharpening Techniques: New Edition\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eBroaden your skills by learning how carpenters maintain their precision tools.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969785348310,"sku":"9784388062034","price":1430.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388062034.jpg?v=1774919080"},{"product_id":"9784388062423","title":"日本料理野菜調理ハンドブック | Japanese Cuisine Vegetable Cooking Handbook","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 日本料理野菜調理ハンドブック 基本の下処理・切り方・味つけ\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 奥田　高光 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 185P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e July, 2016\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eEssential Knife Skills for Vegetables\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388059676\" data-target-title-ja=\"完全理解 日本料理の基礎技術\" data-target-title-en=\"Complete Understanding: Basic Techniques of Japanese Cuisine\" data-position=\"1\" data-author=\"野崎 洋光\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388059676.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"ja\"\u003e完全理解 日本料理の基礎技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"en\"\u003eComplete Understanding: Basic Techniques of Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMaster the fundamentals of Japanese cooking to elevate your vegetable preparation skills significantly.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416715307\" data-target-title-ja=\"英語訳付き 日本料理 むきものハンドブック\" data-target-title-en=\"Handbook on Japanese Food: Carving Techniques for Seasonal Vegetables\" data-position=\"2\" data-author=\"島谷 宗宏\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416715307.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416715307\" data-lang=\"ja\"\u003e英語訳付き 日本料理 むきものハンドブック\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416715307\" data-lang=\"en\"\u003eHandbook on Japanese Food: Carving Techniques for Seasonal Vegetables\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA bilingual guide to vegetable carving, perfect for visual learners and professionals.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061624\" data-target-title-ja=\"天ぷらの全仕事\" data-target-title-en=\"Tempura: All the Work\" data-position=\"3\" data-author=\"近藤 文夫\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061624.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061624\" data-lang=\"ja\"\u003e天ぷらの全仕事\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061624\" data-lang=\"en\"\u003eTempura: All the Work\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn the art of vegetable tempura from a legendary Ginza master chef.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060641\" data-target-title-ja=\"懐石入門\" data-target-title-en=\"Introduction to Kaiseki\" data-position=\"4\" data-author=\"高橋 英一\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060641.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060641\" data-lang=\"ja\"\u003e懐石入門\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060641\" data-lang=\"en\"\u003eIntroduction to Kaiseki\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstand how vegetable dishes fit into the traditional kaiseki course structure.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060023\" data-target-title-ja=\"だしの基本と日本料理\" data-target-title-en=\"Basics of Dashi and Japanese Cuisine\" data-position=\"5\" data-author=\"柴田書店 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060023.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060023\" data-lang=\"ja\"\u003eだしの基本と日本料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060023\" data-lang=\"en\"\u003eBasics of Dashi and Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEssential guide to dashi, the foundation of flavor for all vegetable dishes.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062720\" data-target-title-ja=\"日本料理の季節の椀\" data-target-title-en=\"Seasonal Bowls of Japanese Cuisine\" data-position=\"9\" data-author=\"奥田 透\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062720.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062720\" data-lang=\"ja\"\u003e日本料理の季節の椀\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062720\" data-lang=\"en\"\u003eSeasonal Bowls of Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFocuses on Wan dishes where vegetables play a crucial role in presentation.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063895\" data-target-title-ja=\"ミニマル料理「和」\" data-target-title-en=\"Minimal Cooking: Japanese Style\" data-position=\"10\" data-author=\"稲田 俊輔\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063895.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063895\" data-lang=\"ja\"\u003eミニマル料理「和」\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063895\" data-lang=\"en\"\u003eMinimal Cooking: Japanese Style\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA logical, minimalist approach to Japanese cooking that simplifies complex vegetable techniques.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969785413846,"sku":"9784388062423","price":2420.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388062423.jpg?v=1774919082"},{"product_id":"9784309293776","title":"和菓子　ハンディ版 | Wagashi: Handy Edition","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 和菓子　ハンディ版\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 中村肇 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 360P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e January, 2024\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eJapanese confectionery concentrates aesthetic sensibility in its colors, forms, and names. This handy edition features over 200 Kyoto sweets photographed alongside seasonal motifs, presented in Japanese and English.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784000612593\" data-target-title-ja=\"事典 和菓子の世界 増補改訂版\" data-target-title-en=\"Encyclopedia of Wagashi: The World of Japanese Sweets\" data-position=\"1\" data-author=\"中山 圭子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784000612593.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784000612593\" data-lang=\"ja\"\u003e事典 和菓子の世界 増補改訂版\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784000612593\" data-lang=\"en\"\u003eEncyclopedia of Wagashi: The World of Japanese Sweets\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEssential guide to names and origins, perfect for deepening your knowledge.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784106101328\" data-target-title-ja=\"虎屋 和菓子と歩んだ五百年\" data-target-title-en=\"Toraya: Five Centuries of Wagashi History\" data-position=\"6\" data-author=\"黒川 光博\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784106101328.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784106101328\" data-lang=\"ja\"\u003e虎屋 和菓子と歩んだ五百年\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784106101328\" data-lang=\"en\"\u003eToraya: Five Centuries of Wagashi History\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn the history and business philosophy of Japan's most famous confectioner.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784816374753\" data-target-title-ja=\"心ときめく 和のお菓子\" data-target-title-en=\"Heart-Fluttering Japanese Sweets\" data-position=\"10\" data-author=\"秀村 杏奈\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784816374753.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784816374753\" data-lang=\"ja\"\u003e心ときめく 和のお菓子\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784816374753\" data-lang=\"en\"\u003eHeart-Fluttering Japanese Sweets\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eCute recipes and wrapping ideas to make your sweets life more fun.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969790296278,"sku":"9784309293776","price":2420.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784309293776.jpg?v=1774918664"},{"product_id":"9784388063901","title":"和えもの百科 | Aemono Encyclopedia: Ideas and Techniques from Japanese Restaurants","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 和えもの百科 日本料理店の和えもの　アイデアと技法\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 136P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e February, 2025\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eChapters 1-2 feature the basic and advanced forms of sesame-dressed dishes and white miso-dressed dishes. Chapters 3-5 introduce recipes organized by ingredient, showcasing both traditional and original dressing variations.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388059676\" data-target-title-ja=\"完全理解 日本料理の基礎技術\" data-target-title-en=\"Complete Understanding of Japanese Cooking Basic Techniques\" data-position=\"1\" data-author=\"野崎洋光\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388059676.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"ja\"\u003e完全理解 日本料理の基礎技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"en\"\u003eComplete Understanding of Japanese Cooking Basic Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMastering the basics of Japanese cuisine elevates your dressed dishes to professional levels.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060481\" data-target-title-ja=\"基礎から学ぶ 器と盛り付け\" data-target-title-en=\"Learning Basics of Japanese Tableware and Plating\" data-position=\"3\" data-author=\"畑耕一郎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060481.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060481\" data-lang=\"ja\"\u003e基礎から学ぶ 器と盛り付け\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060481\" data-lang=\"en\"\u003eLearning Basics of Japanese Tableware and Plating\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eChoosing the right vessel is crucial for showcasing the beauty of Aemono.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784471033811\" data-target-title-ja=\"からだにおいしい 野菜の便利帳\" data-target-title-en=\"Vegetable Handbook for Delicious Health\" data-position=\"6\" data-author=\"板木利隆\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784471033811.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033811\" data-lang=\"ja\"\u003eからだにおいしい 野菜の便利帳\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033811\" data-lang=\"en\"\u003eVegetable Handbook for Delicious Health\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eKnowing seasonal vegetables deeply allows you to select the best ingredients for dressing.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784910900063\" data-target-title-ja=\"続 風味の事典\" data-target-title-en=\"The Flavor Thesaurus: More Flavors\" data-position=\"9\" data-author=\"ニキ・セグニット\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784910900063.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784910900063\" data-lang=\"ja\"\u003e続 風味の事典\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784910900063\" data-lang=\"en\"\u003eThe Flavor Thesaurus: More Flavors\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDiscover surprising flavor pairings including yuzu and sesame to spark new creative ideas.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969794425046,"sku":"9784388063901","price":2860.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388063901.jpg?v=1774919229"},{"product_id":"9784751114551","title":"ラーメン大全　完全版 | The Complete Ramen","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e ラーメン大全　完全版 １３１７レシピ＆ラーメンのすべて。スープ・麺・タレ・具材と全４７都道府県＋世界。\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 西尾　了一 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 1151P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e January, 2022\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThe definitive, comprehensive, and ultimate ramen book—a complete edition created by ramen enthusiasts for ramen enthusiasts! The highly acclaimed \"Ramen Encyclopedia\" now returns in its complete, expanded form. Featuring recipes from all 47 Japanese prefectures plus ramen from around the world, this edition includes extensive new content on broths, noodles, aromatic oils, chashu pork, bamboo shoots, and other essential ingredients, along with significantly expanded explanations and photography of regional ramen specialties, artisan ramen techniques, and global ramen varieties—offering deeper and broader insight into the world of ramen than ever before.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751114964\" data-target-title-ja=\"評判ラーメン店の最新調理技術\" data-target-title-en=\"Latest Cooking Techniques from Acclaimed Ramen Shops\" data-position=\"2\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751114964.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114964\" data-lang=\"ja\"\u003e評判ラーメン店の最新調理技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114964\" data-lang=\"en\"\u003eLatest Cooking Techniques from Acclaimed Ramen Shops\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn advanced techniques for soup and noodles directly from successful owners.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751109274\" data-target-title-ja=\"ラーメン・つけめん タレの技術教本\" data-target-title-en=\"Technical Textbook of Ramen and Tsukemen Sauces\" data-position=\"4\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751109274.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751109274\" data-lang=\"ja\"\u003eラーメン・つけめん タレの技術教本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751109274\" data-lang=\"en\"\u003eTechnical Textbook of Ramen and Tsukemen Sauces\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFocus exclusively on sauces to create the perfect flavor foundation.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062362\" data-target-title-ja=\"ラーメン技術教本\" data-target-title-en=\"Ramen Technology Textbook\" data-position=\"5\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062362.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062362\" data-lang=\"ja\"\u003eラーメン技術教本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062362\" data-lang=\"en\"\u003eRamen Technology Textbook\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA classic guide covering essential skills for aspiring professional chefs.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388807604\" data-target-title-ja=\"ラーメン プロの技術\" data-target-title-en=\"Professional Ramen Techniques\" data-position=\"6\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388807604.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388807604\" data-lang=\"ja\"\u003eラーメン プロの技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388807604\" data-lang=\"en\"\u003eProfessional Ramen Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive deeper into professional secrets and operational know-how for shops.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784334952884\" data-target-title-ja=\"教養としてのラーメン\" data-target-title-en=\"Ramen as Liberal Arts\" data-position=\"7\" data-author=\"青木健\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784334952884.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784334952884\" data-lang=\"ja\"\u003e教養としてのラーメン\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784334952884\" data-lang=\"en\"\u003eRamen as Liberal Arts\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eGain a broad cultural perspective to appreciate every bowl more deeply.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784044002626\" data-target-title-ja=\"麺の歴史 ラーメンはどこから来たか\" data-target-title-en=\"History of Noodles: Where Did Ramen Come From?\" data-position=\"9\" data-author=\"奥村彪生\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784044002626.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784044002626\" data-lang=\"ja\"\u003e麺の歴史 ラーメンはどこから来たか\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784044002626\" data-lang=\"en\"\u003eHistory of Noodles: Where Did Ramen Come From?\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplore the roots of noodles and how they evolved into ramen.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969795997910,"sku":"9784751114551","price":7480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784751114551.jpg?v=1774917443"},{"product_id":"9784096823309","title":"ニッポンの名茶碗１００原寸大図鑑 | 100 Famous Japanese Tea Bowls: Life-Size Encyclopedia","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e ニッポンの名茶碗１００原寸大図鑑\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 1ｻﾂ\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e June, 2020\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eA comprehensive collection featuring 100 tea bowls from Tang Dynasty ceramics and Koryo wares through Japanese-made pieces from the Muromachi period onward, all presented at actual size. Includes 6 National Treasures and 20 Important Cultural Properties, all housed in museum collections and available for viewing. An essential reference volume for tea ceremony practitioners and Japanese art enthusiasts alike.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784794603388\" data-target-title-ja=\"茶の本\" data-target-title-en=\"The Book of Tea\" data-position=\"4\" data-author=\"岡倉天心\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784794603388.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784794603388\" data-lang=\"ja\"\u003e茶の本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784794603388\" data-lang=\"en\"\u003eThe Book of Tea\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstand the spiritual philosophy behind the physical beauty of these vessels.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969800945878,"sku":"9784096823309","price":3300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784096823309.jpg?v=1774918083"},{"product_id":"9784388059676","title":"完全理解 日本料理の基礎技術 | Complete Understanding: Basic Techniques of Japanese Cuisine","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 完全理解日本料理の基礎技術\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 野崎　洋光 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 245P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e December, 2004\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784418243075\" data-target-title-ja=\"愛蔵版 野崎洋光 和のおかず決定版\" data-target-title-en=\"Hiromitsu Nozaki's Definitive Japanese Side Dishes (Collector's Edition)\" data-position=\"1\" data-author=\"野崎洋光\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784418243075.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418243075\" data-lang=\"ja\"\u003e愛蔵版 野崎洋光 和のおかず決定版\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418243075\" data-lang=\"en\"\u003eHiromitsu Nozaki's Definitive Japanese Side Dishes (Collector's Edition)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003ePractical recipes from the same master, perfecting home cooking with pro tips.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784140331712\" data-target-title-ja=\"割合で覚える和の基本\" data-target-title-en=\"Mastering Japanese Basics by Ratio\" data-position=\"4\" data-author=\"村田吉弘\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784140331712.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784140331712\" data-lang=\"ja\"\u003e割合で覚える和の基本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784140331712\" data-lang=\"en\"\u003eMastering Japanese Basics by Ratio\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eSimplifying seasoning into ratios helps you master flavors without relying on recipes.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388058433\" data-target-title-ja=\"包丁と砥石\" data-target-title-en=\"Kitchen Knives and Whetstones\" data-position=\"5\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388058433.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388058433\" data-lang=\"ja\"\u003e包丁と砥石\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388058433\" data-lang=\"en\"\u003eKitchen Knives and Whetstones\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEssential gear guide. 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data-target-item-id=\"9784388353231\" data-target-title-ja=\"日本料理の常識・非常識\" data-target-title-en=\"Common Sense and Absurdities in Japanese Cuisine\" data-position=\"8\" data-author=\"村田吉弘\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388353231.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353231\" data-lang=\"ja\"\u003e日本料理の常識・非常識\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353231\" data-lang=\"en\"\u003eCommon Sense and Absurdities in Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn the culture and manners behind the cuisine to become a complete chef.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969803206870,"sku":"9784388059676","price":5060.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388059676.webp?v=1785729081"},{"product_id":"9784388060641","title":"懐石入門 | Introduction to Kaiseki","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 懐石入門\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 高橋　英一 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 255P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e November, 2009\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784140332863\" data-target-title-ja=\"京都・瓢亭 四季の日本料理\" data-target-title-en=\"Kyoto Hyotei: Seasonal Japanese Cuisine\" data-position=\"1\" data-author=\"高橋 英一, 高橋 義弘\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784140332863.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784140332863\" data-lang=\"ja\"\u003e京都・瓢亭 四季の日本料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784140332863\" data-lang=\"en\"\u003eKyoto Hyotei: Seasonal Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eVisually stunning seasonal dishes from the same renowned Hyotei restaurant lineage.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784418183012\" data-target-title-ja=\"茶事の懐石料理がホントに一人で作れる本\" data-target-title-en=\"Authentic Tea Ceremony Cuisine for One\" data-position=\"3\" data-author=\"入江 亮子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784418183012.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418183012\" data-lang=\"ja\"\u003e茶事の懐石料理がホントに一人で作れる本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418183012\" data-lang=\"en\"\u003eAuthentic Tea Ceremony Cuisine for One\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003ePractical guide to hosting a tea gathering meal solo, even for beginners.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784101141152\" data-target-title-ja=\"土を喰う日々\" data-target-title-en=\"The Zen Diary: My Twelve Months of Vegetarian Cooking\" data-position=\"7\" data-author=\"水上 勉\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784101141152.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101141152\" data-lang=\"ja\"\u003e土を喰う日々\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101141152\" data-lang=\"en\"\u003eThe Zen Diary: My Twelve Months of Vegetarian Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA meditative essay on Zen vegetarian cooking and living with nature's seasons.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784473037015\" data-target-title-ja=\"裏千家茶道 点前教則 1 入門\" data-target-title-en=\"Urasenke Tea Procedure Guide 1: Introduction\" data-position=\"10\" data-author=\"千 宗室\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784473037015.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784473037015\" data-lang=\"ja\"\u003e裏千家茶道 点前教則 1 入門\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784473037015\" data-lang=\"en\"\u003eUrasenke Tea Procedure Guide 1: Introduction\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eOfficial guide to Tea Ceremony manners, essential for understanding the dining context.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969803239638,"sku":"9784388060641","price":4950.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388060641.jpg?v=1774918826"},{"product_id":"9784471033873","title":"からだにおいしい魚の便利帳 | Useful Book of Fish for Healthy Body","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e からだにおいしい魚の便利帳\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 藤原　昌高 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 207P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e June, 2010\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003ePacked with helpful information including delicious ways to enjoy it, hassle-free recipes, selection and preparation tips, freezing and thawing storage methods, and seasonal availability.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784471033811\" data-target-title-ja=\"からだにおいしい野菜の便利帳\" data-target-title-en=\"Useful Book of Vegetables for Healthy Body\" data-position=\"2\" data-author=\"板木利隆\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784471033811.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033811\" data-lang=\"ja\"\u003eからだにおいしい野菜の便利帳\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033811\" data-lang=\"en\"\u003eUseful Book of Vegetables for Healthy Body\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExpand your healthy diet! Discover seasonal vegetables just like you did with fish.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784839943387\" data-target-title-ja=\"すし図鑑\" data-target-title-en=\"Sushi Encyclopedia\" data-position=\"4\" data-author=\"藤原昌高\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784839943387.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784839943387\" data-lang=\"ja\"\u003eすし図鑑\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784839943387\" data-lang=\"en\"\u003eSushi Encyclopedia\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive into sushi culture! Over 320 types explained by the same fish expert.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784908655227\" data-target-title-ja=\"ぼうずコンニャクの日本の高級魚事典\" data-target-title-en=\"Bozu Konnyaku's Encyclopedia of Japanese Luxury Fish\" data-position=\"5\" data-author=\"藤原昌高\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784908655227.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784908655227\" data-lang=\"ja\"\u003eぼうずコンニャクの日本の高級魚事典\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784908655227\" data-lang=\"en\"\u003eBozu Konnyaku's Encyclopedia of Japanese Luxury Fish\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eTreat yourself to luxury! Learn about high-end fish and why they taste amazing.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784487807581\" data-target-title-ja=\"ウエカツの目からウロコの魚料理\" data-target-title-en=\"Uekatsu's Eye-Opening Fish Cooking\" data-position=\"6\" data-author=\"上田勝彦\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784487807581.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784487807581\" data-lang=\"ja\"\u003eウエカツの目からウロコの魚料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784487807581\" data-lang=\"en\"\u003eUekatsu's Eye-Opening Fish Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEye-opening cooking tips from a former fisherman. Master the logic behind delicious fish.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784415322766\" data-target-title-ja=\"いちばんくわしい 魚のおろし方と料理\" data-target-title-en=\"Detailed Guide to Filleting and Cooking Fish\" data-position=\"7\" data-author=\"島津修\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784415322766.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415322766\" data-lang=\"ja\"\u003eいちばんくわしい 魚のおろし方と料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415322766\" data-lang=\"en\"\u003eDetailed Guide to Filleting and Cooking Fish\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eBest guide for beginners. Step-by-step photos make filleting fish super easy and fun.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969803600086,"sku":"9784471033873","price":1540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784471033873.jpg?v=1774918828"},{"product_id":"9784388061952","title":"日本料理の基礎 煮物とみりんの本 | Fundamentals of Japanese Cuisine: Simmered Dishes and Mirin","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 煮物とみりんの本\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 日本料理の四季編集部 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 111P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2014\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eMenu Planning and Seasoning Fundamentals Series: Volume 3!\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou 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data-target-item-id=\"9784388057924\" data-target-title-ja=\"プロのためのわかりやすい日本料理\" data-target-title-en=\"Easy-to-Understand Japanese Cuisine for Professionals\" data-position=\"5\" data-author=\"畑耕一郎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388057924.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388057924\" data-lang=\"ja\"\u003eプロのためのわかりやすい日本料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388057924\" data-lang=\"en\"\u003eEasy-to-Understand Japanese Cuisine for Professionals\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA comprehensive bible from the same publisher, covering all professional Japanese techniques including simmering.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969807007958,"sku":"9784388061952","price":2420.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388061952.jpg?v=1774918555"},{"product_id":"9784388063857","title":"カタチと骨格で理解する　魚のおろし方 | Fish Filleting Based on Shape and Skeleton","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e カタチと骨格で理解する　魚のおろし方\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 180P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e September, 2024\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eAn enhanced edition of \"How to Fillet Fish by Type\" (originally published by our company in 2009), featuring expanded instructional diagrams alongside the comprehensive photography from the original.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784471033873\" data-target-title-ja=\"からだにおいしい 魚の便利帳\" data-target-title-en=\"Healthy and Delicious Fish Handbook\" data-position=\"3\" data-author=\"藤原昌高\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784471033873.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033873\" data-lang=\"ja\"\u003eからだにおいしい 魚の便利帳\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033873\" data-lang=\"en\"\u003eHealthy and Delicious Fish Handbook\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA visual guide packed with trivia, enhancing your appreciation of fish varieties.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784415322766\" data-target-title-ja=\"いちばんくわしい 魚のおろし方と料理\" data-target-title-en=\"The Most Detailed Guide to Fish Filleting and Cooking\" data-position=\"4\" data-author=\"島津修\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784415322766.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415322766\" data-lang=\"ja\"\u003eいちばんくわしい 魚のおろし方と料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415322766\" data-lang=\"en\"\u003eThe Most Detailed Guide to Fish Filleting and Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDetailed photos make every step clear, perfect for practicing filleting techniques.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784093883856\" data-target-title-ja=\"鮨 すきやばし次郎: JIRO GASTRONOMY\" data-target-title-en=\"Sushi: Jiro Gastronomy\" data-position=\"5\" data-author=\"小野二郎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784093883856.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784093883856\" data-lang=\"ja\"\u003e鮨 すきやばし次郎: JIRO GASTRONOMY\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784093883856\" data-lang=\"en\"\u003eSushi: Jiro Gastronomy\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExperience the pinnacle of sushi craftsmanship through this bilingual visual masterpiece.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784903063577\" data-target-title-ja=\"料理の科学\" data-target-title-en=\"What Einstein Told His Cook: Kitchen Science Explained\" data-position=\"6\" data-author=\"ロバート・L・ウォルク\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784903063577.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784903063577\" data-lang=\"ja\"\u003e料理の科学\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784903063577\" data-lang=\"en\"\u003eWhat Einstein Told His Cook: Kitchen Science Explained\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstanding chemical reactions in cooking improves your technique and results significantly.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784895310185\" data-target-title-ja=\"新・魚類解剖図鑑\" data-target-title-en=\"New Atlas of Fish Anatomy\" data-position=\"7\" data-author=\"木村清志\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784895310185.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784895310185\" data-lang=\"ja\"\u003e新・魚類解剖図鑑\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784895310185\" data-lang=\"en\"\u003eNew Atlas of Fish Anatomy\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eVisualizing internal biology deepens your understanding of skeletal-based filleting methods.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784295408192\" data-target-title-ja=\"魚ビジネス\" data-target-title-en=\"Fish Business\" data-position=\"8\" data-author=\"ながさき一生\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784295408192.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784295408192\" data-lang=\"ja\"\u003e魚ビジネス\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784295408192\" data-lang=\"en\"\u003eFish Business\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eViewing fish through economics offers a fresh perspective on value and quality.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969807040726,"sku":"9784388063857","price":3300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388063857.jpg?v=1774918555"},{"product_id":"9784405093157","title":"包丁の教科書　新装版 | Textbook of Kitchen Knives: New Edition","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 包丁の教科書　新装版 魚介のさばき方から、野菜、肉の切り方、飾り切りまで、豊富な手順写真で、包丁の使い\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 303P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e March, 2016\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eFrom filleting seafood to cutting vegetables and meat, and decorative knife techniques, this guide provides abundant step-by-step photos with detailed explanations of proper knife handling and usage.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784405093928\" data-target-title-ja=\"新装版　和食の教科書\" data-target-title-en=\"Textbook of Japanese Cooking: New Edition\" data-position=\"1\" data-author=\"川上文代\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784405093928.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405093928\" data-lang=\"ja\"\u003e新装版　和食の教科書\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405093928\" data-lang=\"en\"\u003eTextbook of Japanese Cooking: New Edition\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFrom the same series, this moves from tools to actual cooking techniques.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784865933444\" data-target-title-ja=\"味つけ黄金比率で基本の料理100\" data-target-title-en=\"100 Basic Dishes with Golden Ratio Seasoning\" data-position=\"8\" data-author=\"オレンジページ\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784865933444.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784865933444\" data-lang=\"ja\"\u003e味つけ黄金比率で基本の料理100\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784865933444\" data-lang=\"en\"\u003e100 Basic Dishes with Golden Ratio Seasoning\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eSolves seasoning struggles with logic, complementing your new cutting skills.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784122052833\" data-target-title-ja=\"料理の四面体\" data-target-title-en=\"The Tetrahedron of Cooking\" data-position=\"9\" data-author=\"玉村豊男\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784122052833.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784122052833\" data-lang=\"ja\"\u003e料理の四面体\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784122052833\" data-lang=\"en\"\u003eThe Tetrahedron of Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeconstructs cooking theory intellectually, adding depth to your practical skills.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784106021978\" data-target-title-ja=\"決定版 一生ものの台所道具\" data-target-title-en=\"The Definitive Guide to Lifetime Kitchen Tools\" data-position=\"10\" data-author=\"平松洋子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784106021978.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784106021978\" data-lang=\"ja\"\u003e決定版 一生ものの台所道具\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784106021978\" data-lang=\"en\"\u003eThe Definitive Guide to Lifetime Kitchen Tools\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eAn essayist's perspective on selecting tools that last a lifetime.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969809236182,"sku":"9784405093157","price":2420.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784405093157.jpg?v=1774917921"},{"product_id":"9784418213054","title":"厳選日本酒手帖　新版 | Strictly Selected Sake Notebook: New Edition","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 厳選日本酒手帖　新版 楽しもう、大人の時間\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 山本　洋子 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 222P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e March, 2021\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eDiscover delicious sake worth drinking now, featuring selections from 150 breweries across Japan!\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784418172597\" 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data-author=\"木村克己\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784405091887.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405091887\" data-lang=\"ja\"\u003e日本酒の教科書\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405091887\" data-lang=\"en\"\u003eThe Textbook of Sake\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eStandard textbook cataloging 350 brands, ideal for deepening systematic knowledge and reference.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784065370896\" data-target-title-ja=\"白熱日本酒教室 増補改訂版\" data-target-title-en=\"Heated Sake Classroom: Revised Edition\" data-position=\"4\" data-author=\"杉村啓\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784065370896.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784065370896\" data-lang=\"ja\"\u003e白熱日本酒教室 増補改訂版\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784065370896\" data-lang=\"en\"\u003eHeated Sake Classroom: Revised Edition\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLogic-based guide to choosing sake without memorizing brands, practical for ordering.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784866672335\" data-target-title-ja=\"ビジネスエリートが知っている 教養としての日本酒\" data-target-title-en=\"Sake as Liberal Arts for Business Elites\" data-position=\"7\" data-author=\"友田晶子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784866672335.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784866672335\" data-lang=\"ja\"\u003eビジネスエリートが知っている 教養としての日本酒\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784866672335\" data-lang=\"en\"\u003eSake as Liberal Arts for Business Elites\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFocuses on sake as business etiquette and culture, useful for social scenes.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784401643523\" data-target-title-ja=\"日本酒マニアックBOOK\" data-target-title-en=\"Sake Maniac Book\" data-position=\"9\" data-author=\"葉石かおり\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784401643523.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784401643523\" data-lang=\"ja\"\u003e日本酒マニアックBOOK\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784401643523\" data-lang=\"en\"\u003eSake Maniac Book\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFilled with geeky trivia and unique angles, great for curious enthusiasts.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969811103958,"sku":"9784418213054","price":1540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784418213054.jpg?v=1774918146"},{"product_id":"9784388061006","title":"日本料理 味つけ便利帳 | Japanese Cooking Seasoning Handy Book","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 日本料理味つけ便利帳 だしたれ合せ調味料３８６\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 野崎　洋光 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 323P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e November, 2010\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061143\" data-target-title-ja=\"野崎洋光の常備菜\" data-target-title-en=\"Japanese Side Dishes for Meal Prep\" data-position=\"3\" data-author=\"野﨑洋光\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061143.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061143\" data-lang=\"ja\"\u003e野崎洋光の常備菜\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061143\" data-lang=\"en\"\u003eJapanese Side Dishes for Meal Prep\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003ePractical side dishes perfect for applying the seasoning principles you just learned.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969819820246,"sku":"9784388061006","price":3850.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388061006.jpg?v=1774919036"},{"product_id":"9784388060382","title":"やきとり | Yakitori: Techniques and Variations from 11 Shops","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e やきとり １１店の技術と串バリエーション\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 209P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2008\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThis book showcases the techniques and skewer variations of renowned yakitori establishments, ranging from long-established shops that faithfully preserve traditional methods to up-and-coming chefs who are crafting their own distinctive yakitori styles with fresh 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skills.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063291\" data-target-title-ja=\"炭火で焼く\" data-target-title-en=\"Grilling with Charcoal\" data-position=\"2\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063291.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063291\" data-lang=\"ja\"\u003e炭火で焼く\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063291\" data-lang=\"en\"\u003eGrilling with Charcoal\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive deep into charcoal usage, the absolute heart of authentic Yakitori flavor.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388059812\" 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src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063635.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063635\" data-lang=\"ja\"\u003eロジカルペアリング\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063635\" data-lang=\"en\"\u003eLogical Pairing\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn the logic behind matching drinks to food for constructing better menus.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751115152\" data-target-title-ja=\"新版 焼とりの技術\" data-target-title-en=\"New Edition: Yakitori Techniques\" data-position=\"7\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751115152.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751115152\" data-lang=\"ja\"\u003e新版 焼とりの技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751115152\" data-lang=\"en\"\u003eNew Edition: Yakitori Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA comprehensive, updated look at modern Yakitori techniques from top-tier restaurants.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969822179542,"sku":"9784388060382","price":3960.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388060382.jpg?v=1774919539"},{"product_id":"9784388063109","title":"さかな割烹 | Sakana Kappo: Seafood-Focused Japanese Cuisine","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e さかな割烹 魚介が主役の日本料理\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 原田　実 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 195P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e May, 2019\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062188\" data-target-title-ja=\"板前割烹の先付と酒肴 8テーマ160品\" data-target-title-en=\"Itamae Kappo: 160 Appetizers and Sake Dishes\" data-position=\"1\" data-author=\"門脇俊哉、内山英仁、橋本亨、山本晴彦\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062188.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062188\" data-lang=\"ja\"\u003e板前割烹の先付と酒肴 8テーマ160品\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062188\" data-lang=\"en\"\u003eItamae Kappo: 160 Appetizers and Sake Dishes\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eCo-authored by Haruhiko Yamamoto. 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Eye-opening perspective on fish.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969826308310,"sku":"9784388063109","price":3630.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388063109.jpg?v=1774917946"},{"product_id":"9784767833248","title":"東京あんこ図鑑 | Tokyo Anko Zukan (Tokyo Sweet Bean Paste Guide)","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 東京あんこ図鑑\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 160P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e September, 2024\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eA delicious guide to Tokyo's best red bean treats—perfect for reading and visiting. From dorayaki to mochi wafers, anmitsu, ohagi, and mame daifuku, these red bean confections bring smiles to everyone who tastes them. This book explores 18 exceptional shops dedicated to red bean sweets, from historic establishments dating back to the Muromachi period to cutting-edge modern boutiques with refined designs. Discover the secrets behind their deliciousness alongside glimpses of master craftsmen at work. Enriched with columns on red bean history and varieties, behind-the-scenes stories of long-selling supermarket and convenience store products, and insider tips for mail-order purchases, this is the ultimate celebration of simple, beloved red bean sweets. Featured Tokyo destinations include Toraya (Akasaka), Naniwaya Sohonten (Azabu-Juban), Tokutaro (Asakusa), Matsushimaya (Sengakuji), Tsuruse (Yushima), Amimidokoro Hatsune (Ningyocho), Okashidokoro Sasama (Jimbocho), and Takeno and Ohagi (Sakura-Shinmachi).\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784167910433\" data-target-title-ja=\"何度でも食べたい。あんこの本\" data-target-title-en=\"The Anko Book: I Want to Eat It Again and Again\" data-position=\"1\" data-author=\"姜 尚美\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784167910433.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784167910433\" data-lang=\"ja\"\u003e何度でも食べたい。あんこの本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784167910433\" data-lang=\"en\"\u003eThe Anko Book: I Want to Eat It Again and Again\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEssential guide essay; perfect for finding deeper joy in visiting anko shops.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784480097927\" data-target-title-ja=\"図説 和菓子の歴史\" data-target-title-en=\"Illustrated History of Wagashi\" data-position=\"7\" data-author=\"青木 直己\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784480097927.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480097927\" data-lang=\"ja\"\u003e図説 和菓子の歴史\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480097927\" data-lang=\"en\"\u003eIllustrated History of Wagashi\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeep dive into the evolution of Japanese sweets with rich historical illustrations.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784780429107\" data-target-title-ja=\"和菓子のひみつ\" data-target-title-en=\"Secrets of Wagashi\" data-position=\"8\" data-author=\"「江戸楽」編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784780429107.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784780429107\" data-lang=\"ja\"\u003e和菓子のひみつ\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784780429107\" data-lang=\"en\"\u003eSecrets of Wagashi\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eIntroductory guide to understanding the seasons and meanings behind Japanese sweets.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784418243068\" data-target-title-ja=\"本格あんこがつくれる本\" data-target-title-en=\"Book for Making Authentic Anko\" data-position=\"9\" data-author=\"大須賀 麻由美\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784418243068.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418243068\" data-lang=\"ja\"\u003e本格あんこがつくれる本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418243068\" data-lang=\"en\"\u003eBook for Making Authentic Anko\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003ePractical guide for making professional-quality anko at home; for the dedicated fan.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969829748950,"sku":"9784767833248","price":1760.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784767833248.jpg?v=1774919107"},{"product_id":"9784388060603","title":"形別 魚のおろし方 | Fish Filleting Techniques by Body Shape","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 形別魚のおろし方\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 171P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2009\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThis guide classifies fish by body type and introduces filleting techniques for all 40 species of fish.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063857\" data-target-title-ja=\"魚のおろし方 カタチと骨格で理解する\" data-target-title-en=\"Fish Filleting: Understanding by Shape and Skeleton (Updated Edition)\" data-position=\"1\" data-author=\"柴田書店 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063857.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063857\" data-lang=\"ja\"\u003e魚のおろし方 カタチと骨格で理解する\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063857\" data-lang=\"en\"\u003eFish Filleting: Understanding by Shape and Skeleton (Updated Edition)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eThe updated version of your current read covers more species and techniques.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062942\" data-target-title-ja=\"鮨職人の魚仕事\" data-target-title-en=\"The Fish Work of Sushi Chefs\" data-position=\"3\" data-author=\"柴田書店 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062942.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062942\" data-lang=\"ja\"\u003e鮨職人の魚仕事\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062942\" data-lang=\"en\"\u003eThe Fish Work of Sushi Chefs\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn professional preparation methods from top sushi chefs for perfect texture.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060252\" data-target-title-ja=\"魚づくし 魚介の日本料理\" data-target-title-en=\"Fish Galore: Japanese Seafood Cuisine\" data-position=\"4\" data-author=\"中嶋貞治 他\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060252.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060252\" data-lang=\"ja\"\u003e魚づくし 魚介の日本料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060252\" data-lang=\"en\"\u003eFish Galore: Japanese Seafood Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplore diverse Japanese cooking styles beyond just filleting, from grilling to simmering.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061716\" data-target-title-ja=\"刺身と醤油の本\" data-target-title-en=\"Sashimi and Soy Sauce Guide\" data-position=\"5\" data-author=\"柴田書店 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061716.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061716\" data-lang=\"ja\"\u003e刺身と醤油の本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061716\" data-lang=\"en\"\u003eSashimi and Soy Sauce Guide\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDiscover how different soy sauces enhance the flavor of specific sashimi varieties.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784471033873\" data-target-title-ja=\"からだにおいしい 魚の便利帳\" data-target-title-en=\"Healthy and Delicious Fish Guidebook\" data-position=\"6\" data-author=\"藤原昌高\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784471033873.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033873\" data-lang=\"ja\"\u003eからだにおいしい 魚の便利帳\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033873\" data-lang=\"en\"\u003eHealthy and Delicious Fish Guidebook\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA popular visual guide packed with trivia, nutrition facts, and easy recipes.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784415322766\" data-target-title-ja=\"いちばんくわしい 魚のおろし方と料理\" data-target-title-en=\"The Most Detailed Guide to Filleting and Cooking Fish\" data-position=\"7\" data-author=\"島津修\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784415322766.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415322766\" data-lang=\"ja\"\u003eいちばんくわしい 魚のおろし方と料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415322766\" data-lang=\"en\"\u003eThe Most Detailed Guide to Filleting and Cooking Fish\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFeatures abundant photos for every step, perfect for reviewing basic knife skills.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784295408192\" data-target-title-ja=\"魚ビジネス\" data-target-title-en=\"Fish Business: Insights for Connoisseurs and Pros\" data-position=\"10\" data-author=\"ながさき一生\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784295408192.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784295408192\" data-lang=\"ja\"\u003e魚ビジネス\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784295408192\" data-lang=\"en\"\u003eFish Business: Insights for Connoisseurs and Pros\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eGain a unique perspective on the seafood industry, distribution, and market trends.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969830371542,"sku":"9784388060603","price":3080.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388060603.jpg?v=1774919125"},{"product_id":"9784751111451","title":"ラーメン最新技術 | State-of-the-Art Ramen Techniques","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e ラーメン最新技術 人気店の素材選び、味の構成、技と工夫\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 旭屋出版編集部 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 158P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e May, 2015\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle 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data-target-title-ja=\"最新解説 ラーメンの調理技法\" data-target-title-en=\"Latest Explanation: Ramen Cooking Techniques\" data-position=\"3\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751114025.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114025\" data-lang=\"ja\"\u003e最新解説 ラーメンの調理技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114025\" data-lang=\"en\"\u003eLatest Explanation: Ramen Cooking Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA comprehensive manual covering everything from niboshi soup to homemade noodle blends.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063871\" data-target-title-ja=\"ラーメン店の魅せる技術\" data-target-title-en=\"The Art of Ramen Presentation\" data-position=\"5\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063871.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063871\" data-lang=\"ja\"\u003eラーメン店の魅せる技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063871\" data-lang=\"en\"\u003eThe Art of Ramen Presentation\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFocuses on visual presentation and finishing steps to captivate customers.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784898152485\" data-target-title-ja=\"アイバンのラーメン\" data-target-title-en=\"Ivan Ramen\" data-position=\"7\" data-author=\"アイバン・オーキン\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784898152485.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784898152485\" data-lang=\"ja\"\u003eアイバンのラーメン\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784898152485\" data-lang=\"en\"\u003eIvan Ramen\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA unique perspective from a NY chef who conquered the Tokyo scene.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969831190742,"sku":"9784751111451","price":3850.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784751111451.jpg?v=1774918584"},{"product_id":"9784388061143","title":"旬ごはんと ごはんがわり | Seasonal Rice and Rice Alternatives","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 旬ごはんとごはんがわり\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 田中　博敏 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 211P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e June, 2011\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060375\" data-target-title-ja=\"野菜かいせき\" data-target-title-en=\"Vegetable Kaiseki\" data-position=\"1\" data-author=\"田中 博敏\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060375.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060375\" data-lang=\"ja\"\u003e野菜かいせき\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060375\" data-lang=\"en\"\u003eVegetable Kaiseki\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFeatures vegetable-only kaiseki recipes by the same professional chef.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784865280715\" data-target-title-ja=\"いい日だった、と眠れるように 私のための私のごはん\" data-target-title-en=\"So I Can Sleep Saying It Was a Good Day\" data-position=\"2\" data-author=\"今井真実\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784865280715.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784865280715\" data-lang=\"ja\"\u003eいい日だった、と眠れるように 私のための私のごはん\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784865280715\" data-lang=\"en\"\u003eSo I Can Sleep Saying It Was a Good Day\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDelightful stories and recipes that brighten ordinary kitchen 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data-target-title-en=\"Frying Pan Fantasia\" data-position=\"3\" data-author=\"今井真実\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784259567606.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784259567606\" data-lang=\"ja\"\u003eフライパンファンタジア\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784259567606\" data-lang=\"en\"\u003eFrying Pan Fantasia\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMagical, simple recipes created using only a single frying pan.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784797393941\" data-target-title-ja=\"レシピを見ないで作れるようになりましょう。\" data-target-title-en=\"Cooking Without Recipes\" data-position=\"5\" data-author=\"有元 葉子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784797393941.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784797393941\" data-lang=\"ja\"\u003eレシピを見ないで作れるようになりましょう。\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784797393941\" data-lang=\"en\"\u003eCooking Without Recipes\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eTeaches intuition over instructions for free-flowing, delicious home cooking.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784766001808\" data-target-title-ja=\"長尾智子の料理1,2,3\" data-target-title-en=\"Tomoko Nagao's Cooking 1, 2, 3\" data-position=\"6\" data-author=\"長尾 智子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784766001808.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784766001808\" data-lang=\"ja\"\u003e長尾智子の料理1,2,3\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784766001808\" data-lang=\"en\"\u003eTomoko Nagao's Cooking 1, 2, 3\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003ePlayful recipes and ideas to make daily cooking more fun.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784046819154\" data-target-title-ja=\"いたわりごはん\" data-target-title-en=\"Self-Care Cooking\" data-position=\"6\" data-author=\"長谷川あかり\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784046819154.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784046819154\" data-lang=\"ja\"\u003eいたわりごはん\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784046819154\" data-lang=\"en\"\u003eSelf-Care Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eGentle, restorative recipes designed for when you feel exhausted.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784480427830\" data-target-title-ja=\"買えない味\" data-target-title-en=\"Tastes Money Can't Buy\" data-position=\"7\" data-author=\"平松 洋子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784480427830.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480427830\" data-lang=\"ja\"\u003e買えない味\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480427830\" data-lang=\"en\"\u003eTastes Money Can't Buy\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEssays celebrating simple, priceless flavors found in everyday life.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969831649494,"sku":"9784388061143","price":3080.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388061143.jpg?v=1774918595"},{"product_id":"9784834088755","title":"ＯＳＥＣＨＩ | OSECHI: Food for the New Year","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e ＯＳＥＣＨＩ Ｆｏｏｄ　ｆｏｒ　ｔｈｅ　Ｎｅｗ　Ｙｅａｒ\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 内田有美 著, アーサー・ビナード 訳, 満留邦子 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 36P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e October, 2025\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eA beautiful picture book that introduces Japan's traditional osechi cuisine in English, perfect for sharing with international audiences and in cross-cultural exchange settings.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784834088137\" data-target-title-ja=\"おせち\" data-target-title-en=\"Osechi (Japanese Edition)\" data-position=\"2\" data-author=\"Yumi Uchida\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784834088137.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834088137\" data-lang=\"ja\"\u003eおせち\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834088137\" data-lang=\"en\"\u003eOsechi (Japanese Edition)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eCompare with the original Japanese text to appreciate the beautiful vertical layout.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784032273502\" data-target-title-ja=\"いろいろたべもの\" data-target-title-en=\"Various Foods (Iroiro Tabemono)\" data-position=\"3\" data-author=\"Yumi Uchida\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784032273502.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784032273502\" data-lang=\"ja\"\u003eいろいろたべもの\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784032273502\" data-lang=\"en\"\u003eVarious Foods (Iroiro Tabemono)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA playful silhouette quiz book by Uchida featuring colorful and delicious foods.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784834086355\" data-target-title-ja=\"おもち\" data-target-title-en=\"Rice Cakes (Omochi)\" data-position=\"4\" data-author=\"Yuki Hikosaka\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784834086355.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834086355\" data-lang=\"ja\"\u003eおもち\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834086355\" data-lang=\"en\"\u003eRice Cakes (Omochi)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExperience the warmth of grilled rice cakes through stunning woodblock prints.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784834084276\" data-target-title-ja=\"あずき\" data-target-title-en=\"Azuki (Red Beans)\" data-position=\"5\" data-author=\"Maki Arai\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784834084276.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834084276\" data-lang=\"ja\"\u003eあずき\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834084276\" data-lang=\"en\"\u003eAzuki (Red Beans)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDiscover the life cycle of red beans, essential for Japanese sweets.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784834085082\" data-target-title-ja=\"のりまき\" data-target-title-en=\"Norimaki (Sushi Rolls)\" data-position=\"6\" data-author=\"Eiko Konishi\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784834085082.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834085082\" data-lang=\"ja\"\u003eのりまき\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834085082\" data-lang=\"en\"\u003eNorimaki (Sushi Rolls)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eWatch delicious sushi rolls being made with vibrant, appetizing illustrations.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784834082012\" data-target-title-ja=\"おとうふやさん\" data-target-title-en=\"The Tofu Shop\" data-position=\"7\" data-author=\"Maki Iino\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784834082012.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834082012\" data-lang=\"ja\"\u003eおとうふやさん\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834082012\" data-lang=\"en\"\u003eThe Tofu Shop\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn how soybeans transform into soft tofu at a traditional local shop.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784265802623\" data-target-title-ja=\"「和」の行事えほん〔英語版〕\" data-target-title-en=\"Japanese Traditions: Autumn and Winter (English Edition)\" data-position=\"8\" data-author=\"Noriko Takano\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784265802623.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784265802623\" data-lang=\"ja\"\u003e「和」の行事えほん〔英語版〕\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784265802623\" data-lang=\"en\"\u003eJapanese Traditions: Autumn and Winter (English Edition)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003ePerfect for explaining other seasonal Japanese customs and festivals in English.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784834025941\" data-target-title-ja=\"しめかざり\" data-target-title-en=\"Shimekazari: New Year Decorations\" data-position=\"9\" data-author=\"Sumako Mori\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784834025941.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834025941\" data-lang=\"ja\"\u003eしめかざり\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784834025941\" data-lang=\"en\"\u003eShimekazari: New Year Decorations\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive deeper into the meanings behind traditional straw decorations for New Year.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969831747798,"sku":"9784834088755","price":1760.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784834088755.jpg?v=1774918601"},{"product_id":"9784756241344","title":"鮨　バイリンガル版 | Sushi Bilingual Edition","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 鮨　バイリンガル版\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 長山　一夫 著, 与田　弘志 写真\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 201P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e October, 2011\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eEdomae sushi, the variety most commonly seen in the world today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. Renowned sushi chef Kazuo Nagayama's own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating! Sushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784093883856\" data-target-title-ja=\"鮨 すきやばし次郎 JIRO GASTRONOMY\" data-target-title-en=\"Sushi Jiro Gastronomy\" data-position=\"1\" data-author=\"Jiro Ono, Yoshikazu Ono\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784093883856.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784093883856\" data-lang=\"ja\"\u003e鮨 すきやばし次郎 JIRO GASTRONOMY\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784093883856\" data-lang=\"en\"\u003eSushi Jiro Gastronomy\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive into the philosophy of the world-renowned sushi master Jiro Ono alongside beautiful visuals.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784816354199\" data-target-title-ja=\"英語で紹介する寿司ハンドブック\" data-target-title-en=\"A Sushi Handbook in English and Japanese\" data-position=\"2\" data-author=\"Yosuke Imada\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784816354199.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784816354199\" data-lang=\"ja\"\u003e英語で紹介する寿司ハンドブック\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784816354199\" data-lang=\"en\"\u003eA Sushi Handbook in English and Japanese\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA practical bilingual guide covering manners and toppings, supervised by the prestigious Kyubey.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416519172\" data-target-title-ja=\"すし語辞典\" data-target-title-en=\"Sushi Terminology Dictionary\" data-position=\"7\" data-author=\"Ayako Shinjo\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416519172.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416519172\" data-lang=\"ja\"\u003eすし語辞典\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416519172\" data-lang=\"en\"\u003eSushi Terminology Dictionary\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFun, illustrated dictionary explaining sushi terms and culture, accessible even without full English text.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784768318294\" data-target-title-ja=\"醤油本 改訂版\" data-target-title-en=\"The Soy Sauce Book (Revised Edition)\" data-position=\"10\" data-author=\"Mantaro Takahashi\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784768318294.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784768318294\" data-lang=\"ja\"\u003e醤油本 改訂版\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784768318294\" data-lang=\"en\"\u003eThe Soy Sauce Book (Revised Edition)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDiscover the profound world of soy sauce, the essential partner that completes every sushi bite.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969832829142,"sku":"9784756241344","price":2200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784756241344.jpg?v=1774917776"},{"product_id":"9784751114544","title":"名店・繁盛店の人気のすしとすし技術 | Popular Sushi and Techniques of Famous and Prosperous Shops","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 名店・繁盛店の人気のすしとすし技術\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e すしの雑誌編集部 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 148P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e February, 2022\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eA comprehensive guide to sushi restaurant management and techniques for the modern era, covering business strategies, sushi and cuisine development, and customer-winning preparation methods. This essential volume is packed with practical know-how for thriving in today's competitive sushi industry.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784093883856\" data-target-title-ja=\"鮨 すきやばし次郎 JIRO GASTRONOMY\" data-target-title-en=\"Sushi: Jiro Gastronomy\" data-position=\"3\" data-author=\"小野二郎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784093883856.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784093883856\" data-lang=\"ja\"\u003e鮨 すきやばし次郎 JIRO GASTRONOMY\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784093883856\" data-lang=\"en\"\u003eSushi: Jiro Gastronomy\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn the philosophy and dining etiquette of the 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data-author=\"島津修\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784415322766.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415322766\" data-lang=\"ja\"\u003eいちばんくわしい 魚のおろし方と料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415322766\" data-lang=\"en\"\u003eDetailed Guide to Fish Filleting and Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eSolidify your foundation with detailed fish filleting techniques from a market expert.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969833255126,"sku":"9784751114544","price":3080.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784751114544.jpg?v=1774917774"},{"product_id":"9784576210636","title":"美しい和菓子の図鑑 | Beautiful Wagashi Illustrated Encyclopedia","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 美しい和菓子の図鑑\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 166P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e April, 2021\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eDiscover the rich stories woven into Japanese sweets through stunning illustrations and photographs, exploring seasonal traditions, blessings at shrines and temples, connections to classical poetry and literature, and ties to historical figures—all beautifully explained through the art of wagashi.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784480097927\" data-target-title-ja=\"図説 和菓子の歴史\" data-target-title-en=\"Pictorial History of Wagashi\" data-position=\"1\" data-author=\"青木直己\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784480097927.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480097927\" data-lang=\"ja\"\u003e図説 和菓子の歴史\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480097927\" data-lang=\"en\"\u003ePictorial History of Wagashi\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive deeper into the past with this historical guide by the same expert supervisor.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784334764845\" data-target-title-ja=\"和菓子のアン\" data-target-title-en=\"Wagashi's Anne\" data-position=\"4\" data-author=\"坂木司\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784334764845.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784334764845\" data-lang=\"ja\"\u003e和菓子のアン\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784334764845\" data-lang=\"en\"\u003eWagashi's Anne\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEnjoy a cozy mystery novel set in a department store confectionery shop.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969834991830,"sku":"9784576210636","price":1900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784576210636.jpg?v=1774919560"},{"product_id":"9784405093058","title":"日本酒の基礎知識 | Basic Knowledge of Japanese Sake","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 日本酒の基礎知識 知りたいことが初歩から学べるハンドブック\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 223P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e December, 2015\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784405091887\" data-target-title-ja=\"日本酒の教科書\" data-target-title-en=\"The Textbook of Sake\" data-position=\"1\" data-author=\"木村 克己\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784405091887.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405091887\" data-lang=\"ja\"\u003e日本酒の教科書\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405091887\" data-lang=\"en\"\u003eThe Textbook of Sake\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive deeper into brewing with this definitive guide by the same expert author.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle 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Title","offer_id":47969836204246,"sku":"9784405093058","price":1760.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784405093058.jpg?v=1774918945"},{"product_id":"9784388060009","title":"プロのためのわかりやすい和菓子 | Easy-to-Understand Wagashi for Professionals","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e プロのためのわかりやすい和菓子\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 仲　實 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 223P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e July, 2006\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThis comprehensive guide covers the curriculum taught at Tsuji Confectionery Professional School, encompassing a wide range of Japanese confectionery techniques including fundamental methods for preparing bean paste, representative manju, seasonal fresh wagashi, baked goods, dry confections, and candy. Each process is clearly explained with full-color photography, while detailed explanations of key techniques and their underlying principles are provided throughout to deepen understanding and mastery of the craft.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784473044907\" data-target-title-ja=\"末富の京菓子\" data-target-title-en=\"Suetomi's Kyogashi\" data-position=\"6\" data-author=\"山口祥二\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784473044907.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784473044907\" data-lang=\"ja\"\u003e末富の京菓子\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784473044907\" data-lang=\"en\"\u003eSuetomi's Kyogashi\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eVisual inspiration from a legendary Kyoto shop deepens your aesthetic sensibility.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784065303849\" data-target-title-ja=\"包み結びの歳時記\" data-target-title-en=\"Seasonal Book of Wrapping and Tying\" data-position=\"10\" data-author=\"額田巌\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784065303849.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784065303849\" data-lang=\"ja\"\u003e包み結びの歳時記\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784065303849\" data-lang=\"en\"\u003eSeasonal Book of Wrapping and Tying\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eRefines your omotenashi spirit by mastering the cultural art of packaging.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969836335318,"sku":"9784388060009","price":4950.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388060009.webp?v=1785729082"},{"product_id":"9784388062362","title":"ラーメン技術教本 | Ramen Technical Textbook","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e ラーメン技術教本 人気店に学ぶ、スープ、自家製麺、トッピング\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 191P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2016\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eBestselling Restaurant Recipes Fully Revealed\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388807604\" data-target-title-ja=\"ラーメン プロの技術\" data-target-title-en=\"Ramen: Professional Techniques\" data-position=\"1\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388807604.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388807604\" data-lang=\"ja\"\u003eラーメン プロの技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388807604\" data-lang=\"en\"\u003eRamen: Professional Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eOffers fundamental professional techniques from the same publisher, essential for mastering basics.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063871\" data-target-title-ja=\"ラーメン店の魅せる技術\" data-target-title-en=\"Charming Techniques of Ramen Shops\" data-position=\"2\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063871.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063871\" data-lang=\"ja\"\u003eラーメン店の魅せる技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063871\" data-lang=\"en\"\u003eCharming Techniques of Ramen Shops\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLatest release from the same editor, focusing on visual presentation and modern trends.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751114551\" data-target-title-ja=\"ラーメン大全 [完全版]\" data-target-title-en=\"Ramen Encyclopedia [Complete Edition]\" data-position=\"3\" data-author=\"西尾了一\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751114551.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114551\" data-lang=\"ja\"\u003eラーメン大全 [完全版]\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114551\" data-lang=\"en\"\u003eRamen Encyclopedia [Complete Edition]\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eThe ultimate reference book covering over 1,000 recipes and regional varieties comprehensively.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751109274\" data-target-title-ja=\"ラーメン・つけめん タレの技術教本\" data-target-title-en=\"Ramen \u0026amp; Tsukemen Sauce Technique Textbook\" data-position=\"4\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751109274.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751109274\" data-lang=\"ja\"\u003eラーメン・つけめん タレの技術教本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751109274\" data-lang=\"en\"\u003eRamen \u0026amp; Tsukemen Sauce Technique Textbook\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeep dive into sauce (Tare) making, a crucial element for defining flavor profiles.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751114964\" data-target-title-ja=\"評判ラーメン店の最新調理技術\" data-target-title-en=\"Latest Cooking Techniques of Reputed Ramen Shops\" data-position=\"7\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751114964.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114964\" data-lang=\"ja\"\u003e評判ラーメン店の最新調理技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114964\" data-lang=\"en\"\u003eLatest Cooking Techniques of Reputed Ramen Shops\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eShowcases cutting-edge methods from currently trending shops to keep your skills updated.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784862556226\" data-target-title-ja=\"「至極」のラーメンを科学する\" data-target-title-en=\"Science of the Ultimate Ramen\" data-position=\"9\" data-author=\"川口友万\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784862556226.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784862556226\" data-lang=\"ja\"\u003e「至極」のラーメンを科学する\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784862556226\" data-lang=\"en\"\u003eScience of the Ultimate Ramen\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplores ramen through chemistry and physics, providing a logical path to better flavor.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969836761302,"sku":"9784388062362","price":3080.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388062362.jpg?v=1774917991"},{"product_id":"9784103363514","title":"一日一菓 | One Day, One Sweet","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 一日一菓\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 木村　宗慎 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 429P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2014\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eA bestselling tea master's popular blog now in book form, featuring daily insights throughout the year with changing sweets and vessels, complete with detailed commentary. Discover the stories behind celebrated confections, the philosophy of long-established shops, and the visual pleasure of fine ceramics. The definitive guide to Japanese sweets.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784104528028\" data-target-title-ja=\"一日一花\" data-target-title-en=\"One Day, One Flower\" data-position=\"1\" data-author=\"川瀬敏郎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784104528028.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784104528028\" data-lang=\"ja\"\u003e一日一花\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784104528028\" data-lang=\"en\"\u003eOne Day, One Flower\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eThis daily flower arrangement book pairs perfectly with your daily sweets journey.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784106021992\" data-target-title-ja=\"利休入門\" data-target-title-en=\"Introduction to Rikyu\" data-position=\"2\" data-author=\"木村宗慎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784106021992.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784106021992\" data-lang=\"ja\"\u003e利休入門\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784106021992\" data-lang=\"en\"\u003eIntroduction to Rikyu\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDiscover the real Rikyu through a modern tea master's fresh perspective.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784484092164\" data-target-title-ja=\"茶の湯デザイン\" data-target-title-en=\"Tea Ceremony Design\" data-position=\"3\" data-author=\"木村宗慎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784484092164.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784484092164\" data-lang=\"ja\"\u003e茶の湯デザイン\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784484092164\" data-lang=\"en\"\u003eTea Ceremony Design\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplore the sophisticated design philosophy hidden within traditional tea ceremonies and tools.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784101363516\" data-target-title-ja=\"日日是好日\" data-target-title-en=\"Every Day a Good Day\" data-position=\"4\" data-author=\"森下典子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784101363516.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101363516\" data-lang=\"ja\"\u003e日日是好日\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101363516\" data-lang=\"en\"\u003eEvery Day a Good Day\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA touching essay on finding happiness through the timeless wisdom of tea.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784047102859\" data-target-title-ja=\"もしも利休があなたを招いたら\" data-target-title-en=\"If Rikyu Invited You\" data-position=\"5\" data-author=\"千宗屋\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784047102859.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784047102859\" data-lang=\"ja\"\u003eもしも利休があなたを招いたら\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784047102859\" data-lang=\"en\"\u003eIf Rikyu Invited You\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eImagine if the legendary tea master hosted you today. Fascinating thought experiment!\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784635202374\" data-target-title-ja=\"ときめく和菓子図鑑\" data-target-title-en=\"Heart-Throbbing Wagashi Guide\" data-position=\"6\" data-author=\"高橋マキ\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784635202374.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784635202374\" data-lang=\"ja\"\u003eときめく和菓子図鑑\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784635202374\" data-lang=\"en\"\u003eHeart-Throbbing Wagashi Guide\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA visual guide to cute and beautiful wagashi. Feast your eyes!\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784334764845\" data-target-title-ja=\"和菓子のアン\" data-target-title-en=\"Anne of Wagashi\" data-position=\"7\" data-author=\"坂木司\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784334764845.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784334764845\" data-lang=\"ja\"\u003e和菓子のアン\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784334764845\" data-lang=\"en\"\u003eAnne of Wagashi\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA cozy mystery novel set in a department store wagashi shop.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784415314846\" data-target-title-ja=\"二十四節気と七十二候の季節手帖\" data-target-title-en=\"Notebook of the 72 Micro-Seasons\" data-position=\"8\" data-author=\"山下景子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784415314846.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415314846\" data-lang=\"ja\"\u003e二十四節気と七十二候の季節手帖\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784415314846\" data-lang=\"en\"\u003eNotebook of the 72 Micro-Seasons\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeepen your appreciation of seasons with traditional Japanese micro-seasonal words.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784122024137\" data-target-title-ja=\"陰翳礼讃\" data-target-title-en=\"In Praise of Shadows\" data-position=\"9\" data-author=\"谷崎潤一郎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784122024137.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784122024137\" data-lang=\"ja\"\u003e陰翳礼讃\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784122024137\" data-lang=\"en\"\u003eIn Praise of Shadows\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive into the classic Japanese aesthetic of shadows and subtle beauty.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784063724875\" data-target-title-ja=\"へうげもの (1)\" data-target-title-en=\"Hyouge Mono: The Aesthete\" data-position=\"10\" data-author=\"山田芳裕\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784063724875.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784063724875\" data-lang=\"ja\"\u003eへうげもの (1)\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784063724875\" data-lang=\"en\"\u003eHyouge Mono: The Aesthete\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA hilarious manga about a samurai obsessed with tea and aesthetics.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969836859606,"sku":"9784103363514","price":6600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784103363514.jpg?v=1774255717"},{"product_id":"9784388063277","title":"だしの研究 | The Study of Dashi","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e だしの研究 だしの仕組みを理解して、自在に使いこなすための、調理とサイエンス\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 215P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e July, 2020\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eSeven passionate chefs share 74 broths and the dishes that showcase them, accompanied by scientific explanations and data-driven insights into each preparation.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062294\" data-target-title-ja=\"ソースの研究\" data-target-title-en=\"The Study of Sauces\" data-position=\"1\" data-author=\"柴田書店 (編)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062294.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062294\" data-lang=\"ja\"\u003eソースの研究\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062294\" data-lang=\"en\"\u003eThe Study of Sauces\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExpands your culinary logic from dashi to Western liquid foundations with similar professional depth.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062591\" data-target-title-ja=\"肉の火入れ\" data-target-title-en=\"Meat Roasting: French Techniques\" data-position=\"2\" data-author=\"川手寛康\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062591.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062591\" data-lang=\"ja\"\u003e肉の火入れ\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062591\" data-lang=\"en\"\u003eMeat Roasting: French Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMaster another crucial technical pillar of professional cooking alongside your dashi studies.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388251124\" data-target-title-ja=\"「こつ」の科学\" data-target-title-en=\"The Science of Culinary Knacks\" data-position=\"3\" data-author=\"杉田浩一\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388251124.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388251124\" data-lang=\"ja\"\u003e「こつ」の科学\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388251124\" data-lang=\"en\"\u003eThe Science of Culinary Knacks\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplains the scientific 'why' behind traditional cooking rules, reinforcing your understanding of 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data-author=\"ロバート・L・ウォルク\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784903063577.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784903063577\" data-lang=\"ja\"\u003e料理の科学 1\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784903063577\" data-lang=\"en\"\u003eWhat Einstein Told His Cook 1\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFun, accessible Q\u0026amp;A format that solves kitchen mysteries using clear scientific principles.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969837580502,"sku":"9784388063277","price":3520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388063277.jpg?v=1774919448"},{"product_id":"9784388060023","title":"だしの基本と日本料理 うま味のもとを解きあかす | The Basics of Dashi and Japanese Cuisine","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e だしの基本と日本料理 うま味のもとを解きあかす\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 211P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2006\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063277\" data-target-title-ja=\"だしの研究\" data-target-title-en=\"The Study of Dashi\" data-position=\"1\" data-author=\"Shibata Shoten\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063277.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063277\" data-lang=\"ja\"\u003eだしの研究\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" 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Title","offer_id":47969837908182,"sku":"9784388060023","price":3300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388060023.webp?v=1785729082"},{"product_id":"9784405091887","title":"日本酒の教科書 | The Textbook of Sake","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 日本酒の教科書\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 木村　克己 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 255P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e February, 2010\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784405093058\" data-target-title-ja=\"日本酒の基礎知識\" data-target-title-en=\"Basic Knowledge of Sake\" data-position=\"1\" data-author=\"木村克己\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784405093058.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405093058\" data-lang=\"ja\"\u003e日本酒の基礎知識\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784405093058\" data-lang=\"en\"\u003eBasic Knowledge of Sake\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeepen your understanding with another essential guide by the same expert author.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784418172597\" data-target-title-ja=\"ゼロから分かる！図解日本酒入門\" data-target-title-en=\"Illustrated Introduction to Sake from Scratch\" data-position=\"3\" data-author=\"山本洋子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784418172597.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418172597\" data-lang=\"ja\"\u003eゼロから分かる！図解日本酒入門\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784418172597\" data-lang=\"en\"\u003eIllustrated Introduction to Sake from Scratch\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA visual, beginner-friendly guide perfect for visualizing the complex brewing process.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784065370896\" data-target-title-ja=\"白熱日本酒教室 増補改訂版\" data-target-title-en=\"Heated Sake Classroom (Revised Edition)\" data-position=\"4\" data-author=\"杉村啓\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784065370896.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784065370896\" data-lang=\"ja\"\u003e白熱日本酒教室 増補改訂版\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784065370896\" data-lang=\"en\"\u003eHeated Sake Classroom (Revised Edition)\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA passionate, logical approach to choosing sake without relying on famous brands.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784816374838\" data-target-title-ja=\"うつわの教科書\" data-target-title-en=\"The Textbook of Tableware\" data-position=\"8\" data-author=\"竹内万貴\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784816374838.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784816374838\" data-lang=\"ja\"\u003eうつわの教科書\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784816374838\" data-lang=\"en\"\u003eThe Textbook of Tableware\u003c\/a\u003e\u003cbr\u003e\u003cdiv 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point into the world of sake enjoyment and culture.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969838792918,"sku":"9784405091887","price":1650.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784405091887.jpg?v=1774919594"},{"product_id":"9784751114490","title":"ラーメン繁盛法　第４集 | The Secret to a Booming Ramen Shop Vol. 4","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e ラーメン繁盛法　第４集\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 143P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2021\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eDiscover cutting-edge cooking techniques including vacuum cooking, combi-oven preparation, and reduced-pressure cooking! Forward-thinking chefs are increasingly embracing innovative technologies that bring unprecedented sophistication to their dishes. This guide explores low-temperature vacuum cooking, reduced-pressure methods, innovative applications of traditional equipment, and scientifically-grounded cooking techniques and philosophies through in-depth interviews with acclaimed restaurants at the forefront of culinary innovation.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751114964\" data-target-title-ja=\"評判ラーメン店の最新調理技術\" data-target-title-en=\"Latest Cooking Techniques of Renowned Ramen Shops\" data-position=\"1\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751114964.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114964\" data-lang=\"ja\"\u003e評判ラーメン店の最新調理技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114964\" data-lang=\"en\"\u003eLatest Cooking Techniques of Renowned Ramen Shops\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLatest visual guide to soups and noodles from twelve top-tier shops.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751114025\" data-target-title-ja=\"最新解説 ラーメンの調理技法\" data-target-title-en=\"Latest Explanation: Ramen Cooking Techniques\" data-position=\"2\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751114025.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114025\" data-lang=\"ja\"\u003e最新解説 ラーメンの調理技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114025\" data-lang=\"en\"\u003eLatest Explanation: Ramen Cooking Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eCovers trendy ingredients and modern cooking methods to update your menu.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751113080\" data-target-title-ja=\"人気ラーメン店が探究する調理技法\" data-target-title-en=\"Cooking Techniques Explored by Popular Ramen Shops\" data-position=\"3\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751113080.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751113080\" data-lang=\"ja\"\u003e人気ラーメン店が探究する調理技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751113080\" data-lang=\"en\"\u003eCooking Techniques Explored by Popular Ramen Shops\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFocuses on unique flavor combinations and detailed recipes from popular stores.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969839284438,"sku":"9784751114490","price":2750.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784751114490.jpg?v=1774917832"},{"product_id":"9784751115152","title":"焼とりの技術　新版 | The Art of Yakitori: New Edition","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 焼とりの技術　新版 名店・人気店の旨さの秘訣\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 旭屋出版編集部 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 140P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e December, 2023\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060382\" data-target-title-ja=\"やきとり 11店の技術と串バリエーション\" data-target-title-en=\"Yakitori: Techniques and Variations from 11 Shops\" data-position=\"1\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060382.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060382\" data-lang=\"ja\"\u003eやきとり 11店の技術と串バリエーション\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060382\" data-lang=\"en\"\u003eYakitori: Techniques and Variations from 11 Shops\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplore diverse grilling styles and skewer variations from eleven renowned yakitori specialty shops.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061631\" data-target-title-ja=\"焼く 日本料理素材別炭火焼きの技法\" data-target-title-en=\"Grilling: Japanese Charcoal Techniques\" data-position=\"3\" data-author=\"奥田 透\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061631.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061631\" data-lang=\"ja\"\u003e焼く 日本料理素材別炭火焼きの技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061631\" data-lang=\"en\"\u003eGrilling: Japanese Charcoal Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeep dive into scientific and artisanal approaches to charcoal grilling for various ingredients.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063291\" data-target-title-ja=\"炭火で焼く\" data-target-title-en=\"Charcoal Grilling: Evolution of BBQ Cuisine\" data-position=\"4\" data-author=\"ジョサイア・シトリン 他\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063291.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063291\" data-lang=\"ja\"\u003e炭火で焼く\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063291\" data-lang=\"en\"\u003eCharcoal Grilling: Evolution of BBQ Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstand the dynamic heat of charcoal to enhance flavor, perfect for modern grilling.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784023332737\" data-target-title-ja=\"調理科学×肉の事典\" data-target-title-en=\"Encyclopedia of Meat Science\" data-position=\"6\" data-author=\"朝日新聞出版\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784023332737.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784023332737\" data-lang=\"ja\"\u003e調理科学×肉の事典\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784023332737\" data-lang=\"en\"\u003eEncyclopedia of Meat Science\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeepen your understanding of meat structure and heating processes through scientific visualization.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969839317206,"sku":"9784751115152","price":3850.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784751115152.jpg?v=1774917833"},{"product_id":"9784388062553","title":"料理のアイデアと考え方 2 | Cooking Ideas and Approaches 2","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 料理のアイデアと考え方　２\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田日本料理研鑽会 著, 川崎　寛也 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 221P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e October, 2016\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThere's a reason it tastes so good.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784122052833\" data-target-title-ja=\"料理の四面体\" data-target-title-en=\"The Tetrahedron of Cuisine\" data-position=\"3\" data-author=\"玉村豊男\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784122052833.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784122052833\" data-lang=\"ja\"\u003e料理の四面体\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784122052833\" data-lang=\"en\"\u003eThe Tetrahedron of Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA classic text that organizes global cooking methods into four simple elements.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784903063706\" data-target-title-ja=\"風味の事典\" data-target-title-en=\"The Flavour Thesaurus\" data-position=\"4\" data-author=\"ニキ・セグニット\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784903063706.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784903063706\" data-lang=\"ja\"\u003e風味の事典\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784903063706\" data-lang=\"en\"\u003eThe Flavour Thesaurus\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplores ingredient pairings creatively, inspiring you to experiment with new flavor combinations.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784344407718\" data-target-title-ja=\"調理場という戦場\" data-target-title-en=\"The Kitchen as a Battlefield\" data-position=\"5\" data-author=\"斉須政雄\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784344407718.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784344407718\" data-lang=\"ja\"\u003e調理場という戦場\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784344407718\" data-lang=\"en\"\u003eThe Kitchen as a Battlefield\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDelivers powerful insights into the mindset and philosophy of a professional chef.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969839382742,"sku":"9784388062553","price":2420.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388062553.jpg?v=1774917840"},{"product_id":"9784388063833","title":"そばづくし | Soba Zukushi: The Complete Guide to Buckwheat Noodles \u0026 Cuisine","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e そばづくし そば、つゆ、そば屋の料理と鴨料理、甘味\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 齋藤親義 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 152P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e September, 2024\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eA master soba craftsman from the foothills of Mount Fuji shares his techniques and refined sensibility. While soba quality is paramount in a soba restaurant, establishing excellence in non-soba menu items, seasonal awareness, distinctive character, and variety creates depth in your offerings, boosting customer satisfaction and sales. This book features the work of Shigeyoshi Saito of Kyosenbō (Susono, Shizuoka), who has earned acclaim for both handmade soba and soba cuisine since his time at Nakayama Issaan in Funabashi, Chiba. Beyond covering fundamental soba-making processes, in-house flour milling, and detailed dipping sauce recipes, this guide presents 140 dishes including classic soba, creative soba variations, traditional soba-restaurant fare, duck specialties, and desserts.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388353583\" data-target-title-ja=\"新版 そば打ち教本\" data-target-title-en=\"New Edition: Soba Making Textbook\" data-position=\"2\" data-author=\"全麺協 (監修)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388353583.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353583\" data-lang=\"ja\"\u003e新版 そば打ち教本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353583\" data-lang=\"en\"\u003eNew Edition: Soba Making Textbook\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eStandard manual covering modern methods, featuring master Kunihiro Takahashi's expertise.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063918\" data-target-title-ja=\"蕎麦前とつまみ167品\" data-target-title-en=\"167 Side Dishes for Soba Restaurants\" data-position=\"3\" data-author=\"柴田書店 (編)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063918.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063918\" data-lang=\"ja\"\u003e蕎麦前とつまみ167品\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063918\" data-lang=\"en\"\u003e167 Side Dishes for Soba Restaurants\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003ePerfect for expanding your menu with appetizers that pair beautifully with sake and noodles.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388353552\" data-target-title-ja=\"そば学 sobalogy\" data-target-title-en=\"Sobalogy: From Food Science to Folklore\" data-position=\"5\" data-author=\"井上直人\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388353552.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353552\" data-lang=\"ja\"\u003eそば学 sobalogy\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353552\" data-lang=\"en\"\u003eSobalogy: From Food Science to Folklore\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeep dive into academic knowledge, exploring botany, history, and cultural aspects of buckwheat.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063628\" data-target-title-ja=\"包丁・砥石の選び方 使い方 育て方\" data-target-title-en=\"How to Select, Use, and Maintain Knives and Whetstones\" data-position=\"7\" data-author=\"柴田書店 (編)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063628.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063628\" data-lang=\"ja\"\u003e包丁・砥石の選び方 使い方 育て方\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063628\" data-lang=\"en\"\u003eHow to Select, Use, and Maintain Knives and Whetstones\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEssential guide to maintaining blades, the soul of precise and beautiful soba cutting.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063277\" data-target-title-ja=\"だしの研究\" data-target-title-en=\"The Study of Dashi\" data-position=\"8\" data-author=\"柴田書店 (編)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063277.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063277\" data-lang=\"ja\"\u003eだしの研究\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063277\" data-lang=\"en\"\u003eThe Study of Dashi\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eIn-depth analysis of broth mechanics, crucial for creating the perfect dipping sauce.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784101141152\" data-target-title-ja=\"土を喰う日々\" data-target-title-en=\"Days of Eating Earth\" data-position=\"10\" data-author=\"水上勉\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784101141152.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101141152\" data-lang=\"ja\"\u003e土を喰う日々\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101141152\" data-lang=\"en\"\u003eDays of Eating Earth\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eBeautiful essays on Zen cooking with seasonal ingredients, resonating with the spirit of craftsmanship.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969840169174,"sku":"9784388063833","price":3300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388063833.jpg?v=1774918971"},{"product_id":"9784388061785","title":"日本料理の基礎 焼き物と塩の本 | Basics of Japanese Cuisine: Grilled Dishes and Salt","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 焼き物と塩の本\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 日本料理の四季編集部 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 111P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e November, 2013\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eA curated selection of exceptional ceramic works organized by material, techniques for decorative garnishing, methods for arranging charcoal, the salt-making process from start to finish, and a comprehensive illustrated guide to domestic and imported salts.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061952\" data-target-title-ja=\"日本料理の基礎 煮物とみりんの本\" data-target-title-en=\"Basics of Japanese Cuisine: Simmered Dishes and Mirin\" data-position=\"1\" data-author=\"柴田書店 日本料理の四季 編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061952.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061952\" data-lang=\"ja\"\u003e日本料理の基礎 煮物とみりんの本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061952\" data-lang=\"en\"\u003eBasics of Japanese Cuisine: Simmered Dishes and Mirin\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eThe next step in the series, mastering simmering techniques and mirin usage.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063277\" data-target-title-ja=\"だしの研究\" data-target-title-en=\"The Study of Dashi\" data-position=\"2\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063277.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063277\" data-lang=\"ja\"\u003eだしの研究\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063277\" data-lang=\"en\"\u003eThe Study of Dashi\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeepen your core knowledge with this scientific and professional study of stock.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061631\" data-target-title-ja=\"焼く 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style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"ja\"\u003e完全理解 日本料理の基礎技術\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388059676\" data-lang=\"en\"\u003eComplete Understanding: Basics of Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA visual bible covering every aspect of prep and cooking steps exhaustively.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060481\" data-target-title-ja=\"日本料理 基礎から学ぶ 器と盛り付け\" data-target-title-en=\"Japanese Cuisine: Basics of Vessels and Plating\" data-position=\"6\" data-author=\"畑 耕一郎\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060481.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060481\" data-lang=\"ja\"\u003e日本料理 基礎から学ぶ 器と盛り付け\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060481\" data-lang=\"en\"\u003eJapanese Cuisine: Basics of Vessels and Plating\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eBeautiful plating relies on choosing the right vessel; learn the essentials here.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388057924\" data-target-title-ja=\"プロのためのわかりやすい日本料理\" data-target-title-en=\"Japanese Cuisine for Professionals\" data-position=\"7\" data-author=\"辻調理師専門学校\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388057924.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388057924\" data-lang=\"ja\"\u003eプロのためのわかりやすい日本料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388057924\" data-lang=\"en\"\u003eJapanese Cuisine for Professionals\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eThe definitive textbook for serious chefs, covering history, ingredients, and methods.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388353231\" data-target-title-ja=\"日本料理の常識・非常識\" data-target-title-en=\"Common Sense and Absurdities in Japanese Cuisine\" data-position=\"9\" data-author=\"村田 吉弘\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388353231.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353231\" data-lang=\"ja\"\u003e日本料理の常識・非常識\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353231\" data-lang=\"en\"\u003eCommon Sense and Absurdities in Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEntertaining essays on dining etiquette and the cultural context behind the food.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784480426727\" data-target-title-ja=\"春夏秋冬 料理王国\" data-target-title-en=\"Rosanjin's Kingdom of Cuisine\" data-position=\"10\" data-author=\"北大路 魯山人\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784480426727.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480426727\" data-lang=\"ja\"\u003e春夏秋冬 料理王国\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784480426727\" data-lang=\"en\"\u003eRosanjin's Kingdom of Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eTimeless wisdom on nature, taste, and beauty from a legendary gourmet.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969841676502,"sku":"9784388061785","price":2420.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388061785.jpg?v=1774918033"},{"product_id":"9784794603388","title":"ＴＨＥ　ＢＯＯＫ　ＯＦ　ＴＥＡ　英文版 | The Book of Tea","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e ＴＨＥ　ＢＯＯＫ　ＯＦ　ＴＥＡ　英文版\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 岡倉　天心 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 167P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e April, 2015\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784122024137\" data-target-title-ja=\"陰翳礼讃\" data-target-title-en=\"In Praise of Shadows\" data-position=\"2\" data-author=\"Junichiro Tanizaki\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784122024137.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784122024137\" data-lang=\"ja\"\u003e陰翳礼讃\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784122024137\" data-lang=\"en\"\u003eIn Praise of Shadows\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eCelebrates the beauty of dim light and aging, echoing the tea aesthetic.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784004000204\" data-target-title-ja=\"禅と日本文化\" data-target-title-en=\"Zen and Japanese Culture\" data-position=\"4\" data-author=\"Daisetz T. Suzuki\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784004000204.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784004000204\" data-lang=\"ja\"\u003e禅と日本文化\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784004000204\" data-lang=\"en\"\u003eZen and Japanese Culture\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDives deep into how Zen shaped art, tea, and the samurai mind.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784861009136\" data-target-title-ja=\"Wabi-Sabi わびさびを読み解く\" data-target-title-en=\"Wabi-Sabi: for Artists, Designers, Poets \u0026amp; Philosophers\" data-position=\"7\" data-author=\"Leonard Koren\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784861009136.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784861009136\" data-lang=\"ja\"\u003eWabi-Sabi わびさびを読み解く\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784861009136\" data-lang=\"en\"\u003eWabi-Sabi: for Artists, Designers, Poets \u0026amp; Philosophers\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eClarifies the elusive Japanese aesthetic with a sharp, modern design perspective.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784101363516\" data-target-title-ja=\"日日是好日―「お茶」が教えてくれた15のしあわせ―\" data-target-title-en=\"Every Day a Good Day\" data-position=\"8\" data-author=\"Noriko Morishita\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784101363516.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101363516\" data-lang=\"ja\"\u003e日日是好日―「お茶」が教えてくれた15のしあわせ―\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784101363516\" data-lang=\"en\"\u003eEvery Day a Good Day\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA modern, heartwarming look at how tea ceremony enriches daily life.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969841742038,"sku":"9784794603388","price":1540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784794603388.jpg?v=1774918036"},{"product_id":"9784751114261","title":"飾りずしの技術 細工ずしの技術 | Techniques of Decorative Sushi and Saiku Sushi","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 飾りずしの技術・細工ずしの技術 基本の技術から創作ずしまで習得できる\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 川澄　健 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 151P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e September, 2020\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eCreate stunning sushi that captivates with visual appeal while delivering genuine delicious flavor—not mere decorative display pieces. This comprehensive guide features clear step-by-step color photography for easy understanding, making it an essential reference for both beginners and professional sushi chefs. Written by the chairman of the Kawasumi Decorative Sushi Roll Association, a renowned television personality and instructor who has trained countless sushi chefs.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416715307\" data-target-title-ja=\"英語訳付き 日本料理 むきものハンドブック\" data-target-title-en=\"Handbook on Japanese Food: Carving Techniques for Seasonal Vegetables\" data-position=\"3\" data-author=\"島谷宗宏\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416715307.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416715307\" data-lang=\"ja\"\u003e英語訳付き 日本料理 むきものハンドブック\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416715307\" data-lang=\"en\"\u003eHandbook on Japanese Food: Carving Techniques for Seasonal Vegetables\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eEnhance your presentation skills with vegetable carving, a perfect partner for decorative sushi.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062942\" data-target-title-ja=\"鮨職人の魚仕事\" data-target-title-en=\"Sushi Artisan's Fish Preparation\" data-position=\"5\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062942.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062942\" data-lang=\"ja\"\u003e鮨職人の魚仕事\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062942\" data-lang=\"en\"\u003eSushi Artisan's Fish Preparation\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMaster the essential preparation techniques that underpin every beautiful piece of sushi.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784816354199\" data-target-title-ja=\"英語で紹介する 寿司ハンドブック\" data-target-title-en=\"Sushi Handbook Introduced in English\" data-position=\"8\" data-author=\"今田洋輔\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784816354199.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784816354199\" data-lang=\"ja\"\u003e英語で紹介する 寿司ハンドブック\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784816354199\" data-lang=\"en\"\u003eSushi Handbook Introduced in English\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eGreat for explaining sushi culture and toppings to international guests in English.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751114544\" data-target-title-ja=\"すしの雑誌 第23集\" data-target-title-en=\"Sushi Magazine Vol. 23\" data-position=\"9\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751114544.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114544\" data-lang=\"ja\"\u003eすしの雑誌 第23集\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751114544\" data-lang=\"en\"\u003eSushi Magazine Vol. 23\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eStay updated with the latest trends and techniques from top sushi restaurants.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969842135254,"sku":"9784751114261","price":3080.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784751114261.jpg?v=1774918314"},{"product_id":"9784471033811","title":"からだにおいしい野菜の便利帳 | Delicious Vegetable Handy Book","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e からだにおいしい野菜の便利帳\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 207P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e April, 2008\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003ePacked with delicious ways to enjoy, nutritional knowledge, safety information, seasonal tips, proper selection methods, and helpful advice—plus 101 easy recipes.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784471033965\" data-target-title-ja=\"からだにおいしいフルーツの便利帳\" data-target-title-en=\"Delicious Fruit Handy Book\" data-position=\"2\" data-author=\"三輪正幸\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784471033965.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033965\" data-lang=\"ja\"\u003eからだにおいしいフルーツの便利帳\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784471033965\" data-lang=\"en\"\u003eDelicious Fruit Handy Book\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplores fruits with the same visual and practical approach as the vegetable guide.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784766129540\" data-target-title-ja=\"一汁一菜でよいという提案\" data-target-title-en=\"One Soup, One Dish: The Art of Simple Japanese Eating\" data-position=\"10\" data-author=\"土井善晴\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784766129540.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784766129540\" data-lang=\"ja\"\u003e一汁一菜でよいという提案\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784766129540\" data-lang=\"en\"\u003eOne Soup, One Dish: The Art of Simple Japanese Eating\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eRelieves cooking stress by proposing a simple, sustainable style centered on miso soup.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969842987222,"sku":"9784471033811","price":1430.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784471033811.jpg?v=1774919686"},{"product_id":"9784416522240","title":"天ぷらのサイエンス | The Science of Tempura","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 天ぷらのサイエンス おいしさを作り出す理論と技術が見える\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 中川崇 著, 佐藤秀美 著, 土田美登世 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 224P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e September, 2022\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eWe explore the artisan craftsmanship condensed within the simple process of coating ingredients and deep-frying them, combining beautiful visuals with scientific insight.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061624\" data-target-title-ja=\"天ぷらの全仕事\" data-target-title-en=\"The Complete Works of Tempura\" data-position=\"1\" data-author=\"近藤　文夫 著\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061624.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061624\" data-lang=\"ja\"\u003e天ぷらの全仕事\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061624\" data-lang=\"en\"\u003eThe Complete Works of Tempura\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eVisualizes oil temperature changes and batter mechanics with scientific data.\u003c\/div\u003e\u003c\/article\u003e","brand":"KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":48016503308502,"sku":"9784416522240","price":4840.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784416522240.jpg?v=1774917753"},{"product_id":"9784768318294","title":"醤油本 | The Soy Sauce Book: A Guide to Artisanal Brews","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 醤油本　改訂版 醤油を見つけて醤油を知り醤油を楽しむ本\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 高橋万太郎 著, 黒島慶子 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 144P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2023\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eDiscover Soy Sauce, Know Soy Sauce, Enjoy Soy Sauce—This revised edition expands and updates the original 2015 soy sauce guide, with brewery profiles refreshed to 2023. Soy sauce is Japan's most essential and familiar seasoning, yet few realize that across the country there are approximately 1,400 soy sauce breweries, each producing their own unique products. Two passionate soy sauce enthusiasts who have traveled throughout Japan visiting breweries have compiled this book with three goals in mind: to deepen your knowledge of soy sauce, to introduce you to the charm and distinctive flavors of breweries nationwide, and to teach you how to enjoy soy sauce in ways that make your cooking even more delicious.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061716\" data-target-title-ja=\"日本料理の基礎 刺身と醤油の本\" data-target-title-en=\"Fundamentals of Japanese Cuisine: The Book of Sashimi and Soy Sauce\" data-position=\"1\" data-author=\"日本料理の四季編集部 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061716.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061716\" data-lang=\"ja\"\u003e日本料理の基礎 刺身と醤油の本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061716\" data-lang=\"en\"\u003eFundamentals of Japanese Cuisine: The Book of Sashimi and Soy Sauce\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExplore artisanal soy sauces across Japan and find your perfect flavor match.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784756241344\" data-target-title-ja=\"鮨　バイリンガル版\" data-target-title-en=\"Sushi Bilingual Edition\" data-position=\"2\" data-author=\"長山　一夫 著, 与田　弘志 写真\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784756241344.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784756241344\" data-lang=\"ja\"\u003e鮨　バイリンガル版\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784756241344\" data-lang=\"en\"\u003eSushi Bilingual Edition\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDiscover the profound world of soy sauce, the essential partner that completes every sushi bite.\u003c\/div\u003e\u003c\/article\u003e","brand":"KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":48016505831638,"sku":"9784768318294","price":1980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784768318294.jpg?v=1774917837"},{"product_id":"9784388062942","title":"鮨職人の魚仕事 | The Fish Work of Sushi Chefs","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 鮨職人の魚仕事 鮨ダネの仕込みから、つまみのアイデアまで\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 287P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e September, 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texture.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061716\" data-target-title-ja=\"日本料理の基礎 刺身と醤油の本\" data-target-title-en=\"Fundamentals of Japanese Cuisine: The Book of Sashimi and Soy Sauce\" data-position=\"2\" data-author=\"日本料理の四季編集部 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061716.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061716\" data-lang=\"ja\"\u003e日本料理の基礎 刺身と醤油の本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061716\" data-lang=\"en\"\u003eFundamentals of Japanese Cuisine: The Book of Sashimi and Soy Sauce\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn professional fish handling and aging techniques directly from sushi 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