A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original a

Itadakimasu! The Food Culture of Japan is designed as a first- or second-year college course in Japanese culture for students who have little to no background i

Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s I

The Best American Magazine Writing 2020 brings together outstanding writing, from in-depth reporting to incisive criticism. The anthology features excerpts from

This book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and cons