The Japanese Kitchen (paperback)

Part 1: Introduction
In the Beginning
Rice: The Soul of Japan
The Story of Salt: The Taste of Japan
The Introduction of Buddhism
Heian Period: The Age of Refinement
Sake: The Nectar of Rice
The Middle Ages
-The Introduction of Zen Buddhism
-The Introduction of the Tea Ceremony
-The Birth of Kaiseki Ryori
-The Arrival of Christianity
The Edo Period: The Age of Feudal Society
-The Noodle Culture
-The Impact of Isolation
The Meiji Restoration: The Age of Modernisation
Today's Japanese Kitchen: Some Food for Thought

Part 2: The Ingredients
Rice & Beans
Noodles
Vegetables
Mushrooms
Tofu & Tofu Products
Seaweed & Seaweed Products
Fish & Shellfish
Fish Roes, Products & Pastes
Meat & Poultry
The Storecupboard
Fruits & Nuts
Herbs & Spices
Sauces & Seasonings
Drinks & Confectionery

Resources and Useful Addresses
Index and Acknowledgements