Jikifu: A Japanese Aesthetics of Taste (Hardcover)

Table of ContentsForeword (Ogata)Introduction (Yoshiaki Nishino, Director, the University Museum, the University of Tokyo)Dishes of the Seasons, Ingredients, TablewareTiger Globefish, Boar, Royal Fern, Wild Duck, Red Tilefish, Bamboo Shoot Young Ayu, Horsehair Crab, Manganji Pepper, Kamo Eggplant, Corn, Lotus Root, Conger Pipe, Matsutake Mashroom, Chub Mackerel, Dried Japanese Persimmon, Spiny Lobster, Mushrooms, Sweet Bean Paste, Snow Crab, Shellfish, Dry Seaweed, Soft-Shelled TurtleCommentary Essay, "From Eating to Devouring: A Dialogue with Shinichiro Ogata" (Nishino)List of Tableware