This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.

When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the U.S., where obesity is a major issue?

This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.

• Explores the cuisine of Japan through comprehensive coverage of ingredients, history, and meals
• Examines issues relating to food, such as production, nutrition and health, and sustainability
• Provides an at-a-glance look at food history in Japan in a chronology
• Offers recipes alongside each chapter, perfect for student readers and general audiences to try at home
• Illuminates the text through sidebars providing anecdotal "fun facts" about food in Japanese culture