Make It Japanese: Simple Recipes for Everyone (Rie McClenny and Sanaë Lemoine)

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond (Tadashi Ono)

Japanese Farm Food, Paperback Edition (Nancy Singleton Hachisu)

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu)

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans (Kristin Shockey, Christopher Shockey)

The Japanese Art of the Cocktail (Masahiro Urushido, Michael Anstendig)

Coastal Harvest: Fish - Forage - Feast: A Cookbook (Taku Kondo)

The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes (Sachiyo Harada)

Konbini: Cult Recipes, Stories and Adventures from Japans Iconic Convenience Stores (Brendan Liew, Caryn Ng)

Otsumami: Japanese Small Bites & Appetizers (Atsuko Ikeda)

Love Japan: Recipes from our Japanese American Kitchen (Sawako Okochi, Aaron Israel, Gabrielle Gershenson)

Vegan Japan: 70 Comforting Plant-Based Recipes (Julia Boucachard)

Nukazuke: The Japanese Art of Fermented Pickling (Nami Yamada)

Japanese Hot Pots: Comforting One-Pot Meals (Tadashi Ono, Harris Sala)

Tokyo Up Late: Iconic recipes from the city that never sleeps (Brendan Liew)

Mochi mochis: 40 douceurs japonaises (Mathilda Motte)