The Manga Guide to Japanese Food

“This use of different formats brings Japanese culinary history and traditions to life so vividly; the combination of manga character conversations, passages of informative text and graphical illustrations is a powerful one that works very well for the topic of food, culture and history.” — Kavey Eats, Food Blogger & Influencer“Each aspect helps make the book fun to read, while still going deep into the factors that influenced Japanese foods and flavors. I can’t recommend this book to food fans enough.” —Centsible Cooking, “Fantastic Japanese Cookbooks”

Hiroshi Nagashima was born in Yokohama and worked for many years as the director and chef of the Shisui restaurant at Tokyo’s Tsukiji Honganji Temple. In 2013 he was awarded a Yellow Ribbon Medal by the Japanese government and in 2016 he became a Cool Japan Ambassador. In 2019, he received the Order of the Rising Sun, Japan’s highest civilian honour. He has published many books on Japanese food including Buddhist Cuisine: Making the Most of Vegetables and Dried Fish and Japanese Cuisine: An Encyclopedia of Traditions and Culture. This is his first book in English.