Lisa Gershenson

Food entrepreneur and culinary educator

Sadly, this book is now out of print so I especially hope it makes it on to the ckbk site. It covers the principles of kaiseki or refined Japanese cuisine, with an emphasis on the importance of nature, an exploration of umami and the culmination of umami in the deceptively simple stock dashi. In this spirit, recipes are organized by season as celebrated by famous kaiseki chefs.

Ivan Orkin

Chef

This is one of the only books in English I know of that discusses in depth the production of dashi and its components in such depth. It's a relief to know that it's available.

Thomas Dubois

Historian

Methodical approach to ingredients and techniques.

Tim Anderson

Chef and food writer

Akiko Katayama

Food Writer & Radio Host/Producer

Yoshiki Tsuji

President, Tsujicho Group

Matthew Abergel

Co-Owner & Executive Chef of Yardbird, RŌNIN & Sunday’s Grocery