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Originally published: Tokyo: Kodansha International, 2008. Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves
MARK ROBINSON lives in Tokyo and was the editor of the Japanese culinary magazine Eat, as well as deputy editor and music editor of Tokyo Journal magazine. He has been a regular food and culture contributor from Japan to publications such as Nest (U.S.), the Financial Times, The Times (U.K.), the Australian Financial Review Magazine, and others. Born in Tokyo and raised mostly in Sydney, Australia, he returned to Japan 20 years ago where, enchanted by the pleasures of izakaya, he has lived almost continuously. Photographer MASASHI KUMA was nominated for a James Beard Award for Photography for his work in the Kodansha book, Kaiseki, published in 2006. His photographs appear regularly in a number of periodicals, including Voce and GQ.
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- ID: 9781568364322
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