Shibata Shoten Den: The Evolving Tokyo-Japanese Cuisine

Specifications

Brand

Shibata Shoten

Title

Den: The Evolving Tokyo-Japanese Cuisine

Author

Zaiyu Hasegawa

Format

Hardcover, 155 pages

Language

Japanese with English translation

Published

27 October 2017

ISBN-10

4388062731

ISBN-13

978-4388062737

Size

18.2 x 25.7 cm, 1.5 cm thick

Weight

500 g

Features

Chef's Own Recipes: The cover names Zaiyu Hasegawa as the author, and the introduction explains his approach.

Four Chapters: The contents page groups the dishes into four chapters, from seasonal soups and small plates to rice and dessert.

Japanese With English: Each page prints the Japanese text with an English translation next to it, including the introduction and the recipe notes.

Full-Page Photographs: Full-page and double-page photographs show finished dishes in colour, from a pink-cured fish plate to a dish served in a paper box.

Ingredients And Steps: Recipe pages list ingredients with quantities and give the method in short numbered steps.

Hardcover, 155 Pages: The book is a 155-page hardcover measuring 18.2 x 25.7 cm and 1.5 cm thick, weighing 500 g.

Benefits

New Japanese dishes presented by chef Zaiyu Hasegawa himself: The cover names Zaiyu Hasegawa as the author, and the introduction explains his approach. The pages present his new dishes and restaurant mainstays, so you cook from the chef's own words rather than a retelling.

A contents page that groups the dishes into four chapters: The contents page groups the dishes into four chapters, from seasonal soups and small plates to rice and dessert. You can jump straight to the course you want to cook or browse in order.

Japanese text with an English translation beside it on each page: Each page prints the Japanese text with an English translation next to it, including the introduction and the recipe notes. You can read the method in either language without a second book.

Large photographs show every dish on its own tableware: Full-page and double-page photographs show finished dishes in colour, from a pink-cured fish plate to a dish served in a paper box. They help you see the plating before you cook.

Ingredient quantities and numbered steps sit beside each photograph: Recipe pages list ingredients with quantities and give the method in short numbered steps. The layout keeps the photograph, the list and the steps in one view while you cook.

A 155-page hardcover in large format, 18.2 by 25.7 cm: The book is a 155-page hardcover measuring 18.2 x 25.7 cm and 1.5 cm thick, weighing 500 g. The large pages give the photographs room, and the sturdy binding suits a kitchen shelf.

How to Use

Browse the contents

Read the introduction

Follow a recipe

Keep it dry

Who Is This For

The Kaiseki-Curious Home Cook: You want to see how a modern Tokyo kaiseki chef builds his dishes. Most books on Japanese cuisine show only the finished plate and hide the method behind it, and that is not your fault. Our 155-page hardcover opens with the chef's own introduction, groups the dishes into four chapters and gives you full-page photographs next to ingredient quantities and numbered steps. The text runs in Japanese with an English translation beside it, so you can follow each recipe, study the plating and bring a new idea to your own kitchen.

Product Story

We are a Tokyo publisher that has served food professionals since 1950, from our base in Bunkyo. We print specialist books for chefs and cookbooks for the home table. This volume records the work of chef Zaiyu Hasegawa, who opened his restaurant in Jimbocho in 2008 after training at a Kagurazaka restaurant, and who moved to a new location in 2016. It presents his new Japanese dishes with photographs and clear recipes.

What's Inside

• Den: The Evolving Tokyo-Japanese Cuisine, hardcover

Care Guide

Storage: Store flat or upright in a dry place, away from direct sun, heat and kitchen splashes.

Shelf Life: Durable kitchen tool with no expiry date.

Important: Keep the book dry and away from open flame. Recipes involve knives and heat; follow normal kitchen safety.

Comparison

Quick Answer

Our hardcover is a 155-page cookbook by chef Zaiyu Hasegawa with new Japanese dishes, full-page photographs, ingredient quantities and numbered steps. The text is Japanese with an English translation beside it, and the large book measures 18.2 x 25.7 cm and weighs 500 g.