Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences

The majority of studies on the agricultural history of Japan have focused on the public administration of land and production, and rice, the principal source of

This book chronicles Japan’s rice farmers who live in mainly rural areas in the west and south of Japan through original interviews conducted in Japanese. It

Are we what we eat? What does food reveal about how we live and how we think of ourselves in relation to others? Why do people have a strong attachment to their

The first book-length introduction to the Yayoi and Kofun periods of Japan (c.600 BC-AD 700).