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abalone (sea snails)
ama divers and
Aboriginal people
Adrià, Ferran
adzuki bean paste
agar-agar
Aihara, Takamitsu
Ainu Museum, Sapporo
Ainu people
Ajinomoto Company
Akebono (sumo)
alcoholic drinks
awamori
beer
Buddhism and
mirin
sake
shochu
wine
alcoholism
aldehyde dehydrogenase deficiency
ama divers
Amagi, Mount
amazake (fermented rice drink)
amino acid(s)
in miso
Ando, Yoshio
anisakiasis parasite
Aokigahara forest
aonori seasoning
apples
kogyoku
Apron of Love (food show)
Aritsugu knives
Asashoryu (sumo)
Aspergillus glaucus mold
Aspergillus oryzae
Atkins diet
autolyzed yeast
awamori (distilled liquor)
ayu (river fish)
at Mibu
Bando, Mitsugoro
Barber, Kimiko
Barbot, Pascal
barracuda
“Baruto” (Kaido Höövelsen)
batakon (butter corn) ramen
Batchelor, John
bears
beef
consumption, historically, of
fond de veau
Kobe
Kyoto
mad cow disease and
from Matsusaka district
millefeuille
sashimi
shabu-shabu
sukiyaki
Wagyu
beer
massage of cows with
beni imo. See sweet potatoes
Bistro SMAP (television segment)
black sugar (kokuto)
Blair, Tony
bluefin tuna
blue whales
Blumenthal, Heston
bonito. See also katsuobushi
decline in population of
katsuobushi fillets from
sashimi
The Book of Sake (Harper)
Bourdain, Anthony
Bourdas, Alexandre
Bow Wow Relaxation of Dogs Gallery, Osaka
buckwheat noodles
Buddhism
cuisine
Shingon “True Word”
El Bulli, Spain
the Burakumin (Japanese minority)
burdock root
butsukari-geiko exercise
carp
chanko nabe (sumo hot pot)
charcoal-fire cooking
Château de l’Eclair cooking school, France
Château Escoffier cooking school, France
cheese
umami flavor of
Chef of the Year competition
Chernobyl nuclear disaster
Chiaki (Osaka woman)
chicken
chanko nabe
sashimi
yakitori
China
ramen noodles from
sake from
soy sauce from
“Chinese Restaurant Syndrome”
chopsticks
etiquette for
clams
Mirugai
cod
sperm
cooking school(s)
chef apprenticeships and
Le Cordon Bleu (Paris)
Hattori Nutrition College (Tokyo)
Hifumi-an (Tokyo)
International Culinary Center (New York City)
Tsuji Culinary Institute (Osaka)
Cook, James
Le Cordon Bleu school, Paris, France
cows
diets of
massage of
Matsusaka-raised
Tajima-gyu “Japanese Black”
crabs
in Hokkaido
Culinary Olympics
Cwiertka, Katarzyna
daikon radishes
dairy
Daishi, Kobo
the Dalits (India)
Daruma, Osaka
dashi
katsuobushi in
konbu in
at Mibu
in Osaka
recipe for
as sauce/dip/batter base
umami flavor of
dengaku (tofu dish)
department stores
depachika food halls in
“devil’s tongue” (plant)
dim sum
Dotombori Street, Osaka
Ducasse, Alain
Edo. See also Tokyo
eel(s)
elvers
freshness of
grilled
roe
spine
tempura
eggplant
Emi (Japanese woman)
farmed
fish
konbu
wasabi
fast foods, Osakan
Fat Duck, England
fat intake
fermented foods. See also katsuobushi; miso; natto; sake; soy sauce
processes behind
umami flavor of
Le Figaro (newspaper)
fish. See seafood; specific types
Fisher, M. F. K.
flatfish
Flenley, Tony
fond de veau (stock)
On Food and Cooking (McGee)
food shows
food theme parks
France. See also Paris, France
diet variances, Japan v.
French Laundry, California
fruit
cost of
“miracle”
fu (dough)
fugu (blowfish)
poison in
Fuji, Mount
Fuka company
Fukuoka
ramen as specialty of
street-carts of
Fushimi quarter, Kyoto
garum (anchovy sauce)
gender bias, culinary
Genroku sushi chain
ginkgo nuts
glutamate
GMOs
gobi (fish)
Gourmet magazine
goya champaru dish
Great Kanto earthquake
green tea noodles
guanylate (ribonucleotide)
gyoza
Hakata ramen
Hamasu, Keishi
Hamilton, Dorothy Cann
hamo (pike conger)
at Mibu
Hanaya, Yohei
hangiri (cooking tub)
hara hachi-bu concept
Harper, Philip
harusame noodles
Hattori Nutrition College
Hattori, Yukio
Hayashi, Eiji
health. See also longevity
AIDs and
Alzheimer’s Disease and
asthma and
attention deficit disorder and
blood pressure and
buckwheat and
cancer and
cholesterol and
constipation and
dementia and
diabetes and
diet’s influence on
heart problems and
kito piro vegetables and
konbu and
longevity and
miso and
osteoporosis and
smoking and
strokes and
tofu and
tuberculosis and
vitamins/nutrients for
whale meat and
Hereford cows
herring, smoked
Hifumi-an restaurant, Tokyo
Higashikagawa
Hirobun restaurant, Kurama/Kibune
Hirohito, Emperor (of Japan)
Hiroshi (Osaka man)
Hiroshima
The History and Culture of Japanese Food: (Ishige)
H.I.S. travel company
hiyamugi noodles
Hokkaido Island. See also Sapporo
Ainu people of
konbu farming/processing on
Minamikayabe-cho on
homocysteine (amino acid)
Honshu Island. See also Tokyo
Höövelsen, Kaido. See “Baruto”
hot pot dishes
chanko nabe
nabemono
tofu
humpback whales
hydrolyzed soy protein
ice cream
miso
sesame
sweet potato
Ichiran restaurant, Fukuoka
Ieyasu, Tokugawa (“Father of Japan”)
“If MSG Is So Bad for You, Why Doesn’t Everyone in China Have a Headache?” (Steingarten)
Ikeda, Kikunae
ikejimi preservation
Inagaki, Goro
inosinate (ribonucleotide)
inosine monophosphate (IMP)
instant noodles
International Center, Kyoto
International Culinary Center, New York City
International Whaling Commission
An Introduction to the Food Industry (Tsuji, Y.)
irabu-jiru (snake stew)
Iron Chef (Ryori no Tetsujin) (food show)
Ishida, Hiroshi
Ishida, Tomiko
Ishige, Naomichi
isothiocyanates
izakaya (pub-diners)
Izu Peninsula
Izuu restaurant, Kyoto
Japan. See also Japanese diet
alcohol metabolization in
ama divers of
atomic attacks on
bias, ethnic, in
bias, gender, in
bias, xenophobic, in
Chef of the Year competition in
cooking schools in
food theme parks in
importation of food by
longevity in
map of
meat consumption, historic, of
pearl cultivation in
religious beliefs in
sakoku era in
salt production in
Shokuiku education program in
sumo wrestling in
Japan Cultural Center
Japanese Cooking: A Simple Art (Tsuji, S.). See also Tsuji, Shizuo
Japanese Culinary Association
Japanese diet. See also dashi; kaiseki ryori; noodles; rice; seaweed; soy; soy sauce; sushi; tempura
charcoal-fire cooking and
culinary rivalries and
etiquette tips related to
French cuisine/diet v.
health’s tie to
MSG and
simplicity as element of
tableware associated with
tea ceremonies and
texture’s importance in
umami flavoring and
Westernization of
whale meat in
Japanese Ministry of Agriculture, Forestry and Fisheries
The Japan Times
jasmine tea
jelly drinks
jellyfish
Jiro Dreams of Sushi (film)
jizo (memorial statues)
Jogai Ichiba Market, Tokyo
J-Pop (music)
Junko (Kyoto woman)
Kadokami, Takeshi
Kahala restaurant, Osaka
Kaiseki (Murata)
kaiseki ryori (multicourse feasts)
elements essential to
hassan course in
history of
international appeal of
sakizuke course in
tableware for
kajimayaa (birthday party)
kake-soba
kakiage tendon (scallops dish)
kama-age-udon
kamaboko (fish cakes)
Kamebishi brewery, Higashikagawa
Kamegai, Satoru
Kansai region. See also Kobe; Kyoto; Osaka
cooking schools in
tempura in
Kanto region. See also Tokyo
cooking schools in
tempura in
Kappabashi-dori retail area, Tokyo
kappo (counter) restaurants
karaoke restaurants
Katori, Shingo
katsuobushi (fermented bonito filets)
dashi made with
at fish markets
processing of
as topping
umami flavor of
katsuobushi kezuriki (carpenter’s plane)
katsuramuki (“column peel”)
kaya-dofu (tofu)
Keller, Thomas
Kiddy Land, Tokyo
KidZania, Tokyo
Kikkoman soy sauce
Kikunoi restaurant, Kyoto
Kimura, Takuya
Kinai, Naohide
Kingdom of the Ryukyus. See also Okinawa
Kinjyo, Emiko
kinugoshi-dofu (“silk tofu”)
kito piro (Ainu mountain vegetables)
kitsune udon
knives, cooking
Kobayashi, Masuo
Kobayashi, Takamitsu
Kobe
beef of
cultural character of
springwaters of
Kobe earthquake (1995)
Kobori, Shuichiro
Kodama, Yusaku
koikuchi soy sauce
koji (fermenting agent)
Kokugikan Stadium, Tokyo
kokuto (black sugar)
kome miso
konbu (kelp). See also seaweed
dashi made with
farming/processing of
grades/variations of
health properties of
rishiri
in saba-zushi
shio (salt)
tororo
umami flavor of
weather’s impact on
wild
Kondo, Katsotoshi “Toshi”
on fish markets
on izakaya
on MSG
on noodles
Konishiki (sumo)
konnyaku
Kosaki, Kayo
Kosaki, Tamie
koshihikari rice
Koya, Mount
kuidaore (“eat till you bust”)
kura-gakoi process
Kurt (monk)
Kusanagi, Tsuyoshi
kushikatsu (fried breaded skewers)
kusuimun (medicinal foods)
kuzu (thickening agent)
Kwok, Robert Ho Man
kyo ryori. See Kyoto
Kyoto. See also kaiseki ryori
Cooking Circle of
fu as specialty of
Fushimi quarter of
Higashiyama district of
history/character of
kaiseki ryori as specialty of
Kamigyo-ku district of
karaoke restaurants in
markets of
noodles as specialty of
obanzai ryori in
pickles as specialty of
Ponto-cho district of
sake as specialty of
senshu mizu of
springwaters of
sushi as specialty of
tea ceremonies of
tofu as specialty of
Tokyo cuisine v.
vegetables as specialty of
Kyoto Imperial Palace
kyo yasai (Kyoto vegetables)
Kyushu Island
lemon, hirami
Lennon, John
lobsters
longevity. See also health
calorie restriction’s impact on
diet’s tie to
DNA v. lifestyle impacting
exercise/activity’s tie to
konbu and
miso and
of Okinawans
salt’s influence on
stress’s tie to
tofu and
whale meat and
Louis XIV, King (of France)
mackerel
freshness of
sushi
“mad cow disease” (BSE)
maki sushi
fish freshness and
gunkan
ura
mame miso
Mandarin Oriental Hotel, Tokyo
maoi (“people’s bank”)
the Maori (Native Americans)
Marmite (yeast extract)
M*A*S*H (television show)
Matsuda, Kinbe
Matsuhisa, Nobu
Matsusaka region
matsutake mushrooms
mawashi (sumo garment)
McGee, Harold
meat
beef
boar, wild
chicken
consumption, historically, of
pork
skewers
umami flavor of
Mediterranean diet
Meguro Parasitological Museum, Tokyo
melons, Yubari King
Mibu, Tokyo
Michelin ratings
Mie Prefecture
Mikimoto, Kokichi
Minamikayabe-cho, Hokkaido Island
Minami Kayabe Fisheries Cooperative Association
minke whales
miora (flavoring)
mirin (rice wine)
Mirugai (sea squirt clams)
miso (fermented soy paste). See also soy
health benefits of
ice cream
kome
mame
mugi
as Osaka specialty
production of
ramen
sendai
soup
sushi and
umami flavor of
mochi cakes
modanyaki (stuffed pancake)
Modern Japanese Cuisine (Cwiertka)
molecular cuisine
momen-dofu (“cotton tofu”)
Momofuku Ando Instant Ramen Museum, Osaka
Le Monde newspaper
Monde Selection
monjayaki (pancake)
monosodium glutamate. See MSG
Moon, Sun Myung
Morford, John
Mori, Yoshifumi
moromi (fermentation mash)
MSG (monosodium glutamate)
health and
invention of
rice flavored with
umami’s relation to
mugi miso
mukkur (mouth instrument)
muoc mam (Vietnamese sauce)
Murata, Yoshihiro
mushiro (fermentation method)
mushrooms
matsutake
Shiitake
wood ear
nabemono (one-pot dishes)
Nagasaki
nagashi-somen
Nagoya
Naha, Okinawa
longevity research center in
market in
Nakai, Masahiro
Namiyoke Inari Shrine, Tokyo
National Assessment for New Sake
National Research Institute of Brewing
Natsumi (Kyoto woman)
natto (fermented soy dish)
The New England Journal of Medicine
New Sapper, Kyoto
New York Times
Nijo Market, Sapporo
nikiri sauce
ninja-themed restaurants
ninjitsu (rice molding)
Ninomiya, Kumiko
Nishiki Ichiba Market, Kyoto
Noda
Noguni, Sokan
noodles. See also specific noodles
buckwheat
green tea
harusame
hiyamugi
instant
ramen
restaurants
shirataki (glass)
soba
somen
udon
wheat
noren (restaurant curtains)
nori seaweed
Nuchi Masu salt company, Uruma
obanzai ryori (everyday Kyoto cuisine)
octopus
takoyaki (dumplings)
oden (stew)
Ogimi, Okinawa
Okada, Kanae
Oka, Mrs. (chef)
Okinawa
Ainu people in
black sugar as specialty of
calorie restriction in
diet in
exercise/activity levels in
longevity in
Naha market in
Ogimi village in
pork as staple of
salt as specialty of
snakes of
stress levels in
sweet potatoes as specialty of
Westernization of
Okinawa International University
Okinawan Centenarian Study
The Okinawa Program: (Willcox/Willcox/Suzuki)
Okinawa Research Center for Longevity Science
okonomiyaki (stuffed pancake)
Okutan restaurant (Kyoto)
oligosaccharides
omachi rice
omakase (“I’ll let you decide”)
omega-3 oil
omurice (rice-filled omelet)
one-pots (nabemono)
Onoe stable, Tokyo
Ono, Jiro
The Oprah Winfrey Show
Osaka
airport in
cultural character of
dog cafes in
Dotombori Street in
fast foods as specialty of
Kita Shinchi district of
kitsune udon as specialty of
kuidaore concept in
kushikatsu as specialty of
markets of
minority population of
miso as specialty of
noodles, instant, in
okonomiyaki as specialty of
sushi in
takoyaki as specialty of
Tsuji Culinary Institute in
Osaka Miso Jyozo company
Osamu (chef)
Osatsu
Oshima, salts of
oysters
pearls from
parasites
Paris, France
Asian restaurants in
cab service in
Le Cordon Bleu school in
dietary health and
diet variances, Japan v.
fish markets in
kitchen/restaurant supplies in
parmesan cheese
pearls, cultivation of
performance-enhancing drugs
Perry, Matthew
pickles
as Kyoto specialty
Pocari Sweat sports drink
Pokéman Store, Tokyo
pork
breaded cutlets of
jelly drinks with
as Okinawan staple
ramen with
Spam
umami flavor and
prawns. See also shrimp
Pringles
Procter & Gamble
protein
in buckwheat
glutamate’s tie to
in miso
in whale meat
in yuba
Puck, Wolfgang
puffer fish. See fugu
radishes
daikon
ramen noodles
butter corn
in China
in Fukuoka
Hakata
miso
salted
in Sapporo
soy
in Tokyo
umami flavor of
yakisoba made with
Ramen World Champion
Ramen Yokocho (Ramen Alley), Sapporo
Ramsay, Gordon
Ramsay, Jeff
Ratatouille (film)
Reichl, Ruth
Rera Cise, Tokyo
restaurants
Ainu
El Bulli, Spain
conveyor-belt
Daruma, Osaka
Fat Duck, England
French Laundry, California
Genroku chain of
Hifumi-an, Tokyo
Hirobun, Kurama/Kibune
Ichiran, Fukuoka
Izuu, Kyoto
Kahala, Osaka
kaiseki
kappo (counter)
karaoke
Kikunoi, Kyoto
Mibu, Tokyo
New Sapper, Kyoto
ninja-themed
noodle
noren (curtains) of
Okutan, Kyoto
Rera Cise, Tokyo
SaQuaNa, France
shabu-shabu
sumo
sushi
Tapas Molecular Bar, Tokyo
Taruichi, Tokyo
tofu
whale
Yoshiba, Tokyo
rice
amazake
balls
health benefits of
Japan’s consumption of
japonica
koshihikari
molding of
omachi
sake produced from
sushi
rice vinegar
Richie, Donald
rikishi. See sumo wrestlers
rishiri konbu
Robuchon, Joël
Rosanjin, Kitaoji
Ryori no Tetsujin. See Iron Chef
saishikomi soy sauce
sake (rice wine)
alcohol content of
brewing/production of
decline in popularity of
fermentation and
genshu
grades of
hot v. cold
junmai ginjo
in Kyoto
lees
nama-
tasting
umami flavor of
sakoku era
salmon
in Hokkaido
parasites in
roe
wild
salt
as health benefit
as health detriment
konbu
as Okinawa specialty
ramen
soy-based
umami flavor and
Salt: (Takayasu)
Sammy’s Ebisu Plaza, Osaka
Samurai
Sapporo
Ainu Museum in
crab as specialty of
Nijo Market in
ramen as specialty of
SaQuaNa restaurant, France
Sasaki, Takahiko
Sasha (Serbian man)
sashimi. See also sushi
beef
chicken
chopsticks and
knives
at Mibu
preparation of
sauce(s)
fish
garum
muoc mam
nikiri
for okonomiyaki
soy
for sushi
for tempura
Worcestershire
yakitori
scallops
dried
kakiage tendon
sea bream
sea cucumbers
roe
seafood. See also sashimi; sushi; specific types
consumption statistics for
dried
farming of
fish sauce from
freshness of
frozen
health benefits of
ikejimi preservation method for
at markets
parasites in
tempura
umami flavor and
sea pineapple (hoya)
sea slug entrails
sea snails. See abalone
sea urchin (uni)
seaweed. See also konbu
ama divers and
at fish markets
health properties of
konbu
nori
pickled
umi-budo
wakame
sendai miso
senshu mizu (Kyoto eggplant)
September Grand Tournament, Tokyo
sesame ice cream
shabu-shabu
shark’s fin
sharkskin graters
Shaved Fish (album)
Shiitake mushrooms
Shikoku Island
Shimoneseki, fugu in
Shingon Buddhism
Shinjuku Rail Station, Tokyo
Shinkansen (bullet train)
Shinobu, Etsuko
Shinsekai Market, Osaka
Shintoism
Shin-Yokohama Raumen Museum, Yokohama
shio konbu (salt konbu)
shio ramen (salt ramen)
Shiraishi, Yoshiaki
Shirakabeso inn, Shizuoka
shirako (cod’s sperm)
shirataki (glass) noodles
shiro soy sauce
Shizuoka region
shochu (spirit)
shojin ryori
Shokuiku education program
Shomben Yokocho (“Piss Alley”), Tokyo
shrimp
at fish markets
tempura
shukubo (religious hostels)
Simon, François
SMAP band (Sport, Music, Assemble, People)
SMAPxSMAP (television show)
smoking
snake(s)
stew
soba noodles
somen noodles
Sound of the Sea dish (Fat Duck)
soups (saimono)
southern right whales
soy. See also specific products
freeze-dried
health benefits of
hydrolyzed protein of
miso made from
natto made from
ramen
salt
tofu made from
yuba from milk of
soy sauce
artisanal
brewing/production of
consumption statistics for
as dip/sauce base
types of
umami flavor of
variations on
Spam
springwaters
of Kobe
of Kyoto
squid
freshness of
tempura
Star Trek IV: The Voyage Home (film)
Steingarten, Jeffrey
Stimson, Henry L.
stocks
dashi
fond de veau
stonefish
stress
sugar
black
wasanbonto
sukiyaki (beef dish)
Sumo Monster (Yamamotoyama)
sumo wrestlers
diets of
health of
international
performance-enhancing drug use by
September Grand Tournament for
training of
yokozuna ranking among
supermarkets
sushi. See also maki sushi; sashimi
barracuda
chopsticks and
classes
cuts of
fish freshness and
fish markets and
in food halls
funa-zushi
haya-zushi (quick)
history of
kaiten (conveyor-belt)
in Kyoto
maki
nare-zushi
nigiri
oshi-zushi
parasites and
rice for
saba-zushi
sake v. beer with
sauces for
in Shimoneseki
tips for ordering
in Tokyo
wasabi with
Suzuki, Makoto
sweet potatoes (beni imo)
Synsepalum dulcificum (“miracle fruit”)
Tabelog (review Web site)
tableware
chopsticks and
for kaiseki meals
tai chi
Taira, Matsu
Tajima-gyu “Japanese Black” cows
Takayasu, Masakatsu
takoyaki (octopus dumplings)
tamago (rolled omelet)
Tama no Hikari brewery, Kyoto
tamari soy sauce
Tampopo (film)
Tapas Molecular Bar, Tokyo
tapeworms
Taruichi restaurant, Tokyo
taurine
TCI. See Tsuji Culinary Institute
tea ceremonies
etiquette/procedures in
as Kyoto specialty
tea, jasmine
Teiichi, Yuki
temperature(s)
frying
of noodles
of sake
tempura
batter
cooking temperature for
fish
in food halls
sauce
in Tokyo
vegetable
tenkasu (fried batter)
teppanyaki (food cooked on hot plate)
teriyaki
Thailand
Thatcher, Margaret
The Theory of Evolution of Epicurism (Tsuji, Y.)
thickening agents
Toba
tofu. See also soy
chopping tips for
“cotton” (momen)
decline in popularity of
dengaku dish
fermented (tofuyo)
in food halls
freeze-dried (kaya-dofu)
health benefits of
in Kyoto
restaurants
“silk” (kinugoshi)
texture of
yuba byproduct of
toilets
toishi (sharpening whetstone)
toji (master brewer)
Tokitaizan (sumo)
Toko, Akira
Tokyo
Ainu population in
cab service in
child friendliness of
depachika in
Ginza district of
Golden Gai district of
Harajuku district of
Hattori Nutrition College in
izakaya in
Kabukicho district of
Kagurazaka district of
Kappabashi-dori retail area of
kitchen/restaurant supplies in
Kyoto cuisine v.
markets of
miso from
monjayaki in
population of
ramen as specialty of
Ryogoku district of
Shibuya district of
Shinjuku district of
Shinjuku Rail Station in
sushi as specialty of
tempura as specialty of
Tokyo Metropolitan Central Wholesale Market “Tsukiji”
relocation of
tomato(es)
miso with
soup, chilled
umami flavor and
tonkatsu (breaded pork cutlets)
tororo konbu
trout
True World company
Tsuji Culinary Institute (TCI)
Tsuji, Shizuo
on ayu
on cooking knives
culinary school founding by
on kaiseki
on katsuobushi
on meat consumption
on miso
on ramen
on sake
on shabu-shabu
on street/fast foods
on sushi
on tempura batter
on tofu
on yakitori sauces
Tsuji, Yoshiki
Tsukiji. See Tokyo Metropolitan Central Wholesale Market “Tsukiji”
tuna
bluefin
cost of
decline in population of
at fish markets
freshness of
frozen
turmeric
turtle soup base
“Typhoon Preparedness Kits”
Uda, Haruyoshi
Uda, Ikuko
udon
kitsune
uimaru (social structures)
ujinimun (nutritional foods)
Ukita family
umami flavor
of fish
MSG and
of ramen noodles
of sake
of salt
of soy sauce
Umami Information Center
umi-budo seaweed
uni. See sea urchin
United Kingdom
calorie intake in
United Nations
United States
calorie intake in
Food and Drug Administration
military bases, in Japan
University of Shizuoka
Uruma, Okinawa
usukuchi soy sauce
Valrhona chocolate
vegetables
health benefits of
kito piro
kyo yasai
market presentation of
vegetarianism
history of
Koyo-san
in Kyoto
obanzai ryori and
Veronica (nun)
vinegar drinks
Wadakin ranch, Matsusaka
Wagyu beef
wakame seaweed
wanko-soba noodles
wasabi (Wasabia japonica)
farming of
grating of
industrial v. fresh
with sushi
wasanbonto sugar
whales
consumption of
as endangered species
wheat noodles
whitebait
Wilcox, Derek
wild boar
wild konbu
Willcox, Bradley
Willcox, Craig
women, bias against
Worcestershire sauce
World Health Organization
World War II
xiao long bao (Taiwanese soup dumplings)
Yaizu
Yaizu Fish Manufacturing Park
yakisoba (fried ramen noodles)
yakitori (grilled skewers)
in Tokyo
Yamamoto, Shigehiro
Yamamotoyama. See Sumo Monster
yams
yanagi (knife)
Yano, Hiroyuki
yatai (street-cart stalls)
Yokohama
Yoshiba restaurant, Tokyo
yoshoku dishes (Japanese-Western)
yuba (soy milk skin)
yukata (dressing gowns)
yuta (healers)
zaru-soba
Zen monks