Food Cultures of Japan

Recipes, Customs, and Issues

Jeanne Jacob (Independent scholar, Spain)

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English

Bloomsbury Academic USA
30 October 2025

Asian history; Food & society

Series: The Global Kitchen

This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.

Japanese cuisine is often associated with sushi, ramen, and hibachi, but everyday food in Japan goes far beyond these dishes. What do people eat and drink on a typical day? How do their food concerns compare, especially when it comes to issues like obesity?

This volume offers comprehensive coverage of Japanese cuisine. Readers will explore the history of food in Japan and discover influential ingredients essential to daily cooking and consumption. It highlights meals and dishes for every occasion, from everyday fare to special celebrations. The book also looks at dining out and the variety of snacks available from street vendors. An additional chapter addresses food issues and dietary concerns. Each chapter is accompanied by recipes that allow readers to experience the dishes firsthand.

The volume is concluded with a chronology, glossary, sidebars, and bibliography to give readers a complete understanding of Japan’s rich food culture.

By: Jeanne Jacob (Independent scholar Spain)
Imprint: Bloomsbury Academic USA
Country of Publication: United States
Dimensions: Height: 235mm, Width: 156mm,
ISBN: 9798216386735
Series: The Global Kitchen
Pages: 272
Publication Date: 30 October 2025
Recommended Age: From 7 to 17 years
Audience: College/higher education , Primary & secondary/elementary & high school , Primary , Children's (6-12)
Format: Paperback
Publisher's Status: Active

Series Foreword Preface Introduction Chronology 1. Food History 2. Influential Ingredients 3. Appetizers and Side Dishes 4. Main Dishes 5. Desserts 6. Beverages 7. Holidays and Special Occasions 8. Street Food and Snacks 9. Dining Out 10. Food Issues and Dietary Concerns Glossary Bibliography Index

Jeanne Jacob is an agronomist and researcher on agroecology. She is coauthor of The World Cookbook: The Greatest Recipes from around the Globe (ABC-CLIO, 2014).

Reviews for Food Cultures of Japan: Recipes, Customs, and Issues

Jacob's authoritative and comprehensive book will be a revelation to anyone interested in the history or foodways of Japan. * Library Journal * If readers are looking for a work that provides a quick overview of Japanese food culture, they will certainly be satisfied. Summing Up: Recommended. General readers. * Choice *