Finalist for the 2016 IACP Awards: Literary meals Writing
Named one of many Financial occasions' "Best Books of 2016"
An cutting edge new tackle the trip consultant, Rice, Noodle, Fish decodes Japan's amazing nutrients tradition via a mixture of in-depth narrative and insider recommendation, in addition to 195 colour images. during this 5000-mile trip during the noodle outlets, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the vastly well known Eat This, no longer That! ebook sequence, navigates the intersection among nutrients, background, and tradition, growing the most formidable and whole books ever written approximately jap culinary tradition from the Western perspective.
Written within the comparable evocative voice that drives the award-winning journal Roads & Kingdoms, Rice, Noodle, Fish explores Japan's so much fascinating culinary disciplines in seven key areas, from the kaiseki culture of Kyoto and the sushi masters of Tokyo to the road foodstuff of Osaka and the ramen tradition of Fukuoka. you will not locate inn options or bus schedules; you will discover an excellent narrative that interweaves immersive nutrients journalism with intimate pics of the towns and the folk who form Japan's nutrition culture.
This isn't your standard guidebook. Rice, Noodle, Fish is a unprecedented combination of proposal and data, ideal for the intrepid and armchair vacationer alike. Combining literary storytelling, critical insider info, and world-class layout and images, the outcome is the 1st ever guidebook for the hot age of culinary tourism.
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Extra resources for Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
For years I had marveled at it from afar, studied the structure and historical past, examine the quiet practitioners turning eating into an all-encompassing banquet for the senses. I had visible its fingerprints in all places high quality eating within the remainder of the world—from the combination of minimalism and naturalism that defines smooth haute food to the total idea of an interconnected tasting menu designed to inform a narrative higher than the sum of its tastes. It was once the autumn, a stunning time for consuming in Japan, while wild mushrooms conceal the wooded area flooring and tiny candy fish swim upstream. In 4 days I ate 5 kaiseki nutrients, a procession of lunches and dinners made with the simplest that you can think of elements dealt with with large precision and served in beautiful settings. there have been moments of notable attractiveness and spectacular flavor, yet these have been eventually overshadowed by means of the confusion, consternation, and, worst of all, boredom I usually felt in those eating places. each meal contained an analogous plate of sashimi, a similar vegetable tempura, a similar stilted, just a little demanding carrier. i started to believe that kaiseki was once a film whose plot I already knew. In 5 foodstuff I had 5 dobin mushi, a teakettle jam-packed with conger eel and matsutake mushroom stems, in addition to a aromatic strip of sudachi lime zest, intended to be under the influence of alcohol first, then eaten. the 1st time, it was once an eyes-in-the-back-of-the-head revelation; the 5th time, it felt soulless. by the point I boarded the Shinkansen again to Tokyo—wallet empty, stomach packed with mushroom tea—I felt as though i would by no means have to devour one other kaiseki meal in my existence. used to be I lacking whatever? was once I bringing my very own luggage to the dinner desk, hampered by way of being a foreigner, or did different jap locate kaiseki so inaccessible? was once a chef who equipped a menu round water absolutely fucking insane, or was once I the loopy one? The extra i presumed approximately it, the extra I got here to believe for kaiseki an analogous method I felt for Kyoto: breathtakingly attractive yet encased in amber, extra a fossil than a residing, respiring creature. I took my matters to the folks who knew top, the intense eaters of Japan, conversing with associates in Kyoto, Tokyo, and different elements of the rustic to get their learn on kaiseki. I fast realized that kaiseki is sort of a Rorschach try out for foodies: a few see the epitome of attractiveness and refinement; others see a monotonous, overpriced food wanting a shake-up. A small team of devoted chowhounds I consulted spoke reverentially of the significance of kaiseki, its background and impression on Japan, now not in contrast to the way in which convinced americans talk about the significance of, say, the structure. the opposite, a lot higher staff all provided diversifications at the similar subject matter: kaiseki is for outdated, wealthy humans. i discovered myself stranded on an island in among, respectful of its attractiveness and refinement yet cautious of its tension. I endured to suppose this manner approximately Kyoto and its recognized food until eventually, someday within the fall of 2013, I met Ken Yokoyama, and every little thing i presumed I knew used to be grew to become the wrong way up. 米 麺 魚 no matter what you would like, Ken Yokoyama has you coated.