[Kodansha USA; 256 pages] Visitors to Japan, even if they are quite knowledgeable and enthusiastic about food, often get stuck in a gourmet rut, looking for the most expensive sushi, the best Kobe beef and the most popular ramen, while missing out on the wide range of Japanese cuisines that haven't yet been popularized abroad.
The goal of this book is to introduce Japan's modern dining landscape to the wider world, explaining specialty cuisines such as tonkatsu and yakitori, and exploring the evolution of the izakaya from quaint red-lantern pubs to sleek dining bars with original cuisine. The book also includes menu-reading guides, an extensive glossary of food terminology, and an exclusive fish and seafood menu chart.
Kodansha USA, 2011. More information: http://bento.com/what.html
I am a copywriter (officially a Communications Strategist), and I produce several Tokyo-based websites.