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Tabemasho! Let’s Eat!: A Tasty History of Japanese Food in America
Tabemasho! Let’s Eat! is a tasty look at how Japanese food has evolved in America from an exotic and mysterious — even “gross” — cuisine to the peak of culinary popularity, with sushi sold in supermarkets across the country and ramen available in hipster restaurants everywhere. The author was born in Japan and raised in the U.S. and has eaten his way through this amazing food revolution.
216 pages, Paperback
Published August 30, 2022
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Displaying 1 - 30 of 39 reviews
August 3, 2024
An informative and entertaining book about the history of Japanese cuisine in the US, told in ten neat chapters, starting with a personal introduction by the author, who is of Japanese ancestry himself and lived in the country before moving to the US, and then moving on to elaborate on a brief overview of Japan's main foods & ingredients, and continuing with basic flavours, the history of Japanese restaurants in America, the adaptation of the cuisine through rough times for the community in the US, the evolution of sushi, noodle types, the uses of rice, Japanese desserts, drinks, and ending with the matter of authenticity vs appropriation debate about foreign food in the US. It also has a glossary, pictures in almost all chapters, and a bibliography with books and internet links for you to learn more. About the only thing this book doesn't have is recipes (but you can find those in the links it provides), and it's pretty complete for an introductory book, and well presented.
Japanese is the first foreign food I ever tasted, so I have a soft spot for it and keep some habits I developed from eating their food regularly, but I never read any book on its history or the cultural context their popular dishes started in and became what they are now, so Tabemasho! Let's Eat filled that void. It was fascinating to learn about the Americanisation of Japanese food, too, as I was fortunate in that I discovered Japanese food from the Japanese themselves instead of the Americanised version. Sushi is the only "not-quite-authentic-but-kinda" food that I have had in its Westernised version before its Japanese version, which is probably why my favourite chapter was the one dedicated to it. I was surprised to learn that, although I've had the one that the Japanese make too, there's an authentic sushi made as originally was that not even the Japanese know or consume much anymore but that can still be found in rural areas. But the major surprise was that the baby formula I drank as an infant is made by the Japanese company that started the candy industry in Japan! Somehow I had mistaken Morinaga for a Spanish brand, Basque to be precise (due to the "aga" ending), and anyway where would my parents have got baby formula from Japan? The joys of globalisation and food assimilation. Japanese foodstuff is so well embedded into global culture that probably a lot of people eat Japanese food without even knowing its origins, this book certainly made me see how.
I received an ARC through NetGalley in exchange for an honest review.
Japanese is the first foreign food I ever tasted, so I have a soft spot for it and keep some habits I developed from eating their food regularly, but I never read any book on its history or the cultural context their popular dishes started in and became what they are now, so Tabemasho! Let's Eat filled that void. It was fascinating to learn about the Americanisation of Japanese food, too, as I was fortunate in that I discovered Japanese food from the Japanese themselves instead of the Americanised version. Sushi is the only "not-quite-authentic-but-kinda" food that I have had in its Westernised version before its Japanese version, which is probably why my favourite chapter was the one dedicated to it. I was surprised to learn that, although I've had the one that the Japanese make too, there's an authentic sushi made as originally was that not even the Japanese know or consume much anymore but that can still be found in rural areas. But the major surprise was that the baby formula I drank as an infant is made by the Japanese company that started the candy industry in Japan! Somehow I had mistaken Morinaga for a Spanish brand, Basque to be precise (due to the "aga" ending), and anyway where would my parents have got baby formula from Japan? The joys of globalisation and food assimilation. Japanese foodstuff is so well embedded into global culture that probably a lot of people eat Japanese food without even knowing its origins, this book certainly made me see how.
I received an ARC through NetGalley in exchange for an honest review.
January 12, 2025
食べました！ごちそうさまでした！ 3 ⭐️ cause this book kinda ate! Other than some mild boredom and confusion, i found myself informed and entertained.
June 3, 2023
Thanks To Net Gallery for this Book,
In Short, This is the Ideal Book for Anyone who Loves Japanese Food, Makes Japanese Food or for Anyone Visiting Japan for the First Time.
In Short, This is the Ideal Book for Anyone who Loves Japanese Food, Makes Japanese Food or for Anyone Visiting Japan for the First Time.
September 19, 2022
This book was just delightful to read! I found it very accessible and it's definitely written for someone who is not already an expert. The pictures are great, and really added to the content of the book. I loved the inclusion of snippets from other Japanese Americans on how Japanese food plays a role in their lives. Time to make a list of all the Japanese restaurants near me (from takeout to fancy) and try them out!
November 24, 2025
Japanese American Gil Asakawa takes readers on a history of Japanese food in America, from the first induction of teriyaki to the rise of sushi until you can even find it in grocery stores. He also looks at the history of the dishes in Japan itself (and often where they adopted them from) and how dishes were adapted for American palates.
An interesting look at the history of Japanese food in American and in Japan itself. I was shocked to learn how few years tuna and salmon have been common suhsi ingredients. It was very interesting also to hear about the author’s experiences growing up in Denver, Colorado and access to Japanese restaurants and ingredients from the 1950s to present day. He has friends and relatives who live on both coasts and Hawaii so he also mentions those locales as well.
Notes on content:
Language: 5 minor swears.
Sexual content: Nothing except a comment about a sushi place that offered tshirts with a suggestive comment on them and raunchy lines (the lines are not repeated).
Violence: Wars are mentioned but nothing graphic.
Ethnic diversity: Most people included are Japanese, Japanese American, Japanese Hawaiian American, or Chinese American.
LGBTQ+ content: None specified.
Other: Racism is mentioned including the wrongful imprisonment of Japanese Americans during WWII.
An interesting look at the history of Japanese food in American and in Japan itself. I was shocked to learn how few years tuna and salmon have been common suhsi ingredients. It was very interesting also to hear about the author’s experiences growing up in Denver, Colorado and access to Japanese restaurants and ingredients from the 1950s to present day. He has friends and relatives who live on both coasts and Hawaii so he also mentions those locales as well.
Notes on content:
Language: 5 minor swears.
Sexual content: Nothing except a comment about a sushi place that offered tshirts with a suggestive comment on them and raunchy lines (the lines are not repeated).
Violence: Wars are mentioned but nothing graphic.
Ethnic diversity: Most people included are Japanese, Japanese American, Japanese Hawaiian American, or Chinese American.
LGBTQ+ content: None specified.
Other: Racism is mentioned including the wrongful imprisonment of Japanese Americans during WWII.
September 27, 2022
Thank you to NetGalley and Stone Bridge Press for an eARC of Tabemasho! Let's Eat!: A Tasty History of Japanese Food in America by Gil Asakawa in exchange for an honest review.
The title explains it all. This is an exploration of how Japanese food has evolved from its culinary roots to adapt to popularity in the United States. The book is broken down into chapters by food category (noodles, rice, meat and vegetable dishes, desserts, drinks, etc.) detailing the history and modern iterations of Japanese foods. I learned a great deal about the Japanese American experience by reading this book and appreciated that I got to learn about some of my favorite foods within their cultural and historical context. However, beginning in the chapter 8 discussion of desserts, the author introduced some fatphobic language and for the rest of the book continued to demonize / prescribe certain foods as healthier than others. Not only did this make the book overall a less enjoyable experience, but fatphobic rhetoric is always harmful and contributes to the systemic rise of disordered eating.
The title explains it all. This is an exploration of how Japanese food has evolved from its culinary roots to adapt to popularity in the United States. The book is broken down into chapters by food category (noodles, rice, meat and vegetable dishes, desserts, drinks, etc.) detailing the history and modern iterations of Japanese foods. I learned a great deal about the Japanese American experience by reading this book and appreciated that I got to learn about some of my favorite foods within their cultural and historical context. However, beginning in the chapter 8 discussion of desserts, the author introduced some fatphobic language and for the rest of the book continued to demonize / prescribe certain foods as healthier than others. Not only did this make the book overall a less enjoyable experience, but fatphobic rhetoric is always harmful and contributes to the systemic rise of disordered eating.
December 14, 2025
3.5 stars
this was charming and very informative. a quick read and you can tell its roots are in blogging. so interesting! my very favorite chapter was the one about ramen.
this was charming and very informative. a quick read and you can tell its roots are in blogging. so interesting! my very favorite chapter was the one about ramen.
January 11, 2023
What an amazing book of history on Japanese food. This is the perfect companion to hard core foodies and anyone who are curious about Japanese culture. Pick it up before your next trip to Japanese cuisine
November 17, 2022
In order to truly appreciate a specific culture, one must not only take in the sites and sounds but also the wide variety of culinary traditions the country has to offer. This couldn’t be more true when it comes to visiting a country like Japan. Millions travel to this gem in the Far East to partake in its centuries old architectural and entertainment offerings, yet they often bypass the local traditional food culture in favor of the familiar albeit limited Japanese dishes and/ or more Westernized meals. Why is that? I believe it is because they lack the knowledge and understanding of traditional Japanese cuisine even though Japanese food has progressively gained popularity overseas.
Gil Asakawa, a nationally known journalist and self-proclaimed foodie, aims to change that by educating the public about Japanese food in his recently released book entitled Tabemasho! Let’s Eat!
Born in Japan and raised in the U.S., Gil introduces readers to traditional Japanese cuisine from its origin and evolution in Japan to its diffusion overseas. His lighthearted writing style peppered with brief glimpses into his own past make this book both enjoyable and relatable.
Being a Japanese history buff, I truly appreciated the fact that Gil introduced us to significant points in Japanese culture and history as he enlightened us about the country’s unique cuisine.
Carefully selected photos throughout help build the story and aid the reader in visualizing the history and essence of Japanese cooking. Gil walks you through the basics of a Japanese pantry all the way through to the pièce de résistance, the desserts (in my humble opinion).
There is a glossary of Japanese food terms and even a detailed list of Japanese food resources the reader can utilize to enhance their exploration of Japanese cuisine.
A delightful book that I would recommend to anyone who is interested in expanding their culinary world.
Gil Asakawa, a nationally known journalist and self-proclaimed foodie, aims to change that by educating the public about Japanese food in his recently released book entitled Tabemasho! Let’s Eat!
Born in Japan and raised in the U.S., Gil introduces readers to traditional Japanese cuisine from its origin and evolution in Japan to its diffusion overseas. His lighthearted writing style peppered with brief glimpses into his own past make this book both enjoyable and relatable.
Being a Japanese history buff, I truly appreciated the fact that Gil introduced us to significant points in Japanese culture and history as he enlightened us about the country’s unique cuisine.
Carefully selected photos throughout help build the story and aid the reader in visualizing the history and essence of Japanese cooking. Gil walks you through the basics of a Japanese pantry all the way through to the pièce de résistance, the desserts (in my humble opinion).
There is a glossary of Japanese food terms and even a detailed list of Japanese food resources the reader can utilize to enhance their exploration of Japanese cuisine.
A delightful book that I would recommend to anyone who is interested in expanding their culinary world.
August 8, 2022
Tabemasho! Let's Eat! reminds me of one of the very first times I went out to eat in America. I'd been in the country for a few days, maybe a week and I was taken out to dinner at a local Chinese American restaurant. I was thrilled, having never had Chinese American food before. At the end of the meal my hosts asked me, "What kind of fortune cookies do y'all have over there?" I was stunned, "We don't have them in Asia." Then they were shocked, having always assumed that fortune cookies were authentic desserts from the exotic East. The culture shock on both sides of that encounter and the histories behind the assumptions made around food are what Asakawa's Tabemasho! Let's Eat! brings to the forefront.
Though there is a serious side to Asakawa's Tabemasho! Let's Eat!, the book is a fun, fun read. Asakawa's prose is super-casczz, chummy, and hilarious. Reading him is like having a beer with a friend who's found a great place to eat and can't wait to take you there. Asakawa was quick at the elbow with a witty comment. He was there to give the reader the low-down tale behind a (his)story.
I appreciated was the book's serious side too. I enjoyed how unafraid Asakawa was to speak his mind on the tougher topics of cultural appropriation and America's racist history of Asian exclusion. Indeed, much of Asakawa's point is that Japanese American cuisine and culture is borne out of that dark period.
The book is split into thematic chapters, each one taking on a different dish like Noodles or Bowls of Rice (don), or Sushi. Asakawa also devotes a chapter to Japanese American history and the ways in which transcultural cuisine develops through migration, separation, and racism. The sushi and noodle chapters are especially extensive, providing the reader with tips on where to go and what to expect, types of dishes, the differences between Japanese and American interpretations of various dishes, as well as histories of these dishes from both sides of the Pacific Ocean.
There are also chapters on lesser known delectables such as Japanese soft drinks. I was so happy to read about Pocari Sweat -- one of my childhood favorites, sold in Southeast Asia by the case! -- which is (I think), the inspiration for one of my favorite fizzy drinks, 100 Plus. I can't describe how they taste; they're a cross of salty sweetness, their appeal much like chocolate-covered pretzels. I grew up in South Korea for a time as well and there I became familiar with Yakult, Calpico and the whole plethora of yogurt-based drinks that are so popular in East Asian culture. Reading these chapters was like sipping at a memory of my childhood.
The chapter on baked desserts and pastries made my mouth water. Stopping at a Chinese, Korean, or Japanese bakery is one my favorite weekend treats. The soft, sweet, white bread that melts in your mouth is a paradise. The red bean pastes, creams, and the custards are unique interpretations of Chinese, French, and European treats.
Asakawa also provides the reader with an extensive (though non-academic) bibliography and reference list so the reader can let themselves wander further on this culinary path.
Though there is a serious side to Asakawa's Tabemasho! Let's Eat!, the book is a fun, fun read. Asakawa's prose is super-casczz, chummy, and hilarious. Reading him is like having a beer with a friend who's found a great place to eat and can't wait to take you there. Asakawa was quick at the elbow with a witty comment. He was there to give the reader the low-down tale behind a (his)story.
I appreciated was the book's serious side too. I enjoyed how unafraid Asakawa was to speak his mind on the tougher topics of cultural appropriation and America's racist history of Asian exclusion. Indeed, much of Asakawa's point is that Japanese American cuisine and culture is borne out of that dark period.
The book is split into thematic chapters, each one taking on a different dish like Noodles or Bowls of Rice (don), or Sushi. Asakawa also devotes a chapter to Japanese American history and the ways in which transcultural cuisine develops through migration, separation, and racism. The sushi and noodle chapters are especially extensive, providing the reader with tips on where to go and what to expect, types of dishes, the differences between Japanese and American interpretations of various dishes, as well as histories of these dishes from both sides of the Pacific Ocean.
There are also chapters on lesser known delectables such as Japanese soft drinks. I was so happy to read about Pocari Sweat -- one of my childhood favorites, sold in Southeast Asia by the case! -- which is (I think), the inspiration for one of my favorite fizzy drinks, 100 Plus. I can't describe how they taste; they're a cross of salty sweetness, their appeal much like chocolate-covered pretzels. I grew up in South Korea for a time as well and there I became familiar with Yakult, Calpico and the whole plethora of yogurt-based drinks that are so popular in East Asian culture. Reading these chapters was like sipping at a memory of my childhood.
The chapter on baked desserts and pastries made my mouth water. Stopping at a Chinese, Korean, or Japanese bakery is one my favorite weekend treats. The soft, sweet, white bread that melts in your mouth is a paradise. The red bean pastes, creams, and the custards are unique interpretations of Chinese, French, and European treats.
Asakawa also provides the reader with an extensive (though non-academic) bibliography and reference list so the reader can let themselves wander further on this culinary path.
September 11, 2022
Tabemashoo! Let’s Eat! is an interesting look at the history of Japanese food in America. I love Japanese food. I was an exchange student at University in Japan in the 80’s, and was stationed there with the military for a total of ten years. I’ve traveled extensively around Japan and eaten 99% of the food Mr. Asakawa talks about (I refuse to eat natto!). I also lived in Hawaii for ten years so I know a thing about local cuisine. But even before that, my parents lived in Japan in the early 60’s, before I was born, and they brought back with them the treasured “Sukiyaki, Teriyaki, and Tempura”. Those foods were part of my growing up, made with whatever ingredients my mom could find. And I remember saving to go eat sushi after I’d returned from studying in Japan. Japanese food was very exotic and expensive, unlike today where Benihana type restaurants abound and you can get sushi in the supermarket.
This book is divided into categories, like sushi, rice bowls, candy and sweets, etc. In each chapter the author gives us anecdotes about his Mother’s cooking traditional Japanese foods, and spending part of his childhood in Japan. He also presents the history of foods from their origin in Japan to their trip across the Pacific. How food molds a culture and moves through social classes is fascinating to me, so I enjoyed the anecdotes.
While there are no recipes for any of the dishes he presents, there are notes about restaurants in the US that either started a trend or are currently open. There are also photos of some places and some food.
This book is a nice starter for people interested in Japanese food, but it’s not that in depth. It was a very quick read.
Thank you to NetGalley, the publishers and the author for an ARC in exchange for a fair and honest review.
This book is divided into categories, like sushi, rice bowls, candy and sweets, etc. In each chapter the author gives us anecdotes about his Mother’s cooking traditional Japanese foods, and spending part of his childhood in Japan. He also presents the history of foods from their origin in Japan to their trip across the Pacific. How food molds a culture and moves through social classes is fascinating to me, so I enjoyed the anecdotes.
While there are no recipes for any of the dishes he presents, there are notes about restaurants in the US that either started a trend or are currently open. There are also photos of some places and some food.
This book is a nice starter for people interested in Japanese food, but it’s not that in depth. It was a very quick read.
Thank you to NetGalley, the publishers and the author for an ARC in exchange for a fair and honest review.
August 28, 2022
Read this review and more on my blog, uncovered books.
I received a free copy of Tabemasho! Let's Eat! from the publisher in exchange for my honest opinion.
Japan has been influenced by other cuisines for as long as other countries have been able to trade with them. Tabemasho! Let’s Eat! goes back through history to see how other countries have changed how the Japanese have cooked. Unfortunately, when I read the back of this book, for some reason I expected to see a lot of recipes; so if you are like me and expect to see some traditional Japanese recipes then you are out of luck sorry.
Surprisingly a lot of countries have had a major influence on Japanese cuisine. A lot of research has gone into this book, with no stone left unturned in the search for how each dish has changed over the centuries. Dishes such as sushi, ramen and yakitori are some that explain how they originally were made, and how the influence of cultures have changed them; as well as how they have been introduced to there countries. This book has a heavy focus on the American influence, and how Japanese cuisine made its way over and adapted to survive in the USA.
A good book about the history of the influence that other cuisines have had on Japanese, but I went in expecting some recipes so I was left a little disappointed.
I received a free copy of Tabemasho! Let's Eat! from the publisher in exchange for my honest opinion.
Japan has been influenced by other cuisines for as long as other countries have been able to trade with them. Tabemasho! Let’s Eat! goes back through history to see how other countries have changed how the Japanese have cooked. Unfortunately, when I read the back of this book, for some reason I expected to see a lot of recipes; so if you are like me and expect to see some traditional Japanese recipes then you are out of luck sorry.
Surprisingly a lot of countries have had a major influence on Japanese cuisine. A lot of research has gone into this book, with no stone left unturned in the search for how each dish has changed over the centuries. Dishes such as sushi, ramen and yakitori are some that explain how they originally were made, and how the influence of cultures have changed them; as well as how they have been introduced to there countries. This book has a heavy focus on the American influence, and how Japanese cuisine made its way over and adapted to survive in the USA.
A good book about the history of the influence that other cuisines have had on Japanese, but I went in expecting some recipes so I was left a little disappointed.
October 23, 2022
With the mainstream popularity of ramen, sushi, teriyaki, and other Japanese food staples, it’s hard to imagine that Japanese cuisine has not always been as well-embraced in the U.S. In "Tabemasho! Let’s Eat," Gil Asakawa serves up an engaging look at how Japanese food evolved and blended with the American palate. Every food chronicle is intertwined with heritage, culture, and history, even the unsavory parts. In discussing how attitudes about people and foods have changed over time, Asakawa delves into the tragic history of the incarceration of Americans of Japanese descent in the U.S. during World War II. From sukiyaki to tempura to donburi, adaptation and preservation of tradition are the themes that undergird the continuing story of Japanese American food.
Any book that starts with the proclamation “I’m a foodie” is bound to be filled with adventure. "Tabemasho! Let’s Eat!" does not disappoint. We learn about the history of supermarket sushi, as well as the best ramen spots in Tokyo and California. Asakawa does a great job drawing from his immediate family’s food experiences, offering the reader a peek into Japanese American life. And with a greater focus on healthier lifestyles and food choices, a love of Japanese food will only become more prevalent.
Any book that starts with the proclamation “I’m a foodie” is bound to be filled with adventure. "Tabemasho! Let’s Eat!" does not disappoint. We learn about the history of supermarket sushi, as well as the best ramen spots in Tokyo and California. Asakawa does a great job drawing from his immediate family’s food experiences, offering the reader a peek into Japanese American life. And with a greater focus on healthier lifestyles and food choices, a love of Japanese food will only become more prevalent.
December 4, 2022
Not to be mistaken for a Japanese – American recipe book, this is a history of how the US took to Japanese food and food styles. Nobody would be scarfing down on wagyu beef or the like if Japanese history had been much different, nor would there perhaps be the market and demand for Asian cuisine were it not for the GIs coming home after WW2. What there is now, like so many things in so many places, is a mix of the rough-and-ready, cheap-and-cheerful, and the crafted echt kind of cooking a Japanese grandmother would grudgingly appreciate.
The read is a very friendly non-fiction guide to the subject, covering the history of how and why the dishes crossed the Pacific, what is and what is not traditional, and throwing anything into the mix chop suey style from personal memories to information on how to read a menu. To its credit it doesn't read as only something for an American audience, either, with this Brit finding some of the food and cultural history surprisingly entertaining. A strong four stars for a book able to breach the nicheness of its market and gain a wider audience.
The read is a very friendly non-fiction guide to the subject, covering the history of how and why the dishes crossed the Pacific, what is and what is not traditional, and throwing anything into the mix chop suey style from personal memories to information on how to read a menu. To its credit it doesn't read as only something for an American audience, either, with this Brit finding some of the food and cultural history surprisingly entertaining. A strong four stars for a book able to breach the nicheness of its market and gain a wider audience.
August 29, 2022
I devoured ( ˘▽˘)っ♨ this book and loved reading it!
Gil had a great tone, passionate, informative, and funny. He was present throughout the book, without taking away from any of the information he was sharing. His enthusiasm made me even more excited to try new Japanese foods in the future!
I was constantly taking notes, and was happy the end of the book featured a great glossary as well as resources for learning more. There are so many restaurants I want to try someday! I am definitely an Otaku, and I do my best to try cooking Japanese food at home. In rural AZ I am a bit starved for ingredients, but I'm still enthusiastic!
Gil's life experience gives him a lot of personal insight into the rise of Japanese food popularity from obscurity. It's amazing when such a short time has passed since the atrocities of Internment happened to so many Japanese Americans.
I highly recommend this book to anyone who's a food and or history nerd. Great read, and now I'm starving!
Thank you so much NetGalley and Stone Bridge Press for the opportunity to read this book in exchange for my honest review!
Gil had a great tone, passionate, informative, and funny. He was present throughout the book, without taking away from any of the information he was sharing. His enthusiasm made me even more excited to try new Japanese foods in the future!
I was constantly taking notes, and was happy the end of the book featured a great glossary as well as resources for learning more. There are so many restaurants I want to try someday! I am definitely an Otaku, and I do my best to try cooking Japanese food at home. In rural AZ I am a bit starved for ingredients, but I'm still enthusiastic!
Gil's life experience gives him a lot of personal insight into the rise of Japanese food popularity from obscurity. It's amazing when such a short time has passed since the atrocities of Internment happened to so many Japanese Americans.
I highly recommend this book to anyone who's a food and or history nerd. Great read, and now I'm starving!
Thank you so much NetGalley and Stone Bridge Press for the opportunity to read this book in exchange for my honest review!
December 19, 2022
Made me hungry – and reach for ramen….
There was a lot to enjoy about this well-written and informative, Japanese food-focused history. They how and whys of how ramen, teriyaki, sushi, and poke (and many, many other foods) come to be at our local restaurants and grocery shops was laid out in a casual and attention-keeping style. From savoury to sweet, the breadth of Japanese food covered was wide, ranging from appetizers to desserts, to the drinks that came with. And yes, the author was right – there was a lot of chat about tea (rightly so). No bowl was left unturned as the history of its way to our plates unfolded…
The black and white photos were a great touch. My favourites included the beautiful neon signs of the sixties and seventies, adding ambience and a real sense of nostalgia.
If you are ambivalent about the food or its your favourite, this historical walk through its introduction to the states, will catch (and keep) your attention...
*I happily reviewed this book
**Thank you to NetGalley and the publisher
There was a lot to enjoy about this well-written and informative, Japanese food-focused history. They how and whys of how ramen, teriyaki, sushi, and poke (and many, many other foods) come to be at our local restaurants and grocery shops was laid out in a casual and attention-keeping style. From savoury to sweet, the breadth of Japanese food covered was wide, ranging from appetizers to desserts, to the drinks that came with. And yes, the author was right – there was a lot of chat about tea (rightly so). No bowl was left unturned as the history of its way to our plates unfolded…
The black and white photos were a great touch. My favourites included the beautiful neon signs of the sixties and seventies, adding ambience and a real sense of nostalgia.
If you are ambivalent about the food or its your favourite, this historical walk through its introduction to the states, will catch (and keep) your attention...
*I happily reviewed this book
**Thank you to NetGalley and the publisher
August 1, 2022
*Thanks to netgalley and the publisher for providing an advanced copy in exchange for an honest review*
This book is an entertaining look at the history of Japanese food, and how it has changed and impacted trends in the U.S. This largely focuses on both the public opinion of Japanese cuisine and the Japanese American experience of having to adapt traditional recipes to what is available in American grocery stores. I enjoyed the author's tone, a lot of the info comes alongside his personal commentary and experiences, which make reading the more dry information fun. Each chapter focuses on a type of dish or trend, and delves into it's history in Japan and how it shows up in America (the sushi and ramen sections were particularly interesting). I liked reading about the history of these dishes, and their cultural impact. Overall, an interesting read for anyone who enjoyed Japanese food.
This book is an entertaining look at the history of Japanese food, and how it has changed and impacted trends in the U.S. This largely focuses on both the public opinion of Japanese cuisine and the Japanese American experience of having to adapt traditional recipes to what is available in American grocery stores. I enjoyed the author's tone, a lot of the info comes alongside his personal commentary and experiences, which make reading the more dry information fun. Each chapter focuses on a type of dish or trend, and delves into it's history in Japan and how it shows up in America (the sushi and ramen sections were particularly interesting). I liked reading about the history of these dishes, and their cultural impact. Overall, an interesting read for anyone who enjoyed Japanese food.
September 1, 2022
Thank you to the author, Stone Bridge Press and NetGalley, for an ARC in exchange for an honest review.
This was a fascinating read about the evolution of Japanese food in America from unknown, exotic and viewed with suspicion, to amazing heights of popularity. Equally fascinating was reading about how other countries have influenced certain dishes that are viewed as quintessentially Japanese: the Chinese introduced tofu, the Portuguese introduced tempura, and a Norwegian advertising campaign elevated salmon's status. Each chapter has a focus on one ingredient/food, such as rice, sushi, noodles, desserts, and even drinks. The author is not afraid to broach the topics of cultural appropriation and America's racist history of Asian exclusion - in my opinion something the average reader sorely needs to engage with.
This was a fascinating read about the evolution of Japanese food in America from unknown, exotic and viewed with suspicion, to amazing heights of popularity. Equally fascinating was reading about how other countries have influenced certain dishes that are viewed as quintessentially Japanese: the Chinese introduced tofu, the Portuguese introduced tempura, and a Norwegian advertising campaign elevated salmon's status. Each chapter has a focus on one ingredient/food, such as rice, sushi, noodles, desserts, and even drinks. The author is not afraid to broach the topics of cultural appropriation and America's racist history of Asian exclusion - in my opinion something the average reader sorely needs to engage with.
August 4, 2022
I learned so much about Japanese cuisine threaded with Japanese American history from this book! I didn’t mind one bit that it wasn’t filled with lots of images of food, because the info within is captivating on its own. I’m a huge fan of Japanese culture and their food and this book gave it so much more depth. Readers will learn about different food types: sushi, noodles, rice dishes, mochi, and tea as well as origins of famous Japanese restaurants in the U.S. and other historical references of all things Japanese brought over to the U.S. It paved the way for more Internet browsing on some tangent topics. This book is accessible and engaging.
Access to review copy provided by the publisher.
Access to review copy provided by the publisher.
November 11, 2022
I run our school’s Japanese Culture Club, as my undergraduate degree is in Asian Studies. Overall, Asakawa’s book is interesting but has some generalities that are written like facts. I felt that the book was written out of order, as knowledge for the general reader is generally shared or defined further on, or out of place in progression.
I was impressed overall at the level of thought that went into each history, especially the Japanese internment camps and Hawaii curfews. I was a little saddened that it wasn’t even mentioned how Hawaii was more like a territory at the time and wasn’t a US state.
I hope to pick up a copy of this for our club library. I know many of my students will devour this.
I was impressed overall at the level of thought that went into each history, especially the Japanese internment camps and Hawaii curfews. I was a little saddened that it wasn’t even mentioned how Hawaii was more like a territory at the time and wasn’t a US state.
I hope to pick up a copy of this for our club library. I know many of my students will devour this.
January 1, 2023
Thank you to Stone Bridge Press for sending me an ARC. All reviews are honest reflections of my own opinions, always.
Tabemasho! Let’s Eat! is a journey of Japanese cuisine, its history & how it has changed, grown, and been adopted outside of Japan. The author, a Japanese native, sets out the chapters in a cohesive adventure, taking us from his own experiences & introducing the reader to many popular culinary creations that have quickly gained their own dedicated following.
From sushi in all its forms to the vast array of that staple we know as ramen, to the deep importances of rice, the books covers many foods both savory & sweet.
Definitely an enjoyable read for foodies & historians alike. Be warned tho, the desire to consume some delicious authentic Japanese food is real!
Tabemasho! Let’s Eat! is a journey of Japanese cuisine, its history & how it has changed, grown, and been adopted outside of Japan. The author, a Japanese native, sets out the chapters in a cohesive adventure, taking us from his own experiences & introducing the reader to many popular culinary creations that have quickly gained their own dedicated following.
From sushi in all its forms to the vast array of that staple we know as ramen, to the deep importances of rice, the books covers many foods both savory & sweet.
Definitely an enjoyable read for foodies & historians alike. Be warned tho, the desire to consume some delicious authentic Japanese food is real!
October 2, 2022
“Tabemasho! Let’s Eat!” was a riveting review of the history of Japanese food in America! Everything from the food that has become wildly popular here in the States, like ramen and sushi— to a few examples of food that the author explains might not catch on, like natto.
Complete with pictures, and with lots of family stories that have been contributed that give this book a personal touch, this book belongs on any foodie’s bookshelf.
I had a hard time putting it down, and you will too! (If you enjoy the warm and upbeat tone of the show “Unwrapped”, this is going to be your kind of book, too!)
Complete with pictures, and with lots of family stories that have been contributed that give this book a personal touch, this book belongs on any foodie’s bookshelf.
I had a hard time putting it down, and you will too! (If you enjoy the warm and upbeat tone of the show “Unwrapped”, this is going to be your kind of book, too!)
October 19, 2022
Tabemasho provides an in-depth look at Japanese cuisine in the US, including Hawaii, and describes both what’s stayed the same and the new innovations made as Japanese cuisine met the US.
As someone not well versed in Japanese-American culture, the number of Japanese terms was at times a little overwhelming but at the back there’s a 6 page glossary (which indicates something of the number of words you might need to look up!).
A fascinating read which ultimately (I think) achieved its aim - making the reader want to go and eat (or even cook) Japanese food.
I received an advance review copy for free, and I am leaving this review voluntarily.
As someone not well versed in Japanese-American culture, the number of Japanese terms was at times a little overwhelming but at the back there’s a 6 page glossary (which indicates something of the number of words you might need to look up!).
A fascinating read which ultimately (I think) achieved its aim - making the reader want to go and eat (or even cook) Japanese food.
I received an advance review copy for free, and I am leaving this review voluntarily.
November 20, 2023
Love to eat Japanese food, and wish you knew more about it? Tabemasho! Let's Eat is the perfect title to read to get more familiar with the history of Japanese food in America, and since the author is from Denver, readers get a uniquely Colorado look at old and new customs and culinary preferences. The author walks readers through the basics of "The Big Three" of Japanese food here in the US, then moves on to more focused topics, like sushi, ramen and desserts. The tone is friendly, and a full glossary, bibliography and Japanese food resources in the back matter. An enjoyable read, like sitting down with a foodie friend!
August 28, 2022
Having lived in Japan for 13 years and being fairly knowledgable about Japanese food in America, I enjoyed this thorough accounting of the journey of Japanese food and the different origins. Someone like me is not likely to learn very much that is new, but I can attest to the accuracy and also add that I am impressed with the A to Z coverage of all types of Japanese food. PS. I love takuan. And I agree that natto is natto good! An excellent book for those with an interest in Japanese food.
Thank you to NetGalley for an advance copy of this book. It is yummy!
Thank you to NetGalley for an advance copy of this book. It is yummy!
August 8, 2022
Interesting and good looking book about Japanese ingredients, basically what brought the Japanese taste to America, the author shared some stories about how his mother would prepare from raw ingredients. It has lots of vintage photos as well, but I couldn’t read it fully because this book wasn't sent to my kindle and reading on my phone makes me have migraines, so I couldn’t give it all the attention that I should…
Thank you NetGalley for the free ARC and this is my honest opinion…
Thank you NetGalley for the free ARC and this is my honest opinion…
August 25, 2022
Thank you to the Stone Bridge Press and NetGalley for the advanced electronic review copy of this wonderful book. This well-written, entertaining book discusses the history of Japanese cuisine in America. Each of the 10 chapters talks about a well known (and some not so much) ingredient/food of Japanese cuisine like rice, sushi, different noodle types, desserts, and even drinks. I really enjoyed learning about the history of Japanese cuisine and recommend it to anyone who likes Japanese food.
September 22, 2022
I'm not sure this book is really easy to categorize as it covers quite a bit. I'd say it's part food related, part memoir, part cultural insight, and 100% enjoyable! I really enjoyed reading this and loved the author's memories and stories of his family. While there are not recipes, there are memories and tidbits that are just as delicious!
It wasn't what I was expecting and that it was a really pleasant surprise!
It wasn't what I was expecting and that it was a really pleasant surprise!
September 27, 2022
Itadakimasu!
First of all, when requested this book I thought I applied for Japanesse food recipes book haha.. But this misunderstanding bring me to another fun journey through book.
Tabemasho! Let's eat is a fun history book about how Japanesse Food become one of accepted food in America. I instantly hooked with the voice author using as his storytelling style. He explains each food topics with friendly and light tone while highlighting some important and fun facts about it. This make the reading and learning process become so enjoyable. Although this book not offer any recipes but the author give alot recommendation cookbook and place who sell authentic taste of Japanesse food. Highly recommended!
Thank you Netgalley and Stone Bridge Press from Independent Book Publishers Association (IBPA) for provided my copy. I learning something new and my thoughts are my own.
First of all, when requested this book I thought I applied for Japanesse food recipes book haha.. But this misunderstanding bring me to another fun journey through book.
Tabemasho! Let's eat is a fun history book about how Japanesse Food become one of accepted food in America. I instantly hooked with the voice author using as his storytelling style. He explains each food topics with friendly and light tone while highlighting some important and fun facts about it. This make the reading and learning process become so enjoyable. Although this book not offer any recipes but the author give alot recommendation cookbook and place who sell authentic taste of Japanesse food. Highly recommended!
Thank you Netgalley and Stone Bridge Press from Independent Book Publishers Association (IBPA) for provided my copy. I learning something new and my thoughts are my own.
May 25, 2023
It was very informative and entertaining. A great first introduction to the topic of Japanese food, even to those who are not American, though I can imagine it being more fun for them.
My favorite part was the one about sushi.I learned a lot, while enjoyed the reading experience. The history was very well researched, though there were a few places, for example in the dessert section, where I felt like these were more generalities than actual facts.
My favorite part was the one about sushi.I learned a lot, while enjoyed the reading experience. The history was very well researched, though there were a few places, for example in the dessert section, where I felt like these were more generalities than actual facts.
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