The Best Sushi Cookbooks

Anthony Bourdain and Laurie Woolever's Appetites distills 40 years of restless eating into a battle plan for cooking at home like you've got something to prove.

Finally, a reason to pause the episode and heat up the stove—Diana Ault's Cook Anime turns 500+ anime meals into recipes you can actually make at home.

Meera Sodha brings 120 plant-based recipes from across Asia to your weeknight table in East, a collection of vibrant, fuss-free dishes inspired by home cooks and gourmet chefs from Bangalore to Beijing.

Momofuku by David Chang and Peter Meehan captures the ramen revolution that reshaped New York City kitchens, one pork bun and fearless Asian flavor at a time.

Japan: The Cookbook by Nancy Singleton Hachisu gathers 400+ recipes that taste like Tokyo mornings and countryside kitchens.

Slurp through 75 recipes that start with a single pot of broth, which is exactly what Robin Donovan delivers in Ramen for Beginners.

Azusa Oda's Japanese Cookbook for Beginners takes you from miso soup to ramen to fried rice—all within 30 minutes and with ingredients you can actually find.

Vegan JapanEasy proves that Japanese soul food without the sad substitutes or missing umami is entirely possible, and Tim Anderson shows you how in over 80 recipes.

Gyoza, karaage, katsu curry, and a dozen other Japanese classics turn out easier than you think in JapanEasy by Tim Anderson.

Japanese Home Cooking by Soneko Sakai and Rick Poon offers over 100 recipes that taste like someone's been cooking this way for generations.

Decades of ramen obsession distilled into recipes you'll actually cook—which is precisely what Ivan Orkin and Chris Ying deliver in The Gaijin Cookbook, a collection that bridges his Tokyo kitchens and your weeknight table.

Let Maori Murota walk you through Tokyo Cult Recipes, a collection of 100+ dishes that strip away the mystique and put the city's authentic home cooking within actual reach.

Tove Nilsson's Ramen brings 50 recipes—from 48-hour broths to gyoza and tempura—that turn your kitchen into a Tokyo street stall.

James Campbell's Japanese Patisserie pairs French precision with yuzu, matcha, and miso—60 recipes that prove East and West belong in the same kitchen.

Shizuo Tsuji's Japanese Cooking: A Simple Art remains the scholar's careful argument that the foundations of this cuisine—precision, respect, restraint—outlast every trend.

Ferment your way across 5 continents without leaving home—that's the premise of Karen Solomon's Asian Pickles, which unpacks 75+ recipes from Korea, Japan, China, India, and beyond with the clarity of a friend who's already made every mistake.

One clay pot, centuries of refinement, and dinner on the table—which is exactly what Naoko Takei Moore and Kyle Connaughton deliver in Donabe.

Japanese Hot Pots by Tadashi Ono and Harris Salat makes dinner deeply satisfying the moment everyone cooks at the table together.

Minh-Tri Vo and Lisa Molle-Troyer's Studio Ghibli Cookbook invites you to cook from the animated films you love—red bean buns, herring pies, ramen, and more—one steaming bowl at a time.

Easy Asian Cookbook skips the delivery app entirely, getting restaurant favorites like Pad Thai, Honey Walnut Shrimp, and Korean Short Ribs on your table in 30 minutes or less, and Kathy Fang makes it happen with 100+ recipes using supermarket staples.