Japan has a long history of combining the newest technology with clever, striking and intricate design, the result of the traditional aesthetic of monozukuri, or "the art of making things." The unique style and efficiency of Japan's best products have earned the respect of industrial designers and consumers world-wide.
For this book, Shu Hagiwara has selected forty Japanese-designed products that have had a profound impact on the post-World War II period, and looks at the original ideas that sparked the creation of these products. What were the engineers thinking when they designed the Honda Super Cub--what many consider to be the best motorcycle of all time? What flight of imagination led to Sori Yanagi's spectacular Butterfly Stool, which now is part of New York's MOMA collection? What traditional craft inspired Isamu Noguchi's lantern, Akari?
From Hagiwara's text, we learn much about these elegant, witty and beautiful designs, as well as the process from inception to product. The stunning photographs of the celebrated Masashi Kuma give further expression to these ideas.
Forty products--some familiar, some not. Forty ideas--some contemporary, some traditional. Forty designs--all intriguing, all inspirational, all a fascinating part of contemporary life in Japan.

Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.
A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses.
Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, how-to advice on menu ordering, and much more.
For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.