When it was first published in 1980, Shizuo Tsuji’s “Japanese Cooking: A Simple Art” showed the West a realm of Japanese cuisine that lay beyond sushi, introducing hitherto esoteric dishes ...

When Sonoko Sakai’s mother snuck a little miso into her lasagna, she wasn’t thinking of the kind of Japanese fusion that became an American dining craze in the 1980s. Rather, she was doing ...