Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture - Hardcover

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A James Beard Award–winning writer, Matt Goulding has never been better, writing in complete harmony with the book’s innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, nonne, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures in a breathtaking tribute the diversity of Italian regional food culture.

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The world needs Roads & Kingdoms. It needs this book.
Anthony Bourdain

An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this five-thousand-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection of food, history, and culture, creating one of the most ambitious and complete books ever compiled from the Western perspective about the Japanese culinary landscape.

Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food world.

This is not your typical travel guide. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid journeyman and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the result is the first-ever guidebook for the new age of culinary tourism.