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

by Matt Goulding

Overview

2016 Travel Book of the Year by the Society of American Travel Writers

Finalist for the 2016 IACP Awards: Literary Food Writing

Named one of the Financial Times' "Best Books of 2016"

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 5000-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 between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.

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 culture.

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

Product Details

ISBN-13:	9780062394033
Publisher:	HarperCollins
Publication date:	10/27/2015
Pages:	352
Sales rank:	447,282
Product dimensions:	6.60(w) x 7.90(h) x 1.30(d)

About the Author

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.

Editorial Reviews

★ 07/20/2015
A veteran food writer, cofounder of the Roads & Kingdoms blog, and coauthor of the bestselling Eat This, Not That series, Goulding presents this glorious account of his culinary travels throughout Japan. He manages to be entertaining, informative and inspirational as he recounts his many meals in one of the world’s most popular food destinations. Goulding’s deep appreciation for the food, country and culture shines through as he offers advice on how to get the most from a visit, profiling chefs and influential bloggers, as well as must-visit restaurants for sushi or ramen (including one that has had the same stock simmering since 1955), in addition to steering readers toward (and away from) dining experiences that may or may be worthwhile. This combination of must-sees and recommendations for day trips outside the major cities offers an immersive experience, giving readers an initiate’s sense of the country and personalities that make up the food culture. Goulding’s gift for phrasing and razor-sharp prose elevate what could have been yet another rote travelogue into something much better. Agent: Kim Witherspoon, Inkwell. (Oct.)

Publishers Weekly

[Goulding] manages to be entertaining, informative and inspirational as he recounts his many meals in one of the world’s most popular food destinations….[his] gift for phrasing and razor-sharp prose elevate what could have been yet another rote travelogue into something much better.” — Publishers Weekly (starred review)

“Rice, Noodle, Fish isn’t just a travel document…it’s a literary exploration of just what makes Japan the place that food lovers lay awake at night and dream of.” — Men’s Journal

“Whether you’re the sort of person who brakes for a new ramen-ya or a neophyte who still thinks that a California roll is an acceptable sushi bar order, you’ll have fun, learn some things—and probably start looking up flights to Narita on Kayak after reading a few pages.” — Los Angeles Times

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

“A food connoisseur expertly unravels the intricate dance surrounding food in Japan” — Kirkus Reviews

“Goulding successfully illuminates the vast and deep yet acute and precise palatal scale that is Japanese cuisine—using words. Encompassing Japan’s seven key regions, the author peels back the layers of access and entry, tradition, and history through the lens of food [in] this new breed of travel book.” — Library Journal (starred review)

“Refusing to claim either expert or insider status makes Goulding both a fantastic and relatable narrator,...and his unique, impeccably observed meals make the book a page turner.” — Eater.com Eater.com

“The book reads like more of a travelogue than a true travel guide. And that’s what makes it so refreshing. Goulding leaves you not just thoroughly informed about Japan’s culinary culture, but craving it. The result is enjoyable to read whether or not you have any travel planned.” — Lisa Ko, author of The Leavers

“If this is the future of food writing, I love it.” — Tim Hayward, Financial Times

From the Publisher

Rice, Noodle, Fish isn’t just a travel document…it’s a literary exploration of just what makes Japan the place that food lovers lay awake at night and dream of.

Men’s Journal

Refusing to claim either expert or insider status makes Goulding both a fantastic and relatable narrator,...and his unique, impeccably observed meals make the book a page turner.

Eater.com Eater.com

Whether you’re the sort of person who brakes for a new ramen-ya or a neophyte who still thinks that a California roll is an acceptable sushi bar order, you’ll have fun, learn some things—and probably start looking up flights to Narita on Kayak after reading a few pages.

|Los Angeles Times

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

Anthony Bourdain

The book reads like more of a travelogue than a true travel guide. And that’s what makes it so refreshing. Goulding leaves you not just thoroughly informed about Japan’s culinary culture, but craving it. The result is enjoyable to read whether or not you have any travel planned.

Lisa Ko

If this is the future of food writing, I love it.

Tim Hayward

Whether you’re the sort of person who brakes for a new ramen-ya or a neophyte who still thinks that a California roll is an acceptable sushi bar order, you’ll have fun, learn some things—and probably start looking up flights to Narita on Kayak after reading a few pages.

Los Angeles Times

Rice, Noodle, Fish isn’t just a travel document…it’s a literary exploration of just what makes Japan the place that food lovers lay awake at night and dream of.

Men’s Journal

Whether you’re the sort of person who brakes for a new ramen-ya or a neophyte who still thinks that a California roll is an acceptable sushi bar order, you’ll have fun, learn some things—and probably start looking up flights to Narita on Kayak after reading a few pages.

 Los Angeles Times

The book reads like more of a travelogue than a true travel guide. And that’s what makes it so refreshing. Goulding leaves you not just thoroughly informed about Japan’s culinary culture, but craving it. The result is enjoyable to read whether or not you have any travel planned.

Associated Press Staff

A good travel book makes you want to change your plans; a great one makes you want to change your life. Rice, Noodle, Fish falls into the latter category through its deft and delectable combination of gorgeous photography, compelling writing and cunning usability. Matt Goulding knows Japan and the importance of the “shokunin” to Japanese cooking, the artisan’s “quiet pursuit of perfection” in all things edible. This story is about more than just food; it’s about devotion.

Society of American Travel Writers

★ 08/01/2015
With Anthony Bourdain's blessing (the foreword reveals the correspondence that amounted to the book's conception), Goulding, editor and cofounder of Roads & Kingdoms, successfully illuminates the vast and deep yet acute and precise palatal scale that is Japanese cuisine—using words. Encompassing Japan's seven key regions and focusing on their various shokunin (deeply, singularly dedicated culinary artisans), the author peels back the layers of access and entry (he doesn't speak a lick of Japanese), tradition, and history through the lens of food. Transcending the deceptive simplicity of its title, this book explores a cuisine and culture so rich and refined as to feel 3-D in a flat world. And while both the task and universe are immense (mind-bendingly so: New York has 30,000 restaurants; Tokyo has 300,000, and holds the world per-city Michelin star crown), he navigates its dimensions with ease, oscillating seamlessly between surface and intensity, long thoughts and cheat sheets. Goulding, who coauthored Eat This, Not That! with David Zincozenko, has a knack for the bullet, and such graphic nutshells are optimally portioned throughout: "The Rules of Sushi," "Wagyu 101," "Art of Gift Giving," "Vending Machine Survival Guide," "One Night with the Salarymen," "The Beauty of Bento," etc. VERDICT This new breed of travel book is highly recommended.—Benjamin Malczewski, Toledo-Lucas Cty. P.L., MI

Library Journal

2015-06-23
A gourmand's tour through Japan. Roads & Kingdoms editor and co-founder Goulding, who co-authored the bestselling Eat This, Not That! series, takes readers to Tokyo, Osaka, Kyoto, Fukuoka, Hiroshima, Hokkaido, and Noto, chronicling his wanderings through the streets, bars, teahouses, and restaurants of each locale. Throughout the book, the author brings to light the food found in these cities. In Japan, eating, cooking, preparing, and even selecting the food products to cook are near-sacred tasks. The Japanese transform what many might consider mundane chores into sublime acts of devotion, where time slows down and reverence is as much a key ingredient as the freshness of the food. Through Goulding's eyes, ears, and especially his mouth, readers can sense the perfection that each shokunin ("an artisan deeply and singularly dedicated to his or her craft") strives for as he or she dedicates his or her life to cooking just one item—e.g., grilled beef intestines or buckwheat noodles—constantly tweaking ingredients, heat, and timing to reach a transcendent state of food ecstasy. Thanks to Goulding's obvious love of the exotic and his ability to write mouthwatering descriptions of food, readers will appreciate the smells and tastes of gizzard shad, cod sperm, dried sea cucumber ovaries, and numerous other animal and seafood parts many would never consider eating. The author munches and crunches his way through bite-sized portions of sushi, soups, dumplings, and noodles, washed down by rounds of sake, to bring readers an epicurean bonanza in addition to insights into the men and women who have devoted their lives to the perfection of certain dishes. Though it does not contain recipes, the book will whet readers' appetites for fresh, flavorful foods and inspire them to travel to Japan to taste the country's main delicacies. A food connoisseur expertly unravels the intricate dance surrounding food in Japan.

Kirkus Reviews

Refusing to claim either expert or insider status makes Goulding both a fantastic and relatable narrator,...and his unique, impeccably observed meals make the book a page turner.

Eater.comEater.com