Rice, Noodle, FishTravels Through Japan's Food Culture



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.

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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.

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

“[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)

“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.comEater.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.” — Associated Press

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