Spend time in New York City and, soon enough, you will encounter some of the Japanese nationals who live and work there—young English students, office workers, painters, and hairstylists. New York City, one of the world’s most vibrant and creative cities, is also home to one of the largest overseas Japanese populations in the world. Among them are artists and designers who produce cutting-edge work in fields such as design, fashion, music, and art. Part of the so-called “creative class” and a growing segment of the neoliberal economy, they are usually middle-class and college-educated. They move to New York for anywhere from a few years to several decades in the hope of realizing dreams and aspirations unavailable to them in Japan. Yet the creative careers they desire are competitive, and many end up working illegally in precarious, low paying jobs. Though they often migrate without fixed plans for return, nearly all eventually do, and their migrant trajectories are punctuated by visits home. Japanese New York offers an intimate, ethnographic portrait of these Japanese creative migrants living and working in NYC. At its heart is a universal question—how do adults reinvent their lives? In the absence of any material or social need, what makes it worthwhile for people to abandon middle-class comfort and home for an unfamiliar and insecure life? Author Olga Sooudi explores these questions in four different venues patronized by New York’s Japanese: a grocery store and restaurant, where hopeful migrants work part-time as they pursue their ambitions; a fashion designer’s atelier and an art gallery, both sites of migrant aspirations. As Sooudi’s migrant artists toil and network, biding time until they “make it” in their chosen industries, their optimism is complicated by the material and social limitations of their lives. The story of Japanese migrants in NYC is both a story about Japan and a way of examining Japan from beyond its borders. The Japanese presence abroad, a dynamic process involving the moving, settling, and return to Japan of people and their cultural products, is still underexplored. Sooudi’s work will help fill this lacuna and will contribute to international migration studies, to the study of contemporary Japanese culture and society, and to the study of Japanese youth, while shedding light on what it means to be a creative migrant worker in the global city today.

The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.

With her first U.S. cookbook, internationally celebrated chef and TV personality Rika Yukimasa offers simplified, often healthier versions of popular Japanese dishes and also introduces less-well-known ones. Everyone loves Japanese cuisine--sushi is one of the most popular international foods, and ramen shops are super trendy. What most of us don't know is how easy it is to make these dishes at home. Rika Yukimasa shares the secrets and shortcuts she has devised for making authentic Japanese food without the fuss. For example, she uses instant dashi stock so cooks are freed from making dashi from scratch. Her recipes--from crabmeat salad with spinach and mushrooms and crunchy edamame to chicken curry and stir-fried udon noodles--call for familiar ingredients, and the only kitchen tool her cooking requires is a good sharp knife. This television chef also leads readers through the fundamentals of Japanese cooking, such as how techniques and ingredients are related. This beautifully designed cookbook includes inspiring photographs of the featured Japanese dishes on gorgeous Japanese tableware.

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

The first comprehensive study on contemporary Japanese houses designed by established and emerging architects alike. Featuring a collection of homes designed by the main contemporary Japanese architects, this indispensable volume explores the country’s new architectural trends. This book demonstrates the ability of Japan’s leading young architects to express an intrinsic union with the elements of nature through the language of architecture. Spectacular large-format images capture the essence and spirit of the houses, while informative descriptions provide enlightening context. The book’s format underscores the strength and value of these projects—as well as the masterful skill of the architects behind them.

This collection of readings is intended to serve as a foundation for those expecting to have commercial interaction with the Japanese. The selections--from sources not limited to mainstream business journals--address various aspects of the cultural environment of Japanese business and discuss communication and interpersonal relationships, the institutional and legal environment, management and marketing, and the Japanese approach to manufacturing. Some specific topics: the influence of Confucianism and Zen on the Japanese organization, gift-giving, the ethnography of dinner entertainment, spiritual education in a Japanese bank, women managers.

Kenji Miyazawa is one of modern Japan’s most beloved writers, a great poet and a strange and marvelous spinner of tales, whose sly, humorous, enchanting, and enigmatic stories bear a certain resemblance to those of his contemporary Robert Walser. John Bester’s selection and expert translation of Miyazawa’s short fiction reflects its full range from the joyful, innocent “Wildcat and the Acorns,” to the cautionary tale “The Restaurant of Many Orders,” to “The Earthgod and the Fox,” which starts out whimsically before taking a tragic turn. Miyazawa also had a deep connection to Japanese folklore and an intense love of the natural world. In “The Wild Pear,” what seem to be two slight nature sketches succeed in encapsulating some of the cruelty and compensations of life itself.