2020 (with Miho Yasuhara) Branding Japanese Food: From Meibutsu to Washoku. Honolulu: University of Hawai’i Press.
2018(editor with E. Machotka) Consuming Life Post-Bubble Japan: A trans-disciplinary Perspective. Amsterdam: Amsterdam University Press. OPEN ACCESS publication
2016(with Miho Yasuhara) Himerareta Washokushi. Tokyo: Shinsensha.
2016(with E. Machotka) Too Pretty to Throw Away: Packaging Design from Japan. Kraków: Museum of Japanese Art and Technology Press. (trilingual publication in English, Dutch, and Polish; available for download at )
2013Food and War in Mid-Twentieth-Century East Asia (editor). Farnham: Ashgate.
2012Critical Readings on Food in East Asia (editor). Leiden: Brill.
2012Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea. London: Reaktion Books
2012Hello Kitty & Gothic Lolita’s - Schattigheidscultuur uit Japan. Leiden University Press
2009飲食、權力與國族認同:當代日本美食的形成 (Chinese edition of Modern Japanese Cuisine) Taipei: Weber Publication International.
2008Moderna cozinha japonesa: Comida, poder e identidade nacional (Portuguese edition of Modern Japanese Cuisine). São Paulo: Editora SENAC.
2006Modern Japanese Cuisine: Food, Power and National Identity , London: Reaktion Books/University of Chicago Press.
2006Kaiseki Recipes: Secrets of Japanese Cuisine (co-author with Akira Oshima), Bruges: Stichting Kunstboek (English and Dutch editions).
2003Yamazato: The Kaiseki Cuisine, Hotel Okura Amsterdam (co-author with Patrick Faas and Akira Oshima), Brugge: Stichting Kunstboek (English and Dutch editions).
2002Asian Food: The Global and the Local (co-edited with Boudewijn Walraven), London: RoutledgeCurzon / Honolulu: University of Hawaii Press.