Tokyo Shelf
Forgotten Japanese technical and artisanal texts, in English for the first time.
First English editions of pre-modern Japanese brewing, koji, and fermentation literature — carefully sought out, one work at a time, and translated in full from the technical writing of Meiji-, Taishō-, and early-Shōwa-era Japan.
Currently in preparation
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Black Koji (1919) — Kawauchi Genichiro's field notebook
Five-page sample from the forthcoming first English edition of Aspergillus luchuensis Inui · Kuro-Kōji. -
The Latest Theory of Soy Sauce Brewing (1913)
Toganō Meijirō's 469-page foundational treatise — sample from the forthcoming first English edition.
To request a sample or commission a translation
Write directly to masae@tokyo-shelf.com with a brief note on the work or topic of interest.
About
Tokyo Shelf publishes first English editions of forgotten Japanese technical and artisanal texts. Each work is carefully sought out, read in full, and translated end-to-end, with original tables, diagrams, and chemical or microbiological data preserved and modernized where useful. Delivered as HTML, PDF, and Markdown.