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Travel Guide 2   >   Japan   >   Recipes


Japanese Recipes

Japan has long been known for its foods. There are many different Japanese recipes and dishes, which not only can taste great, but often beautifully presented.

Some popular Japanese dishes include:
  • Sashimi - Very fresh raw seafood cut into thing slices. Many Westerners wrongly call this dish "sushi"

  • Sushi - Vinegared rice topped with fish, meat, roe, cooked egg, or vegetables. Many Westerners confuse "sushi" with &sashimi" - in fact, sashimi is simply one possible topping for sushi.


  • Agedashi dofu - A hot broth containing tofu cubes.

  • Champon - Chicken broth with medium yellow noodles.

  • Ramen - Thin noodles in pork or chicken broth.

  • Udon - Noodle soup. It is often topped with fried tofu or tempura (fried battered shrimp or vegetables)

  • Miso - A Japanese recipe for soup, made primarily from miso paste (fermented rice, barley or soy), and often containing tofu, green onions, seaweed, or even shrimp. Miso soup is served with many meals in Japan, including breakfast!

    Miso soup

  • Yaki soba - Fried Chinese noodles.

  • Yaki udon - Fried udon noodles.

  • Zaru soba - Soba (buckwheat) noodles served cold.

  • Shabu-shabu - A hot pot dish made by cooking beef, tofu and vegetables in stock. The dish is prepared at the dinner table, and to eat, pieces of food are removed and then deep in sauce before being consumed.

  • Sukiyaki - Like shabu-shabu, this dish is prepared in a hot pot at the table. The ingredients in the dish include very thinly sliced beef and vegetables. Instead of sauce, portions of food are dipped by dinners into raw egg before being eaten.

  • Kakuni - Pork belly cut into cubes and stewed in a sauce.

  • Nikujaga - Beef and potato stew.

  • Chawan mushi - An egg custard containing chicken, meat or seafood, with vegetables.

  • Teriyaki - Chicken, meat, seafood, or vegetables glazed with sweetened soy sauce, then grilled, or pan-fried.

  • Yakitori - Chicken on a skewer cooked on a barbecue grill.

  • Kushikatsu - Meat, seafood or vegetables bread and deep-fried on a skewer.

  • Tempura - Battered shrimp (Tempura Shrimp), seafood or vegetables. A special light batter is used when preparing the dish. tempura can be eaten over donburi (steamed rice), with soba (buckwheat) noodles, on top of udon (noodle soup), or on its own with a dipping sauce.

  • Korokke - Breaded croquettes containing mashed potato or white wine sauce. Inside eaten croqueete is ground meat, seafood or vegetables.


  • Takoyaki - A battered dumpling containing octopus meat (or a whole baby octopus).

  • Tonkatsu - Deep-fried pork cutlet.

  • Donburi - Steamed rice with a savory topping. There are many different varieties:
    • Chickendon - Steamed rice topped with a deep-fried breaded chicken cutlet.
    • Gyudon - Steamed rice topped with seasoned beef.
    • Oyakodon - Steamed rice topped chicken and egg or occassionally salmon and salmon roe. These two very different dishes share the same name, because the dish's name literally means "parent and child".
    • Tonkatsudon - Steamed rice topped with a deep-fried breaded pork cutlet.
    • Tekkadon - Steamed rice topped with sashimi (thin slices of raw seafood).
    • Tendon - Steamed rice topped with tempura (battered shrimp, seafood, and/or vegetables).
    • Unadon - Steamed rice topped with eel.

  • Hayashi rice - Rice topped with beef stew.

  • Omurice - An omelette filled with chicken fried rice (although sometimes the chicken may be omitted), and flavored with beef stock. is used, and sometimes the dish is flavored with beef stock.

  • Mochi - A glutinous rice cake.

  • Kayu - A rice congee (porridge).

  • Zosui - Rice soup.
Here are some recipe books and cookbooks for Japanese food:

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Books about Japanese Cooking and Recipes

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Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

By Tadashi Ono

Ten Speed Press
Released: 2013-11-05
Hardcover (256 pages)

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
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Product Description:
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

Recipes of Japanese Cooking

By Yuko Fujita

Natsumesha Co., Ltd.
Released: 2019-06-01
Paperback (288 pages)

Recipes of Japanese Cooking
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Product Description:
A basic cookbook for beginners to professionals.
Have you always wanted to cook delicious Japanese dishes but didn't know how to do it? With this comprehensive bilingual guide to Japanese cooking you will be able to surprise your family and friends with a home-made Japanese meal next time. Or why not simply enjoy Japanese cooking for yourself? This book contains easy-to-follow recipes along with detailed information on seasonings, cooking utensils, and cutting techniques. Each recipe is in Japanese and English.

Japanese Cooking: The Traditions, Techniques, Ingredients And Recipes

By Emi Kazuko

Southwater Publishing
Paperback (256 pages)

Japanese Cooking: The Traditions, Techniques, Ingredients And Recipes
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  • ISBN13: 9781843094777
  • Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Product Description:
Experience the simple and elegant culinary delights of Japan, from sushi and tempura to steamed fish and noodles - a guide to ingredients and techniques is followed by 100 recipes, all shown in 600 beautiful and informative photographs.

Japanese Cooking: A Simple Art

By Shizuo Tsuji

Kodansha International
Released: 2012-02-17
Hardcover (508 pages)

Japanese Cooking: A Simple Art
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When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.

Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.

The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes

By Amy Kaneko

Released: 2017-03-07
Hardcover (168 pages)

Let s Cook Japanese Food!: Everyday Recipes for Authentic Dishes
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Turn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When you think Japanese food—it’s sushi, or ramen, or raw fish—or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best—her mother-in-law and sister-in-law—and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won’t believe how simple it is to make real Japanese food that is this delicious.

Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions and recollections on the author’s time living in Tokyo. 

From Amazon.com:
This is a wonderful cookbook for those who love to eat Japanese food but are a bit intimidated by how complicated preparing it may seem. I've been making simple Japanese dishes for years, but I wanted to add more than just onigiri, sushi and udon into the mix. Amy Kaneko's book provides a good variety of dishes that are not that difficult to prepare and are sure to make your family's tummies satisfied. Even the pickiest of eaters (kids) will find some of Amy's recipes rather tasty.

Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]

By Miyoko Nishimoto Schinner

Brand: Healthy Living Publications
Paperback (174 pages)

Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]
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Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan cookbook.

Japanese Cooking: A Simple Art

By Shizuo Tsuji

Kodansha USA
Hardcover (518 pages)

Japanese Cooking: A Simple Art
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  • Over 200 recipes
  • 16 color pages
  • Calorie and weight chart of typical Japanese foods metric conversion tales
Product Description:
Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce.

This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book.

After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet.

Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.

Over 220 recipes 510 sketches 16 color pages chart of North American and Japanese fish extensive list of shops in North America where ingredients can be purchased calorie and weight chart of typical Japanese foods metric conversion tables.

Washoku: Recipes from the Japanese Home Kitchen

By Elizabeth Andoh

Ten Speed Press
Released: 2005-10-01
Hardcover (328 pages)

Washoku: Recipes from the Japanese Home Kitchen
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Product Description:
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

Vegetarian cooking - Japanese cuisine: 100 recipes of vegetarian cuisines in Japan

By Libardo Enrique Lozano Akiyama

Released: 2017-09-05
Kindle Edition (208 pages)

Vegetarian cooking - Japanese cuisine: 100 recipes of vegetarian cuisines in Japan
Product Description:
In Japan where I grew up, there are lots of traditional vegan dishes.
During the Nara period (AD 710-784) eating meat was prohibited and so Japanese people began to invent very attractive vegan recipes that is symbolic of the Shoujin-cuisine.

I have carefully selected 100 recipes to introduce Japanese vegan foods to the world.
Many Japanese recipes calls for special ingredients that can only be obtained within Japan, But in this recipe book, I have adjusted the ingredients and cooking methods so dishes can be cooked even overseas.

★Contents (100recipes)★
・Soba sauce
・Fried eggplant and shiitake with Momiji-Oroshi
・Marinated bamboo shoots and kidney beans with Wasabi
・Marinated natto with Konnyaku
・Marinated okra and pickled plum
・Marinated Tofu-dumplings with sesame sauce
・Japanese cucumber with sesame and tofu-dressing
・Marinated grilled-eggplants with green soybeans sauce
・Dressed figs with sesame sauce
・Radish and carrot dressed with tofu-sauce
・Marinated grilled-eggplants and mashed-cucumber with vinegar
・Marinated cucumber with sesame oil
・Marinade Japanese radish and red perilla
・Marinated okra with soba sauce
・Brussels sprouts dressed with miso vinegar
・Marinated tomatoes with garlic and tofu
・Mustard-stuffed Lotus root
・Fried potato with salty-sweet sauce
・Deep-fried eggplant in Japanese broth
・Fried Japanese-radish dressed with Mizore sauce
・Ganmodoki and fried-eggplant with starchy sauce
・Kakiage (Mixed Tempura)
・Fried potato Rocky-beach style
・Fried Yuba-roll with potato and young soybeans
・Tempura of shiso
・Tempura of pumpkin
・Deep-fried lotus root ball
・Stir-fried burdock Kimpira style
・Stir-fried vegetables
・Stir-fried Shirataki with sesame oil
・Stir-fried eggplants with miso
・Potato Udon
・Stir-fried Udon
・Udon with shiitake muchroomes and grated radish
・Bamboo shoot rice
・Shiitake rice
・Sushi rice-bowl of vegetable
・Kombu rice
・Seasoned minced vegetables with rice (Soboro-style)
・Japanese style ginger rice
・Chestnuts rice
・Rice porridge
・Tempura Rice bowl
・Japanese fried rice
・Vegetables with starchy sauce on the rice
・Inari Sushi
・Grilled miso-rice-ball
・Tempura in the rice ball
・Rice ball with sesame
・Vegetables Sukiyaki rice bowl
・Tofu pickled in miso
・Fried Tofu mixed with vegetables
・Deep-fried thick Tofu, Deep-fried thin Tofu
・Tofu hot pot
・Sauteed Tofu with a sweetened soy sauce
・Bush clover style Tofu
・Frozen Tofu
・Stuffed Koori Doufu
・Agedashi Tofu
・Roast shiitake mushrooms with miso and long onion
・Grilled eggplant with Dengaku style
・Japanese pizza-like dish (Okonomiyaki)
・Simmered eggplant with garlic and miso
・Boiled Sweet-potato with mandarin orange
・Sweet simmered pumpkin with red beans
・Spicy boiled turnip
・Japanese style boiled taro
・Stuffed lotus root with azuki beans
・Simmered atsuage and mushroom with "Sleet style"
・Boiled radish with sesame and miso sauce
・Sweet-simmered black soybeans
・Simmered Tofu and cucumber with miso
・Soy milk skin
・Oden stew
・Tsukuda-style simmered Nori
・Boiled potato seasoned with starchy Teriyaki sauce
・Shiitake dumpling with sweet vinegar sauce
・Turnip Hot-pot "Sleet style"
・Soy milk Hot-pot
・Chili pepper Hot-pot
・Vegetable soup
・Miso soup
・Kenchin's vegetable soup
・Lightly pickled cabbege
・Pickled ginger
・Burdock root seasoned with sesame
・Celebratory red and white pickles
・Seasoned boiled spinach
・Boiled canola flower seasoned with soba sauce
・Tofu salad
・Radish and Shiso salad
・Candy coated sweet-potato
・Sweetened azuki bean jam
・Sweetened azuki bean jelly (No-gelatin)
・Sweet-simmered chestnuts Japanese style
・Soft rice-cake-balls in the sweet and warm azuki bean soup
・Soft round rice-cake stuffed with Anko
・Japanese dumplings with salty-sweet sauce


By Fumiko Kawakami

Shinsei Publishing
Released: 2018-06-01
Tankobon Hardcover (256 pages)

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Product Description:
This useful cooking guide introduces basic Japanese recipes which you may want to try cooking. Each recipe is accompanied by more than 20 step-by-step photos and useful tips. With this book in hand, even absolute cooking beginners cannot go wrong by easily comparing your cooking process with sample pictures. As a professional cooking instructor, the author offers knowledge in exhaustive detail so that anyone with advanced cooking skills is able to refer to the instructions. This is also likely to attract international readers as it introduces many Japanese traditional dishes such as "nigirizushi," "yakitori," "sukiyaki," and "chawanmushi."


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