Food of Japan: Authentic Recipes from the Land of the Rising Sun

The recipes in this book range from simple to moderately complex. The format is excellent, including an index of Japanese ingredients with accompanying photos and descriptions. The recipes include both traditional favorites and creative new cuisine, each photographed beautifully. This was the first and best Japanese cookbook I've used.

Part of the Periplus series on Pacific Rim cooking, this slim volume features a choice selection of recipes ranging from homey classics like Ochazuke (rice with green tea) to elegant Red Snapper with Sea Urchin Threads. The food styling is gorgeous, though something few of us would be willing to spend the hours to accomplish at home. Carve each piece of potato into a 3D hexagon? I think not.And, despite an extensive pictorial glossary, many recipes call for ingredients that are not available in Japanese markets in the United States, and are not defined anywhere in the book. Ohba leaf, anyone, or Hime radish? The book's editors in Asia are obviously out of touch with American readers.

Elegant and simple recipes for traditional and popular japanesedishes. Easy format for beginners. Marvelously illustrated with colorphotographs. Includes dictionary of japanese cooking terms first and them proceeds with recipes. Priced reasonably. This is one of a series on international cooking. END