Very nice!
I love Japanese food, so this book was very useful. If you want to learn how to make Japanese food, then this is an excellent book. It gets the job done, and you learn a lot of other cool tidbits while you're at it.
Good, but not the best
I spend half of my time abroad where Japanese restaurants are either non-existent or outrageously expensive, so I wanted to find a book that would give me info on ingredients, techniques and recipes to make food at home.
Ms. Suzuki does give a good explanation of ingredients and technique. Every page has color photos, which enable the beginner or unfamiliar advanced cook to view each item in its ideal state, thus making it easy to choose wisely at the market. Names are also referenced both in Japanese and common English name; that's sometimes helpful at a Japanese market. There's also a section on kitchen equipment, tableware and suggestions for typical menus according to season. Following, the book is divided into the usual Appetizer, Main Course and Dessert sections. Plenty of photos and instructions for each step are given for all recipes. I like that.
The reason I didn't give this 5 stars is because the book doesn't cover some staples of traditional Japanese cooking, things that are common at restaurants, which I believe are essential as the title of this book suggests. i.e. green salad with miso dressing (miso dressing in this book is not the same), gyoza, unagi, donburi boxes, yakitori (closest thing is chicken and leek kebabs with different sauce), green tea ice cream. I would suggest Japanese Cooking: A Simple Art instead. Just my opinion.
GREAT Directions
This book along with Homestyle Japanese Cooking provided me with specific directions, step-by-step pictures, and a great ingredient list. I would diffently recommend this book to others. It makes a great gift as well.
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