Practical Japanese Cooking: Easy and Elegant | Shizuo Tsuji, K?ichir? Hata, Yoshikatsu Saeki
Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stews
Practical Japanese Cooking: Easy and Elegant | 
