The natural ingredients and simple cooking styles contained in Japanese cooking appeal to modern tastes.
Contrary to the general belief that Japanese food looks much too beautiful to eat and is thus too complicated to cook, many dishes can be prepared very quickly, and use almost no fat. The Book of Japanese Cooking shows how to cook authentic Japanese dishes using ingredients that are readily available in supermarkets and oriental shops.
Over 80 recipes for sushi, soups, fish, vegetables, rice and noodles are illustrated with step-by-step instructions and a picture of every finished dish.