In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks

"Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .

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

'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times 'Ms. Kurihara's television cooking shows, housewares stores,

Here is a mix of traditional and easy modern-day recipes for creating Japanese food. Kimiko Barber presents 100 essential ingredients used in Japanese cooking.