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The traditional Japanese meal is a work of art from the kitchen—balanced in color, texture and design. Applauded for its elegant simplicity and appreciated for its reliance on the freshest ingredients, the Japanese way of cooking fits easily into today’s culinary scene, appealing to those who appreciate healthy eating, lighter portions and artistic presentations. At its best, a Japanese meal, with each course served on specially selected dinnerware, resembles a still life painting rendered in food and ceramics.

A Japanese meal can be put together quickly and easily. Most recipes call for only a handful of ingredients: rice, soy sauce, wasabi powder, saké, sesame seeds, dried shiitake mushrooms, ginger, wheat or buckwheat noodles, dashi stock, and tofu are some of the cornerstones of a Japanese meal. The trick is to keep a larder stocked with the Japanese essentials and to plan ahead—purchasing the fish, meat or vegetables the day they should be cooked.

The best known of all Japanese foods, sushi—tasty morsels of vinegared rice with slices of raw fish and a touch of wasabi underneath—has become so popular in the West that many restaurants now serve it as an appetizer. In large metropolitan areas, fresh sushi packs are even sold in well-stocked supermarkets. This volume includes easy-to-follow instructions for preparing various types of sushi, from the well known “finger” or nigiri sushi and california rolls, to the hand-rolled “cone” or temaki sushi. Also presented are other Japanese all-time favorites such as miso soup, sashimi platter, tempura, hotpot and grilled skewered chicken (yakitori).

All the recipes are light, healthy and delicious, and require no special skill or ingredients. This book promises a delightful venture into the world of Japanese cuisine.

—Susie Donald