The Japanese kitchen : a book of essential ingredients with 200 authentic recipes / Kimiko Barber ; photography by Martin Brigdale.

Enhanced descriptions from Syndetics:

Until recently, Japanese cooking has remained in the shadows, but the remarkable and long-awaited upsurge in the popularity of sushi and noodle bars and, subsequently, the growth in the availability of ingredients, have put the country firmly on the culinary map. In The Japanese Kitchen Kimiko Barber invites you on a personal tour of her country's exquisite cuisine. She presents 100 essential ingredients and 200 recipes from all over Japan. Every ingredient, from the familiar to the unknown, has its own separate entry giving in-depth background information on history, appearance, taste, manufacture, buying, storing, culinary use and health benefits. Recipes range from the classic, such as Miso Soup with Tofu or Chilled Soba Noodles with Wasabi and Soy Sauce: to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar, or delicious Seared Beef Tataki.