Japanese Cooking, the Traditions, Techniques, Ingredients and Recipes

* Explore the rich history and traditions of Japanese food preparation, cooking and presentation * Enter the wide and wonderful world of ingredients in the Japanese kitchen * Everything you need to know about Japanese cooking equipment and utensils, from steamers and rice cookers to sushi rolling mats and tempura fryers * Experience and enjoy the simple, elegant and delicious culinary delights of Japan, such as sushi, sashimi, miso soups, noodles, tofu, tempura and much, much more.Emi Kazuko is the author of 'Japanese Cooking, the Traditions, Techniques, Ingredients and Recipes', published 2002 under ISBN 9781843094302 and ISBN 1843094304.