100 Recipes from Japanese Cooking Paperback – January 1, 1997

A great book. These recipes are fairly easy to follow and really good. This book is so worth the money.

Never thought I could so easily find a copy of this cookbook that my 92 year old mother has in her home for many years now. It has simple, easy to follow recipes for many favorite Japanese dishes. Now I have my own copy and won’t need to arm wrestle one of my siblings for her copy !

This little bilingual book is part of an excellent series on Japan.I purchased this book while in Japan, and I use it frequently. All of the recipes are easy to follow and the flavors come out perfectly authentic, bringing back all of the wonderful memories of the time I spent in Tokyo.The first few pages of the book are devoted to beautiful color photos of each dish - an important reference to see the proper presentation. I also appreciated the seasonal menu recommendations at the back of the book.I rated the book with 4 out of 5 stars because some of the ingredients are not translated very well, making it difficult to find them at a regular grocery store. I'd recommend purchasing "A Dictionary of Japanese Food: Ingredients & Culture" by Richard Hosking as a companion guide to make informed decisions if you need to substitute ingredients not available in the United States.

Great collection

Great and easy to follow recipes. Written in both Japanese and English. Love the rice, sushi, chicken and pork recipes.

Bought two copies to send to my sisters (who are twins) for their birthday. I didn't see the book myself but both sisters are excited about the new recipes!

You noticed me that the book was to be sent to me later on.I cannot comment for the time being.

So, this is actually not a Japanese cooking book for English speakers that learn Japanese, but Japanese English learners. Not, that I mind it that much, it still serves my purpose to read more Japanese. But this book wouldn't be good for beginners, there are almost none furigana for the Kanji appearing. Only for the really difficult ones.This is a very "classical book", containing all these typical recipes you've heard about when you've been to Japan. And they are definitely authentic. I was a bit disappointed to only see colored pictures of the meals on the first 16 pages. Which was the image gallery of some sorts? All other pictures are in greyscale. What actually really bugged me were the American metrics. I'm sorry, but I just can't deal with cups and ounces... If you're not too fond of the American metrics, this book might not be the right one for you.

作りは、完璧ですね。画像だけで判断しましたが間違いありませんでした。

英語版と日本語版が隣どうしのページに書かれているので見やすいです細かく料理法が書かれているので料理が苦手な人でも楽しめると思います日本料理の事もしることができます

基本から応用まで幅広く、書かれて網羅されている。非常に良い。

日本語と英語で説明されているので、海外に行く・住む又はお土産としてもいいと思います。　巻頭にすべての料理のカラー写真が載っており、後述される白黒の本文を一つ一つ見なくても、最終的な出来具合をイメージしやすいですし、「何が食べたい？」と本を参考に聞きやすいと思います。　私の周りでも、日本食が好きで毎週何度も日本料理店に通う人がいますが、正直にいって日本人だから日本食の作り方を把握しているかというと、実際は別問題で…。　この本では親切にイラストや写真で調理法が説明されています。たとえば「寿司の握りかた」などがあり感動しました。お寿司屋さんに行ってカウンターに座って目の前で握ってもらっても、実際に自分で握ったことはありませんでしたから。。。　「これ、どうつくるの？」と質問されても、図と説明文があるので相手に伝えやすいです。　大きさも手ごろでバックの中に入るので旅行先の食事でも使えますし、ちょっとした時間つぶしに持ち歩いて読んでも楽しいです。