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complete, but not at all easy May 16, 2002
from cover to cover: A nice book with not only Japanese recipes; it starts with a brief history of Japan which tells the link between the historical period and the favorite food of that time. After being introduced to Japanese names of ingredients the real coocking starts. It's not a book for kitchen-amateurs, but with some practise it shouldn't be impossible. Before the index starts there is a last section on how to cut vegetables and how to clean fish and so and last but not least: chopstick etiquette! Itadakimasu!
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