A reference guide for those who are serious about learning the art of Japanese cooking, beautifully photographed with over 350 illustrations, Explores the origins, traditions and philosophy behind Japanese food preparation, and the influences that trade, rice cultivation and Buddhism have had on cooking and eating rituals, Explains the specialist equipment and culinary techniques needed to serve authentic Japanese food, Complete with serving ideas and detailed information on the wonderful variety of ingredients, many of which are unique to this cuisine, Describes important Japanese traditions and festivals, including the tea ceremony