This is a short and brief introduction into Japanese cuisine. Ignore the 80's "low-fat" advice (the author died in 1988) -- that is completely irrelevant to the recipes found herein (and would taste awful anyhow). And avoid vegetable oil and canola oil, which have now been proven to be unhealthy and are not traditional in any cuisine in the world. There are far healthier cooking oils out there, coconut oil, sesame oil (though this is usually only used sparingly for flavor in Japanese cuisine), butter, ghee, animal fats, and if you're careful EVOO (extra virgin olive oil) -- just be aware that roughly 69% or more of the olive oil on the market is adulterated so check out: http://www.extravirginity.com/2012/09/toms-supermarket-picks-quality-oils-good-prices
Very good information, explains everything very nicely. Overall a good informational cook book.
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