Rating: 
Summary: Masterful Japanese Cuisine
Review: ... that this isn't higher up on the list of popular Japanese cookbooks on this sight. I consider this book to be one of the most definitive books on the subject of Japanese cooking. The Nobu cookbook (which is the most popular) isn't Japanese so much as it is Pan-Asian, and then the other books, are all sushi books, which is strange to me seeing as, having lived in Japan, I know that Japanese people rarely eat sushi (it's expensive there too!) Hiroko Shinbo's book was given to me as a present, and I have grown to really love it. I was at first put off a little by the lack of photos, but then when I realized that it contains many of the REAL dishes that I am familiar with, I started to use it more and more. It is easy enough that anyone can cook the dishes in this book, and has all the real dishes that I remember eating in Japan.
Rating:
Summary: Surprised...
Review: ... that this isn't higher up on the list of popular Japanese cookbooks on this sight. I consider this book to be one of the most definitive books on the subject of Japanese cooking. The Nobu cookbook (which is the most popular) isn't Japanese so much as it is Pan-Asian, and then the other books, are all sushi books, which is strange to me seeing as, having lived in Japan, I know that Japanese people rarely eat sushi (it's expensive there too!) Hiroko Shinbo's book was given to me as a present, and I have grown to really love it. I was at first put off a little by the lack of photos, but then when I realized that it contains many of the REAL dishes that I am familiar with, I started to use it more and more. It is easy enough that anyone can cook the dishes in this book, and has all the real dishes that I remember eating in Japan.
Rating:
Summary: Beyond sushi
Review: Books that delve into Japanese cuisine beyond the popular restaurant dishes like sushi and miso soup are few and far between. And in that sense, this book does not disappoint. Shimbo's recipes are a joy, introducing over 200 wonderful dishes from the Japanese culinary repertoire to Western readers. Agedashi tofu (crisp tofu cubes in tempura sauce), negima-nabe (tuna and leek hotpot), multiple variations on fresh ramen and yakitori skewered chicken, the unusual gyuniku no misozuke (miso-marinated steak), usuyaki senbei (homemade rice crackers), mitsumame (chilled gelatin in syrup), along with modern Japanified Western standards like ebifurai (fried shrimp in a crisp breading), omu raisu (rice-filled omelet), and kurimu korokke (creamy croquettes) are all here. Each recipe is prefaced with a tale about its origin or the author's childhood memories, and clear instructions make preparation of "exotic, foreign" specialties easy. Less successful are some of Shimbo's unique concoctions: soybean hummus (why?), eel burgers, "creamed" soup made of carrots, celery, garlic, miso, and soy milk. But these misfires, thankfully, can be easily overlooked. Another of the book's strengths is the author's deep investigation into ingredients. Shimbo, a native of Japan who teaches frequently at major cooking schools in the United States and Europe, took years to write this book, visiting artisanal food producers across Japan to gather first-hand information about how products are grown and manufactured. Her research is a goldmine for devotees of Japanese food. I've been cooking Japanese food for 25+ years, and am Japanese Food Host at BellaOnline.com, yet only from this book, for instance, did I learn that the plant from which konnyaku--a gelatinous cake used in hotpots and simmered dishes--is made, is related to taro! The plant's name is usually translated into English as "devil's tongue root," which doesn't give a clue to what it really is. To anyone familiar with taro through Hawaiian food, Chinese food, or even taro potato chips, a taro connection makes a lot of sense, given konnyaku's typical speckled gray appearance. It was like a light bulb going on for me. Each ingredient is described thoroughly with "what to look for" and "storage" sections explaining how to choose top-quality ingredients and keep them in peak condition. I'm especially impressed by Shimbo's clarifications of the differences among types of miso, noodles, and sake. But the book has two real weaknesses: its lack of photographs and its basic disorganization. Although line drawings illustrate a few unusual ingredients and cooking techniques difficult to explain in words, there are no photographs of finished dishes--a glaring omission for a cuisine that places so much emphasis on presentation. Okay, I can live with that, as some of my favorite older Japanese cookbooks are sparsely illustrated. What bothers me more is the book's organization--or lack thereof. I've owned this book for a month now, and still can't find my way around or quickly locate particular recipes. The first part of the book contains several sections that intersperse descriptions of ingredients with recipes that use them. The second half follows a more standard cookbook order of Appetizers, Soups, Vegetable Dishes, Sushi, Rice and Noodle Dishes, Main Dishes and Desserts. This places a recipe entitled "Classic Creamy Sesame-Vinegar Dressing with Broccoli" (Shimbo's variation of the traditional spinach in sesame seed dressing) in the ingredients section under "G" for goma, the Japanese word for sesame seeds. Moreover, due to the book's equally peculiar indexing, this recipe cannot be located by looking up "broccoli, "goma," or even "classic," but is indexed as "creamy sesame-vinegar dressing with broccoli" and "sesame-vinegar dressing, creamy, with broccoli." So, even if you know a recipe's exact title, it often is not listed that way in the index. I find myself frustratingly leafing through the book time and time again to find a recipe I know is hiding somewhere. Still, the pluses in this book greatly outweigh the minuses. This is one of the best Japanese cookbooks available in English today.
Rating:
Summary: Best Japanese cookbook I've seen.
Review: I am an American who lived in Japan for several years. I teach Japanese language at the high school level. I have been cooking some of the Japanese foods that I loved in Tokyo, Odawara, Koenji, Fuchu, and other places, for years. This is the first cookbook I've seen that gives clear instructions on how to prepare these foods and explains the ingrediants so that a gaijin (non-Japanese) can understand and execute. She gives great stories of the foods that add to your understanding. When I get done cooking recipies from this book, my food tastes like the foods I ate in Japan.
I recommed this as the first and primary Japanese cooking book in your kitchen.
Rating: 
Summary: Buy a Japanese cookbook instead
Review: I greatly admire people who have the courage to write books and those with the entrepreneur spirit to create businesses. However, from the reader, user's side, I have limited resources in time and money. I suggest that readers look at other books before considering this one. As a Japanese cookbook there are serious things missing, especially about presentation of food which is essential to Japanese cuisine. There are no suggestions or photos to give any guidance. It would be foolish to use traditional non-stainless Japanese knives instead of Western style knives, if you don't know how to use them or sharpen them. This is also an essential part of Japanese cooking. There seems to be much too much emphasis on sauteing and Chinese-style preparation to consider this as Japanese cooking. Japanese cooks are trained to use wooden chopsticks, so that suggestions to use a fork, without advising that this is okay if you can't use chopsticks is absolutely contrary to Japanese cookery. The book may be useful for those who have limited cooking skills, but would like to try something "Japanese-style".
Rating:
Summary: from my great teacher
Review: I must say that Hiroko has been my teacher and I have been assisteing in her classes in Madrid, Spain. I did really learn from her and from her book wiche is just great and wonderful, her ideas and explanations are just unique. I do really highly recommend it. She should also write books about Vietnamese and Thai cuisine.she is just great in that type of kitchen also.
Rating:
Summary: Masterful Japanese Cuisine
Review: I purchased this book after visiting a Japanese restaurant in Las Vegas (Osaka in Henderson). I had Sukiyaki and was so impressed, I wanted to try it at home. This book has many fine recipes, and yes, the Sukiyaki from this book was even better than the restaurant. Sometimes unusual ingredients are called for, but with a little patience and hunting, they can be found. I am fortunate to have a great Asian market nearby, and the staff is eager to assist me with my requests. I suggest you do the same, or find one on-line. Safeway just isn't going to carry Sweet Taro Noodles or quail eggs. My only complaint is that there are no photos. You're on your own for presentation and techniques. But the recipes themselves are fantastic and authentic. Whether you're new to Japanese cooking or well seasoned, this book has something for you. Enjoy.
Rating:
Summary: This covers everything!
Review: I took this book with me on a year-long stay in Japan. There is literally nothing that I ate there that I couldn't find out about in this book. The lack of photographs is more than made up for by the excellent explanations and technique descriptions. I really appreciate that Ms. Shimbo gives you the Japanese and English names for the necessary ingredients - makes it much easier to shop for them at an Asian market.
Rating:
Summary: I was impressed
Review: I was looking for a book that taught the fine art of okonomiyaki (Japanese noodles). I thought after buying this, if only it also had sushi recipes. Looking inside, I realized that an entire chapter was devoted to this purpose. It also gave miso and udon recipes, as well as the difference between oden and udon.
Rating:
Summary: I was impressed
Review: I was looking for a book that taught the fine art of okonomiyaki (Japanese pizza pancakes). I thought after buying this, if only it also had sushi recipes. Looking inside, I realized that an entire chapter was devoted to this purpose. It also gave miso and udon recipes, as well as the difference between oden and udon.
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