Can anyone recommend a definitive Japanese recipe book? I have bought the recent Harumi's Japanese Cooking and am disappointed with it - I wanted something more in-depth. It has recipes which seem very Westernised (basil/rosemary...).
I think I am looking for the Japanese equivalent of Sichuan Cookery by Fuchsia Dunlop or Simple French Food by Richard Olney.
Has anyone an opinion on any of the following?
Japanese Cooking: A Simple Art (Shizuo Tsuji, M.F.K. Fisher )
Shunju: New Japanese Cuisine (Charlie Trotter (Foreword), Takashi Sugimoto, Marcia Iwatate )
or the Nobu cookbooks?
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