I refer to it regularly. Not only are the pictures great as illustrations for important steps, the layout is clear and organised, and the ingredients are exactly those used by the Japanese for these dishes, without 'compromising' say, sake with other types of wine; and yet the ingredients can be conveniently purchased at Japanese, even other Asian, supermarkets
A lot of the recipes - but seemingly not as many as my favourites, "Japanese: 70 Delectable Dishes from an Elegant Cuisine" and "Everyday Harumi" - are easy to source and prepare. There are sections on simmered dishes (over 15 recipes), broiled and pan-fried dishes (11), deep-fried dishes (9), vinegared and dressed dishes (16), rice and noodles (8), soups (8), 1 or 2 recipes each for steamed dishes, sashimi, one-pot; plus 4 seasonal menus, each with a dozen or so recipes.
My favourite is now "Everyday Harumi" by Harumi Kurihara, who can be seen on NHK (Your Japanese Kitchen) and is known as the Delia Smith of Japanese Cooking.