For people taking their first step into Japanese cuisine, the book provides a full explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. Methods range from simple one-two-three steps, like learning to make your own teriyaki salmon to, for example, the twenty-step detailed process of making tofu from scratch at home. Each finished dish has a beautiful picture, styled by the author using her every-day dishes. The key points of each method are also illustrated in detail with colour pictures, with the author's helpful commentaries and brief tips. There are sections, with texts and pictures, regarding Japanese essential seasonings, home kitchen equipment and cooking techniques. The reader will find here an alternative way for making dashi stock, learn useful supplemental information, etc.