Naomi Kijima

One of two Japanese cookbooks I own, but this is the one I use the most. The single portion recipes allow me to try out new recipes and techniques without creating a lot of waste. The photographs are excellent and really help to clarify the instructions.

Excellent photographs and instructions; I'm enjoying it already. Certain techniques are photographed so as to make the instructions clearer, and there is a glossary for the various specialized terms applying to japanese cuisine. All in all, very helpful and inspiring - a good balance of photography with clear instructions.

http://www.indiebound.org/book/9784889960730

When I first lived in Japan, this book was a staple. Simple dishes that anyone can prepare, in one serving portions