This book presents over 350 delicious recipes as well as a fascinating insight into the Japanese way of life, in which the eating and the preparation of food play a very important part. Grains, vegetables, seafood and fruit are central to the Japanese diet, although poultry and meat are becoming more popular and recipes contining these are give. It is the natural quality of the cooking, along with the fact that only a minimum of oil is used, that contributes to the very low rate of heart disease in Japan: anyone looking for low-fat or low-cholesterol ideas will find them here. But above all, Japanese cooking is about exquisite taste, thoughtful appearance and tempting variety derived from the careful use of quite simple foods. Illustrations. 208 pp. (We carry a wide selection of titles in The Arts, Theology, History, Politics, Social and Physical Sciences. .