Colorful, almost food porn, cookbook that showcases recipes combining Japanese and Western elements. Essentially uses Japanese staples in Western ways, in ways that are not, for the most part, too complicated to prepare and yet seem to embody some pretty interesting taste combinations. Ingredients like edamame (soybeans), miso, ginger, konbu (kelp), shiitake mushrooms, umeboshi (pickled, salty plums—which I have never liked), and (yes) tofu are used to make dishes like Edamame Mint and Shiitake Pestos, Rice Vinegar Chicken Breasts, and Littleneck Clams with Umeboshi Broth. The book is available in Japan now, but not until October in the US.