In recent years, Japanese food has become a welcome part of the Western eating experience, adding a new and pleasurable dimension both to dining out and cooking at home. Yet while many Westerners have eaten Japanese food and have come to appreciate it for its attractive presentation and light, delicate flavors, relatively few are well acquainted with its origins and development, how it is traditionally served and eaten, and how it has evolved through history to fit into the life and culture of the Japanese people.In this informative and gracefully written volume, renowned author and critic Donald Richie provides a lively examination of the popular foods of Japan, including not only well-established Western favorites like sushi, tempura, and sukiyaki, but more esoteric fare (like fugu, the highly-prized blowfish that can be deadly if not prepared properly, and unagi, the delicate grilled eel that represents one of the pinnacles of Japanese cuisine). The unlikely reasons for the popularity of deep fried pork cutlets (tonkatsu) in a non-meateating culture, the special place of noodles in the Japanese food pantheon, the varieties of forms in which rice can be found, from stuffed riceballs (onigiri) to pounded cakes (mochi) - all these and more are revealed in Donald Richie's engaging anecdotal style. Sections on Japanese pickles, sweets, sake and tea complete this captivating survey of the delights of the Japanese table.Whether you are contemplating a trip to Japan, a visit to the nearest Japanese restaurant, or a foray into cooking with Japanese ingredients yourself, these fourteen excursions into the world of Japanese food make it possible for you to approach its varied delights with confidence, understanding and unending pleasure. Read Less