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The article discusses key issues concerning Japanese cookery and the requirements for mastering Japanese home cooking. It includes a description of the honest simplicity of Japanese home cooking that makes it easy to learn even by fledgling chefs from the U.S. Also cited are the issues' implications for Japanese cookery.

The article describes the food and service offered at several restaurants in Kyoto, Japan that still carry centuries-old traditions and rituals. Ichiwa is an ancient snack food shop located in the Daitoku-ji Zen temple complex. Ikkyu restaurant is popular for its preparation of the shojin ryori, a vegetarian and tofu dish associted with Zen Buddhism. The other restaurants are Kawamichi-ya, Okutan and Gion Matsuno.

The article discusses the author's experience on his crave of eating sushi everytime he travels in Tokyo, Japan. Being a Dominican, he believes there is a part of him that cannot resist on eating such Japanese food wherein satisfying ones hungers is not as easy as it seems. Inasmuch, the whole experience came up the realization that his experience with Japanese food was only to found that what he is actually searching for has very little to do with flavor.

Profiles Tetsuya Wakuda, chef-owner of Tetsuya's restaurant in Sydney, New South Wales, Australia. Biographical information; Description of the northern Japanese home-style cooking that Wakuda grew up with; Individuals who helped develop Wakuda's European-style cooking; Recipe for Panfried Duck Foie Gras With Rice, Honey and Soy.

Presents several Japanese recipes. Steamed Corn Custards With Crab; Sushi-Roll Rice Salad; Saut é ed Cod on Snow Peas With Miso Sesame Vinaigrette; Green Tea Ice Cream; Vanilla Thins.

Features sushi chef Fumio Sato. Career background; Information on Sato's Sukeroku restaurant in Tokyo, Japan; Advantage of Sukeroku over other restaurants in Tokyo.

Offers a look on the art of Japanese cooking. Description of a Japanese meal; Views of cookbook author and teacher Elizabeth Andoh on Japanese culinary art; Importance of food presentation in the Japanese kitchen.

Features Japanese chef Nobu Matsuhisa. Career background; Information on his restaurant called Next Door Nobu; Description of the dishes served at his restaurants.

A recipe for Sukiyaki is presented.

Reports on the continuing popularity in the United States of dining out at places where Eastern and Western cookery converge. History of Asian fusion; Roy Yamaguchi's so-called Euro-Asian cooking in Los Angeles, California; Japanese cooking advocated by French chefs Paul Bocuse, Alain Senderens and the Troisgros brothers; Tradition of nouvelle cuisine franco-japonaise.

Discusses the popularity of the Japanese dish sushi, or raw fish, in the United States. Emergence of Japanese restaurants in the U.S. in the middle of the 20th century; Growth of and interaction between American businessmen in Japan and Japanese businessmen in the U.S.; Reasons why sushi happened to be ideally suited for a breakthrough in the American supermarket.

Relates a food experience in Japan. Menus served in Japanese restaurants; Difficulty in getting around Japan; Information on Toridori restaurant in Kyoto.

Focuses on several Japanese restaurants in Manhattan, New York City. Megu; Geisha; Matsuri; Riingo; Sumile.

Describes several Japanese restaurants in Lexington, Arizona. Tachibana; Nagasaki; Tomo.

Features Jewel Bako, a sushi restaurant in New York City. Average meal price; Menu description; Preparations for the different fish on a sushi platter.

Offers a look at Restaurant Katsu in Los Angeles, California, a Japanese restaurant owned by Katsu Michite. Background of Michite in food business; Description of the restaurant ambience; Foods served at the restaurant.

The article focuses on the move of Western chefs to study Japanese technique in cooking in New York. It states that the Master Class of Chefs program was launched by the Gohan Society, a culinary nonprofit organization, and taught by Japanese masters including Toshio Suzuki of Sushi Zen. According to the article, students can incorporate the Japanese methods and philosophies into their cooking.

The article offers information on traveling to Japan and on its food. Chef Elizabeth Andoh suggests that any time of the year is good to plan a visit there. She says that making tofu, widely used in Japanese cooking, is like a complicated chemistry experiment. She informs that every Japanese kitchen has a rice cooker to ensure the same kind of perfection every time. Andoh also sends customized transit instructions and train timetables to interested travelers.

The article reports on etiquettes of sushi chefs in the restaurants in San Francisco, California. At Hama-Ko restaurant, chef Tetsuo Kashiyama instructs his wife to position soy sauce dishes so he can see them. At Minako Organic restaurant, chef Yoko Kondo and her daughter, Judy Hisamatsu, hug repeat customers.

The article recommends several wines that go well with the texture and subtle characteristics of Japanese food. It includes a description of the excellent quality and taste of the wines that complement the aroma and flavors of Japanese dishes, as well as a discussion of the issues' implications for food and wine.

The article offers step-by-step instructions for Rolling Sushi and Negimaki.

The article features the charcoal known to the Japanese as "bincho tan." The sticks are made from hard holm oak that has been fired at extremely high temperatures, then quickly pulled from the flames and covered with ash to cool. The incinerated bark is so hard that it rings when struck, and chefs use it for how hot yet cleanly it burns.

A recipe for Chawan Mushi is presented.

Shows how to make sushi, according to cook Elizabeth Andoh. Use of bamboo sushi mats; Technique to prevent rice from sticking in the hands; Arrangement of the fillings in horizontal rows across the center of the rice rectangle.

Features the Ren Chin Sushi developed by Kiyari Ltd. Description; Benefits of microwaved sushi; Launch of the product in Japan in March 2004.

Presents a recipe for Negimaki, a Japanese beef and scallion roll.

Provides information on the various types of Japanese miso. Varieties.

Talks about the experience of eating various kinds of Japanese food. First visit to a sushi bar; Importance of trust between the chef and the customer.