Notes on Japanese cuisine
By: by Eisaku Waseda* the nom de plume of Senkichirō Katsumata, Emeritus professor at Waseda University, Tokyo
Publisher: Japan Travel Bureau
Published: 1946
Place of publication: Tokyo
Language: eng
Number of pages: 24
Subjects: Japanese Cooking
Description: "For the guidance of those so inclined, I am going to give some notes on Japanese foods and methods of cooking. This humble booklet is not meant to be a Japanese table delicacies on parade; it will be confined to rough charting of the sea of taste so that navigator may pursue his course with safety. This list of dishes will comprise only those that are likely to suit the palate of the Westerner." --From introductory notes.
Notes: "Sister pamphlet of the 'How To See' series" --Back cover.

Bound in original illustrated covers.