COVER -- TITLE -- DEDICATION -- CONTENTS -- FOREWORD -- INTRODUCTION -- JAPANESE PANTRY, TOOLS & -- ETIQUETTE -- JAPANESE PANTRY -- JAPANESE TOOLS -- JAPANESE EATING ETIQUETTE -- MENUS -- SUMMER FAST AND FUN -- GATHERINGS AND DINNER PARTIES -- DATE NIGHT TO IMPRESS -- SEARED, CURED AND RAW -- SEARED TUNA TATAKI AND GRAPEFRUIT ESCABECHE -- BEEF TATAKI, GINGER PONZU, GARLIC CHIPS -- TARTARE OF SALMON, AVOCADO AND CAVIAR -- HOW TO PREPARE SASHIMI -- TUNA THREE WAYS -- SALMON, SNAPPER, TREVALLY AND SCAMPI SASHIMI -- LET'S GET ROLLING -- CUCUMBER AND PICKLED PLUM HOSO MAKI ROLL -- SPICY TUNA URA MAKI ROLL -- SOFT-SHELL CRAB AND KIMCHI FUTO MAKI ROLL -- WAGYU BEEF GUNKAN MAKI AND MISO-CURED QUAIL YOLK -- WILD PRAWN BO ZUSHI -- SALMON AVOCADO TEMAKI CONE -- SALADS AND SHARING -- HOME-MADE KIMCHI CHILLI CABBAGE -- NIC'S CUCUMBER CHILLI PICKLE -- WHITEBAIT SUSHI OMELETTE -- SPIDER SLIDER -- OCTOPUS CARPACCIO -- PORK AND KIMCHI GYOZA -- GRAPEFRUIT-CURED RED GURNARD AND BUCKWHEAT RICE -- SILKEN TOFU AND WATERMELON GAZPACHO -- ISHI YAKI SALMON BELLY -- ICEBERG SALAD WITH ROASTED ONION AND APPLE SOY DRESSING -- KINGFISH SASHIMI SALAD WITH YUZU AND TRUFFLE DRESSING -- SPINACH SALAD WITH MAPLE SOY DRESSING -- CLOUDY BAY CLAMS TOBAN YAKI -- SPICY MISO CRAYFISH TACOS WITH TOASTED SESAME SLAW -- SOFT-SHELL CRAB AND AVOCADO TACO -- KINGFISH CEVICHE TACO -- SOUP, RICE AND NOODLES -- WHITE MISO SOUP WITH CLOUDY BAY CLAMS -- RED MISO SOUP WITH SHIITAKE AND ENOKI MUSHROOMS -- SCAMPI, MISO AND MUSHROOM KETTLE SOUP -- UNAGI (FRESH-WATER EEL) DONBURI -- ROASTED RICE KIRITANPO -- GREEN TEA AND BUCKWHEAT SOBA NOODLES WITH CRAYFISH -- YAKISOBA SOY CHICKEN EGG NOODLES -- FROM THE FRYER -- TIGER PRAWN AND COURGETTE FLOWER TEMPURA -- YELLOW-BELLY FLOUNDER, CHILLI DAIKON AND LEMON -- WEST COAST WHITEBAIT FRITTER -- COOKING WITH CHARCOAL -- EGGPLANT WITH GINGER MISO AND SESAME.

ROBATA ROAST CABBAGE WITH MISO MAYO -- GRILLED ASPARAGUS, PAN-FRIED QUAIL EGG AND SOY -- BLACK COD IN CITRUS MISO -- CEDAR PLANK ROAST SALMON WITH GRAPEFRUIT MISO -- KINGFISH ANTICUCHO SKEWERS -- ROBATA BARBECUE SNAPPER FILLET ANTICUCHO -- CHARCOAL-GRILLED PIPERS WITH LIME SEA SALT -- CHICKEN YAKITORI -- BARBECUED CHICKEN WINGS -- BABY BACK RIBS -- WAGYU BEEF SIRLOIN, BONE MARROW AND SHIITAKE -- BARBECUED PORK BELLY, HOT PEPPER MISO AND CHARRED CHINESE CABBAGE -- TERIYAKI BABY CHICKEN AND SHIITAKE RICE -- FAMILY MEALS -- TEENAGE DATE-NIGHT OKONOMIYAKI SAVOURY PRAWN PANCAKE -- LAMB LEG ROASTED WITH MASU HOT PEPPER SPICES -- BEEF SIRLOIN TERIYAKI WITH ROASTED RICE AND HERBS -- ALL THINGS SWEET -- MASU CEDAR ROAST CHOCOLATE AND GREEN TEA PUDDING -- HONEYCOMB AND PASSION FRUIT CHAWAN MUSHI -- GREEN TEA, BANANA AND HAZELNUT CRÛME BRÉLÉE -- DRUNKEN PINEAPPLE -- FROZEN SUMMER BERRIES, WHITE CHOCOLATE AND PASSION FRUIT -- SESAME MARSHMALLOW -- WHITE MISO SOUFFLÉS -- WHITE MISO PAVLOVA -- BASE RECIPES -- ANTICUCHO BASE -- TERIYAKI SAUCE -- CEVICHE BASE -- CHICKEN MARINADE -- BASIC MAYO -- MISO MAYONNAISE -- SUSHI RICE -- PICKLED RED ONIONS -- GARLIC CHIPS -- DASHI -- COCKTAILS AND SHOCHU -- DRUNKARD MOJITO -- PLUMBERRY SOUR -- LwP -- PINEAPPLE SHOCHU -- TAMARILLO SHOCHU -- ACKNOWLEDGEMENTS -- INDEX -- COPYRIGHT -- BACK COVER.