Regional Cuisine of Japan This book introduces recipes for regional cuisine from all over Japan, organized by prefecture. Information on local specialties and the origins of regional dishes is also included. ○ Supervised by: Matsuko Sawamoto, Akiko Nanbu ○ Written by: Zenkoku Ryori Kenkyukai Hiiragikai (National Cooking Research Association Hiiragikai) ○ Published by: Domesu Shuppan This is an old book. While there is some discoloration, there appear to be no major tears. It has been stored at home for a long time. Please refrain from purchasing if you are at all concerned.