This is an authentic book that carefully compiles the beauty and techniques of Japanese cuisine, and is also referenced by professional chefs and culinary schools. It explains the cooking methods, presentation, and how to use tableware for each seasonal ingredient with beautiful photographs. ⸻ Features of the contents: • Seasonal (spring, summer, autumn, winter) menus and presentation examples • Tips from Japanese cuisine professionals (sashimi, grilling, simmered dishes, soups, etc.) • How to choose tableware, ingredients, dashi, and seasonings • Step-by-step photo explanations at the level of high-class restaurants This book is recommended for those who want to master Japanese cuisine, restaurant owners, and culinary school students. ⸻ Product condition: • Overall, there is a feeling of aging (torn pages, yellowing, scratches, bent corners, stains) • No writing • Cover is creased (see photos) 　　　　There is no problem with practical use or reading. 　　　　Please refrain from purchasing if you are sensitive to condition!