One recipe is for Japan’s favourite consolation meals — onigiri (rice balls) — and the opposite is for yose-nabe, a mode of scorching pot the place strict adherence to culinary guidelines pales compared to the addition of your favourite elements.
Still, for creator Naoko Takei Moore, these two recipes are indicative of a a lot bigger message “A Very Asian Guide to Japanese Food” is supposed to convey: They minimize to the center of what makes Japanese meals Japanese.