Cookbooks: Hiroko Shimbo, The Japanese Kitchen

Duck prepared in Kaga style (Kamo no jibuni)
Ginger-flavored pan-fried pork (Buta no shogayaki)
Pan-fried beef in sweet soy-sauce broth (Sukiyaki)
Quick simmered spinach and fried tofu (Horenso to atsuage no nibitashi)
Simmered pork for ramen (Chashu)
Summertime chilled chukasoba (Hiyashi chukasoba)
Teriyaki sauce (Teriyaki no tare)
Vegetarian spring rolls (Yasai no harumaki)