Heartfelt thanks to: Editor, Jeanetterecipes, drawings and memories to life.every page.ENT5Egan, who skillfully brought this collection ofHer hard work and dedication are reflected onSpecial thanks to:Kayoko and Kazumasa Tazoe, Osaka, Japan, for sharing technical information on Japanese cuisine and culture, for many delicious meals shared with me, and most of all, for their special friendship.Dee Bradney for her recipe testing, research and remembrances of Japan.Cathy Fillion.Frank S. Kawana, President, Yamasa Enterprises, Los Angeles, for sharing his con- siderable knowledge on seri-neihan.Martha Johnson of Eden Foods for providing me with research materials and a "t~/ste" of the many fine natural foods they import from Japan.Brenda Parnell and Chef Fujimura of the Nippon Center Yagoto in Greenville, South Carolina.Mineko Tsuchitani, Tokyo, Japan, for translations.Chieko Hardy for her gracious assistance.Jeff Hamano and David J. Kuff of Zojirushi America Corporation.Mrs. Setsuko Manabe, Tokyo, Japan.Dr. Yoshitaka Sakakibara, Director of Japanese Language Program, University of South Carolina.Michelle Burchard, Artist.