My adventure into Japanese cooking began in April 2007, in a cooking forum called CooksTalk. The forum is hosted by Taunton Press, publisher of Fine Cooking magazine.As you can imagine, many of the forum members buy a good number of cookbooks. While some of these books are good reading, many of them languish in collections and are never actually cooked from. One of the members came up with the idea of The CooksTalk Project: participants would choose a book and over a year they would cook all the recipes in that book.Some of the books chosen include: KAF Whole Grain Baking, Artisan Baking Across America, Chez Jacques, Many Hands Cooking (cooking with children), Secrets of Succes, A Twist of the Wrist, Rose’s Christmas Cookies, The Flavours of Canada, Marcella Says… and Barefoot Contessa.I am cooking from The Japanese Kitchen, by Hiroko Shimbo. For the project, we are supposed to cook the recipes as written with no substitutions. It’s been interesting to learn about Japanese home cooking, and I’ve discovered that Japanese food is not at all what I thought it would be. The book includes about 250 recipes, and I don’t expect to finish in one year, but I’m pleased that the food offers so much variety in flavors and cooking techniques.