Squeamish about Sushi by Betty Raynolds.

An illustrated English guide book to eating in Japan. It shows various situations that you may experience in Japan, eating in a restaurant, stay in Japanese style inn (Ryokan), going to Sumo stadium and more.

The most funny part includes  a guide to going to toilet in restaurant (put on toilet slippers, play with the technology buttons).

Love it! Addicted!

Anago
Salt-water eels, often simmered for sushi or tempura. Less rich and oily than unagi.

Unagi
Freshwater eels which are usually served with a kabayaki sauce.

Ingredients (4 servings) :
4 cups of cooked japanese rice
2 onions2 potatoes
2 carrots
120 gr japanese curry
3 1/2 cups water
250 gr meat (pork, beef or chicken)

Directions :
- cut potatoes, carrots, and meat into bite-sized pieces
- slice onions
- heat a deep pan and saute the onion
- add meat, potatoes, and carrots in the pan and saute together
- add water in the pan and bring to a boil
- turn the heat down to low and cook for 40-50min, to foam often
- add curry and simmer for 10 min
- serve the curry over plain rice