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What books about Japanese materials have you read that are worth recommending?
I have read a book "Master of Japanese Cuisine Ordering", which explains the historical development of Japanese cuisine from a cultural point of view, and there are many special recipes, focusing on sashimi and sushi in Japanese cuisine. This book will make people feel deja vu when they are exposed to Japanese cuisine at zero level. After tasting the dishes, I will appreciate the use value of this book.