The French have hors d'œuvre, the Spanish have tapas, and for the Japanese, the small plates and bites you enjoy along with a drink are called otsumami. Here are more than 70 recipes to tempt devotees of Japanese food and newcomers alike. Popular ingredients such as dashi, ponzu, miso, soy and teriyaki all make an appearance in a myriad of mouth-watering morsels including dips, pickles and salads, gyoza and tempura, sushi and sashimi, plus beautifully presented meat, fish, vegetarian and vegan plates. Also included is a basic guide to Japanese beverages, and deliciously inventive cocktail recipes. 176 pages