Recipes of Japanese Cooking, or "Eigo de Tuskuru Washoku"

I love this book. This is my go-to Japanese cookbook. It has beautiful color photographs, and includes the basics of Japanese cuisine: sukiyaki, sushi, miso soup, mochi, karaage, tenpura, nikujaga, lotus root, burdock, soba etc. etc. etc.
And plus, the Janglish is really charming. "'Silken' tofu coated with sauce is tasty and pleasant on the tongue" ! How can I resist?
I bought this in Japan, and the only complaint is that some of the ingredients are mistranslated or hard to find, like nagaimo (or "stinking snotfruit" as I have heard it called in some circles.)