I'm not a big cook by any means. Yet somehow I've amassed some cook books along the way. I love this one in particular because I love sushi. The book covers many other parts of Japanese cuisine, but my heart lies with the rolled and raw stuff. The photographs in this are just glorious. I often peruse the pages in here whenever I have a hankering for nigiri-zushi, but can't get to my favorite restaurant.
This book is quite comprehensive. There is an introduction and sections on Japanese culture and history, how Japanese cuisine developed over time and the tools necessary to make Japanese food (Pages 6-41). The next part, Japanese Kitchen, focuses on all the different aspects of Japanese meals, from tofu to cakes and sweets. There are 26 different types of food listed in the Japanese Kitchen section spanning pages 42 - 120 (Talk about thorough). The next section, Japanese Cooking, has recipes (124-240). The book is a total of 256 pages. It is a large, sturdy softcover. It measures 11.7" tall x 8.9" width x 0.5" book thickness.
I rated the complexity on the low side because I am such an inept cook. Everything is too complex for me! The only way I'd rate a cook book as having the ideal complexity (5/5) would be if it was super easy.