I picked up this book when I was living in Japan and it's really nice. The recipes are very basic, easy to cook and hard to get wrong, especially as the flavorings (like 醤油、みりん、砂糖、酒、塩 etc.) are always used in equal parts. The book is only 93 pages so there aren't a ton of recipes but they're all very common, basic Japanese things with very Japanese flavors.

I don't use the book as much now that I live back in my home country because I don't have easy access to most of the ingredients, but they aren't very complicated so if you can get your hands on some basic Japanese seasonings and vegetables that are commonly used over there, you can probably make a lot of the recipes in the book.