Thanks for understanding that I wasn't trying to attack you in any way. I just make it my mission to impart correct information about Japan and Japanese culture/cuisine because I really don't like it when misinformation makes it so confusing for everybody -- it's especially true in North America when people can't tell the difference between the distinct cuisines of China, Japan, Korea, Phillippines, etc.

I have never heard of the writer you speak of, but if he presented those recipes as authentic Japanese, I really have no interest in his books whatsoever. Fusion is fine, but to incorrectly label something when there is an authentic dish that exists under that name doesn't seem like something a respectable, professional food writer would do (I may have higher standards especially since I am also a member of the media profession).

Take care,

Cathy