Can anyone recommend the best Japanese, or Asian as a whole, cooking reference books? I'm looking for the best research material I can. I'm currently learning how to read Japanese, so I can take suggestions for non-English translated texts that you might recommend. It would make me work harder to learn anyways. But if you can make any translated recommendation that really REALLY stand out them please let me know. Chances are I might have one or two of them already, but by all means let me here it.
As authentic as you can get really helps. And all other Asian cuisine reference books that fit this criteria are very much looked upon with appreciation for your helping me out. 
Thanks guys!!!