Its an excellent recipe, as someone who more often makes more indian subcontinent and western/central asian/middle eastern food, I am less familiar with japanese food. Generally the lack of dairy products scares me off from delving too far in far eastern asian cuisines.

The flavours in the recipe are subtle but very pleasing. The use of rice wine and vinegar reminds of spanish/italian/greek cuisine (not to mention the flavour of tamari soy sauce has anchovy like characteristics). I an contiually impressed with the korean and japanese restaurants I try. So far the korean wins for combination of quality, authenticity, low price and chilis (it is intrigueing that korea uses almost as much chili as india and japan uses almost none.) I will continue venturing into japanese cuisine, however I dont understand how a billion people live without any usage of dairy products, Its almost sacrifiledge to me. And I say that as someone who eats a moderate amount of dairy products, but a little goes a long way to please the stomach.