Product Description

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.

Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.
The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

Product Details

• Amazon Sales Rank: #8328 in Books
• Published on: 2007-02-16
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 508 pages

Amazon.com Review
Japanese food was virtually unknown in many Western cities in the 1980s, when Shizuo Tsujii wrote Japanese Cooking: A Simple Art. M.F.K. Fisher's introduction eloquently sets the stage for Tsujii's classic work. It may be the most thought-provoking piece ever written about Japanese food for non-Asians, pointing out how food and even the physical act of eating differ from what they are in Japan. Tsujii's writing is clear and educational. He talks specifically to a Western, non-Asian audience, demonstrating far more awareness of our culinary preferences and prejudices than most Westerners have for his. Following the preface (which should not be skipped), an arrangement of color photos of key ingredients and dishes sets the scene. Next, part 1 provides a thorough explanation of techniques for Japanese cooking and instructions for making all the basic elements of dishes. These "lessons" cover cutting vegetables, steaming, grilling, and deep frying the Japanese way, and even how to make sushi. Recipes cover Basic Vinegar Salad Dressings, Sushi Rice, and Teriyaki. To prepare Vinegared Octopus, a complete series of drawings clearly demonstrates each step.

Part 2 consists solely of recipes. Gather together fresh ginger, soy sauce, the sweet wine mirin , sake, and rice vinegar and you can make many of them. Beginners might start with Deep Fried Chicken Patties, Steak Teriyaki, Tortoise Shell Tofu, simply bathed in a tasty sauce, and Asparagus Rice, a light and colorful dish. Because of its combination of background information, comprehensive recipes, and excellent instructions, Japanese Cooking: A Simple Art will always remain an important book for learning about this simple yet complex cuisine. --Dana Jacobi

From Publishers Weekly
Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmet editor-in-chief Ruth Reichl and a new preface by the late Tsuji's son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Every technique associated with Japanese food is described step by step in great detail, along with illustrations to guide the reader through everything from filleting fish or cleaning an octopus to rolling omelets. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food. The recipe section of the book is divided by cooking method rather than food type, including grilled and pan-fried, steamed, simmered and deep-fried. Dishes range from the simple, Pan-Broiled Salmon, to the more complex, Nagasaki-Style Braised Pork, and many dishes are vegetarian. Sushi and sashimi are covered in depth, as are knives, the proper way to slice the fish, and decorative presentations. A complete guide to Japanese cooking, this collection is must-have for anyone interested in Japanese food or culture. (Apr.)
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Review
"A wonderful book ... encyclopedic and easy to follow." -- Bedford Times

Customer Reviews

At its worst, it is impressive
This is not just a great Japanese cookbook. It is a great cookbook in general. Not content to merely compile a series of recipes, Shizuo Tsuji adds descriptions of cooking techniques unique to Japanese food, insight into Japanese culture, and more importantly he imparts valuable knowledge on how to understand and appreciate Japanese cuisine.

He divides the book into two parts. The first part begins with a discussion on how meals are prepared and composed. Then he explains ingredients, tools, and techniques that are frequently used in the book. He ends part one with recipes that are intended to be a basic introduction to various types of Japanese food (each "type" employs different methods of preparation and cooking, such as frying, steaming, etc.) The recipes are traditional Japanese meals that you would encounter if you went to Japan.

Part two is all recipes, again divided into the same types that part one is divided into. However, these are slightly more complex and they build on the techniques learned in part one.

This is a book that can be used by beginners or more advanced cooks. It is definitely a useful reference for all those who love Japanese food and would like to know how to make it and how to enjoy it authentically.

Informative, entertaining, and a must-have
I have been searching a long time for a comprehensive book on Japanese cooking because I grew up with a mother who was a fantastic cook. Unfortunately, she never used recipes or measuring devices, so I have been struggling to duplicate the many delicious dishes of my childhood to no avail. This book is the answer to my quest. The recipes are very authentic, and the author talks about the history of the various recipes and cooking techniques. This enhances the enjoyment of the beautiful cuisine. I feel like I am back home in Mom's kitchen!

Not a book for beginners...
If you love Japanese food, this is the book for you. More then simply a list of recipes, it really does describe Japanese cooking as an art form. Unfortunately, if you are a newcomer to Japanese cooking as I myself am, the book is not particularly useful in the kitchen. First of all, the book sacrifices ease for authenticity. This means that many of the dishes require ingredients or tools that aren't readily available at the local supermarket. However, if you want to really learn how authentic Japanese food is prepared, look no further.